On Monday, August 4, 2014 1:03:31 PM UTC-5, George Shirley wrote:

> I only use the USDA recommendations.

Me too, as long as they are fact and science based. But I was kind of taken aback by the post's references to "old timers" and "new timers" which makes it sound like age is somehow a factor in how safe are your canning and preserving methods. Good grief. Among issues with the "definitions" list is the statement that pressure canners must hold a minimum of 7 quarts. I could swear that NCHFP said 4 quarts but maybe that has changed.

My grandmother used paraffin for her quince paste and jelly, but the turning jars upside down is something I heard about only recently, despite that I've been canning for many years. People were always bringing her things like bushels of fruit--- can't recall the last time I even saw a bushel or peck basket.

Isabella