2 : tb Butter
1 : /2 c Milk
3 : lg Eggs
3/4 : c All Purpose Flour
1/2 : c Whole Wheat Flour
1/2 : c Rye Flour
1/4 : c Stone Ground Cornmeal
1 : /2 tb Sugar
1 : tb Baking Powder
1 : ts Salt
1/4 : ts Baking Soda
1 : c Maple Syrup; Warmed
2 : c All-purpose flour
1 : ts Baking powder
2 : c Whole wheat or rye flour
1/4 : c Butter or margarine
4 : c Oat or wheat bran
1 : Egg; beaten
1/4 : c Packed brown sugar
1 : 3/4 c Buttermilk
1 : ts Caraway seeds (optional)
1/2 : ts Salt
1 : ts Baking soda
3 : tb Red wine vinegar
1 : Clove garlic; minced
1/2 : ts Dijon-style mustard
3/4 : c Olive oil
1/2 : ts Oregano
1/4 : ts Marjoram
1/4 : ts Thyme
Salt : Salt and pepper; to taste
2 : Garlic cloves, coarsely
-chopped : -chopped
1 : c Firmly packed fresh basil
-leaves : -leaves
1 : c Firmly packed fresh italian
-parsley : -parsley leaves
1 : c Firmly packed fresh mint
-leaves : -leaves
1/2 : c Toasted pine nuts, cooled
1/2 : c Freshly grated parmesan
Salt : Salt and freshly ground
-black : -black pepper
3/4 : c Olive oil
(19.8. : (19.8. oz)pkg fudge brownie
Mix : Mix
1/2 : c Kahlua or coffee-flavored
Liquer : Liquer
3 : x (.9 oz) pkgs. chocolate
Instant : Instant pudding mix
12 : oz Container Cool Whip
6 : x (1.4 o) Heath Bars, crushed
3 : different types of
-lettuce; : -lettuce; Iceberg; Bibb,
-Romaine, : -Romaine, etc.
2 : Avacados
2 : Bell peppers
2 : Small/medium tomatoes
2 : Jars (small) artichoke
-hearts : -hearts
1 : cn (small) chopped ripe olives
1 : Bottle capers
1 : ts Salt
sm : sm Amount of olive oil
sm : sm Amount of red wine
-vinegar : -vinegar
1 : Bunch green onions or
-shallots : -shallots
1 : /2 ts Garlic salt
Oregano : Oregano to taste
3/4 : c Flour
1 : ts Baking powder
1/2 : c Plus 2 tablespoons sugar
1 : pn Salt
3 : Eggs large
1/2 : c Milk
1 : ts Vanilla
0: COMPLETE GUIDE TO HOME CANNING Caution: To prevent the risk of botulism, low-acid and tomato foods not canned according to the recommendations in this publication or according to other USDA-endorsed recommendations should be boiled even if you detect no signs of spoilage
1: At altitudes below 1,000 feet, boil foods for 10 minutes
2: Add an additional minute of boiling time for each additional 1,000 ft
3: elevation
4: Reference to commercial products and services is made with the understanding that no discrimination is intended and no endorsement by the U
5: S
6: Department of Agriculture is implied
7: Clear Jel (registered trademark) is mentioned because it is the only suitable product that is presently available to the general public through distributors of speciality products
8: ACKNOWLEDGMENTS The creation of an Extension Service Center for Excellence at the Penn State University made it possible to conduct the research necessary to revise four previously published bulletins for canning foods in the home
9: The Center, no longer in operation, was a cooperative effort of the Extension Service, Cooperative State Research Service, and the Penn State University with Gerald D
10: Kuhn, Ph
11: D
12: , of the Penn State University as Director
13: The Extension Services wishes to credit the primary development of this guide to Gerald D
14: Kuhn, Elizabeth L
15: Andress (currently with the University of Georgia), and Thomas S
16: Dimick
17: Extension staff who assisted in preparing this guide include Milton P
18: Baldauf, Catherine E
19: Adams, Nancy T
20: Sowers, and Vincent G
21: Hughes
22: Extension staff who assisted in this revision include Kenneth N
23: Hall (University of Connecticut) and Thomas W
24: Poore
25: All have contributed significant ideas and time in making this guide a truly up-to-date research-based publication
26: PREFACE Home canning has changed greatly in the 170 years since it was introduced as a way to preserve food
27: Scientists have found ways to produce safer, higher quality products
28: Section 1 of this guide explains the scientific principles of on which canning techniques are based, discusses canning equipment, and describes the proper use of jars and lids
29: It describes basic canning ingredients and procedures and how to use them to achieve safe, high-quality canned products
30: Finally, it helps you decide whether or not and how much to can
31: The other six sections of this guide contain a series of factsheets for specific foods
32: These factsheets offer detailed directions for making sugar syrups; and for canning fruits and fruit products, tomatoes and tomato products, vegetables, red meats, poultry, seafoods, and pickles and relishes
33: Handy guidelines for choosing the right quantity and quality of raw food accompany each set of directions for fruits, tomatoes and vegetables
34: Most recipes are designed to yield a full canner load of pints or quarts
35: Finally processing adjustments for altitudes above sea level are given for each food
36: This publication contains many new research-based recommendations for canning safer and better food at home
37:
38: It is an invaluable resource for persons who are canning for the first time
39: Experienced canners will find updated information to help them improve their canning practices
40: ======================================================= === * USDA Agriculture Information Bulletin No
41: 539 (rev
42: 1994) * Meal-Master format courtesy of Karen Mintzias From Gemini's MASSIVE MealMaster collection at www
43: synapse
44: com/~gemini