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    You are in: Home / Community Forums / Canning, Preserving and Dehydrating / ~WELCOME~Forum Guidelines and Threads of Interest
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    ~WELCOME~Forum Guidelines and Threads of Interest

    Mon Dec 15, 2008 1:46 pm Groupie
    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 and we hope you continue to be polite and respectful to your fellow members and enjoy all that 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

    Explanation of Botulism

    Getting Started ~ Checking Equipment ~ Stocking Up

    Glossary ~ Canning/Freezing/Preserving/Dehydrating

    Green Tomatoes?


    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

    Tomatoes and Acidity

    Types of Pectin

    Where To Store Home-Canned Goods

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

    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
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