Reducing the sugar isn't a safety issue - just sweeten to taste and keep in mind the carrots will make it sweeter too. IMO I don't see any problems with the carrot for celery switch, especially if you use less - no density issues and pH is minimal. My concern would be with the measurements of the pureed tomatoes as the frozen ones will be more soupy than an unfrozen puree would be - so more water to dilute the vinegar. You can compensate for that with citric acid or bottled lemon/lime juice. So if I was making it for BWB I'd add one tablespoon bottled lemon or lime juice or 1/4 teaspoon citric acid to each pint jar. (No flavor change with the citric acid.) OR PC for 20 mins. instead of BWB for ultimate safety. JMO Dave

Grilled Lemon Prosciutto Scallops Courtesy Matt Dunigan/Road Grill YIELD: 6 Servings Ingredients  18 Large scallops beard removed  2 teaspoons garlic  9 pieces of prosciutto very thinly sliced  4 lemons cut in wedges  Olive oil  Pepper to taste  6 bamboo skewers soaked in cool water for 30 minutes Directions 1. Preheat barbeque for direct grilling to 450-475°F (230-240°C). 2. Remove the mussel attached to the scallop if itÂs not already done by your fish monger. 3. Line a tray with paper towel, place scallops on the tray and pat dry. By removing any excess moisture the scallops will sear and crisp up on the outside instead of steam on the grill. 4. Sprinkle scallops with garlic and pepper. 5. Slice the prosciutto in half lengthwise. Wrap the scallop with prosciutto around the edge, (so it looks like a drum) leaving the top and bottom exposed. 6. Skewer wrapped scallops through the sides and alternate scallops through the lemon wedges (3 scallops per skewer and 2 lemon wedges). 7. Drizzle evenly with olive oil. 8. Place scallops on the grill. Slide tin foil under exposed skewers handles to prevent the wood from burning. 9. Cook scallops for 2 minutes per side. Or until bacon is crisp and lemons are charred. Remove scallops from the grill. To serve, drizzle with the charred lemons for flavor.

This is my tried and true wild rice salad. Wild Rice Salad 1/4 tsp salt 3/4 cup brown rice or brown basmati rice 1/2 cup wild rice 1 can sliced water chestnuts, drained 1 red pepper, diced 1 green pepper, diced 2 stalks celery, diced 1/2 cup raisins 1/2 cup diced red onion 1/2 cup toasted slivered almonds 1/4 cup chopped parsley Dressing 1/3 cup orange juice 1 tbsp grated lemon rind 2 tbsp lemon juice 2 tbsp soy sauce 1 tbsp vegetable oil 1 large clove garlic, minced 1 tbsp rice wine vinegar Rinse both rices well. In small saucepan, bring 2 1/4 cups water and the salt to a boil. Add basmati and wild rice, reduce heat, cover and simmer 45 minutes. Transfer to a large bowl. Add water chestnuts, green and red peppers, celery, raisins, almonds and parsley and toss. In small bowl whisk dressing ingredients. Pour over salad and toss to coat. Serve at room temperature.

I love that Hawaiian cheese ball! Haven't made it in years, but it was always a party favorite a long time ago. That Knorr spinach dip too. Old faves. I love pork tenderloin sliders with caramelized onions. Truly easy peasy. I marinate a tenderloin overnight. When I'm ready to cook, I put on the grill to brown, then bake covered until done. Meanwhile, caramelize about 2-3 medium onions in an iron skillet. I use the buttery Hawaiian rolls but you can use any small roll. Slice rolls in half & put a tsp or so of mustard on each (I love the champagne Dijon but any good Dijon-type will do), a slice of tenderloin and a spoon of caramelized onions on each. Wrap in foil and warm just before serving. They are fine if they cool off for a tailgate or party.