I would love a link to that site if you could find it. 🙂
I *do* follow the current rules on canning for a couple of reasons:
1) I feel like the possibility of an issue like botulism is not worth the risk.
2) Often the quality of things with flour isn’t great – it’s pretty easy just to stir it in afterward when you’re heating it up. Pumpkin canned in cubes makes a lovely puree with just the light mash of a fork when you open the jar.
3) I’ve been happy with the butter powder I purchased as well as the organic powdered milk.
And then there’s the fact that I wrote a canning book and could get in all sorts of trouble for recommending practices that are considered “unsafe.” I’m not trying to rain on your parade or anything. But for legal reasons, I do have to encourage folks to use the modern standards for food preservation.