LindaLou, the NCHFP Pepper Onion Relish has 6 c onions 6 c peppers 6 c vinegar and yields 9 half pints. the UCalDavis has 16 c peppers 4 1/2 cup onion 3 c vinegar and yields 4-5 pints. sure it's straight vinegar, but there's a heck of a lot more in the NCHFP recipe. The Uga Vidalia Onion also uses straight vinegar, but it calls for 1 quart (4C) vinegar) to 1 1/2 gallon (24cups) onion and yields about 8 pints. There has to be some correlation between amount of vinegar and amount of low acid food and yields. Several years back, I was trying to update or replace a recipe for Pepper-Onion Relish that didn't call for processing. I was referred to the NCHFP recipe, but I knew I wouldn't like that much vinegar so I just forgot about it. Sometime later I found the UCalDavis recipe and it was close enough to mine that I used it. As for the Vidalia Onion, I questioned the amount of vinegar and was told on this forum that it is a safe tested recipe. It still seems a bit out of sync with so many of the NCHFP relishes, which are very heavy on the vinegar...but it has been tested. It's also pretty old. If I'm missing something here, please tell me. But it truly seems that when you compare tested recipes there is a huge variance of acceptable acidification. kay

So sorry! That I haven't followed up. I was out of town last week. On Tuesday, dear daughter went and got chicken breast and lemons. That night she made the Gordon Ramsay lemon chicken. Alas! She overcooked the chicken breast. I'd told her to cook them to no more than 140F internal, but she got so worried about food safety (footnote 1) that she cooked them more, and it turns out she'd purchased chicken tenders (I think that is what you call the little sliver that sits just inside of the breast?) which meant they overcooked even more quickly. Sad :-( So she came up with a plan B, SWMBO makes a no-cook lemon pasta sauce that takes 10 minutes. Dear daughter made regular and gluten-free pasta, whipped up the sauce, and brought that to the club meeting. It also turns out that many of the H.S. Iron Chef Club meetings, including this one, conflict with the Vivace Club she is in, which is some sort of a cappella vocal performance club. She went through the tryouts and got selected, it helps that she is a tenor/alto 2 which isn't common for girls. This meeting was one that conflicted, so she was only able to run to the Iron Chef meeting, drop off her dishes, and run off to Vivace practice. As of this point, we don't know who won. Dear daughter's dishes were received well enough to be featured in the club's Facebook page, so they weren't a total flop. But not the BONE-CRUSHING DOMINATION that the Gordon Ramsay lemon chicken would have been IF PROPERLY PREPARED. Well, live and learn. She had fun, learned some do's and don'ts for cooking chicken, and got at least an honorable mention / photo. Oh, we are not sure what the next ingredient is, but I will find out. I wish I'd been there to supervise her cooking, but I've been traveling for work most of the week, every week, for the last three weeks. Home life has become awfully discombobulated. I'm falling badly behind in my in-office work. Eating bad stuff and getting fat. And the chicken was overcooked. We'll pull it together in time for the next Iron Chef competition and, of course, the jello shot Halloween party! (footnote 1) Ever since her summer working at the camp kitchen, dear daughter has been as obsessed with food safety as any county health inspection. She wants to bleach our counters.

Here's what the link says: More From The Birmingham News : Subscribe To The Birmingham News TV chef Paula Deen to appear at luncheon, bake sale Wednesday, October 19, 2005 JO ELLEN O'HARA News staff writer Paula Deen was a star with a lot of people before she ever saw the bright lights of Hollywood and took a role in "Elizabethtown," now showing at local theaters. Deen, who is currently enjoying the status of the Food Network's most popular personality, stays busy with her two restaurants in Savannah, her TV shows on the Food Network, her magazine that should premier next month, and her busy speaking schedule. She will be in Birmingham Nov. 17 for two appearances, both benefits for Hannah Home Shelby County. The first is a ladies luncheon and holiday bake sale at The Club at 11:30 a.m. Patsy Riley, wife of Gov. Bob Riley, will be among the guests at the luncheon. The luncheon, themed "A Recipe for Hope featuring Paula Deen," will be $50 per person. All attending will receive the first issue of her magazine, Cooking with Paula Deen. The magazine is being published by Birmingham's Hoffman Media. That evening Alagasco will present a cooking demonstration by Paula Deen, who will be assisted by Birmingham chef Clayton Sherrod. The cooking demonstration will be from 6 until 9 p.m. at Metropolitan Church of God at 2800 Metropolitan Way. Tickets are $75 per person. There will be open seating. Box suppers are available for $10 each. Doors open at 5 p.m. All those attending the evening presentation will receive a copy of Deen's latest book, "Paula Deen and Friends." For lunch and evening tickets or lunch tickets only contact Mrs. John Moore, 3352 Afton Lane, Birmingham, 35242. For evening tickets contact Mrs. Robert Alden at 3329 Afton Lane, Birmingham, 35242. Checks should be made payable to Hannah Home Shelby. For more information, call 678-8331, ext. 238. Deen, who began her career in food in the '90s when she prepared sack lunches that her two sons delivered in Savannah. It was through this venture that she named her business "The Bag Lady." While she had suffered for some years with agoraphobia, she overcame this and opened The Lady and Sons restaurant in Savannah. That business today has thrived with a lot of work on the parts of Deen and her two sons, now in their 30s. Last year she and her brother, Bubba, opened another restaurant near Savannah, called Uncle Bubba's Oyster House. She remarried in 2004 to Michael Groover, a tugboat pilot in the Port of Savannah. She has received many awards for her entrepreneurial accomplishments in the past decade. She has a small role in the current film, "Elizabethtown," where she plays the role of a strong aunt in a quirky family.

George I don't know, I haven't researched the Euro Ariel..they do both say professional and both are made by P&G, I will have to check it out...you will be getting your tide prof soon, omg I double zip lock bagged them, than put them in bubble lined brown mailing envelopes, hubs took them to the post office, the next day I was ask to come to the post office and was ask permission to open one, I gave my permission, they only opened one, looked, sniffed and said thank you, gave me tape to reseal and told me my next package would be postage paid...I'm like omg you people are thinking this is drugs..they said they were sorry, but its a small town and they have found a lot of drugs passing thru the USP service...I was furious..they offered me a free postage package any size within reason and gave me a book of stamps..I guess I understand, its a small town and since I live outside of town they don't know me but hell that pissed me off...now I crack up when I think about it, I'm running a detergent ring thru the mail, lmao.I told them yes I'm addicted to Tide. By the time I left I had them all laughing, and I had a voucher for postage paid package up to 31 pounds and a book of stamps 12 postage paid long envelopes and a keychain with a tiny map of my town.This could only happen to me. Remind me to tell you the story of an older man that ended up in my grocery cart at walmart holding a box of Tide/ bleach. Haha.