I know this is an old thread, but I want to keep it alive in case it might help someone else as much as it helped me. When I made applesauce the other day, it looked more like apple paste than applesauce and the processed jars were full of big bubbles. I found this thread and realized I needed to thin and reprocess, so I did the next day. I added some water while heating till the texture seemed right. It was so much easier to fill the jars and there were almost no bubbles in the jars after processing. I love the wisdom on this forum! Kathy

Here's a recipe I found online and made two years ago. I still have one jar left. It was very, very good. I might add that I also added 1 TBLSP frangelico to the jam. It is not a firm set jam. Raspberry Peach Jam Recipe - Confettura di Lamponi e Pesche By Kyle Phillips, About.com When peaches are at their best and the raspberries are ripening up in the mountains, they're a perfect pair to set aside for the winter! What better way to do so than make raspberry peach jam? Prep Time: 20 minutes Cook Time: 20 minutes Ingredients: 2 1/4 pounds (1 k) peaches (ideally, white) 3/4 pound (300 g) raspberries 1 4/5 cup (800 g) sugar The juice of a lemon Preparation: Blanch the peaches for a second or two in boiling water, then chill them in cool water, peel them, quarter them, and discard the pits. Rinse the raspberries, discarding any that are blemished, and gently pat them dry. Interlayer the fruit and sugar in a bowl and let it all sit for 12 hours. Transfer everything to a heavy-bottomed pot, and bring it to a boil over a moderate flame, stirring it occasionally. Skim the froth off the surface and cook with a slotted spoon over a lively flame, skimming and stirring, for about 15 minutes, or until it begins to thicken. A drop placed on a cool slanted plate will flow some, but not much, when it's ready. The yield will be about 1 1/2 pints (1.5 l). Transfer the jam to jars, cover them, and boil them for 20 minutes to sterilize them. Yield: several jars raspberry peach jam. This assumes you know how to prepare jars for canning. Here is a link that might be useful: Raspberry Peach Jam Recipe

i just came to this thread after looking out if i was the only unfortunate person to have my very expensive blanco siligranite sink explode when pouring pasta water in it. this happened after 9 months of careful use !! if i had even thought it could ever happen i would not even think of buying it. beware- this can happen. i poured the water heard an explosion noise and it cracked with the water going underneath. to my best understanding this is unacceptable- a sink's purpose is to contain cooking water even if boiling. the manufacturer who is a serious company should put a warning in its instructions of use

Maximum rated service temperature for PVC with pressure is 140 °F, without pressure is 180 °F. While you shouldn't have boiling water running continually down the drain, provided you are pouring it it relatively small, discrete volumes (a pot of water periodically), the sink, pipe, and trap water should cool the water sufficiently to prevent damage.