I have started a canning journal of recipes I have used and which ones I would like to try. I bought a three-inch, three-ring binder from one of our local office supply stores and proceeded to put it together with recipes I've tried and another section of recipes I would like to try. I always play it safe with the basics like pasta sauce, jams, jellies and marmalades - recipes that I use every year. Most of them come from the "Ball Blue Book" of canning. I also use the "Small Batch Preserving," USDA guidelines for canning and "Blue Ribbon …