They will be harder to peel if left over-night and they will darken unless they are kept in an ascorbic acid solution of some kind. But there is no safety issue per se although it will allow for some bacterial growth even when covered in the fridge. As for the instructions you linked they are basically the same as the standard NCHFP and Ball instructions with optional apple juice or white grape juice (although hot pack rather than raw pack is recommended) so there is no reason to use instructions from other sources with the approved ones are available.. With juice rather than sugar syrup the appearance and texture will be affected - darker and softer - but if leaving out the sugar is important and you don't mind the different results then it does work. Dave Here is a link that might be useful: NCHFP - Canning peaches

momagain, Yeah, you can swap peppers for peppers. Chop 'em to the size you would have done the original pepper. But olives are trickier. They are a very fatty fruit (hence all that yummy olive oil!), and so I personally wouldn't feel comfortable adding them to a recipe that didn't have them already. I have more tolerance than some on this forum for pushing the envelope on recipes where I know there is a huge margin for error, but olives I personally wouldn't mess with. Maybe one of the many people here who know a lot more than I can advise you better, of course. The good news is that they're widely available in cans in marinade or in jars in oil, so easy to open a can or jar and add it in at serving time, yes? Good luck! Tell us how it goes! Zabby

I used to use it but now we live on 1.5 acres and everything is in ground. Here is where I purchased stuff: LOS ANGELES / SAN BERNARDINO CALIFORNIA *** TURFACE MVP - 50# 12.50 bag , OR diatomaceous earth from an Auto Supply Store Tomark Sports 1180-A California Avenue Corona, CA 92881 800-959-1844 Try looking up Sporting good stores, or ask local highschools, colleges where they get their infield supplies. *** Crushed Granite Look up roofing companies. A lot of the ones near me carry grit. A-1 Grit manufactures the grit, and sells it to a number of companies through out the west coast. Call them and see if they supply anyone near you. 1-800-266-GRIT If you get A-1 Grit you want Size #5. Allco Roofing Materials 80# bag $5.75 8650 Garvey Avenue Rosemead, CA 91770-3269 (626) 288-2922 *** Fir Bark This was the hardest thing for me to find. Al really likes "Shasta Forest Products" and I called the company to ask for stores that carry their product. Kellogg Garden Products 8605 Schaefer Avenue Ontario, California Phone: 909-673-8065 I decided to use OF Wolfinbarger. It was more affordable. Its not Shasta brand. But it is Fir Bark. OF Wolfinbarger 2cu ft $4.50 bag. 1/2cu Yard $26.50 5675 Francis Ave; Chino, CA 91710 909-627-7481 http://www.ofwolfinbargerinc.com/ -They also have BARK FINES for anyone making 5:1:1 mix.

When I've used zucchini instead of lasagna noodles, I roast them first. One of our cookbook club members made an excellent Zucchini Soup. It is sausage, zucchini, celery, bell peppers, onion, canned tomatoes, Rotel, Italian seasoning, oregano, garlic, and basil. It was delicious! I'm a zucchini hater and I loved it. If you're interested, I'll post a photo of the recipe.