Margaret - I will be contacting you. velsgarden - Thanks for commenting. Below is a link to a good page describing purple prairie clover. I forgot to mention that this is a good butterfly plant, as noted on the web page. Here is a link that might be useful: Purple Prairie Clover

Depending on whats in the jars, either a high acid, salty, vinegar, etc. they will not be unsafe to use even if they have cooled to room temperatures. In some cases, I can't possibly have very hot jars to begin with, so I just make sure that they have been rinsed in hot water and are cleaned by running through a dishwasher cycle.I always use a boiling brine, except for my pepperoncini (wont get into that here) Even for that, the dishwashers sometimes have a 'sanitize' setting, that will rinse, and then heat the water, then drain and use the internal heating coil to heat them to dry. If the foods in these has been poured in while boiling, and they are capped and heat processed, you should be just fine. About the only concern I would have is if they were low acid and you didn't use a pressure canner to process the filled jars, which is not safe no matter how clean the jars are. The peach salsa, has salt in it, as well as sugar? If so, there should also be an added acid, either lime juice, vinegars, lemon juice, or even citric acid. Fruits like peaches do have acid in them, but not all of the right type. Peaches can darken due to oxidation, so an extra acid needs to be added, usually ascorbic. This will not usually add enough extra acid to make it safe though. If you don't want acid in it, then it must be processed in a pressure canner to be safe.

Hi everyone. *Thank you thank you* for all the posts. Sorry to have been AWOL. I just needed to: (a) take a break from GW and (b) get some work done. I cannot begin to imagine how some of the people who post so much and even do masses of work for *other* people here get any of their own work done?! Starting at the beginning: Davidrol -- I can actually answer the question as to how tall I am today; couldn't yesterday (been to the MD): 5'-6.75". In sneakers. I used to be taller I think. I tell everyone who will listen plllog's (was it you, plllog -- apologies if it was someone else!) trick of using wooden clogs to get taller when necessary in her kitchen! I have a lot of spices, I guess -- or I dunno, maybe it's not so many, but I use a lot of spice all of the time, just kinda grabbing I suppose. I love having it handy to the stove. While well-intentioned and I own a ton of cook books, I don't actually ever use any of them. I just grab and improvise. I'm sure I have well over 50 jars of spice, though they aren't all in the same place; some get stored "zone-wise". re stacks (your comment leads me to realize): One thing I realize now is that of course one stacks plates in upper cabs too. They're actually a little better protected down below I should think; I guess it's the lifting up and out that has me nervous. Can't those drawers just get so deep that you can't lift out your dishes safely? This would be a behavioral problem though: just because I can reach down and grab a hunk of plates that's huge doesn't mean I can remove them in any larger handsful. You've just got to stick to upper-cabinet rules of multiple-trips. Richelieu: I take it you are a fan of these cabinets? That picture of the tilt tray in the second Richelieu link is so funny -- it is almost *exactly* like what I just did in a bathroom. I bought a piece of furniture and had a carpenter insert a sink by the same manufacturer as the one pictured there. The front drawer is now a removable panel and I was thinking of getting a tray to tip it out just like that. But I had no idea where to start...thanks for clarifying that! Thanks for useable height guidelines. Which leads to another question: >>>Is there a rule of thumb for useable height compared to outside panel size for frameless (overlay, or is that a redundant specification?)? That is, say I want a 4" usable height drawer, how much would you draft that for the outside panel? How much do you lose? Seems at least two people mentioned about 2" lost -- is that for frameless cabinets? I don't think it was specified. Anyone care to guess at a rule for these? It is funny you make note of the stackable utensil inserts. I just 'discovered' my grandma's ss everyday utensils, forgotten in the back of a wardrobe that didn't get packed away, which we're now using while camped out in our house amongst boxes of packed-away kitchen things. I'm actually finding it a little annoying, but it isn't slide-able, I have to lift it off. kathec -- I agree those rev-a-shelf things seem amazing: and pricey. http://www.rev-a-shelf.com/Common/ProductSeries.aspx?Class=Drawer%20Accessories&Family=Wood%20Accessories&Category=Complete%20Drawer%20Systems%20-%20Wood&Series=4WTCD%20Series . I will keep them in mind (as in fantasize). I don't actually know what my budget is, but less is better than more and I imagine this is a place where we'll save money by opting out (sadly; those things are so cool). robyn, blfenton, plllog et al. -- thanks for the actual dimensions and robyn, for the suggestion to meander down Beverly. Sounds daunting to me, but I may try it

"Onions - suggest you consider the intermediates or the day-neutrals rather than long-day varieties for best results in your zone. Dave" "Peter1142 Zone 6b: I am in SE NY (North of NYC), my zone is misleading as I am on the coast... it is similar to Connecticut. I feel like I should remove it from my posts as it is not an adequate representation of my summertime climate." Onion recommendations are influenced by your latitude, not the warmth of your summer. Much onion bulbing is controlled by daylength which is determined by how far you are from the equator (latitude)...not from the coast. While long day varieties may work for you, the intermediates/day-neutrals might also work. Not sure what Dave would recommend now, knowing that you are north of NYC (NYC is around 40.7 N Lat.) Look beyond Dixondale's map and read the latitude suggestions in the write up. Looks like you may be within Intermediate/day neutral latitude range and could consider them. Here is a link that might be useful: Onions, latitude, and day length