You are comparing apples to oranges. :) First, it is never recommend to use PC manuals for canning instructions, cooking only if you want but there are better sources. They are too outdated for canning instructions. Second, you are talking about cooking in this instance but are comparing the times for making soup with to making stock. Soup and stock aren't the same thing. Stock is much thicker, less watery, more intense flavored, and has a higher fat content. The end goals for soup and stock are very different. The soup instructions are for a way of quickly making soup with the meat still in a good tasting form. But the goal for making stock is to get as much of the flavor and marrow cooked out of the meat and bones and into the stock and the water reduced somewhat. So yes, the cooking times when making stock will always be much longer than when making a soup. Now obviously if you don't want to cook that long for stock that is your choice. But then you'd be canning soup and not stock. Hope this helps. Dave

Caminnc, wow azaleas already in bloom! My daffodils and crocuses are peeking up from the ground but I think the cold days we've been having in the meantime have been keeping them in check. You're welcome for the recipe. If anyone wants a copy of the book I got it from, it came from the Dollar General and it's called Quick And Easy Family Baking-Cakes, Cookies, Pies & Breads That Anyone Can Bake. It's a brand new book (Copyright September 2011) and it has all sorts of hints and tips along with the recipes. In an earlier post of mine, someone mentioned they enjoyed my threads. I thank you and everyone else who's been helpful and kind to me here and the rest of GW. I just wanted to say cooking and gardening are two of the brightest spots in my life right now. I enjoy these hobbies with utmost happiness and I'm always glad to help out everyone in any way I can. I'll cherish them for as long as I can. A funny story about the cake mix and the pie filling. They're slightly larger than what the recipe calls for. The pie filling can is 21 ounces and the cake mix box is 18.25 ounces. A little more to go around LOL :). Brad AKA Moonwolf

Most cake recipes I have used called for 8" layers to go for about 30 min at 350". Not sure if that would be exact for a carrot cake since they tend to be rather moist, but that is when I would start checking it with my trusty wooden skewer. Hand Happy Birthday to the muchkin! Alexa

Thanks everyone. Yes, I used an oven thermometer. It's an old one (the standard metal frame) and I have no reason to think it's off, since setting the oven 25 degrees lower seems to work almost all the time.... and NOT setting it lower tends to burn/brown the food too much (though I haven't tried that for a long while....). In addition, I always put the rack in the middle of the oven (unless the recipe says to do otherwise), then put the thermometer in the middle of the rack on which I'll put the pan, and wait until it registers at (or very close to) the temp I want. And, yes, the breast was cold when it went into the oven -- I made the herb paste in the morning, spread it on, covered with foil, and put it in the fridge. I wanted to go for a bike ride and didn't want to cut that short to come back and prepare the turkey; all I'd need to do is stick it in the oven. No doubt, letting it sit at room temp for about an hour would have made a difference in cooking time. I bought it fresh, not frozen, and kept it in the fridge until cooking time. (I removed the foil except for the last 30 minutes.) So, next time I'll let it sit for about an hour at room temp before cooking, then let it reach 165 degrees before removing it from the oven. This was Ina's recipe and tried and true so I'm going on the assumption I did something differently. It wasn't overly dry.... a little on the dry side. The flavor is great and I would definitely make it again, but not for company until I get this right! I also made the dill potatoes (posted here before), and brussel sprouts blanched then tossed w/ EVOO and drizzled with finely chopped walnuts then roasted in the oven. Hubby (who does most of the cooking since he's retired and I am still working) said "This is really good, Hon." .... then, after dinner, "Good job!" All's well that ends well! :-) Thank you all so much!! What a great forum.