I have canning directions from a number of universities, Ball, Kerr, Presto, etc., dating back for over 20 years to the present. There have been many changes to the recommendations given by the various sources over the years. Example: pressure canning tomato juice in "Presto Cooker Canner, Directions and Recipes, 1978" lists no requirement for adding lemon juice or other acidification, and a recommended processing time for both pints and quarts is given as 15 lbs - 0 minutes. We've used that recipe over the years with no problems, but have since changed to other processing methods (processing time, acidification, pounds of pressure). It was only until a few years ago that we could find an "approved" method for preparing and canning vegetable tomato juice (V8?), but we've been canning quarts and 1/2 gallon jars of our own "V8", using our own directions which I've published here a number of years ago, for over 30 years! Jeez, did I get the nasty comments after posting that. And, the person that posted that the large canneries monitor the temperatures of each container in a batch, and conduct lab tests on products from each batch has certainly observed canneries other than the 10 or so I've visited. Getting back to recipes for half gallon jar recipes, I know it would be no big deal for a University that routinely conducts food safety testing and publishes "safe" recipes to conduct tests and provide recommendations for canning at least a limited number of recipes they standardize as to type and amount of each ingredient, etc. Heck, I can't believe that a great number of grad students haven't wanted to do just that!

The only way that I cook cabbage is Hamburger & Cabbage. Just made it tonight. Brown the beef along w/ chopped onion & garlic--then I added about 1 1/4 heads (medium size) of chunked cabbage, 1 T. lower sodium beef Better than Bullion, some of the NO Salt seasoning from Big Lots and only about 3/4 cup water. Loosely covered (pizza pan) the Dutch oven. Cooked on medium for about 8 minutes or until the cabbage was looking wilted. Removed from heat & left covered for 2-3 minutes. Delicious. Anyway, I think you're overcooking the cabbage. Also, using a skillet for such a small amount of cabbage, you have a lot of surface area exposed to heat so the water is evaporating fast. Try only a brief saute, add the water and cook until the cabbage looks wilted. Then remove from heat & let the accumulated heat finish cooking the cabbage.

This thread, which I didn't catch the first time around, made me think. In general, I cook to eat and feed my family. However, I do enjoy baking for special occasions. I think that if I didn't work outside the home I would cook more...and be more adventurous. But, I work and have a long commute so by the time I get home I have to make fast meals with little time for creativity or major prep work. So, we eat a lot of frozen veggies--as is out of the bag, pre-cooked meats warmed up, pasta, soup, occasionally waffles/pancakes/eggs, potatoes, etc. I.e., for the most part things that I can cook fast. One up side to this is that our meals haven't changed that much w/o a kitchen since we do have a MW, Toaster Oven, and hot plate to cook with! One very big downside to this, though, is that my children are not learning to cook like I did from my mom. Back on topic... After finding this site and reading about zones, I realized that one thing that I really wanted was a baking center. So when my kitchen was being designed I had it in the back of my head that whatever we ended up with had to have an area I could designate my "Baking Zone", preferably near the ovens--with room to roll out dough, spread out cookie sheets, and have cookie cutters spread out all at the same time! The other thing I got from this site was our window...having the window down to the counter (OK, not cooking-related, but a very important design element!) Our very first plan that our KD came up with had input from us...but a very naive/ignorant us! (Before GW...BGW!) Then....I found this site.....and the changes began. Actually, I posted that original plan and asked for help (and also asked my KD to start over w/no island) Many, many people here helped me come up with a plan over several weeks (months?). We finally came up with a plan that has changed little since then. Interestingly, when I took away the island "must have", my KD came up with a plan very similar to what we came up with here. The only 3 differences were (1) no mini peninsula, (2) a 36" pantry cabinet rather than a corner pantry, and (3) no separate Message Center cabinets. My KD wasn't completely happy w/our differences, but she, wisely I thought, told me to go home and mock up what I wanted to see how it would work (same advice I got here!) Well, the mock up was great! It proved that I did indeed want the mini peninsula (I liked it so much I left the mock up in place until demo and used it!) When I told her the results, she didn't argue, she accepted it telling me it's my kitchen, so ultimately it's up to me. So in the end, my design was/is based on what I wanted, not what the KD wanted. [If only someone else had measured my kitchen and she was given more authority, I think a lot of subsequent problems would have been avoided.] Our kitchen isn't done yet, but it's close...so I can't yet tell you how it is going to work for us...but we are so...

@Carl Arnold, welcome to the cooking forum! And if you really are a person trying to join in, and not trying to drive traffic to some outside website (why I mentioned no link, but sometimes there's a post that's sort of on topic, and the link comes later), you really are very welcome. As Sherry said, we have problems with bots. Your post was overwritten—very beautifully—for this kind of message board. Your follow up was more normal in tone, but unfortunately the new AI is capable of it all. That said, while we do run to older females in traditional families, we try not to exclude our younger, male, non-binary, non-traditional, unique and diverse posters, and it's right to call us out when we fail in that. Your point about cooking roles being more dependent on individual skills than gender is on topic, and an important POV, no matter how many of us have experienced the calcified classic gender roles in the title of the post. I bought a little table top barbecue last year, and have a littler freestanding one that's cute, but harder to use, and generally too small. I'm not really into outdoor cooking, and don't live in a climate where it's necessary. My little barbecues make my menfolk snicker. They have big and bigger gas grills to cook on...but really only for outdoor parties. I don't get the point (it not being an outdoor kitchen for all cooking in too hot and humid for indoors weather). I think barbecues should burn charcoal and aromatic wood chips to be worth the bother. I use a chimney starter. Barbecues are bad for the air quality, however, so mine are minimally used. The ”outdoors” cooking for us is not a gender thing determined by cultural norms, just a combination of attitudes and druthers that fall that way, informed by weather and circumstance.