Hoarding is exactly what the government is doing right now by filling the SPR, and frankly it's the best thing that could happen. It drives prices up. High prices encourage demand destruction. They also finance new well development. The hoarded oil gives us a buffer to fall back on once shortages become more prevalent. High prices are what we need in order to adapt to what's coming, and the sooner they happen, the better.
Joined: Jun 13, 2007 Posts: 3024 Location: Minniesotuh
Posted: Sat Jul 07, 2007 12:24 pm Post subject: Small-batch Canning and Freezing Cookbook
by Charlotte Turgeon.
Second printing 1979. ISBN 0-89387-020-X
pub by Saturday Eveng Post 144 pp (was 4.95 in 1979)
Contents: Canning and freezing vegetables, canning and freezing fruits, jelly and jan specialties, pickles and relishes, shortcuts and standbys. Indexed.
Covers hot water bath and pressure canning, equipment, canning do's and don't's and recipes.
Posted: Sat Jul 07, 2007 6:01 pm Post subject: Re: Small-batch Canning and Freezing Cookbook
Ferretlover wrote:
Second printing 1979. ISBN 0-89387-020-X
pub by Saturday Eveng Post 144 pp (was 4.95 in 1979)
It is recommended not to use older texts for reference regarding canning. Waterbath and pressure canning information has changed over the years to increase food safety and decrease spoilage. I know many food preservers stick to old family recipes and methods but it is not a good idea and people should rely on recently copyrighted/published information.
The Oregonian FOODday section had an article this week that discussed a woman who prepares small batches of food for preservation while cooking her dinner. Even Martha Stewart herself has not presented such a time-saving idea.
cynthia
Posted: Sun Jul 20, 2008 8:49 pm Post subject: Re: Small-batch Canning and Freezing Cookbook
I appreciate the tip! I recently picked up some canning and food storage books at the local library's used book sale, and they've got to be from the 1970s. Now I will certainly do some investigating on my own before blindly following recipes that are as old as I am. Thanks!
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