Has anyone noticed while searching for new canning recipes all the info. that keeps coming up on all the new guidelines for canning,pressure cooker or cold packing and even preserving? Like Do Not Use fresh lemons ONLY the commercial packed real lemon juice? You Can No Longer pack and process in Olive Oil unless kept in fridge or frozen? There is just so many and almost everyone of their Don'ts I've done for over 20 years.It also states any recipe prior to 1994 should not be used? I went to UDAF State of Utah Department of Agriculture and Food website to verify it but they really didn't have much info. I'll call them today when they open to see if I can get more info. on it. Just wanted to see if anyone else has noticed it or was aware of any other changes we should be aware of? :-?