for either concrete or brick, you will have to prepare the bed properly (remove plants/weeds, rocks, tamp the soil). so once you have done that (the hard work) i would say put the bricks right back. they will be nicer than pavers and you don't have to pour them. from someone that laid half a brick drive, then re-laid it when i really learned how. it ended up nice but what a trip. kren

I bought her book but haven't looked seriously at it barring the introduction and the oven method. I see the risk of the oven method with full-sugar traditional preserves as one of jar breakage, not safety. Jams are inherently safe; processing is meant to extend shelf life and prevent mold, not because they're prone to risky forms of spoilage. The exceptions would be such low-acid fruits as figs, mangoes and cantaloupe. And while there is risk with those if the levels of added acid are insufficient, I'm guessing it's quite low because to set a preserve you have to cook to about 68% sugar; at that level any remaining water is pretty well bound up by the sugar, which discourages the growth of micro-organisms. In the case of peaches and cherries, I see no risk unless a preserver is really really determined to make peach-cherry slop. Both fruits are naturally low in pectin at the firm-ripe level. At its optimum this will be a loosely set preserve. With dead-ripe fruit it won't set; you could firm it up by cooking it to death, essentially boiling out the water and evaporating into a viscous taffy, but it wouldn't be a gel. So purely hypothetically if you used dead-ripe windfall fruit (i.e. bruised - which also raises pH) you might have a risk, but it would be miniscule. If it disturbs your comfort level, though, you could always add a pinch or two of powdered citric acid, ascorbic acid (which would assist in preservation of the light color), or some of the acid blend wineshops sell. That wouldn't change the liquid ratio and could also be beneficial to cut some of the sweetness. The best resource I know of to explore issues of pH and the properties of preserves of all types is The Jamlady Cookbook. She has a scientific bent and tells you everything the layperson might want to know about the art of jam-making. Carol

I don't have the steamer, but do things the old way. I juice them by crushing and straining thru a bag. I use the pulp for jam, and the juice for jelly. I also use the pulp for butters.

My opinion on pot fillers. If the pot is too heavy to carry to the stove when the water is cold, I sure don't want to carry it to the sink when the water is boiling. For the effort/cost I don't need one. YMMV, though. I wish I had run my layout by gardenweb members for feedback. I wish I would have thought about a pull out cutting board. I haven't had one for about 30 years and had adapted. Would really like to have one again. The matt white Formica shows every speck of everything! Good, because I can wipe it off right away. Bad because if I haven't wiped it off right away everyone can see it. I live on a gravel road. I rarely use my a/c. Windows are open all the time. The FX stuff I originally planned might have been a better choice. Maybe next time. I do like the look of the white, though. I really hate my upper diagonals but I also hate the blind corner cabs. The more complicated pull down/out doesn't appeal to me. Problem still not solved. I don't like what I have but I don't like the other choices. I thought and thought about this and only came up with the three "I wishes", so all in all, my kitchen turned out pretty good. I am more than delighted to have the peninsula gone and every time I think about my new kitchen I suspect my face has the orgasm expression.