imnewatthis, I agree with morz8, if the source says it must be pressure canned, I would not feel safe to BWB it. Grandma, I agree that the product must be hot from pot to jar to canner, but I don't think that rule precludes refrigerating and then reheating thoroughly before canning. As long as normal food safety procedures are followed in between, I think most recipes can be safely canned the next day. I have taken a pot of Annie's salsa off the stove, refrigerated it overnight, and canned it the next day. This is standard for the French method of preserves, as the overnight rest allows the fruit to absorb syrup, which reduces floating when the preserves set. I believe canning can be delayed for most any recipe that uses a hot pack, though I would not do it for jams with added pectin. Linda Lou may know better than I do though. At this point imnewatthis, I would freeze the relish and buy a new sealing ring for the next batch. Or, since it has only been 48 hours, if the relish was refrigerated immediately after cooking, I would feel ok with freezing it now, then pressure canning it when the sealing ring arrives. I would heat it to a full boil and boil for 5-10 minutes, making sure that the entire thing is boiling, since thick products tend to bubble before they're heated through. Melissa

Hey heavensabvus1, you keep getting rid of these critters but if you enhance the natural immunity on your plants, you may be able to deter these bugs for the long term. I recommend working some worm castings into your soil or better yet, innoculate your soil with worms. Worm castings contain an enzyme called chitinase which eats away the shells of many insects. It will take a while for your plants to absorb these enzymes but it will save you a lot of trouble down the road. You may also want to innoculate your soil with beneficial bacteria and fungi. You can buy prepackaged organic fertilizers like Kelloggs at Home Depot that already have these organisms. These organisms form a symbiotic relation with your plant and soil rhizosphere and protect the plant and inhibit insect attacks by several mechanisms. One of these mechanisms is the direct infection of insects by some of the fungal or microbial organisms. Some of these microbial organisms, the bacillus species for example, are naturally found in the soil and certain bacteria and fungi can directly infect and eventually kill harmful insects. To get rid of your pests, I would also highly recommend putting out ant bait stations. Ants innoculate plants with aphids in order to create a steady supply of sweet plant sap. The ants pretty much farm the aphids. By getting rid of ants around your property, you should see a dramatic decrease in your aphid population. To directly kill the aphids, I recommend using Chrysanthemum tea. Chrysanthemum contains a chemical called Pyrethrin which act as a mild natural insecticide. You will have to spray your trees every couple of days for about a week or two untill the insects finally realize its futile. The aphids will eventually come back and you will have to spray again but hopefully your tree has absorbed enough chitinase from the worm castings and also your beneficial bacteria and mycohrizzal fungi would have established itself well enough in your potting soil that even if the bugs did come back, they will take one bite out of your plant, vomit a little, and scuddle to your neighbors yard for some greener pastures :) Beware of those ant bait traps around pets, small children and rain however. If it rains heavily in your area, the poison can get washed into your soil. I try to stay organic but I haven't found a good way of getting rid of ant aside from the bait stations. Good luck with your citrus!

My husband was as shocked as my dad & I. SD had hugged him, said goodbye & left to get in the car with grandma... he was sitting down with me, eating when I happened to notice the grandma's huddled & looking at our direction. We thought they had left so I asked DH what was going on... he went over to find out & was told by grandma that SD was hungry so SHE (BM's mom) was going to let her make a plate & let her eat. DH should have stood up to her then but instead, told her that SD had eaten earlier but nobody told her she couldn't eat. What is ridiculous to me is that if SD gets in the car & says "grandma, Ima won't let me eat & I'm hungry" (which isn't true but probably close to what was said)... then why wouldn't grandma say, "don't worry, we can stop on the way & get something." instead of causing a scene & making a big deal or just making a point that SHE was going to show me. All that was accomplished was that SD now knows how to get both grandma's in on her action at the same time. DH did call her out on some of it but I think he was not fully aware of what was really going on. We had a long talk last night... My dad mentioned an analogy to compare it to a situation he might be able to relate to. Every week, DH goes to pick up SD. Sometimes she hasn't eaten so they have to stop & get dinner. Imagine how well it would go over if he showed up at BM's house & SD gets in the car & says she hasn't eaten dinner... so DH gets out of the car & tells BM she needs to feed her before they can go... yeah right!!! I also informed DH that what his mother did was no better & probably worse than if BM had said or done something. The funny thing is that BM isn't even involved enough to be there or care. This is all between the grandma's, they didn't even go to DH first. I wonder what they would have done if I hadn't noticed them at all and if he hadn't gone over to find out. I'm still infuriated about it... every time I think of these moron grandma's. MIL, who does nothing but talk crap about BM & BM's mother... how she thinks it's so awful how BM won't come get SD, how the other grandma made SD wear a mask on a 3 hour drive so she (grandma) wouldn't get SD's sick germs, after all the crap they've put DH through in fighting him in court, trying to lower the child support, etc... How MIL could huddle with her as if they are team grandma against the wicked SM??? WTF! And I also pointed out to DH how it was interesting that a couple of weeks ago, Grandma wouldn't let SD come in & eat Father's Day dinner with DH... she hadn't eaten then either so I assume she took her to a drive thru on the way home.. and SD was upset she couldn't eat with DH on Father's Day. Geez, MIL was there then too. She even went outside to talk to BM's mother then too. But, isn't it funny how now BM's mother can stand there for 30-45 minutes so SD can eat the food I cooked & they had to make sure if SD could sit with her daddy. I know I just need to let it all go & make myself scarce when SD is around... and MIL is NOT invited to anymore parties, in fact she will be told not to come. I don't hate SD, I feel sorry for her but I can no longer have anything to do with that situation.

LL --> when I was designing our kitchen, I did trial prep and baking to see the space I would need. I found that cooking prep on the whole needed less space as the process was sequential and the tools and the ingredients are not out for the entire duration. Having a water source in a prep sink actually reduced the amount of space. The rinsed veggies can drain right over the sink instead of in a colander on the counter. Baking on other hand needed multiple ingredients out for a longer time and more specialist tools were needed. Shifters, bowl for dry ingredients, wet ingredients, parchment paper, brushes, spatulas, measuring cups, bowls of stuff. The work area for kneading and rolling was also more. I could not spare two large prep areas and figured that I am unlikely to cook and bake at the same time. At least not larger more complicated recipes. So 36in for baking area and 40+for the prep.