Depending on whats in the jars, either a high acid, salty, vinegar, etc. they will not be unsafe to use even if they have cooled to room temperatures. In some cases, I can't possibly have very hot jars to begin with, so I just make sure that they have been rinsed in hot water and are cleaned by running through a dishwasher cycle.I always use a boiling brine, except for my pepperoncini (wont get into that here) Even for that, the dishwashers sometimes have a 'sanitize' setting, that will rinse, and then heat the water, then drain and use the internal heating coil to heat them to dry. If the foods in these has been poured in while boiling, and they are capped and heat processed, you should be just fine. About the only concern I would have is if they were low acid and you didn't use a pressure canner to process the filled jars, which is not safe no matter how clean the jars are. The peach salsa, has salt in it, as well as sugar? If so, there should also be an added acid, either lime juice, vinegars, lemon juice, or even citric acid. Fruits like peaches do have acid in them, but not all of the right type. Peaches can darken due to oxidation, so an extra acid needs to be added, usually ascorbic. This will not usually add enough extra acid to make it safe though. If you don't want acid in it, then it must be processed in a pressure canner to be safe.

Diane - A word of warning on the pecans...they will not keep long if they are cracked unless you freeze them. Of course that may not be a problem, if you are eating them that fast. LOL The reason that I know this is that my niece gave me a bag of cracked ones one time and I left them in the bag for a little too long. One day I opened the door to the room where they were and I had about a thousand littles moths flying around. They had hatched out and been well fed in the bag of pecans. Diane - You have come to the right place for the piecrust. I cannot even stand the thought of using lard and I think it would be way to much trouble if I had to do the frozen chipped butter thing, or the ice water thing that some people do. Warning: You are going to think this ingredient list looks funny, but give it a try. Make sure you have waxed paper. 2 cups flour (scant) 1 teaspon salt 1/2 cup cooking oil 1/4 cup buttermilk You can stir this with a spoon and it should be a soft dough. It will be much softer to roll out than most pie crusts. The trick is in handling the crust, so read this part carefully. Take out a little more than half for the bottom crust and place it between two sheets of waxed paper. Roll out with a rolling pen. After you have rolled it to the proper thickness, remove the top sheet of paper by carefully pulling it from one side. Lay it back down on the dough again. That was just to release it from the paper and make it release better later on. With both sheets back in place, flip the entire thing over so the bottom piece of paper is now the top piece. Remove the paper that is now on top and set it aside. Now here is the tricky part. Pick up the dough, still on the paper, by using both hands placed about 2/3 back on the crust and your pie pan in front of you. Let 2/3 hang toward you and let the 1/3 drop back over your hands. Starting with the 2/3 part, place it in your pan with the paper still attached. As you lay it down, the paper is now on top. Now slowly peel off the paper. This sounds like it slow process, but it really isn't after you get the hang of handling the dough. If you have a problem, just patch it. Since you didn't add more flour in the rolling out process, you can throw the scraps back into the bowl and use them as part of the next crust. I have quadrupled this recipe several times without any difficulty but I would suggest you make it as a single pie the first time so you know how the dough should feel. I predict you will never go back, once you have tried this one. Very little mess to clean up since the rolling pin never touched the crust, and there is no flour mess to contend with.

I cannot believe I am so lucky to have a jar of this sitting in my cupboard. Well, it won't be there for long! Thanks for sharing, Jane. Peach Chili Sauce 5 lb peaches cup finely chopped red bell pepper ¼ - ½ cup finely chopped jalapeno (seeds left in if you wish) 1 cup finely chopped onion 3 tbsp finely chopped garlic 1 ¼ cups pasteurized honey ¾ cup apple cider vinegar 1 tbsp Worcestershire sauce 2 tsp dry mustard 2 tsp red pepper flakes 2 tsp sea salt Instructions Blanch, peel and pit peaches; finely chop in a food processor and measure 6 cups. Combine all ingredients in a large stainless steel saucepan. Stirring frequently, boil over medium-high heat until mixture reaches desired consistency, 15 to 30 minutes. Remove from heat.  Ladle sauce into clean, hot jars to within 1/2 inch of top rim. Using nonmetallic utensil, remove air bubbles. Wipe jar rims removing any stickiness. Centre lids on jars; apply screw band until fingertip tight. Place jars in canner.  Cover canner; bring water to a boil. At altitudes up to 1000 ft, process jars 15 minutes. Cool jars upright, undisturbed 24 hours. Do not retighten screw bands.  After cooling, check jar seals. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place.  Makes about 8 x 8 oz jars.

I have not read about this particular diet, but I'm trying to get more fiber in my diet to help with diverticulosis. Here is some information I have found: ~ making your own whole grain or multi-grain bread is a good idea; just watch how much plain (white) all-purpose flour is in the recipe as that is not the way to get whole grains; add unprocessed wheat bran and wheat germ to bread recipes ~ add more barley, oatmeal, and brown rice to your eating habits; I cook up both barley and brown rice in 2 cup (uncooked) portions then freeze the extra in 1 cup (cooked) portions for later use ~ eat 3-5 servings of fruit and veggies every day, with as many of them eaten raw as you can ~ add cooked dried beans (mashed) to meatloaf, meatballs, casserole, meat sauce, chili, taco meat; or you can add 1 TB unprocessed wheat bran to these recipes as you are making them ~ for snacks, eat fresh fruit (not fruit juice), pretzels, baked tortilla chips with bean dip, fresh veggie sticks with an herbed yogurt dip. Brown rice might take some getting used to, but the more you eat it the better it tastes! A Mexican pizza could be made with a flour tortilla, topped with seasoned mashed pintos or refried beans, some taco seasoned ground beef if you want, cheese - then top with shredded lettuce, diced onion, tomato, olives, peppers, jalapenos, any topping you like on a taco. You could drizzle some taco sauce or salsa over all if you like a spicy sauce.