They will be harder to peel if left over-night and they will darken unless they are kept in an ascorbic acid solution of some kind. But there is no safety issue per se although it will allow for some bacterial growth even when covered in the fridge. As for the instructions you linked they are basically the same as the standard NCHFP and Ball instructions with optional apple juice or white grape juice (although hot pack rather than raw pack is recommended) so there is no reason to use instructions from other sources with the approved ones are available.. With juice rather than sugar syrup the appearance and texture will be affected - darker and softer - but if leaving out the sugar is important and you don't mind the different results then it does work. Dave Here is a link that might be useful: NCHFP - Canning peaches

Teresa, this bread is so good even after making major screw ups. Decided to try it in the bread machine on dough cycle with baking in the oven. Just as I was preparing to drain the fruit and add it, I found out a person I'd contacted about getting some fertile chicken eggs from to set under my broody hen had six for me. Out of show quality roosters and for free. And he said come and get them now. The bell rang for the addition of the drained fruit and nuts. I knew I hadn't drained the fruit enough, but I was in a hurry. Took off and halfway to my destination realized the dough cycle would be over a good while before I'd get back home. Sorry, but I really wanted those special eggs. The guy showed me all his show birds and got a lot of info from him. By the time I got back home I think the dough cycle had been done for two hours. I had a very wet dough that had risen in the pan then collapsed. Oh well, try to save it. Dumped it out on a liberally floured surface and kneaded in more flour, put it in the pans and let it rise. It did rise a little over the top of the pans.Tried my best and stuck it in the oven. It came out at 25 minutes completely done and beautiful except I didn't get the fruit and nuts distributed well. I've already eaten nearly half a loaf. Love it! Next time I think I'll add more cinnamon, follow the recipe on draining the fruit and not running out in the middle of it to get fertile eggs. Madonna

No doubt whatso ever that refrigerated dough tastes better than just made stuff. The recipe I have used for years and my mother before me and she got the recipe from an elderly neighbor, is called "refrigerator rolls" and you are to mix the dough, refrigerate it in a "refrigerator pan"...which was a white enamel ware rectangular keeper with a sliding top that fit into a shelf on the refrigerator....came with the refrigerator! And about 2 hours before dinner, cut off pieces of dough, shape the rolls, let rise and abke....and they just get better and better as the week goes on!! It was my job as a little kid....maybe 6 or 7 to shape the little balls of dough for cloverleaf rolls, and I took great delight in now and then making a surprise "4 leaf clover"! LOL! But the warmth of your hands as you shape the rolls helps to warm it. But you are making dozens and dozens! Not 6 little cloverleaf rolls! If you want to "age" your dough make it on friday to rest on Saturday and pull out of the frig Saturday afternoon shape and bake saturday evening and re heat in the AM... And remember to make a bitty pan for your own bedtime treat! Linda C

Grilled Chicken/Veggie Kabobs W/Yogurt Sauce Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Yogur Sauce 16 oz. Plain whole-milk yogurt (if skim or low-fat yogurt is used -- strain in coffee filter overnight before using, to remove excess liquid) 1 Cucumber - peeled and seeded - grated 4 T. Olive oil 3 Garlic cloves - minced (pressed through a garlic press) 1 T. White vinegar Salt/pepper to taste Kabobs 6 Boneless chicken cutlets 2 Packet Good Seasons salad dressing mix - prepared according to packet instructions 3 Zucchini - sliced into 2" rounds 2 Large onions - quartered 2 Green peppers (can use any color pepper) - trimmed an cut into 2" squares 2 Cans small -- whole potatoes Skewers Pita bread (optional) Olive oil (optional) For Yogurt Sauce, mix all ingredients and refrigerate overnight. Kabobs Cut chicken breasts into 2" pieces Marinate in 2 of the prepared Good Seasons dressing for at least 1 hour.(The other 2 will be used for basting) Remove chicken from marinade - discard marinade. Alternately thread chicken, zucchini, onions, and green peppers on skewer (can cook veggies separately from chicken if desired) Thread potatoes onto separate skewers. Preheat grill til hot. Baste potatoes with dressing and place on grill, turning and basting occasionally - cook until browned. Grill chicken until cooked, basting occasionally. Brush both sides of pita with olive oil and grill for 3 minutes each side. Serve with yogurt sauce.