Hi, I'm in the UK and just found this forum after searching for any potential insight into what amount of water specifically to use to make up Rachels Lemon & Pink Grapefruit Marmalade (as this is not specified...and so I could be out by a mile and put the whole expensive recipe in jeopardy). I read with interest many of the comments from folk worried about how best to process their cooked jam. Here in the UK our system is far more simplistic and more commonly done with a one piece lid where (and as akin to irenecalgary) we pour the hot jam into hot jars before sealing with hot lids and immediately inverting them for 10 mins before placing back upright whilst they cool off. In the case of strawberry jam and marmalades etc we would allow the mix to cool dlightly such that the fruit does not rise to the surface in the jar This is effectively the way our Grandmothers have always made jams (outside of those who still opt for an even simpler wax disc system covered in cloth in place of a lid) and we consider this as perfectly safe. If on the offchance a jar is discovered to contain a covering of white mold (rare to middling) on opening then its chucked out..simple as. If I was taught an entirely different way then i'd no doubt be more likely to fly that flag. For the record, I quite fancy the idea of canning certain foodstuffs containing meat and vegetables but we can't buy a Pressure Canner without importing one as canning is not so much practised in the UK. Again, horses for courses.

Hi Caroline, Welcome! I can tell you will bring a few chuckles to our quilting bee....fun fun fun! We mainly quilt but many of us have done the reno thingy so we will freely advise you on projects even though you don't want it...just part of the bee! I don't live too far from you...in Sask. Canada. I remember many a good Canadian Days in the US of A! I really love your US draft beer and the 15 oz glasses. I can have 2 of them before I am P*&$! At age 65 I am a bit past physical reno labor but I could interpret your vision...remember we are very visual here! I have learned not to travel the beautiful Dakotas from Oct. 15 to May 15..were you flooded this year? I also have a passport problem right now..don't know if they will grant me one EVER. Thanks for the tea and biscuits and stop by often, there are fun times here. Jean

I am happy to report Blanco stood behind its promise and made very good on a nearly expired 5-year warranty. We did not get covered for high plumbing costs, but Blanco sent us a check for about $130 MORE than we paid for the product. (Priceless good will, in my opinion.) That nearly covered cost of Whiterhaus' Vintage III replacement from on-line seller. The Whitehaus product, one of few traditional models made in Antique Copper w/ real brass, seems well made, and the quality of all parts, except PLASTIC spray push handle, compares to Blanco's when we purchased in 2006. The design of Whitehaus is similar but not as attractive as Blanco's; it's as though the faucet handles and spigot pigged out on Kiblasa. OTOH, maybe a thicker design will avoid trouble the sleaker Blanco had with corrosion clogging faucet and decreasing flow. I would not buy anything ID'd as "metal" (the sprays of many brands) or made in China, e.g., Danze, a line I understand is affiliated with American Standard of Delta. I wish American makers had offered the color, style, and quality we needed.

I would say it would work, yes.