On a canning forum the odds would obviously favor that a PC means pressure canner. Pressure cookers have no role in canning and neither do the other two, Pickle Crisp is a brand name so written out. When all else fails you can always determine the meaning from the context in which it is written. ------------- is there anyway to figure out the time a PC might take if you know a BWB takes a 1hr 25mins? No, sorry it isn't a mathematical formula or a simple "take half the time and add 5 mins.". There are too many variables involved. EX: even if you took the longest PC processing time approved for tomatoes which I think is either 40 or 45 mins., that time is for a less dense/more juicy food than your tomatoes that have been roasted. Add to that the fact that you add water (which is alkaline at around 6.0) to replace the juice that the roasting removed (which was borderline low-acid at 4.6) and you have another monkey-wrench in the equation. See what I mean? And that just scratches the surface. You'd be better off pressure canning your tomatoes BEFORE roasting using the approved instructions for that and then roasting them after you open the jars. Or you can BWB them for the time in the BBB. Dave

Hey Amy! Could you post pictures of the pattern cover (so we can see what it is supposed to look like) and the piece that is not marked? I'm having trouble imagining a bow with darts! Here are some easy to follow directions for posting pics that I got from oilpainter: To post pictures--First get a photobucket account--it's free. Follow their directions to UPLOAD your pictures to photobucket. In Photobucket--under the pictures you will see a bunch of URL's--places you can click to post pictures on different websites. Click on the one that says HTML. It will automaticly copy. Go to where you want to post the picture. Right click and choose paste. It will have a bunch of writing but will show up as a picture when you submit. Your old friend (from kindergarten to Facebook), Amy

I too thought we could only use oil on our wood countertops, but after a few months I got really tired of doing it, it was a messy gross procedure, and it never really looked good. We don't cut on the countertops either, but I still didn't want a polyurethane or something toxic. I did want something that didn't require so much maintenance. So we sanded the tops down to get rid of the oil, applied mineral spirits, and decided to Waterlox them. OMG, what a difference. I love the way they look and feel now. They've held up great, even around the sink. Waterlox is a tung-oil finish, but it doesn't need to be renewed monthly or built-up over time like mineral oil, so it's really not like "oiling the countertops." We used the Waterlox Original, which has a semi-gloss finish, but they do sell a satin finish as well (see the Products page at the link below). You probably don't want the marine or "bar-top" finish for your kitchen - brings to mind those awful super shiny tables in the restaurants in Florida I remember from my youth - you know with ropes and shells embedded in them. :-) Anyway, you can recoat without sanding, and it is super-easy to apply. It dries to a hard finish, and water beads up on it. Here are some photos. This was after just one coat. They recommend 3-4 coats. Tung oil is non-toxic, but it is made from nuts, so be cautious if you have someone allergic to nuts in your household. Here is a link that might be useful: Waterlox

I have one. Don't let the part about 10-40 minutes put you off. I haven't had it take anything longer than 10 or 12. I am not an Instant Pot zealot and in general I hate gadgets, but I still find it useful. We are vegetarian so don't use it for slow cooking or pressure-cooking meats, which is one of the most popular uses. I use mine regularly for hard boiled eggs because they pop out of their shells effortlessly every single time. Also for mashed potatoes, steamed veggies, soups, mac and cheese, and cooking up large batches of kale or other greens without stinking up the house. One of the advantages of the Instant Pot is that it isn't releasing steam the whole time your food is cooking. If your kitchen tends to heat up or you don't like kitchen smells filling your house, it helps with those things. My friend who IS an Instant Pot zealot uses hers for almost every meal. I use mine about twice a week.