seysonn - NCHFP isn't just some unknown organization. It is the research labs for USDA/FDA and are the recognized national authority in safe food preservation/canning for both commercial and home food canners. All other approved sources of home food canning info/recipes/instructions are based on their recommendations and regulations. And yes, if you explore their many publications (or take their classes) they are well aware of the whys and do explain how density can be calculated and why their testing has determined that adding flours, pastas, and other thickeners cannot be recommended. Basically it because the amount of processing times required to compensate for the increased density would be so detrimental to the quality of the food that it would be unpalatable. Further since the thickener of choice is easily added at preparation/serving time after the jar is opened there is no justifiable reason to process it to death simply to compensate for the thickeners. So it isn't a matter of just adding 5 or 10 min here or there. Not to mention that very few home canners are able to or have the interest in measuring the density of their foods and doing all the calculations. Especially when it has already been done by professionals. Beef stew is already processed for 90 min. (quarts) so say you add flour to it. Now you have to calculate the density. Density = mass divided by volume. Calculate the mass of the container, then the mass of the container with all the liquids and subtract the mass of the container and you have the mass of the liquid. Then you do the same for all the solids. Then measure the volumes, etc. etc. etc.and discover that the density of it has now increased x fold. How many min do you has to that 90 min processing time for each increase in density? 10 min, 20 min, 60 min? What happens to all the vegetables in that stew? Slushy mush with a scorched taste most likely. You really want to do all that? If it is enzymes, bacteria, they say that @ 240F they are all destroyed. No they say at 240+ for a specific period of time and that period of time differs from bacterial pathogen to pathogen. The time is always the variable. Campbell does it all the time. Lots of discussions here about the many differences between commercial processing in high pressure autoclaves that you can play football in and use 260-280 degrees F at 50-70 psi (after first irradiating the foods) vs. the common home pressure canner at 240 and 10-15 psi. No comparison what so ever. Dave

I just this minute found out that my Sonos player can play my Music folder on my computer. I'm thrilled! I thought it only played online/internet sources. I do play online music and radio stations, but now I can play my personal choices.

Thanks! Gardening to teach patience is working so far haha.

Found a large bird of paradise plant in garbage, leaves are brown around edges, and baby leaf is brown, can it be saved?