Hi, I sent an email too. thanks, Ibartoo

The piccalilli recipe is one I would not can. However, the NCHFP has a recipe with all the same veggies and brown sugar but 100% vinegar. Additionally, it's always safer to have a canning recipe by weight or measure rather than "large onions" etc. because there's too much variation. You'll also notice a much shorter process time due to the stronger pickling solution. I've linked to it below. One thing about old recipes is they did often use much stronger vinegars (Ken's comment) and then compensate for the tartness with high levels of sugar. The problem is people kept using the old recipes but the vinegar strength went down. The second recipe looks safe EXCEPT for the fact that it appears far too dry. You need to have plenty of pickling solution. Just looking at those quantities, I wouldn't even start that recipe without planning on double. Maybe I'd end up with extra, but that's better than the alternative. If you run short, make more, and make a note of the addition for next season's canning. Don't can dry mixtures. That increases the density, changes the heat penetration, and of course, leaves you with low-acid vegetables unexposed to any acid solution. I didn't look at the processing times or instructions for that one. A little too much going on right now. Botulism is invisible. You won't see any difference or smell any difference. Lids don't bulge. They will with other kinds of spoilage, but there is no way to "detect" botulism outside of the lab. That's what makes it so scary. Carol Here is a link that might be useful: Piccalilli

Been doing a bit of thinking (and working) so haven't really had a chance to post. Davidro: Thanks again for the suggestion, but I'm not into the Silgranit or the drainage area. As far as I'm concerned, taking away counter space is a bad thing. As for the other things, I stood int he future stove area and there was plenty of space behind me for others to get by. I don't think thats an issue. Measured the fridge and will need to incorporate the dimensions into the layout. They're pretty close as they are now, probably a 1/4" here and there off. Opening my fridge to 90 degrees gives me access to pretty much everything easily. If I need to take drawers out (which I do like once a year now) I can either pull the fridge out or just remove some of the door storage shelves (they pop in and out easily). So, where I have it now is pretty good in terms of placement. I'm thinking of getting a 36" wide vent hood instead of the 30". i've been doing more reading and it seems like everyone is going 6" wider than the range/cooktop, especially with gas. Also, I'm thinking in the future, when this stove dies (hpefully not for a while) we'll get something a bit more high performance, but still 30" wide. Anyways, in order to get a 36" hood in, I need to switch the 24" cabinet to the left of the stove in the layout above to a 30" which is better for pots too. The cabinet on the left side of the stove will stay at 18". I'll have to rip my door trim down a bit, but oh well, can't have it all I suppose. So, I'll try to get my plan updated a bit although there aren't any huge changes at the moment. Still thinking about microwave placement. Have to do a rough layout for my laundry room as well. We're moving it from the main floor to the basement and the plumber that is coming to do the kitchen drains is going to do the laundry room rough in as well so need to get that planned out. Bye for now! Thanks! Dan

Hi MAM! Glad to see you sitting here again. Wondered where you went. I hate it when computers go awry. I just got my laptop out of the shop where it's been for a few days. Luckily I'm good friends with my ex-husband, and he lent me his, so I never had to miss a thing!