To work backwards with your questions, there is no standard guide book. Basically the "standard" is the result of science and testing. There are a number of general "rules" about what can be safely processed and what cannot, but you will often see recipes from highly-regarded sources like the NCHFP that seem to "break" the rules. For example, there are safe-tested recipes for peppers marinated in oil and for citrus curd with eggs. Generally both of those contradict recommendations, but in laboratory settings, products with sufficient acidity were developed which made risk-free recipes possible. Obviously that can't be achieved in a home setting. There are sources that provide general guidelines. The USDA Complete Guide to Home Canning is available online for free and the opening section, Principles of Home Canning is helpful. The NCHFP (National Center for Home Food Preservation) offers a free online self-paced course which also provides training in the basic principles. Also, if you live where there is a strong Extension Service network, there are still some few agencies that offer training in the Master Food Preserver program. But due to cutbacks, those programs are much scarcer than they used to be. It's ironic that just as there's a revived interest in home food preservation (both as an economy measure and as a slow foods/whole foods craft) the availability of such training is much more limited. Some cosmopolitan centers also offer classes in home food preservation or specific areas like pickling or jam-making during the summer season. I live near Portland where the interest is very high and all kinds of classes and seminars are on offer privately and through stores like New Seasons. The trick is determining which are reliable. There are also books, some of which do provide basic information on principles of preservation and food safety as well as recipes. Beverly Alfeld has two books - one on sweet preserves and one on pickles and relishes - which are practically college courses in the information they provide. Linda Ziedrich also offers a good amount of background in her books on sweet preserves and pickles, though less than Alfeld. She also has a website. Basically, for most it's a combination of training, self-education and experience. If you are aware, keep asking questions and take advantage of trustworthy sources online and in print, you will get there. To answer your other question, yes you can reduce the sugar in the relish, even eliminate it completely. Old recipes tend to be heavily sugared, again to compensate for the 10% or 15% vinegars they originally called for. It's not a safety issue to cut back. However, sugar also affects mouth feel (high levels of sugar in the syrup essentially "candy" the veggie chunks), color retention and texture. A relish without sugar will tend to be "flabby" though you could compensate with pickle crisp. What I would recommend is you scale your recipe down and make a very small test batch as originally written and let it rest on the shelf at least six weeks. Then try it and draw your conclusions about how you want to adjust next time. My biggest lesson was with a corn relish I made. I cooked it and was so turned off by the sharp smell and flavor I hesitated to even bother to go ahead with canning. My original impulse was the compost pile. But I decided I'd gone that far I might was well finish. When I opened a jar after Thanksgiving I was so glad I'd given the recipe a shot. It was delicious and is now one of our standby recipes. Carol Here is a link that might be useful: USDA Guide 2009 Revised Edition

I have to make fudge (the old standby recipe that uses marshmallow fluff) and this year I'm trying a pumpkin fudge for a neighbor who loves the stuff. Have to make choc covered cherries because my daughter loves helping with those. We're either going to do Torrone or divinity (depending on how much time I have). I'm realizing I'm quickly running out of time, I'm barely getting the christmas tree decorated. I got the outside decorated last weekend since it was nice weather, but I haven't even started shopping for presents yet. I'm attempting homemade marshmallows this weekend, definitely strawberry ones covered in chocolate and vanilla covered in chocolate and rolled in graham crackers, for teacher presents. I figured since my daughter always wants to give her teachers presents then she can learn to make them. She even has a chef jacket and hat. The love cancels out the calories. Paula's recipes are healthy (not physical health but definitely psychologically - they make you feel good when you eat them). Everything's better with butter :-)

I made two birthday cakes for Christmas. One was the one Chase posted on the best chocolate frosting thread (for my mom's 30th sobriety birthday) and the other was Barbara Wheeler's Fresh Coconut cake (for my younger sister's "first" 39th (belly button) birthday). I really liked the coconut cake, I'd give it an 8, but to make it a 9-10, next time, I'd poke some holes in it and add Coco Lopez. Or add it to the mix. Or both. It was an afterthought so I didn't do it this time. It's really good, but I could see it be off the charts good with the addition of more coconut. Barbara Wheeler's Fresh Coconut Cake 4 egg yolks 2 whole eggs 1 1/2 cups sugar 1/2 cup butter or margarine - cut up 1 cup hot milk 2 1/2 cups all-purpose flour 1 tbsp baking powder 1 tsp vanilla 1/2 cup chopped black walnuts, toasted walnuts or pecans FROSTING 1 3/4 cups sugar 1/2 cup water 3 egg whites 1/2 tsp cream of tartar 1 tsp vanilla 2 cups shredded fresh coconut 1 Preheat oven to 350 degrees. Grease and flour three 9-inch round cake pans. 2 To make the cake; In a large mixing bowl, beat egg yolks, whole eggs and sugar with an electric mixer for at least 5 minutes or until light and fluffy. Stir the butter or margarine pieces into the hot milk until the butter has melted. Combine the flour with baking powder. Add 1/2 cup of the flour mixture into egg mixture, beating slowly. Add half the hot milk mixture, 1 cup of the flour mixture, then remaining hot milk, beating after each addition. Add the remaining mixture and vanilla. Beat well. Fold in the nuts. Pour the batter into the prepared pans. 3 Bake the layers in the 350 oven for 12 to 15 minutes or until a toothpick inserted in centers comes out clean. Cool for 5 minutes in the pans. Remove and cool completely on wire racks. 4 To make the frosting: In a medium saucepan, combine the sugar with the water. Bring mixture to boiling and boil 2 minutes or until it is syrupy and the sugar is dissolved. (Undissolved sugar will make the frosting grainy.) Make sure to scrape down the sides of the saucepan and stir in a figure-eight motion. 5 In a large mixing bowl, beat the egg whites with the cream of tartar with an electric mixer until foamy. Slowly pour the hot sugar syrup into the egg whites, beating constantly at the highest speed for 4 to 6 minutes or until the frosting is stiff enough to spread. Beat in the vanilla. The finished frosting should be smooth and fluffy, yet hold stiff pecks. 6 Place a cake layer on a cake plate; spread with about 1 cup frosting and sprinkle with about 1/3 cup coconut. Repeat with the remaining layers. Frost the sides of the cake and sprinkle with the remaining coconut. RECIPE NOTES: Store the cake in the refrigerator up to 24 hours.Garnish this lovely cake with fresh coconut pieces, kiwi fruit, fresh pineapple and pineapple leaves. My notes: More frosting than was necessary. Froze well ahead of time, unfrosted. Add coconut in lieu/in addition to milk? Add coconut after poking holes?

Teri, almost everything I make includes chicken and white wine, LOL. I hope you resolve the question about the white wine, such as.....is it "cooking wine" which means (basically) throw it down the drain. If its one of those "cooking wines" that came from the supermarket, it means that it's full of salt and other stuff that you really should not be interested in. What Ann said is very simple and true - if you can't drink it, then don't cook with it. That said, I've had some white wine in my fridge for several weeks. We don't drink it but we do cook with it. I would not serve it in a glass but I do use it in a recipe. I don't honestly know how to draw the line - cooking/drinking - but we're happy with the finished recipe that uses the white wine. I always sniff it out and have not ever thought that it smelled moldy or sour or anything. Here's a favorite recipe and I usually double the sauce. CHICKEN PICCATA 4 Chicken breast halves, boned and skinned Salt and Pepper Flour (enough for coating) 3 tablespoons butter Juice of 1 lemon 1-1/2 cups chicken broth 1/2 cup white wine Put a piece of waxed paper on the counter and place chicken on top. Use a meat pounder, the side of a saucer, the unsharpened side of a heavy knife or other object to pound the breast into a thin piece thatÂs uniformly thick (about an inch). Salt and pepper the chicken generously, then coat with flour. Melt butter in a large skillet and brown chicken on both sides. Remove chicken from skillet. Add lemon juice, chicken broth and wine. Boil down until itÂs about one-half cup. Place chicken back in skillet, cover and cook 3 minutes. Remove cover and serve.