It's HEEERE!! Unfortunately after I brought it in the house (met the Fedex guy in the driveway) I saw the bottom corner was bashed in. They put Styrofoam spacers in 2 of the top corners (to protect the handles, also gauge and single-weight regulator packed inside the foam) but nothing on the bottom corners! The PC isn't dinged that I can tell, just a little scuff but I emailed Walmart. And (maybe I should post this on the Bad Lids thread), the pint jars came packed in a very heavy cardboard box with dividers, wish they all came this way, the rings were barely screwed on so no grooves in the sealant. Somehow one outer row still managed to get dinged rings, but I don't care, I'll use others for processing and put these on for sale. I checked my stash and I don't have as many regular-mouth pints as I thought, 10 old salsa jars (fine for resale since I don't get them back but have sticky label residue), a dozen Ball pints with the letters/numbers on the bottoms (how old?), another dozen I think are from the 80's, and a dozen I think are really old since they are more square and have almost a frosted bottom with concentric rings. I don't really want to use those for things I'm selling, I haven't even used them for us yet since I bought them a couple years ago as part of a big lot on Craigslist. I also have 13 Ball/Kerr ones from the farmhouse basement (along with a lot more quarts) but those are definitely more than 30 years old. I do have some newer wide-mouth pints (2 dozen in cardboard boxes bought at Goodwill, 1 box never opened, and a flat I bought at Walmart or TSC) but those seem more suited to pickles than to apple butter.

1. Yes you can in those cases for which a pressure canning processing time has been determined. In some cases there is none, only BWB processing time is available, so in those cases you couldn't pressure can as you would only be guessing at the time needed. But many food instructions, including applesauce, provide pressure canning instructions. Further, some people don't like the results obtained from pressure canning some foods that are normally done in a BWB. The texture, taste, and quality may be affected by pressure canning. In some cases it is improved, in some it isn't. So as a very general guideline, pressure canning is usually reserved for the foods that require it. 2. Yes, if it is deep enough. Many of us do it. You just don't lock down the lid nor put on the weight. It has the drawback of being quite heavy - a PC full of jars and water - but it works fine. 3. Is there a benefit? Not really. Some prefer Presto, some All American. Some swear by each brand. Some of us have both the Presto 23 quart and the All American. Some, myself included, prefer working with the Presto, some prefer the All American. The BIG difference is the price between the 2 models/brands. Just stick with one of those 2 brands only. You'll find lots of discussions here about the pros and cons of both brands and it boils down to a matter of personal preference. Dave PS: and in case you aren't familiar with it, be sure to explore all the info at NCHFP Here is a link that might be useful: NCHFP

Des- The Kindle for PC would store books on your hard drive, so you don't really need to worry about a limit since book files are not that big. On average, a book file might take up only about 1 MB -- sometimes more, sometimes a lot less -- so you could store maybe 5000 books in 5 GB. My computer has a 500 GB hard drive, so storing that many books would take up like 1% of the hard drive. And once your husband read any of those books, they could be deleted. Bottomline: It's a non-issue. Using the Kindle for PC application will not hurt the performance of your PC or affect its storage capacity in a meaningful way even if you store 1000's of books on it.

I also live in the country and use dial-up, as that is the only thing available other than satellite. Satellite is 3x the price, and just not worth it for me... What is your connection rate? Mine is 46.6. If it is really low, you may be able to get the phone company to do something - but it is very difficult to get them to do so. Have them do a line test, etc. They are usually not very cooperative - but if you are persistant (and nice about it) the sometimes will work on getting better lines in. I do have a v.92 modem. Along with call waiting and caller ID it allows me to see if I have an incoming call and who it is. I can accept or decline the call. You would need to check to see if your ISP is compatible with the v.92. It will still work as a modem if they are not, but the call waiting feature will not work. Most people find it hard to believe that I can exhist on dialup, lol - but it works fine for me. Also, the free dial-up services do not have any local numbers in my area, so I am unable to use them...