I haven't tried the backpack sprayer yet with it... I just used a hand held one because i really haven't spray many trees. I guess i haven't noticed much of a clogging problem, just that it sticks to the bottom of the sprayer when it settles. It has worked very well on one of my plums, a peach and an apricot, it didn't work too well on sweet cherries and a nectarine. Even with a good coating PC will still lay an egg on the fruit. We've had a lot of rain lately, so i'm going to put another coating on any time now.

I have canning directions from a number of universities, Ball, Kerr, Presto, etc., dating back for over 20 years to the present. There have been many changes to the recommendations given by the various sources over the years. Example: pressure canning tomato juice in "Presto Cooker Canner, Directions and Recipes, 1978" lists no requirement for adding lemon juice or other acidification, and a recommended processing time for both pints and quarts is given as 15 lbs - 0 minutes. We've used that recipe over the years with no problems, but have since changed to other processing methods (processing time, acidification, pounds of pressure). It was only until a few years ago that we could find an "approved" method for preparing and canning vegetable tomato juice (V8?), but we've been canning quarts and 1/2 gallon jars of our own "V8", using our own directions which I've published here a number of years ago, for over 30 years! Jeez, did I get the nasty comments after posting that. And, the person that posted that the large canneries monitor the temperatures of each container in a batch, and conduct lab tests on products from each batch has certainly observed canneries other than the 10 or so I've visited. Getting back to recipes for half gallon jar recipes, I know it would be no big deal for a University that routinely conducts food safety testing and publishes "safe" recipes to conduct tests and provide recommendations for canning at least a limited number of recipes they standardize as to type and amount of each ingredient, etc. Heck, I can't believe that a great number of grad students haven't wanted to do just that!

I scan medical records on my computer using a optical scanner which saves the material as a .doc. I save these documents on my computer and copy sections to be printed. When I open these scanned records, many become corrupted. Not really knowing what to do about it (and too lazy to rescan), I've copied the parts I needed and pasted on a new blank document. Strangely, they always copy and paste correctly. Windows keeps telling me that a 'table' is corrupted, but I just ignore it. If you could get the document open, I would try copying it to a blank document. It works for me. Jane

You can do this from right within Word. Within your document do the following: - go to Tools - click on Protect Document - a menu will come up with 3 option. click on Forms - You'll have to enter a password, click ok, then re-enter the password again. Now if you want to edit the document, you'll have to "unprotect" the document by doing: - Click on Tools - Click on Unprotect - Enter the password Now you can edit. Remember if you forget the password, there's no way of being about to edit the document. I use the protect feature all the time, and I keep the same password on every document so that I am never second guessing what password goes to what document.