The rec.food.preserving FAQ is available at
http://www.gbronline.com/jacke*/rfpfaq/rfpFAQ.htm . There have been no
changes since the last announcement: we are at Version 4.2.4.

A detailed, chronological ordering of changes to the FAQ can be found at
http://www.gbronline.com/jacke*/rfpfaq/differences.htm . This is the monthly
posting of the availablility of the FAQ.

Note that I have added a single text file that can be downloaded. Just start
at the above place (rfpFAQ.htm) and you will see a link for download where
it talks about the 'differences' file. The new text file opens in your
browser and then you just click 'file' and 'save as' and you should have it.
Let me know if there are any difficulties


--
Take Care,
Jack/ScubaPix

On Mon, 02 May 2005 18:45:27 -0400, SCUBApix wrote:

The rec.food.preserving FAQ is available at
http://www.gbronline.com/jacke*/rfpfaq/rfpFAQ.htm . There have been no
changes since the last announcement: we are at Version 4.2.4.
http://www.gbronline.com/jacke*/rfpfaq/differences.htm
I got a 404 on that link.
http://www.gbronline.com/jacke/rfpfaq/rfpFAQ.htm worked, though.

A detailed, chronological ordering of changes to the FAQ can be found at
http://www.gbronline.com/jacke*/rfpfaq/differences.htm . This is the monthly
posting of the availablility of the FAQ.

Another 404, where http://www.gbronline.com/jacke/rfpfaq/differences.htm
worked.

Thanks!
Henriette

--
Henriette Kress, AHG * * * * * * * * * * *Helsinki, Finland
Henriette's herbal homepage: http://www.ibiblio.org/herbmed

Thanks for pointing this out. I don't know how it happened, but when
you hold the cursur over my original link, it shows it with a '-' after
'jacke'. Where that came from, I don't know. I will fix this.

Again, thanks for bringing this up.

Henriette Kress wrote:
On Mon, 02 May 2005 18:45:27 -0400, SCUBApix wrote:

The rec.food.preserving FAQ is available at
http://www.gbronline.com/jacke=AD/rfpfaq/rfpFAQ.htm . There have
been no
changes since the last announcement: we are at Version 4.2.4.
http://www.gbronline.com/jacke=AD/rf...ifferences.htm
I got a 404 on that link.
http://www.gbronline.com/jacke/rfpfaq/rfpFAQ.htm worked, though.

A detailed, chronological ordering of changes to the FAQ can be
found at
http://www.gbronline.com/jacke=AD/rf...ifferences.htm . This is
the monthly
posting of the availablility of the FAQ.

Another 404, where
http://www.gbronline.com/jacke/rfpfaq/differences.htm
worked.

Thanks!
Henriette

--
Henriette Kress, AHG Helsinki,
Finland
Henriette's herbal homepage: http://www.ibiblio.org/herbmed

SCUBApix wrote:

The rec.food.preserving FAQ is available at
http://www.gbronline.com/jacke/rfpfaq/rfpFAQ.htm . There have been no
changes since the last announcement: we are at Version 4.2.4.
A detailed, chronological ordering of changes to the FAQ can be found at
http://www.gbronline.com/jacke/rfpfaq/differences.htm . This is the monthly
posting of the availablility of the FAQ.

In searching for the master canner program I ran across this discussion at the
"homesteading today" website ( http://www.homesteadingtoday.com/) archives
regarding how much vinegar to use and why pH not the same as regular math:
http://www.homesteadingtoday.com/vb/...dex.php/t-5293
Just more info on my favorite subject.
Edrena, always in hot water.

Brian N.E Ohio
Hello Karen I'm still curious, can I find your rule of thumb in print (2 parts
vinagar to 1 part water) or is that a tradition that has been passed down in
your family?

Karen
I was told this by a Master Canner who also referred me to the Ohio State
University site regarding acid issues. According to my MC friend, in order for
food to be water bathed safely you need a ph factor of at least 4.6%. Vinegar is
5%. If you dilute it 1/2 water, 1/2 vinegar you are reducing that ph factor
(depending on your water source's present ph - in most cases you are reducing
your ph by 1/2). In order to maintain a safe level; therefore, if you always go
with 2x the amount of vinegar you will always be safe. Here's the Ohio State
site if you need it:
http://ohioline.osu.edu/hyg-fact/5000/5338.html
You will also note that in the Ball Bluebook, thier recipes always are more like
2 1/2 - 3 x the water.