| rfpFAQ Availability [message #71289] |
Di, 03 Mai 2005 00:45 |
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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
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| Re: rfpFAQ Availability [message #71759 ] |
Mi, 04 Mai 2005 07:50 |
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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
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| Re: rfpFAQ Availability [message #73648 ] |
Mi, 04 Mai 2005 19:07 |
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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/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=AD/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
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| Re: rfpFAQ Availability [message #78926 ] |
Do, 19 Mai 2005 01:09 |
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--------------573FFB5C2879E99A8107F3C5
Content-Type: text/plain; charset=us-ascii
Content-Transfer-Encoding: 7bit
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/archive/index.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.
--------------573FFB5C2879E99A8107F3C5
Content-Type: text/html; charset=iso-8859-1
Content-Transfer-Encoding: 8bit
<!doctype html public "-//w3c//dtd html 4.0 transitional//en">
<html>
SCUBApix wrote:
<blockquote TYPE=CITE>The rec.food.preserving FAQ is available at
<br><a href="http://www.gbronline.com/jacke/rfpfaq/rfpFAQ.htm">http://www.gbronline.com/jacke/rfpfaq/rfpFAQ.htm</a>
.. There have been no
<br>changes since the last announcement: we are at Version 4.2.4.
<br>A detailed, chronological ordering of changes to the FAQ can be found
at
<br><a href="http://www.gbronline.com/jacke/rfpfaq/differences.htm">http://www.gbronline.com/jacke/rfpfaq/differences.htm</a>
.. This is the monthly
<br>posting of the availablility of the FAQ.</blockquote>
In searching for the master canner program I ran across this discussion
at the "homesteading today" website ( <A HREF="http://www.homesteadingtoday.com/">http://www.homesteadingtoday.com/</A>)
archives regarding how much vinegar to use and why pH not the same as regular
math: <A HREF=" http://www.homesteadingtoday.com/vb/archive/index.php/t-5293"> http://www.homesteadingtoday.com/vb/archive/index.php/t-5293</A>
<br>Just more info on my favorite subject.
<br>Edrena, always in hot water.
<p>Brian N.E Ohio
<br>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?
<p>Karen
<br>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:
<br><A HREF="http://ohioline.osu.edu/hyg-fact/5000/5338.html">http://ohioline.osu.edu/hyg-fact/5000/5338.html</A>
<br>You will also note that in the Ball Bluebook, thier recipes always
are more like 2 1/2 - 3 x the water.
<br> </html>
--------------573FFB5C2879E99A8107F3C5--
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