A Food and drink forum. FoodBanter.com

Welcome to FoodBanter.com forums which provide access to the finest food and drink related newsgroups.

You are currently viewing our boards as a guest which gives you limited access to view most newsgroup discussions and access our other FREE features. By joining our free community you will have access to post topics to the food related newsgroups, communicate privately with other FoodBanter.com members (PM), respond to polls, upload your own photos and access many other special features. Registration is fast, simple and absolutely free so please, join our community today!

If you have any problems with the registration process or your account login, please contact support.

Go Back   Home » FoodBanter.com forum » Food and Cooking
Site Map Home Register Authors List Search Today's Posts Mark Forums Read Web Partners

Preserving (rec.food.preserving) Devoted to the discussion of recipes, equipment, and techniques of food preservation. Techniques that should be discussed in this forum include canning, freezing, dehydration, pickling, smoking, salting, and distilling.

Post New Thread
Threads in Forum : Preserving Forum Tools Search this Forum Feed Icon
  Thread / Thread Starter Last Post Reverse Sort Order Replies Views
Sticky Thread Sticky: rfpFAQ Availability by ScubaPix
This is the monthly notice of the availability of the rec.food.preserving FAQ now available at http://rfpfaq.jaclu.com/rfpFAQ.htm . A detailed,...
03-02-2006 12:01 AM
by ScubaPix Go to last post
0 341
Strawberry Preserve recipe by Wayne Boatwright[_4_]
I used to have a very old preserve recipe where the berries ended up whole, suspended in a thickish almost jellied syrup. The process took overall 3 days to...
(Multi-page thread 1 2)
02-06-2008 02:31 AM
by snowtrees@asnowyforest.com Go to last post
27 130
Today's harvest by The Cook
Here are the results of today's harvest from my garden. That is 1/2 of the chard in a 21 quart canner and the collards are in a 16" colander. Now I have to...
(Multi-page thread 1 2 3)
31-05-2008 05:10 PM
by Ophelia[_1_] Go to last post
38 136
RFPFAQ Availability by SCUBApix
The rec.food.preserving FAQ is available at http://rfpfaq.jaclu.com/rfpFAQ.htm .. There have been no changes since the last announcement. See the difference...
28-05-2008 01:51 PM
by SCUBApix Go to last post
0 33
Are you suffering from heart burn by Ayurveda Healer
Anta-acid drugs are just common today in every home. According to some data more than 30% of people in US are suffering from the hyper- acidity. This is a...
28-05-2008 11:39 AM
by Ayurveda Healer Go to last post
0 35
Small quantity preserves by snowtrees@HIwow.net
I want to make maybe 3 half pints of different kinds of preserves. Most of the recipes I have found in the Ball book, for example, make way too much for me....
(Multi-page thread 1 2)
26-05-2008 08:29 PM
by Dave Bell Go to last post
24 103
Strawberry preserves by snowtrees@snowyforest.net
My preserves haven't set up yet (I used a BBB recipe cut in 1/2). How long should it take? They are still perfectly sealed, so if they don't ever get firm I...
26-05-2008 12:34 PM
by George Shirley Go to last post
5 50
kalamata by kalamatianos
http://groups.google.com/group/kalamatiano
24-05-2008 01:22 AM
by kalamatianos Go to last post
0 42
Pressure canner suggestions by Mark A.Meggs
Any suggestions for a pressure cooker and tips for someone who has never used one? Thanks! - Mark
(Multi-page thread 1 2)
23-05-2008 12:05 PM
by KW[_1_] Go to last post
23 101
Beef Salami question/problem by irma
Dear All, I have a questions which noboddy dares to answer... :)), since I am a beginner, I rather ask... I made a beef salami, did use a beef salamai...
21-05-2008 12:55 AM
by irma Go to last post
4 55
Citric Acid question by Ray West
Can anyone tell me how much citric acid is needed to lower the Ph of a given ammount of water from Ph7 to Ph4 or 5. A search of the web has revealed...
(Multi-page thread 1 2 3 4)
17-05-2008 05:48 PM
by The Joneses[_2_] Go to last post
49 193
Pectin by TBI
Hi Folks, I'm looking at making red pepper jelly for sale to local markets. I'm wanting to avoid using anything artificial. I want to keep the ingredients as...
(Multi-page thread 1 2)
10-05-2008 10:08 AM
by Ted Mittelstaedt Go to last post
27 123
Cooking Recipe - A Tasty Italian Food by the.italian.cooking@gmail.com
http://the-italian-cooking.blogspot.com, A complete recipe for the Italian Meatballs on Spaghetti. A very delicious Italian Food to enjoy. Prepare yourself and...
09-05-2008 10:16 AM
by the.italian.cooking@gmail.com Go to last post
0 43
IMPORTANT! THIS NEWS SERVER IS CLOSED - PLEASE READ - 08/05/2008 19:25:58 by Virgin Media Newsgroup Bot
Hi all, This news server is now closed this means no new posts will be made available on this server or any of it's aliases such as...
08-05-2008 07:43 PM
by Virgin Media Newsgroup Bot Go to last post
0 52
IMPORTANT! THIS NEWS SERVER IS CLOSED - PLEASE READ - 08/05/2008 11:41:21 by Virgin Media Newsgroup Bot
Hi all, This news server is now closed this means no new posts will be made available on this server or any of it's aliases such as...
08-05-2008 11:54 AM
by Virgin Media Newsgroup Bot Go to last post
0 49
Fruit Cocktail? by Anny Middon
Mike and I were talking the other day about foods we used to eat all the time as children but haven't had in many years. One of those foods was canned fruit...
06-05-2008 08:40 PM
by J A Nelson Go to last post
2 83
solution to your problems by saeed ahmad
NO PROBLEM IS LEFT UN-SOLVED LIKE HINDRANCE IN MARRIAGE, OVER-COME THE BELOVED, FINANCIAL/LBUSINESS LOSS, UN-TRUST AND INFLUENCE OF UGLY/ SIFLI ILAM. CONTACT:...
04-05-2008 06:07 AM
by saeed ahmad Go to last post
0 61
brine curing pork shoulder or butt? by Kent
I brined a 5lb piece pork butt with Morton's Tenderquick using their recipe on the package. I did cut back a little on their recipe, which uses 1 cup of...
27-04-2008 10:03 PM
by Anon[_4_] Go to last post
2 55
smoking meat by Karl[_5_]
Hello all, I wish to make smoked meat, someone have a plan to build a smokebox, smokehouse or other interesting thing usefull fore smoking or curing meat or...
26-04-2008 09:52 PM
by Anon[_4_] Go to last post
8 63
Another very special pearl jewelry item that can be worn on yourspecial day to add more elegance is a set of pearl studded earrings. In casethe gown that you are wearing on your wedding day doesn't lend itself to anecklace made of pearls, then why no by service0204@watchec.com
Another very special pearl jewelry item that can be worn on your special day to add more elegance is a set of pearl studded earrings. In case the gown that you...
26-04-2008 06:04 PM
by service0204@watchec.com Go to last post
0 49
Today imitation jewelry is getting popular, pirated CDs are mostlysold and industry is growing. The fact is that only a few people are able toafford it. There are only a handful of people for whom these extraordinarytimepieces are manufactured. Thes by service0204@watchec.com
Today imitation jewelry is getting popular, pirated CDs are mostly sold and industry is growing. The fact is that only a few people are able to afford it....
26-04-2008 06:04 PM
by service0204@watchec.com Go to last post
0 76
http://www.watchec.com by service0028@watchec.com
http://www.watchec.com Swiss Rolex Watches Mens Rolex Watches Ladies Rolex Watches A.lange & Sohne Watches Alain Silberstein Watches Audemars Piguet Watches...
26-04-2008 12:24 PM
by service0028@watchec.com Go to last post
0 56
Jimmy Choo Saba/L Suede Bag by ason
The Jimmy Choo Saba has already graced the arms of celebrities likes Jessica Simpson and has been labeled the next big bag from the House of Jimmy Choo. This...
26-04-2008 04:29 AM
by ason Go to last post
0 64
Cargos have rules the fashion roost ever since the times of the WorldWars. These clothes, originally designed for military wear have now enteredthe workwear and even the street wear realms in a very big way. Cargo uniformshave become the workwear of by service0057@watchec.com
Cargos have rules the fashion roost ever since the times of the World Wars. These clothes, originally designed for military wear have now entered the workwear...
25-04-2008 11:45 PM
by service0057@watchec.com Go to last post
0 42
http://www.dojewelry.net by service0057@watchec.com
http://www.dojewelry.net These are the latest items we have brought back from the jewelry shows. This is an eclectic mix of high-end unique items and...
25-04-2008 11:44 PM
by service0057@watchec.com Go to last post
0 40
Pockets - Not all polos have pockets. Men's corporate polo shirtsusually come in a pocket version as well as a non-pocket version. Whicheveryou choose, you will find that there are tops out there that will provide youwith the options you need and fin by service0087@watchec.com
Pockets - Not all polos have pockets. Men's corporate polo shirts usually come in a pocket version as well as a non-pocket version. Whichever you choose, you...
25-04-2008 09:58 PM
by service0087@watchec.com Go to last post
0 45
Post New Thread


Display Options Currently Active Users
Showing threads 101 to 125 of 2587 1 (0 members & 1 guests)
Sorted By Sort Order
From The
Forum Tools Search this Forum
Search this Forum :

Advanced Search

New posts New posts More than 10 replies or 50 views Hot thread with new posts
No new posts No new posts More than 10 replies or 50 views Hot thread with no new posts
Closed Thread Thread is closed  
 
Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

vB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On

fitness forum |
All times are GMT +1. The time now is 01:22 PM.


Powered by vBulletin® Version 3.6.4
Copyright ©2000 - 2008, Jelsoft Enterprises Ltd.Search Engine Friendly URLs by vBSEO 3.0.0 RC6
Copyright ©2004-2008 FoodBanter.com, part of the NewsgroupBanter project.
The comments are property of their posters.
Loans - Debt Consolidation - Mobile Phone - Credit Cards - Credit Cards