~WELCOME~Forum Guidelines and Threads of Interest

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This forum is for the open exchange of recipes, knowledge and ideas pertaining to food preservation.

As with any open forum, there are differing opinions on methods and processes involved with food preservation and therefore we encourage constructive and polite interaction among our users.

There are several agencies in various countries that publish canning standards and that information can vary by organization and country. Differing opinions on methods (i.e. - 'is this safe?) are exactly that...opinions, based on the advice you have gleaned from your experience and information from canning companies, research groups, and governmental agencies.

When posting, please keep in mind that there may be more than one acceptable standard. We are all here to promote food preservation and share our knowledge with other members. Therefore, when responding to a question like the above, we request that you state that it is your 'OPINION' whether you feel something is safe or not.

It is NOT acceptable to state that just because a recipe has not been tested in a laboratory of your choosing, it is not safe. If that is the way you feel, then you don't belong here, you should be at your country's Food & Drug regulatory website.

We appreciate your input and all that you do and contribute to Food.com and we hope you continue to be polite and respectful to your fellow members and enjoy all that Food.com has to offer.

Threads of interest (these are clickable links):
Altitude Affects Canning/Bottling/Preserving

Bottling OUTSIDE North America

How Canning Preserves Food ~ US Cooperative Extension Service

USDA 2009 Guide To Home Canning

Butter and Milk ~ Why CAN'T They Be Canned?

Canners and Methods NOT Recommended and Why

Canning on a Smooth Top Stove

Can I Sell My Home-Canned Foods? (US Information)

Canning Tuna by Chef on the Coast

Canning Blueberries by Chef on the Coast

Citric Acid vs. Ascorbic Acid ~ Reduction of pH

ClearJel for Pie Fillings

Custom Canning Labels

Dessicant for Dehydrated Food Storage

Getting Started ~ Checking Equipment ~ Stocking Up

Glossary ~ Canning/Freezing/Preserving/Dehydrating

Green Tomatoes?

Headspace

Illustrated Guide To Canning Meat - Wild and Domestic

Join Chef on the Coast....Canning Potatoes

Label Jars Smart

Pear Preserves

Pomona's Pectin

Pressure Canner v. Pressure Cooker

Recipezaar's Demonstrations, Classes and Tips, Listed Alphabetically

Steps to Process Jams/Jellies USDA

Strawberry Freezer Jam by Chef on the Coast

Sugar Free, Salt Free Canning/Preserving

Testing Pressure Canner Gauges

Types of Pectin

Where To Store Home-Canned Goods


2010 Jam/Jelly of the Month Cookbook
2011 Jam/Jelly of the Month Cookbook

TOPICS OF THE MONTH:
Juices and Nectars
What's On Your Preservation Library Bookshelf ~ 2010?
It's Fair Time!
Root Cellaring
Fermentation ~ Pickles, Sauerkraut and Vegetables
Curing of Meats, Hams and Sausages
Gifts From The Heart ~ Expressions of Love
Canning In Winter Can Be A Blast
Collecting American Canning Jars
Foraged Foods ~ Foods From The Wild
Food Preservation by Dehydrating
It's ALL About The Tomato
Food Preservation by Freezing & Freezer Organization
Meals In A Jar ~ Make Your Own Convenience Foods
What's On Your Preservation Library Bookshelf ~ 2011?
Community Supported Agriculture
Organizing Your Pantry
Cooking From The Pantry
Planning Canning
A Clean and Safe Kitchen
Summer Squash (Zucchini, Pattypan and Crookneck)
Hunting Season ~ Venison and Wild Meats
What's On Your Preservation Library Bookshelf ~ 2012