The latest info on the calcium, when mixed with water is that if it darkens or turns an off color, toss it. Why would you want to mix the WHOLE PACKET of calcium powder with water in the first place?? They give you EXTRA calcium in that packet anyway. If you are only using PART of a package of the Pomona pectin, like 1/4 or 1/2 or 3/4, measure out the whole packet of calcium powder too, which is a tiny amount, and then measure only the 1/4 or 1/2 or 3/4 amount of it. PUT THE UNUSED PORTION OF THE REST OF the CALCIUM POWDER BACK INTO THAT SMALL PACKET, fold it over and tape it shut! Then mix that measured amount you juts got, with some water (any amount of water up to 1/4 cup!). I think your 'over analyzing' showing way too much concern about a 'small additive' that is used to trigger the setting up of the Pomona pectin (citrus based). I have not tried it yet, but I bet if you mixed a little BAKING SODA or CALCIUM CHLORIDE (Pickle Crisp) into water, it would ALSO make the Pomona pectin set up just exactly the same!! Because you seem to indicate that your making small batches of jellies, you may want stick with the low/no sugar pectins from SureJel or Ball, etc., ss they only make about 5 cups at a time. If you find the Pomona too difficult or confusing to deal with. These other pectins do not need calcium, BUT must be exact when measuring the total liquid for the batch. NO THERMOMETER NEEDED FOR ANY OF THESE!! Here is a example of a (no recipe!!) the I used to make my apricot preserves. I simply cut up and removed the stones of about 35 apricots, added a little mango nectar juice, and a small package of cut up dried California apricots and acup of water. Used a WHOLE BOX of Pomona, but mixed it with some water and the rest of the mango juice in a blender until it was dissolved. Added plenty of asorbic acid, and Splenda to the now boiling apricots, as well as my favorite 'acid blend' to boost the 'character' and flavor of the 'cots. TASTED until I felt it was sweet enough with the SPLENDA. Then, while boiling, I poured in the dissolved Pomona. Stir well while bringing back to a boil again. Then, I added the WHOLE packet of calcium that was now mixed with a little water (still a 1/4 cup). Stirring while adding it. The spoon now showed a coating and soft globs forming when I lifted it out. Got my jars ready and filled 13 pints. Then BWB processed. End result, perfection!! NO recipe, no worrying, no failure, no probelms, and no setting up failures!! simple... Pomona is good stuff!! It is virtually foolproof!! Best of luck!

You need to find a plain board that is the same depth as they drywall. 1x4 or even strips of plywood. Nail it in place and patch the crack between it and the drywall. Paint.

weedy- Thanks, the door moldings have been a worry to me. I have been thinking that the door would not clear if they were left on. I like the look of more modern/no casing, but that will be another day/another house... I am relieved to know the sliding door will pass over the moldings. Thank you OH- your home looks very nice- light, clean colors!

Depends on if they were measured before freezing or not. Say a recipe calls for 4 cups of fruit. If it was measured and frozen as 4 cups then you would need it all. That's why freezing in measured amounts is recommended. If it wasn't measured first there will be lots of extra juice and it may not set as a result without at least some draining. I'd suggest draining it but keeping the juice and adding very small amount of it back to the mix as needed as it cooks. Once you do your freezer dish test to check the set you can then add a bit more if needed. Dave