This is the recipe my family has been using for gosh knows how many decades. The key I think is to use freshly picked cucumbers, straight to the ice bath. And fresh dill as well, of course. I like it because it is easy to scale from 6 down to 1 quart, or anything between. Looks similar to Chase's, except 2/1 ratio on water/vinegar. * Exported from MasterCook * Brad's Garlic Dill Pickles Recipe By : Brad Lucht Serving Size : 6 Preparation Time :1:00 Categories : Canning Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 24 pickling cucumbers -- * see note 12 cups water 6 cups white vinegar 1 cup pickling salt -- rounded 12 heads fresh dill 12 cloves garlic -- cut in half This recipe will make 6-8 quarts, depending upon size of cucumbers. If more than 6 quarts, increase amount of dill and garlic required. Wash cucumbers and remove 1/16-inch from blossom end. Place in a 5-gallon bucket with cold water and lots of ice cubes. Soak in ice water for at least 4 hours but no more than 8 hours. Refresh ice as required. Fill enamel canner with water and bring to a gentle boil; this will take at least an hour. Boil canning jars in canner. Process lids in simmering water for at least 10 minutes. Do not boil lids, as this will compromise the rubber seal. All we want to do is soften the seal. Combine water, vinegar and pickling salt in a large stock pot. Cover and bring to a boil over high heat. This will take 20-30 minutes. Make sure pot is covered so that solution does not evaporate. When mixture has come to a boil, remove a jar from the boiling water, making sure all water has drained from the jar. Place 2 half-cloves of garlic and 1 head of dill in the jar. Add 3-4 cucumbers, leaving 1-inch headspace. Top with an additional 2 half-cloves of garlic and another head of dill. Using a canning funnel, fill the jar with hot vinegar mixture, leaving ½-inch headspace. If necessary, wipe jar top and threads clean. Place hot lid on jar and screw on ring a little more than finger tight. Place jar on rack to cool. You should hear the "ping" of the seal within a couple minutes. Repeat with remaining ingredients. After jars have cooled, test seals. Write date of canning on lid using Sharpie. Store in cool, dark place for at least 6-8 weeks. Refrigerate after opening. Pickles will keep for up to 2 years if stored in a cool dry place. This recipe will give a much crisper pickle than those processed with a hot water bath for 15-30 minutes. [Scale recipe as needed. 1/6 cup canning salt = 8 tsp] - - - - - - - - - - - - - - - - - - NOTES : *about 4 inches long

I found that burlap is dusty (sheds fibers) to use. Rough and unfriendly to our tender little elbows. lol My mother in law put her antique/vintage hankie collection down on the dining table and covered it with a sheet of glass. I just had a wild visual image (dont worry my Dr. knows about them) of hankies on crisscrossed clotheslines strung like banners. It also has that vintage summer message of clothes drying in the sun. I would buy clothes pins and paint them all one bold color to match your table cloth or napkins or the main color in the hankies. I bought and restyled some dolls to be my laundry helpers. (see pic) Something like this would be a good center piece. The caucasion dolls were broken at Hobby Lobby. The others were lucky finds at resales. I took the golfer and put a miniature scrub board in her hands. The tallest one has a basket attached where I put my grandmothers embroidery and grandpa's hankie pieces. The tiny clothes pins could hold place cards. Go to the net and print off all of the vintage house working mom pics. I can promise you that no one else has ever given this party before. Ok. Thanks for letting me vent that idea.

What I was in the middle of writing, on this installation dilemma ... Without seeing a picture of the workmanship, I see no reason to be calling this customer a crook. It is purely speculative that he has nothing to be complaining about. Understanding and paying attention to lots is all part and parcel of working in the tile industry, of installing tile and is an essential component to providing a professional looking installation. You can't separate, decouple, lots from installation. They are inherently intertwined. The store should have paid attention if they knew it was an existing project. They are the first line of defense to ensure this doesn't happen. But it certainly doesn't stop there. The contractor should also verify all material for the job before undertaking such an expensive and permanent project. Installers also need to check the lot numbers to be sure the tiles are calibrated the same - because size, as well as color, can differ. Those size differences can wreak havoc on the physical aspect of installation, so this step can't be dismissed or skipped so easily as unnecessary. They should also be checking each tile for manufacturing defects during install, as well as blending color variances. So checking tiles and coloring is a part of the "install" process, regardless of "lots". And, you are supposed to work from the same lot. That's why they label them! It's fundamental to installing tile, plain and simple. Why wouldn't an installer check this? That the boxes indicate to expect color variances is only a statement of the product's general style - variegated. Differences in runs is another thing - or they wouldn't bother to number them. They do track and number them because it's important. Different batches can literally look like a completely different tile, and sizing is involved. Of course, the customer should be advised of a color difference, for their approval and sign off. Their house, their money. Not authorizing a "defect of project" like this is irresponsible. This floor might very well look fine with minimal difference and the customer too picky or even dishonest. But how would anyone know from here? Finishing the job does give the floor a new look and apparently problems like this become more obvious after grouting. So I don't think a delay in his complaint indicates anything sneaky or complex or sinister. He might not have been sure how to handle it or have even tried to live with it. I think the OP sounds like a good respectable guy or he wouldn't be asking but we only have one side here. I wanna see pictures.

I am not an expert. I do not have a mulit-cooker. High pressure for cooking is 12 psi. A stove-top one can get to 15 psi. All that means is that an electric device takes longer to cook the food but it's measured in minutes. Not a deal breaker but be aware that using recipes from other sources will mean adding time. I have not come across an electric PC that reaches 15 psi. You need to fill the inner pot at least 1/5 full to use it. It may not be able to PC small amounts. I don't know if the max and min or marked on the pot, though. Stews will need 5-6 cups of liquid to prevent burning. Looks like you you 19 cups of volume available for foods that don't expand while cooking. 14 cups for those that do. From the manual: Be aware that certain foods,such as applesauce,cranberries,pearl barley, oatmeal or other cereals, split peas, noodles, macaroni, rhubarb, or spaghetti can foam, froth, sputter, and clog the pressure release device (steam vent). These foods should not be cooked in a pressure cooker. It says that you can use this to pressure can. I would not advise this since elevation plays a key role and you don't know how it would affect the amount of pressure you can achieve. I can't imagine that it holds 4 qt jars, which is the starting point for USDA recommendations. I use non-stick for certain things. I follow the guidelines and really don't worry about it. Each person needs to make that decision for themselves. I don't worry about aluminum, either, but then I eat out and use induction so I don't have the option at home.