I have canning directions from a number of universities, Ball, Kerr, Presto, etc., dating back for over 20 years to the present. There have been many changes to the recommendations given by the various sources over the years. Example: pressure canning tomato juice in "Presto Cooker Canner, Directions and Recipes, 1978" lists no requirement for adding lemon juice or other acidification, and a recommended processing time for both pints and quarts is given as 15 lbs - 0 minutes. We've used that recipe over the years with no problems, but have since changed to other processing methods (processing time, acidification, pounds of pressure). It was only until a few years ago that we could find an "approved" method for preparing and canning vegetable tomato juice (V8?), but we've been canning quarts and 1/2 gallon jars of our own "V8", using our own directions which I've published here a number of years ago, for over 30 years! Jeez, did I get the nasty comments after posting that. And, the person that posted that the large canneries monitor the temperatures of each container in a batch, and conduct lab tests on products from each batch has certainly observed canneries other than the 10 or so I've visited. Getting back to recipes for half gallon jar recipes, I know it would be no big deal for a University that routinely conducts food safety testing and publishes "safe" recipes to conduct tests and provide recommendations for canning at least a limited number of recipes they standardize as to type and amount of each ingredient, etc. Heck, I can't believe that a great number of grad students haven't wanted to do just that!

The fire or coals would be built in the removable pan, not the base if it were a brazier, Linda. Yes, flower pots do come in copper and brass even if it is toxic to plants. Ask me how I know, I've run a floral business for quarter of a century. And if it were a cachepot there is no reason for drainage. It's just a decorative place to stick the real pot. Yes, it does look like one of those made in India for export items. They're often meant to be more decorative than functional. We've had this baptismal font discussion on the antique forum before. Most private estates don't have spare fonts tucked away for a rainy day ;-) Most fonts have some sort of religious symbolism on them as well. This is about as secular as it comes. Staci.............we're all just guessing at this point because it's pretty a pretty bizarre (uhm novel) piece. I have seen a couple similar ones online identified as baptismal fonts, but one dealer was honest enough to admit it was for want of a better description and asked if anyone could really identify what it was, to please let them know. It's some sort of artistic piece and may be little more than a stand meant to be used to display something else on....that's why I asked for dimensions.

Rich Fruit Cake There's a lot of ingredients but you basically just mix them all together! Makes 8" round cake or 7" square. (I have also used this recipe to make a 9" round cake with excellent results) 1 lb 5 oz currants 6 oz raisins 11 oz sultanas/golden raisins 6 oz candied citrus peel 5 oz candied cherries, washed and cut into 4 pieces 1 oz sliced almonds 1 oz almond meal/flour 1 1/2 teaspoons very strong coffee 2 level teaspoons spice mix (your own preference but I use cocoa,cinnamon, ground ginger, allspice and nutmeg) Pinch of salt Zest and juice 1 small lemon 10 oz soft dark brown sugar or molasses (I use 1/2 of each) 10 oz butter 12 oz self rising flour 3 fl oz dark rum 6 large eggs Extra 1 fl oz dark rum for brushing over cake Line cake pan sides and base with parchment paper and outside of pan sides and base with brown paper (using natural string to secure) Heat oven to 250F In large bowl add spices, coffee, almonds, salt, lemon zest, and juice to fruit. Mix well then add rum and leave to soak for at least 24 hours or up to 1 week. I stir it once per day. The aroma is wonderful! In a second bowl, beat butter and sugar until pale and creamy. Beat eggs one at a time and add to butter mix, adding some flour with each egg. Reserve a small amount of flour to coat fruit by stirring it through fruit mixture. Gradually add butter/egg mix to fruit mix and stir until well mixed. Scrape into cake pan making a very slight depression in the center. Cover lightly with circle of parchment paper with small hole cut in center. Bake in pre-heated 250F oven just above center, until an inserted skewer comes out clean, approx 3 hours. (My 9" cakes have taken up to 5 hours!!) When cooked leave in oven for a few minutes with the door open. Remove from oven, brush over 1 fl oz of rum over top of cake. Leave in pan until totally cold, or overnight in a cool room. Remove from pan, wrap completely in parchment paper, then in foil. Store for minimum 4 weeks to mature. I brush with a little extra rum or brandy every 6 weeks if I store the cake for many months. The cake for this Christmas is over one year old.

He mistook crocus bulbs for potatoes, Jannie? OMG, that's a riot! And the best part is catching him in the act! lolol Mine doesn't throw my stuff away but he puts it away WHILE I'm using it or before I'm done with it. It's not like I leave stuff lying around. For example, the other night I was making a pasta dish. I put the colander in the sink so I could drain the angel hair. Went to get the pot about 2 minutes later and the colander was gone! Gone! Where's the colander? Oh, he says- I thought you were done with it so I washed it and put it away. (Oh, I know what you're thinking, "Isn't he helpful! And look, he washes dishes!) Yeah, yeah..... it's not helpful to wash a perfectly clean item and move it as I'm preparing to dump boiling hot water in it! I asked him if he noticed the pasta boiling on the stove and he said he didn't, but he can spot a standing colander from 50 paces! He puts away salad fixings, too, before I've made the salad. It's ridiculous, I pull them out, he puts them away. I ask where's my lettuce and he says "I thought you were done with it." Um, see any bowls of lettuce anywhere, Einstein? lol Men. Grrrrr. Don't EVER let him retire, Clare! Find him a job. Give him a honey-do list that won't quit. Anything, but keep him busy outside! Oh, and how come Mr. "Place For Everything and Everything In Its Place" can't close the closet door in the LR? I close that bi-fold door about 20 times a day but if I say anything, I'm a nag.