olychick, that's kind of confusing, I know. It's actually a recipe I got from Carol/Readinglady, and it's definitely worth the trouble. Measure the fruit and add a cup to the cooking pot. Add a cup of sugar, stir to dissolve, then add more fruit, stir, add more sugar, stir, keep alternating until it's all in the pot. That way the sugar will dissolve and not clump up or stay grainy. Happy Canning! Annie

Hooray, I'm glad it turned out. That sweet and eggy bread does make some really good French Toast, it's even better after it gets a little stale because it holds together better. And you are so welcome, Grandma would be happy. Annie

Ewww. Jackie, I'm sorry. I haven't experienced a rotten egg in a long, long time. Actually, eggs left out or getting old seldom get rotten, they mostly dry up, according to my extension service. To get rotten requires bacterial or fungal contamination. So that egg may have had a tiny pinhole or crack in it which allowed bacteria in. Eggs are laid with a protective film which keeps bacteria out. Eggs shouldn't really be washed until they are to be used, although any residue can be wiped off. Commercial egg producers do wash the eggs and some egg companies spray or oil the shells after washing to "refresh" that barrier. So, how long is an egg "fresh"? The eggs you buy at the store are already a couple of weeks old, probably more, because they are graded, packed, shipped and stored before someone picks them up off the shelf. My own somewhat arbitrary requirement was that they should be used within a month. Refrigeration does allow you to keep eggs longer, but even then I maybe push 6 weeks. The extension service says 3 months! Most European countries do not allow the washing of eggs which are sold commercially, and most don't allow refrigeration of those eggs either. Now, we're talking raw eggs, not cooked eggs. So your rotten egg could be the result of an egg being stepped in when a couple of hens were arguing over a nest, or being dropped a bit too hard into the basket/bucket when it was gathered, or knocked against another one while cleaning. I doubt it was rotten because it was too old, because, as said, they mostly dry up. The egg solids get smaller and the air pockets in the shell get bigger, which is why a stale egg will float and a fresh one will sink in a bowl of water. You have to have the introduction of that bacteria or fungus, etc., to have a rotten egg. I am very careful with handling and storage and don't wash fresh eggs until I'm ready to crack them, and I haven't had a rotten egg in at least 20 years. I've had a few where the white runs all over the pan, clearly not quite so fresh, but still not rotten. Darn, that stinks about the zucchini bread, in the most literal sense. Ugh is right. Annie

Sally, I'd just do the rinse(s) in fresh water and soak(s) tonight, most recipes call for several rinses and soaks, so however many times the recipe calls for, then finish up in the morning. The pickles are going to be brittle, so handle them carefully. This is probably too late, I'm sorry I didn't see it before, I was canning pickles! Good luck, sometimes the timing is a bit tricky, especially when unexpected things happen. Annie