I'll try to explain my reasoning better. The Easy to Preserve recipe for fruit puree has the disclaimer for the specific fruits, including figs that clearly says "There are no home canning recommendations available for purees of these products." Yes it does say that, in that one location. It also states that same claim in the USDA Guidelines. Both poorly worded as I maintain the qualifier should have been included in the statement. It lists "figs, tomatoes, canaloupe and other melons, papaya, ripe mango or coconut." However we all know that isn't literally true. We all know that tomatoes may be pureed and canned as we all make tomato sauce. We all know that there are approved acidified recipes for ripe mangoes including the Mango Sauce recipe that calls for 5 1/2 cups of mango puree. We know there are jam and preserves recipes for both pureed tomatoes and pureed figs. right? We all make them and instructions for doing them are NCHFP provided. So clearly there are recommendations available for canning purees of these foods when they are properly acidified. The USDA Guidelines goes on to say (likely in this book somewhere as well) that "these foods, when properly acidified, may be canned and may be processed in a BWB. FIGS USDA Guide to Canning Fruits (p. 2-14) Important: All home-canned Figs must be acidified before canning in a boiling water canner to make them safe from the microorganism that causes botulism. It adds the same warning to all the foods listed above (except coconut milk) which would directly contradict the comment on page 39 in So Easy to Preserve if we take it literally. So yes you may can tomato puree, fig puree (just as the Ball book lists), mango puree, papaya puree, even melon puree when those foods are first properly acidified. Ok? Dave

What are you trying to paint, Red? Walls or cabinets? I reread your post, and I think you are talking about walls. I have F&B French Grey on my island cabinets. But, the cabinet man said that cabinets are painted with lacquer. So, I bought a can of the FB French Grey for him to match in lacquer. I don't think you can buy lacquer in paint stores. The cabinet man matched the FB French Grey with no problem. I cannot see any difference, and I am color sensitive. My favorite paint is Donald Kaufmann, and I have tried them all, many times. At times, they (they meaning DK) have sent me a pigment and they specify it to be mixed into Pratt and Lambert paint. So, for paint you can pick up locally, I prefer Pratt and Lambert. I would have them mix the FB match for me if I were not to get the real FB.

Canyon- Thanks for the input. What you don't see is a small tree that's probably 40 feet straight ahead of that window. Not sure what it is, it has purple leaves in the summer and right now has beautiful pink flowers. Unfortunately, they only last about a week each spring! In the summer, you can only see that bay window from one direction. My thought process was to have this weep out and over the bed and a part of the lawn area. Walking up my path to the front steps, this will be on full display behind the crimson queen maple on the corner that turns a fantastic bright red in season. I thought the contrast of that with the golden mops and WBAC and Colorado Blue Spruce on the end would make a nice array of color contrast. That bay window is a solid 8 or 9 feet from the ground at the midpoint. It's about 2.5 feet out from the bay window also (And 4 feet from the foundation.) Unless I'm totally missing something (which very well could be the case!) I don't think it will ever block much, if any sunlight or the view, unless I just let it grow straight up without training it outward. Again, trying to learn as I go here. I actually did the entire other side of my house about 4 years ago and that's really starting to fill in nicely. I'm not one to just plant something and walk away. I carefully prune everything (including a cool topiary on the far left that you can just make out in the first photo) at least 3 times a year. That one keeps my on my toes as the Pom's can get out of control pretty quickly during growth periods. Sara - Wow! I saw your 2 WBAC's in the archway in background of that one photo.. absolutely stunning! And Thank you for the tips on pruning, I will absolutely look further into them, much appreciated! I really truly do appreciate all the insights from everyone.. thanks again! Keep em' coming!!!

@Gardengalrn6 The "All New" book is 100% different from the Complete. The All New is quite gourmet, and all the recipes in it are all new -- aside from the ones they lifted from Canadian Living and Bernardin. They have also adapted Canadian Living's snazzy food-porn feel. Very old school though in regard to quite a heavy hand with the refined sugar and salt -- quite surprising for this day and age. The book doesn't have any basics: if you just want to quickly check the times on pressure canning plain green beans or plain mushrooms, you'll still want your old trusty USDA Complete, So Easy to Preserve, Ball Blue Book or Bernardin Guide handy. On a minor note, I'm not crazy about the perfect binding on the All New: very hard to keep open in the kitchen and work from it. So I've hauled out and dusted off the recipe book stand. The Ball / Bernardin Complete and So Easy to Preserve are the most user friendly preserving books, real-world kitchen wise, because of their bindings). In any event, perhaps try the "book preview" on Amazon.com to have a browse through the "All New" for yourself and see what you think. @Craftylady Agree with Dave. You got a copy and paste answer from a customer service rep, who isn't authorized to say anything but what they said -- and Ball continues its addiction to refined sugars even in 2016. Sugar is just a "seasoning" in that canning recipe. They are not even relying on pH, as there is no acidification happening, even for flavour brightening. Heat is the preservative agent at work in that recipe. The National Center for Home Food Preservation says (of low-acid products such as that Enchilada Sauce), “Sugar is not needed for safety because the heat used in canning is what kills microorganism and preserves the product.” (National Center for Home Food Preservation Self Study Course. Module 3) [1] There's another cooked, pressure-canned tomato sauce which is delicious in Mexican cooking, and doesn't rely on sugar at all to enhance the natural flavour of the produce : Mexican Tomato Sauce. It was developed by the South and North Dakota Extension Services and folded into the USDA Complete Guide as of 2009: http://nchfp.uga.edu/how/can_salsa/mexican_tomato_sauce.html Hope that helps. _____________________________________ [1] In all approved pressure canning recipes from reputable sources, the only instances of pH or something other than heat being a factor are the USDA's half-dozen of plain basic tomato tomato products (crushed, whole, sauce), and any takes Ball / Bernardin have done on them, for which the standard acidification with lemon juice (or citric acid) is required because the shortish pressure canning processing times are just equivalents to water bath processing. ( http://nchfp.uga.edu/how/can_03/tomato_intro.html )