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One of my continuing projects is the search for a perfect hard-boiled egg. By perfect, I mean fully-cooked yolks, firm (but not rubbery) whites, easy-to-remove shells and a minimum of green ring around the yolks. Some time ago, I worked out an ideosyncratic method (which I'll describe presently)...

Was double-checking a separate pressure canning issue when I tripped over this guideline, which has always puzzled me. Talking about pressure canning low acids foods such as vegetables, meats, poultry and seafood. Of these, the one requiring by far the longest processing time is seafood...