Author: Mark Linton

The <a href="http://foodsafety.cas.psu.edu/preserve.html" title="Home Food Preservation">Penn State College of Agriculture Sciences</a> has a PDF version of the <em>USDA Complete Guide to Home Canning</em> and it contains instructions and recipes for making and canning all of these foods:

• Apple Butter
• Apple Juice
• Apples — Sliced
• Applesauce
• Spiced Apple Rings
• Spiced Crab Apples
• Apricots — Halved or Sliced
• Berries — Whole
• Berry Syrup
• Cherries — Whole
• Figs
• Fruit Purees
• Grapefruit And Orange Sections
• Grape Juice
• Grapes — Whole
• Mixed Fruit Cocktail
• Nectarines — Halved or Sliced
• Peaches — Halved or Sliced
• Pears — Halved
• Apple Pie Filling
• Blueberry Pie Filling
• Cherry Pie Filling
• Festive Mincemeat Pie Filling
• Green Tomato Pie Filling
• Peach Pie Filling
• Pineapple
• Plums — Halved or Whole
• Rhubarb — Stewed
• Zucchini-Pineapple
• Tomato Juice
• Tomato And Vegetable Juice Blend
• Tomatoes-Crushed
• Standard Tomato Sauce
• Tomatoes — Whole or Halved
• Tomatoes With Okra or Zucchini
• Spaghetti Sauce Without Meat
• Spaghetti Sauce With Meat
• Mexican Tomato Sauce
• Tomato Ketchup
• Country Western Ketchup
• Blender Ketchup
• Chile Salsa
• Asparagus — Spears or Pieces
• Beans or Peas — Shelled, Dried
• Beans, Baked
• Beans, Dry, With Tomato or Molasses
• Beans, Fresh Lima — Shelled
• Beans, Snap And Italian — Pieces: Green And Wax
• Beets — Whole, Cubed, or Sliced
• Carrots — Sliced or Diced
• Corn — Cream Style
• Corn — Whole Kernel
• Mixed Vegetables
• Mushrooms — Whole or Sliced
• Okra
• Peppers
• Potatoes, Sweet — Pieces or Whole
• Potatoes, White — Cubed or Whole
• Pumpkins And Winter Squash — Cubed
• Soups
• Spinach And Other Greens
• Succotash
• Chicken or Rabbit
• Ground or Chopped Meat
• Strips, Cubes, or Chunks Of Meat
• Meat Stock (Broth)
• Chili Con Carne
• Clams
• King And Dungeness Crab Meat
• Fish
• Oysters
• Tuna
• Dill Pickles
• Sauerkraut
• Pickled Dilled Beans
• Pickled Three-Bean Salad
• Pickled Beets
• Pickled Cauliflower or Brussel Sprouts
• Pickled Corn Relish
• Pickled Horseradish Sauce
• Marinated Whole Mushrooms
• Pickled Dilled Okra
• Marinated Peppers
• Pickled Bell Peppers
• Pickled Hot Peppers
• Pickled Pepper-Onion Relish
• Piccalilli
• Bread-And-Butter Pickles
• Quick Fresh-Pack Dill Pickles
• Reduced-Sodium Sliced Dill Pickles
• Sweet Gherkin Pickles
• Pickle Relish
• 14-Day Sweet Pickles
• Quick Sweet Pickles
• Reduced-Sodium Sliced Sweet Pickles
• Pickled Sweet Green Tomatoes
• Pickled Green Tomato Relish
• Pickled Mixed Vegetables
• Pickled Bread-And-Butter Zucchini
• Pear-Apple Jam
• Strawberry-Rhubarb Jelly
• Blueberry-Spice Jam
• Grape-Plum Jelly
• Peach-Pineapple Spread
• Refrigerated Apple Spread
• Refrigerated Grape Spread

Convert between units at <a href="http://www.kitchenmath.com/" title="http://www.kitchenmath.com/">KitchenMath.com</a>

• 2 Dashes per Pinch
• 8 Pinches per Teaspoon
• 3 Teaspoons per Tablespoon
• 2 Tablespoons per Fluid Ounce
• 8 Fluid Ounces per Cup
• 2 Cups per Pint
• 2 Pints per Quart
• 4 Quarts per Gallon

<a href="http://www.cnn.com/2004/HEALTH/diet.fitness/01/09/designer.eggs.ap/index.html" title="CNN.com - Dieters give 'designer eggs' a break - Jan.  9, 2004">Dieters give &lsquo;designer eggs&rsquo; a break</a>: &ldquo;In their relentless pursuit of a healthy diet, many consumers are turning to a new breed of egg. 



&ldquo;Designer eggs, produced by chickens fed sea kelp, flax seed and other nutritious ingredients, are finding their way to more and more markets and menus. Some consumers say they even taste better than regular eggs, and sales are booming&hellip;



&ldquo;Along with kelp and flax seed, chickens that lay low-fat eggs are fed canola oil or other types of non-animal fats.



&ldquo;Hens raised on the special diet produce eggs with lower saturated fat that are fortified with omega-3 fatty acid, iodine and vitamin E.



&ldquo;If marigold extract is added to their diet, they lay eggs high in lutein, a nutrient that helps maintain the health of the eye.&rdquo;

I had scrambled eggs, hash browned potatoes, a ham slice, and a glass of orange juice for breakfast. I weighed in at 159 pounds.



<ins datetime="2004-01-10T16:37:00-05:00">Lunch was a bean and cheese quesadilla with a little green bit of diced chilli&rsquo;s.</ins>



<ins datetime="2004-01-10T20:06:00-05:00">Dinner was baked haddock, baked beans, a small salad, and two glasses of <a href="http://www.bolla.com/view_wine.asp?nWID=6" title="Bolla Wines of Italy - Open Up">Bolla Sangiovese Di Romagna</a>, with a bowl of frozen peaches for dessert.</ins>

<a href="http://www.nytimes.com/2004/01/09/science/09SALM.html?ei=5007&amp;en=f967d08452247761&amp;ex=1388984400&amp;partner=USERLAND&amp;pagewanted=all&amp;position=">Farmed Salmon Have More Contaminants Than Wild Ones, Study Finds</a>: &ldquo;A new study of fillets from 700 salmon, wild and farmed, finds that the farmed fish consistently have more PCB&rsquo;s and other contaminants, but at levels far below the limits set by the federal government.



&ldquo;The study, the largest so far to look at contaminants in salmon, is being published today in the journal Science. It found more than a sevenfold difference in PCB levels, with farmed salmon having an average of 36.63 parts per billion and wild salmon having 4.75.



&ldquo;The authors advised people to limit their consumption of salmon. &lsquo;Although the risk/benefit computation is complicated,&rsquo; they wrote, &lsquo;consumption of farmed Atlantic salmon may pose risks that detract from the beneficial effects of fish consumption.&rsquo;



&ldquo;Dr. Barbara Knuth, a study author who is chairwoman of the department of natural resources at Cornell University, said, &lsquo;It indicates that the vast majority of farm-raised Atlantic salmon should be consumed at one meal or less per month.&rsquo;&rdquo;

<a href="http://www.goodeatsfanpage.com/Season1/Onion/OnionTranscript.htm" title="A Bowl of Onion Transcript">A Bowl of Onion</a>: &ldquo;&lsquo;Life is like an onion. You peel it off a layer at a time. Sometimes you cry.&rsquo; �Or so wrote Carl Sandburg.&rdquo;

Breakfast this morning was a toasted slice of Gretchen’s Italian bread with some preserves we got as a gift for Christmas, some pecan halves, and a glass of orange juice. I weighed in at 158 pounds.



Lunch was Panda Buffet’s orange chicken with vegetables on steamed rice with hot and sour soup and a small sierra mist. I walked to the HUB and back (2 miles, round trip).



<ins datetime="2004-01-09T10:43:00-05:00">Dinner was half of a homemade Hawaiian pizza and a glass of <a href="http://www.bolla.com/view_wine.asp?nWID=6" title="Bolla Wines of Italy - Open Up">Bolla Sangiovese Di Romagna</a>.</ins>

<a href="http://mfdh.ca/writing/nonfiction/Death_By_Cheeseburger.html" title="Death By Cheeseburger">Death By Cheeseburger</a>: &ldquo;The story of the cheeseburger begins under the chapped ass of some fierce thirteenth century Mongol warrior, riding hard across Eurasia on the back of his foaming steed. You see, the Tartars felt that the tough ribbons of gamey beef to which they had access on the Russian Steppe should best be tenderised by using them as saddles. This delicacy would, with some modification, eventually find its way to the West as <em>le steak tartare</em>.&rdquo;

Breakfast was a bowl of Irish oats and a glass of orange juice. I weighed in at 159 pounds.



<ins datetime="2004-01-08T12:43:00-05:00">I had a <a href="http://www.naturevalley.com/Products2.htm" title="Welcome to Nature Valley: Products">Nature Valley Oats &rsquo;N Honey Crunchy Granola Bar</a> for lunch.</ins>



<ins datetime="2004-01-08T19:45:00-05:00">Dinner was a salad, a slice of Gretchen&rsquo;s Italian bread, three <a href="http://www.godiva.com/welcome.asp" title="Chocolate Gifts from Godiva">Godiva</a> chocolates, some tortilla chips and homemade salsa, and a glass of <a href="http://www.bolla.com/view_wine.asp?nWID=6" title="Bolla Wines of Italy - Open Up">Bolla Sangiovese Di Romagna</a>.</ins>

• 12.995 Gallons
• $1.539/Gallon
• $20.00
• 279.9 Miles
• 21.5 Miles/Gallon
• 7¢/Mile
• 24 Days