From my files. I hand this out when I teach classes.: FRUIT SYRUPS I use this all the time with great results. Syrups made from blackberries, huckleberries, raspberries, boysenberries, loganberries, sour cherries, and Island Belle grapes as well as mixtures of berries are of good flavor, color, and consistency (thin like maple syrup, medium thick like corn syrup, or slightly jelled). Syrups can be made with or without pectin and lemon juice. Lemon juice may improve color. Use of pectin will vary consistency. To Prepare Fruit Puree: Sort, stem, and wash ripe fruit or thaw frozen unsweetened fruit; crush fruit thoroughly; measure crushed fruit. Add 1 cup boiling water to each 4 cups crushed fruit and bring to a boil. Reduce heat and simmer to soften--about 5 for soft fruits...about 10 minutes for firm fruits like cherries and grapes. Press through sieve. SYRUPS MADE WITH PUREE 4 cups puree 4 cups sugar 1/2 package or less powdered pectin (if desired) 3 or 4 Tbsp lemon juice (if desired) 1. Mix puree, sugar, pectin and lemon juice. 2. Bring to boil and stir for 2 minutes (boil till jelly thermometer reaches 218F). 3. Remove from heat, skim off foam, and pour into 1/2 pint or 1 pint jars to within 1/2 inch of top. 4. Adjust lids and process in boiling water bath canner for 10 minutes. 5. Remove from canner and cool. 6. Check lids, label, and store in cool, dry place. To Prepare Fruit Juice: Sort, stem and wash ripe fruit or thaw frozen, unsweetened fruit; crush fruit thoroughly. Place crushed fruit in dampened jelly bag and drain. For clearest juice, do not press bag to extract juice. For firm fruits, heat is needed to start flow of juice. Add about 1/2 cup water to each 3 cups crushed fruit. Bring to a boil, reduce heat and simmer 10 minutes. Place hot fruit in dampened jelly bag; drain. SYRUPS MADE WITH JUICE 4 cups juice 4 cups sugar 1/4 cup lemon juice (if desired) 1/2 package or less powdered pectin (if desired) 1. Mix juice, sugar, lemon juice and pectin. 2. Bring to boil and boil 2 minutes. 3. Remove from heat, skim off foam, and pour into 1/2 pint or 1 pint canning jars to within 1/2 inch of top. 4. Adjust lids and process in boiling water bath canner for 10 minutes. 5. Remove from canner and let cool. 6. Check lids, labels, and store in cool, dry place.

Well there is always sugar but in this case I think I'd go with lots of carrots for sweeting it. They would blend in with all the other vegetables and if they don't add enough to off-set the vinegar - doubt you can cover all of it - you can always add a bit of sugar. Dave

APPLE CIDER DONUTS 3 Tbsp. sugar for preparing pans 2 cups all-purpose white flour 1 1/2 t. baking powder 1 1/2 t. baking soda 1/2 t. salt 2 t. ground cinnamon 1 large egg lightly beaten 2/3 cup packed brown sugar 1/2 cup apple butter 1/3 cup pure maple syrup 1/3 cup apple cider 1/3 cup nonfat plain yogurt 3 T. vegetable oil,preferably canola oil GLAZE 1/4 cups sifted powdered sugar 1 t. pure vanilla 1/4-1/3 cup pure maple syrup DONUTS Preheat oven to 400 degrees Coat molds of a mini-Bundt pan with nonstick cooking spray or oil. Sprinkle with sugar, shaking out excess. In a mixing bowl, whisk together flour, baking powder, baking soda, salt and cinnamon and set aside. In another bowl, whisk together egg, brown sugar, apple butter, maple syrup, cider, yogurt and oil. Add dry ingredients and stir just until moistened. Divide half the batter among the prepared molds, spooning about 2 generous tablespoonfuls of batter into each mold. BAKEfor 10 to 12 minutes, or until the tops spring back when touched lightly. Loosen edges and turn the cakes out onto a rack to cool. Clean the mini-Bundt pan, then re-coat it with oil and sugar. Repeat with the remaining batter. GLAZE In a bowl, combine confectioner's sugar and vanilla. Gradually whisk in enough maple syrup to make a coating consistency. Dip the shaped side (underside) of the "doughnuts" in the glaze to coat. Then set them, glazed-side up on a rack over wax paper for a few minutes until the glaze has set. Good luck!

My vet explained that my cat's condition was the result of crystals forming in the urine, which can partially or completely block the flow of urine, and also abrade the inside of the ureter and/or urethra. At least that's my understanding of it. I can assure you that if the condition didn't clear up fast, I'm fully prepared to seek professional service again, and no, I wouldn't let a UTI go unchecked. The ACV was worth a shot, and seemed to work well. Like a lot of people, if I can avoid an unnecessary expense, I will. If that expense is unavoidable, there's no question I'd go right back to my vet. The condition wasn't nearly 'life or death', and the alternative was worth a shot. "a series of expensive treatments and checkups..." ....I've also learned that the advice of professionals isn't law, and can, or should, be questioned. There are more than a few personal experiences that come to mind which I won't go into. Suffice it to say, I don't assume that the professionals have all the answers. --Rr