Kathy - it doesn't figure on the amt. collected. It goes per item - for a $1.00 item, 6 cents is figured on sales tax (our tax rate is 6.25%), for a $12 item, .75 cents is taken for tax, etc. It then multiplies how many $1.00 items, how many $12.00 items, etc. and figures it all out and gives me a total for tax and a total with tax. So for an experiment just now, I multiplied my total by tax rate and yes, it came out more than $3.00 higher than it should have on the tax. So I know that's not what it's doing. HA I'm not very computer smart, my hubby and son set these spreadsheets up for me. Just for an example, the one I am looking at is 6.75% tax, my total money collected was $803.00 and the tax amount is $50.82, making my show amount $752.18 that is actually mine. Whereas if it multiplied my total times the tax rate the tax amount would be $54.20 Oh this is all so confusing otherwise, but I see what you're saying if you want to list the tax separately on your bill of sale.

Hi, I still have company. Will be here until Friday. I had my grandson for 3 days, then he was still here yesterday and our company came yesterday, too, a day early ! Just as we were going out the door to make the hours drive up to take our grandson home. So, my daughter had to come down and get him. I had to cook dinner for everyone. At least my dh cooked the chicken on the grill for me, bless his heart ! So, I am exhausted ! Having a good visit, though. Anyway, part of the deal with the relish is also the density of it. Relish is normally denser than a salsa would be. Especially the ones that are water bath canned, you notice how much vinegar is in them ? A lot of people comment on how liquid they are, but that is part of the safety of the products. The size of the pieces of food is also a consideration in safe processing of foods. That and how much liquid is in something. That is why diced tomatoes packed in water takes less processing time than those packed without any added water. There are a lot of factors that go into a safe recipe for canning. Yes, that is true, too, what Carol said about bottled lemon juice being twice as acidic as vinegar, yet tastes less tart. That new book is nice, but it is the same as what is online. I saw the new copy of the book. You need to simmer the food for the time called for because it also "preshrinks" the vegetables. That, and you want the food really hot as it goes into the jars when you are hotpacking foods. That can make a difference in processing times with some foods. If you check some recipes you will notice that raw pack and hot pack are not always the same processing times for the same ingredients. I agree, keep the vinegar amount to 4 cups in the recipe. I sure hope I am making sense, as tired as I am !!! If not, forgive me. Things may get better, but then again, it is the starting of canning season ! I won't make any promises... Another thing, if you made jelly with the liquid, it would need some added vinegar. Just like all pepper jellies do. It would not be high acid like fruits.

Maryilync- awwww, Grandpa had found a safe haven at last. Not to hijack the thread, but an update on my attempt at having the neighbor's cat taken to the lo-cost spy/ntr clinic. Coco is still a no-show. I only hope something drastic didn't happen to her. The clinic has been so helpful and understanding that the lady called me again this morning to say whenever I find the cat to call and they will set up an appt. next week. She she told me, "Tell them Sue said you could!" :)

I don't think it's a sexism thing either. You husband was there and therefore the project was discussed. Could have just as easily been the other way around. For the rest of the build I would stress the meeting time (sounds like this one started early, which is VERY odd..LOL), the importance of promptness and ALL participants. In our last build, along about the drywall stage I figured I had spent the better part of 8 hours waiting for people to show up at previously agreed upon times. 15 minutes one day, 5 minutes the next, 20 minutes the day after that, it all added up. It didn't bother me so much if I was working there other than I was brought up to believe promptness is a sign of respect but it REALLY bothered me when I came to the site for just the meeting and I'm cooling my heels for 20 minutes after a pre-agreed upon meeting time counting studs in the wall. So I started making a big deal about being prompt. Concluding a call with "OK. we're meeting at 10AM. Let's pretend you're catching a plane. Doors close and the plane pulls away from the gate at 10:01. Make sure you're on it" Well two things immediately happened. First, the on time arrival rate went from abysmal to nearly 100%. After my speech I couldn't be late of course so I'd typically arrive a few minutes early and nearly always the guy would be already there. And second, after hearing my speech everyone got real defensive with "That's great! I don't like to wait around either. 10AM it is!!!" That, and of course if I had to wait a half hour for the plumber it's a wash but if he has to spend the same amount of time on an "extra" it's on his invoice! So equal value is placed on time. So stress time AND participants when setting up a meeting. But the best of luck with your build. Exciting times coming up!