well, I got them into the freezer before leaving for the airport - now here's hoping my husband actually takes them off the cookie sheets today and bags them!

Reheat it then add the pectin once its boiling. Being thick texture wise is just because there are a lot of solids in it. If its setting up as a jelly instead, it may not need much more pectin. Using the liquid pectin is easier to add as it will dissolve once the mixture is boiling. The wosr that can happen is it stiffens up a bit too much, but I wouldn't be concerned. Sometimes a jelly can get really stiff, just adding a few drops of water after lightly heating an open jar in the microwave, and stirring will help it spread better.

Linda C, close your eyes. I guess I broke rule #1 "be sure you have all your ingredients before you start". I didn't have pickling spices, never, ever having made pickles. I have just been to 2 grocery stores plus Dollar General. What they have are pickling spices for specific pickles...dill, kosher dill, bread & butter and pickling lime by either Mrs Wages or Ball. If I had to guess I'd say bread & butter. This whole canning thing says stick to the recipe which I'm trying very hard to do. It's now 6:30, I have smooshed the tomatoes, chopped the onions, which I deposited on top of the tomatoes. Can I just cover the pan, refrigerate and start over tomorrow, when I can go in search of the elusive pickling spices? I hate to be such a pain in the rear, but I obviously need a little pickling advice Again, TIA. jude

We bought these in 2002, and all it says in the manual is 3" clearance on sides and 1" in the back. It doesn't specify the top but they can get hot enough to melt chocolate bars. I think at the time the manual was written, it wasn't common to put a cabinet around them. So specs aside, I wanted to know what other people had experienced. dianalo has the same set I do, and she told me she has 3" on the sides and 6" on top, but I don't think I asked if the heat had become an issue. She did say they told her a vent wasn't necessary. The problems I forsee if heat builds up, is warping the wood, or drying out the finish. But it's water under the bridge now. We decided not to glue or biscuit the rail between top cabinet and top of the set. Then, if the heat becomes an issue, we can either take it out completely, or change it to one that allows ventilation. And it will also allow changes if the next fridge/freezer isn't the same size. I am still curious if anyone has had any problems with heat from the units. Mine are sealed coil and have a vent at the bottom, but nothing at the top.