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"This is a very dangerous recipe-you should NEVER can green beans in a water bath, unless you use a ratio of vinegar to water of 1:1. Botulism grows well in low-acid, improperly canned foods. Only use a water bath for high-acid foods! Use a pressure canner for all others."
Jul 6, 2010 on Food.com
"Oh yes, these are awesome! I have made these many times as dinner rolls, and they always come out perfect. I have started using 1/2 white whole wheat flour and 1/2 bread flour, and you can't even tell that there is whole wheat in the recipe. I also use 2 tbsp of good-quality cider vinegar and ommit the 2 extra tbsp of water....it gives the buns ev..."
Nov 22, 2009 on Food.com
"Please- do not home-process pumpkin butter! It is not possible to reach a high enough temperature to kill all botulism spores by using either a water bath or a pressure canner. The only safe method of canning pumpkin is in chunks, with a long processing time in a pressure canner. Be careful!"
Oct 30, 2009 on Food.com
"I have been making this cake for years, ever since a coworker brought it to a potluck dinner. I highly recommend it! It is easy and delicious."
Aug 9, 2009 on Food.com