Agway stores, many farm, and grain/feed suppliers. On line, TrueValue, Ace. Forget Home Depot and Lowes. If your local hardware doesn't have it, ask ther manager to order for you. If its an ACE or True Value, order on line and pick it up in the local store. I can go to the next town over, and buy dozens of cases of jars, but find that Big Lots has the 'generic brand' Golden Harvest, which are made by Ball. Agway near here, as the mixes, and some canning supplies. Also a the local farm coop has these, as well as pectin, ascorbic acid, pickling salt. If you cant find a canner, you can fid very large staninless steep pots with covers. Just make sure they are tall enough to fit the largest canning jar with severla more inches above for water and working space. Worst case, order from a Web supplier like Kitchen Krafts, or many others. So a web search and you will fin hundreds, if not thousands of suppliers. Its not a small industry, and has been around for more than a century, only a few less people do it compared to the old days.. Forget Target, Walmart, and any big national discount store. Heck even supermarkets carry canning supplies right now..

For stir-frying, burner shape is as important or even more important than burner power. I test drove the Miele and Dacor cooktops as well as the BlueStar rangetop we chose. (Not an apples to apples test but at first I was hesitant to give up the space to a rangetop - then when I found out how much better the BlueStar performed for stir frying I changed my mind.) The 15K BTU burners on our Bluestar that are about the same power as the Miele and Dacor burners stir fry much better because they are much more efficient at delivering heat to the bottom of the wok and they do it very evenly. The 22K BTU burner on our BlueStar is even better. When I tested the Dacor and Miele with a chicken stir fry, I put in half the chicken at a time to sear to not overload it and it still wasn't a perfect sear. When I tested the BlueStar, it was a hot day and my DH had packed the ice chest so carefully that the chicken was mostly frozen when I took it out to start cooking. But if I was going to sacrifice my drawer to the rangetop it better be good so I put in all the chicken at once and the BlueStar immediately had it sizzling and seared perfectly. The food really tasted different cooked on the BlueStar. I highly recommend calling around the appliance stores to see if you can find one with the types of burner you are considering hooked up so you can try a stir fry recipe on the burner. I took the same wok and recipe ingredients to each cooktop/rangetop I was considering and learned a lot by doing that. If Bluestar offered a single burner version of their rangetop, that is what I would recommend to you. If you don't have a chance to do that, what you want to look for is a burner that has a shape to deliver heat efficiently and evenly to the bottom of a wok. An example of a bad type of shape is the sealed burner like on the Dacor and Miele cooktops. These have a flat circular top and flame comes out of the side of the circle. The higher you turn the burner up, the more the flame shoots out to the side; no flame goes up in the center of the burner. An example of a type that works really well for a wok is the BlueStar burner shape where the flame comes straight up out of the burner. The burner shape has a circle of flame at the center of the burner and 8 star rays of flame coming out from that circle. The center grate comes off the burner so that the wok sits right down into the flame and heat is delivered to the whole bottom of the wok. This is very similar to the wok arrangements I saw in China. A friend has the DCS wok burner and that does a very good job. We have the Miele oven. I'm very happy with its cooking performance but I find its controller kind of annoying at times. Its heating is very stable and accurate. It cooks bread well. Things I don't like: Maximum timer setting is 59 minutes and 59 seconds. I'd gladly give up the seconds to have a timer that times longer than an hour. If you put in the time and then forget to hit the button that starts the timer, it waits a bit and then cancels the timer. Too many modes - for example they have a proofing mode that only allows two temps (both higher than I would usually want to proof at) and a defrost mode with a wide range of temps (which is what I use for proofing because I can set it to 80 or 90 degrees). One ends up having to learn little tricks like which baking mode lets you set the temp up to 550 degrees (most of the modes stop at 500). If the BlueStar ovens had been available when we were choosing, I'd have been very tempted to choose them. I'm short and the side opening door would be easier for me. The one downside is that they aren't self-cleaning and I'm rather addicted to not having to clean my oven. How is your breaker box occupancy? Ours is full. If you want to add that other oven at a later date, will you have a 220 V breaker spot open? That might be one reason to choose between gas and electric ovens.

I had some valances with jabots made from the Etsy seller linked below. They were gorgeous.Far better than I had imagined. He workmanship is top notch.I went and had some Roman Shades and another valance for my kitchen that should be here by Fri. She is shipping today. Right now she has free shipping.That's a good chunk if you have to pay for it. Mind you the prices are for labor only. You need to buy your own fabric and liner. There are some good onlinesources. I got some from fabric guru and also from barncenterfabric. Good prices and they will ship directly to the seller. I think you have more choices this way. You can convo her and ask questions and she can also make suggestions. Here is a link that might be useful: etsy seller

Many of us have noted that heucheras tend to look good for a couple of years, then slowly decline and fade away. What!! That's horrible news, my coral bells have become my favorite plants in all of my gardens! Luckily, @gardengal48 (PNW Z8/9), I can divide them pretty easily since I have tons of room for them. At the very least I can put divisions in less conspicuous places as a sort of holding spot for when the mothers start to die away. Am I reading correctly that this would extend the lifespan to something near forever? This is the area I'm trying to brighten up: Same area, close up to the West; you see the new Sweetbay Magnolia on the left: and close up to the East: I'm probably gonna put in a yellow Japanese Maple between the two rhododendron in the Fall, so that'll help brighten it up. But after everything stops blooming (June-ish) it's just dark and green for the rest of the year! That's why I was thinking coral bells, to bring some color to the front; in front of the azaleas and near the hostas. The Aralia does look gorgeous! But maybe a little too big at 3' tall? https://www.provenwinners.com/plants/aralia/sun-king-golden-japanese-spikenard-aralia-cordata I have a bajillion hostas around, but none yellow. Maybe I should look in to that better... I don't love the idea since I have so many other ones, but at least I know it will do well.