I just had to respond to this thread. I ran out of jars the other day...I reuse pickle jars to make my homemade pickles. I went to the recycling depot in town and found some pickle jars and cheese whiz jars that others had recycled and took them home, sterilized them and filled them up with cucumbers, dill, garlic and pickle brine this morning. If you wish to use jars for canning...just wash them well with soap and hot water and place them in a 200F oven for 10-15 minutes to sterilize them. Then they can be used for all sorts of things, especially home canning. I always run my finger around the top of the jar to make sure that there is no broken spots and that the edge is smooth and clean. I reuse the lids and rings all the time. Just put the lids in water in a pot on the stove and boil. The rubber on the edge of the ring will pop back and I will reuse them again. If there is any rust or question about the lid I will not reuse it. But, if it was just used for jam then usually there is no problem at all. Of course, the 'experts' will tell you differently...do NOT reuse. If there is any question re sealed product later you can tell by just tapping the lid. If it gives a high pitched sound it is sealed and a low sound and the ability to push the lid then it definitely is not sealed. If there is any jar that comes up from the pantry and it gives a low pitched sound the produce in it is thrown out, jar and lid checked for problems and dealt with accordingly. All rings can be reused again and again. They are just used to hold down the lid when the jar is hot so that the lid stays in place and will seal properly. I normally remove the ring once the lid is sealed. This is because if there is any moisture between the ring and the lid, then the ring will rust if left there. Then it can be hard to remove later. I never use glass jars in the freezer due to the chance of cracking and breaking them. I prefer plasticware like tupperware. If I make any sauces like applesauce, they go into a stackable clear tupperware container. Have fun with whatever you are making. I enjoy home canning and preserving of all kinds of fruits, vegetables and meat. I think the nicest thing is that you get the accomplishment of making it yourself, you use the produce that you grew and you know what is in it. Brenda

I think z\700 is right- nowhere enough water to provide the geoexchange you would need. I need about 9 gpm to supply my three ton open loop system, and the well can supply up to 30. But I have to pay to lift it about 60 feet. I use it once and discard it (back to the acquifer). But you're suggesting using the well with the 173 gallons to immerse a closed loop link. My guess -and that's all it is- is that you'd need several such wells. The 173 gallons is really just not very much, and the replacement level of 1 gpm is nearly insignificant. Again, my guess. But if it were feasible at least your pumping expense would be much less than mine as you would be circulating down as well as up- essentially just overcoming friction with the pump. I hope you get SR's opinion. He may suggest an alternative or two we're not covering. Good luck, M

We took some old cabinets out of our cabin and used them in my studio, I painted them with a dark blue, and copper paint, using a rag roll method, We put them along one wall, and I now have storage for my supplies. If you have a space that is open, start there, even drawing how you might want to use them. If its in the laudry room, or even for stuff that you keep in storage most of the time. We also got some old cabinets from my work and put them along the long wall in the garage, uppers and lowers, they now serve as a storage for kids sports equipment, car stuff, and animal treats. Along with my own paint sprayers, and chemicals

The tests you want are: 1. pH 2. TDS 3. iron (more on this below) 4. bacteria 5. sulfates 6. Nitrates 7. Hardness 8. Manganese 9. turbidity anything else that tends to be a problem in your area - a local lab will know what these items are. A little more about iron: When you run water from the tap, does it have noticeable color, odor or particulates? If so, you may have ferric (particulate) iron. Is the water clear as it comes from the tap? If you fill a glass and let it sit for a few hours, does it develop color or particulates? If so, you may have ferrous (clear-water, dissolved) iron. Look on your state's website and search for water labs. There should be a number of certified labs available. A local lab is your best option because they will know if there are any issues in your area that you need to be aware of, and the testing will happen more quickly which will vastly improve ferrous iron and volatiles (if applicable) accuracy.