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!

That would disgust me. I rarely shop at our local Safeway as I typically go to Trader Joe's and Fresh Market. If I need to go a regular grocery store, I have a Giant that is closest so I rarely go to Safeway. Plus I avoid Safeway b/c they *never* have enough lines open and I usually only go there when I'm in a rush and need just one or two things and happen to be driving by. Dh and I have a running argument b/c it never fails that there is one lane open, no express lane open and there is no self checkout and I'm always behind people with full carts. He never seems to have this problem, so I've resorted to taking pictures sometimes for him to believe me! The last time I was there, I was tasked last minute with bringing cupcakes to a sports team party that was held at least a week after Memorial Day. They had a variety of cupcakes in including some that were decorated with red, white and blue sprinkles that had been marked down. When I asked the girl behind the counter if those had been left over from the holiday weekend she said yes. GROSS - stale, week old cupcakes. Nice. I ended up getting cupcakes elsewhere. I would most definitely bring this to the attention of the manager and ask what their policy is but I'd also complain to their corporate office.

Unfortunately I have no idea what their plan was. I felt bad because my communication was clearly not getting through, which is why it took so long to get even those basics across. This suddenly reminds me of a story I heard years ago, probably an urban legend, but here it is. A newly arrived immigrant family goes to the grocery store and ends up buying a can of crisco, fully expecting it to contain fried chicken parts as pictured on the label! I don't know if they realized the turkeys were plentiful because of thanksgiving or if they just thought that this was a regularly stocked item. I figured at the time that they were trying to get into the American spirit of things but looking back, I wouldn't be surprised if they'd only been in the country a few days and had no idea about Thanksgiving! I just have to keep telling myself that if they were brave enough to buy it, then they would be able to figure out if it was done after three hours or not.

We can get legs and necks year round. And the breast. My mother likes to roast a breast a few times a year for a Sunday meal and the rest for sandwiches. Turkey is a common deli sandwich so i suppose the legs and necks come from that processing. Necks a great for stock. I did put a couple legs on the grill/smoker last summer when we did a mixed grill of various things. I did consider getting an extra bird to trim and freeze parts but our freezer is so full now. I grew up with the big injected birds and never anything special. Our bird this year was D'Artangnan. Gorgeous and no comparison to any i've had in the past. The Friday brunch casserole with dressing/stuffing, poached eggs on top, the sandwiches, the stock, the soup last night, ...stock in the freezer. A few breast slices with gravy, frozen with a packet of dressing for a later meal. At 3.99lb i consider it a bargain for all it gave. If i had to feed an army of Aunts and Uncles, and kids and teens, i would look for the cheapest to 59cents a lb. non-enhanced/injected. We often had a ham as well. This goes back to the 60's when my Grandmother hosted. 6children all had 3-4, i was the youngest of 22 grandchildren. My Grandmother had a Diner and her specialty was cake and pie. (that is all us kids cared about)...she had a glass countertop commercial pie safe, two commercial gas ovens, and even a two glass door sliding fridge in her home kitchen. Raised chickens for the eggs and fryers. Turkey from a near-by farm friend. Usually three. Pop alway had a Smithfield ham. So that was easily 38 and she always invited some friends and employees....i was probably 3-6 yrs old during those few gatherings before we dispersed to individual holiday family meals. I remember the pies and my Uncle holding me up by my ankles with one hand and showing off around the room, "we'er going to roast you!". Sometimes 3 or 4 times. I hated it. Tramatic experience and spent the day hiding from him. (i think alcohol was involved).