OK, time for my 2 cents. I've been baking, preserving, and cooking for more than you are old - that's fifty years if you want to count. My recommendations are just from experience and, of course, always frugality. If you buy a good piece of equipment it should last your lifetime - prorated over 50 years the $200 cost in negligible - but a $1,000 piece will never recoup its cost not matter how much stuff you preserve. On the other hand, if you buy a $10 piece of junk only to replace it in 1 year, and every year thereafter, cussing it all the while, that thing has less value than dirt in that it causes stress, breaks at the crucial need, and is risky to use, poorly constructed, and maddening to use, and expensive in the long run. Cheap junk is still junk. Using a cheap plastic mandolin that you are afraid of is dangerous. Even with a Kevlar glove (buy them at Walmart in the fishing department - for cleaning fish - if you already have one) it will make the chore unacceptable - too bulky/clunky, but it still does work - time quality is a factor here. An expensive professional mandolin is pure pleasure and if you plan on canning for many years, the only way to go. My pro chef SIL gave me his old Bron mandolin (new is probably $150). "Wow" is the only word to describe a professional piece of equipment - kinda like buying a maslin pan! The thickness of a slice is easily adjusted; it makes julienne and french fry thicknesses in one pass with a turn of a knob, and also endeared me in that it makes a cute wavy cut if I so desire. It comes with a guide plate so that you never have to get anywhere near the cutting plate and therefore it is totally safe. The blade can be sharpened to razor edge but my SIL said that he used it for 17 years without having to do that and to me it is way sharp enough for my cukes. Zip-zip. As for mini choppers (half an onion - minced, 2 cups of diced peppers, 6 garlic cloves - minced, etc.) I recommend the little mini food chopper (1 to 2 cup size) by Black & Decker, for about ten bucks. Available at chain drug stores (CVS, Walmart, and the like). Never makes paste of nuts either (just "finely chopped") so it is used a lot here instead of the stupid scrunch and grunt upper hammer nut "grinders". I bought a burr coffee grinder for spices. It is a simple mechanism with adjustments for "granular" size that is irrelevant for hard spices - longer whirring works the same. It was about $15 at Target. It depends on what the outcome for which you wish to achieve. Note that it is super for leaving tasty traces in the hopper and then when you are grinding fresh coffee beans viola! Yum to cinnamon sticks followed by dark roast coffee beans. As for full sized food processors - I use the attachment made for my KitchenAid mixer. Shredding 10 pounds of carrots is a snap, chunking tons of cabbage for slaw is a simple change to a different sized cone (three come with a set and 10 more are available), and for making piles of cheese for crackers that just goes through like butter. The problem is that you have to have a KitchenAid stand mixer to attach it to. One simple little tool for twenty bucks that has me watching infomercials again is the Vidalia Onion Chopper, a.k.a. Sweet Onion Chopper, and the like. It uses the force of your hand/arm to press down on a template over a steel honeycomb-shaped plate. I cubed enough sweet onions for 40 jars of relish in about 10 minutes, enough zucchini for 20 jars of relish, and the steamed carrots for pickled relish in 5 minutes. Then I used it to cut up sweet and hot peppers, red onions, and dried apricots for about 20 jars of Habanero Gold Jelly in just under 10 minutes. It does not work for softer things like cherries and plums, but I will try it for tomatoes, whenever they decide to ripen, when I make more tomato preserves. As for a dedicated food processor - buy only the one with the widest bowl you can find. If it has a narrow bowl you may as well just buy a blender and forget chopping with it. I have a "harvest gold"-colored food processor from about 1970 that has a very wide bowl, no safety features, and limited options, that suits me just fine for chunk shredding, fruit puree prep (before it all goes into the Squeezo), and using just the cutter blade alone for making great pie crusts and for coarse chopping big nuts. It is worthless for making nicely sliced cukes for pickles, or for precision shredding or slicing for anything else. If I were to buy one today, I'd go with the snazzy KitchenAid KFP750. It is what all the pro chefs on TV use and they have to determine "quality or junk for their standards - give or take rebates. That model also comes with the mini bowl so the B&D would not be needed. (Though I would not give up my B&D mini for anything after all these years.) At your young age, and the interest in preserving food you have shown over the last 3 years, an investment in quality equipment is akin to a painter who has to choose between a throw-away brush and one that will last 10 years. Duh! Initial investment in quality tools will outlast throw-always by far. If you don't believe me, come see me chop cabbage in the harvest-gold FP sometime!!! Your whole investment in good quality tools would be in the $15O to $550 range. Throw-away paintbrush or 50 years of quality? Nancy

I have a Cuisinart custom 11 that i have to hold to work, the lid is cracked alittle so I bought a new Cusinart 14 cup but didnt open it. Does anyone think the newer one is superior to older one....thinking I should have just gotten replacement part.

I did a lot of reading about mixers this summer, spending waaaay too many hours on the 'net :) Frankly, IMHO, the bottom line is all brands do a good job with cakes, icing, cookie dough, & whipping & creaming. Read the reviews online, visit the forums & it's the same story: most people love their mixer brand; a few people who bought the brand got a lemon & will tell you different. It's when you start kneading multiple batches of stiff bread doughs that a few brands stand out. The Cuisinart has a timer & a fold feature that sounds nice. A caveat I read about is that the bowl is tall & narrow, so when you fill it to its professed capacity, the batter is over the top of the beater.

I bought the electric so lets move this along!