Give the student a score of 73. Fourteen questions, of which he got 8 right. 8/14 would be 57%. Add 2 points for each correctly placed letter. 57 + 16 = 73. Hey, this kid needed to pass. He will grow up to be a really nice guy who sells cars and has a wife who works in county government. -- I need to go put rum in the icing for the pumpkin bars now. L8r, Nell

Knowing what you plan to can next year, will also help determine your supply needs. A canner with rack, funnel, big ladle, canning jars, lids, rings, pickling salt, vinegar, spices, ascorbic acid, and many other necessary items are also covered here in the many thousands of threads. You have come to the right place at least. Sorry for the losses, but just realize, that at least if the jars were new or true canning jars, they can be reused, but need new rings for the sealing. After all the harvest and canning starts to wind down, suppliers will again have supplies, that you may find necessary. Some wait until the last minute and then panic when they can't find jars or another important item. Buyiong these in winter and early spring, is a good way to get ready For mushy pickles, you need absolutely fresh pickling cukes!! None of the other cuke types will work. I usually avoid adding much water to the brine, and instead push up the vinegar level a bit. The processing in a BWB canner can usually be cut down to about 10 minutes. Ball Pickle Crisp was an additive that Ball offered that would help reduce the reaction vinegar has on cukes. Because Ball has decided to drop the PC, you can easily find the alternative from Bulk Foods, which I have provided a link for even yesterday. The only difference is the Bulk Food version is a bit larger flake so a bit more is needed per jar. Mushy pckles are not a total loss either. You can drain them and put into a food processor with fresh onion, and make a pickle relish. Flavored anyway you like, its usually great on noty only hot dogs, but in tarter sauce, sandwiches, and a few other things. eColi and salmonella are both killed at just under 200 degrees. A strong acid will prevent botulism in some canning, as it helps even more for lower acid foods that require pressure canning. A pressure canner may be on your next years list too, as it is a good way to can vegetables and many other items that are low acid and need nore heat to be processed properly. Good luck!

66% - if I went with my gut feeling it would have scored about 88%. I always second guess myself on multiple choice.

Sarah said she wants to reduce the number of colors on her walls but not get rid of color completely, so I don’t think that warm white walls throughout would make her happy. I’d paint Benjamin Moore Whispering Spring (2136-70), a light aqua, on all walls (including the brown ones) except possibly in the dining room. The current aqua color you have is a pretty color but is just too bright. A more muted, subdued (i.e. less saturated) color would look much better. Dark wall colors can look great in rooms with little natural light! I’d look at either Summer Nights (777), a dark blue, or Travers Red (CW-345), both Benjamin Moore, for the dining room. Both are bold choices but neither is harsh. Either would look nice with Whispering Spring. You’d have to see how they would look with your slate floor, furnishings, and rug- it’s really hard to judge online. I would use no more than two colors and get rid of the brown. If you like Whispering Spring, you could use it on all walls. I’m not familiar with Sherwin-Williams colors so I can’t make any suggestions there. Again, look at colors that are more muted (grayed, subdued) and remember that even light colors look brighter when painted on the walls than on a little color chip. When you narrow down your choices, consider ordering a few from Samplize (shipping is free if you order at least three).