Glad morz8 could help, I'm just not that experienced, have only PCd a few times. One thing Dave and others here have told people to do was to run a few test batches with colored water to check your stove's settings and see how to adjust to avoid siphoning. I did that, but still had some siphoning with the tomato sauce. I think the Presto person was wrong to tell you to turn heat up and down, Dave told me to just keep it steady or adjust in TINY increments. With the weight set you shouldn't have to worry about adjusting, just try to get it venting, put the weight on, and leave it alone - it's not like a dial gauge where you have to watch and make sure it doesn't go over so it's not overprocessed. If you're doing something like fish that takes a really long time the recipe says to start with more water so the canner doesn't run dry. Buy new lids and use those older ones for something like jam or jelly. "well, i've had my first messy case of PC siphoning with my 4th, and thickest, load of NCHFP's spaghetti sauce in my new presto . every qt. siphoned, but just one failed to seal. i've had 1 or more seal failures in the other 3 loads, too." I don't know, maybe siphoning is more a problem with thicker/denser foods? I think it is with starchier foods. Did you have siphoning with the thinner batches, or just an occasional seal failure (which could be the lids)? Or maybe you just adjusted the burner more on this batch after talking to the Presot rep? Store the jars without the rings someplace where you can see them (and some place easy to clean if one does start to ferment or something), I don't think you need to check daily, but occasionally (maybe daily at first). I really don't know when you can stop checking, but since you want to really eat it within a year for best quality, and mine kept a year even with siphoning, I'd say just check it often this winter, maybe again when spring/summer come around if your storage area might start to warm up. I'd wash the gasket if I had siphoning - I didn't after just running test batches of water. Sorry I can't be more help - I'm still learning myself. Here is a link that might be useful: NCHFP siphoning troubleshooting

I have saved the mother plant after taking cuttings on quite a few hoyas with a h2o2 dunk of the root-ball after washing off most of the soil of whats left of the roots.I use 1 part 3% h2o2 and 2 parts water and submerge the root ball and stem in the solution for 20 to 30 min.You will see little bubbles coming off the roots.This amount of time will kill the pythium rot while keeping most of the viable roots alive.After the dunk,wash off the roots off under tap water and re-pot in new medium.I sprinkle Great White on the roots to aid in the recovery and water it in with some molasses or humic acid.Works good,but I only us this method in worst cases ,when the plant is almost a goner or there is not enough of the plant to get a good cutting.

If the problem is only upstairs, then the pressure at your home's water inlet is not the problem. Call back the plumber that did the install work for you. It sounds like the issue is only one faucet. If that is the case, deal with that faucet. If the problem is more extensive, you are going to have to, in one location, carefully explain precisely what is happening or we can't help you (and likely neither can your plumber) - so far we've heard multiple things on multiple posts and I'm afraid we're not adept at mind-reading.

@rmdenoble, you can request anything you want, but be prepared to pay for the services if reasonable evidence isn’t found to support whatever action you request. Great advice again from MwM, and I agree that is a likely source. With that said, the fears you are describing are legit. That does happen. You have this issue that you’ve noticed, and when the installer comes to inspect there is no smell to be found. While that can be disheartening, it just means that you need to take some additional steps. I’d suggest the following: - have the original installer out. Let them know if your concerns. Have them inspect for that. Ask that they inspect the exterior of the opening for any signs or sources of water infiltration. You could potentially ask for the lower piece of interior casing to be removed as well. If they are resistant to this, gently let them know that you are very sure that this issue exists and you’ll have an independent third party out for a second opinion if they don’t find or address anything. Try to convey that in a non-confrontational manner, as the best case scenario is having them fix this under warranty and on good terms. - if that doesn’t produce results, follow through on the promise to have someone else out. Don’t call another window company, you’ll end up with a salesman trying to pitch you on replacing these 3 year old windows. Call a specialist in indoor air quality. They will be able to test to either reinforce or debunk the perceived problem, and then help trace the source as well. If that leads back to the window installation then you can take that evidence and request correction from the installer. You may ask that they pay for that IAQ guy‘s services retroactively as well.... OR, if the problem doesn’t lead back to the window, you’d simply proceed in addressing whatever issue is found and let the window guy off the hook... and crazier things have happened. Anecdotally, I was once in a similar situation as the “window guy”. Customer swore up and down that the smell was coming from the window and we needed to fix it, yet upon removal of casings everything was dry as a bone. We later found a massive patch of mold growing in the corner of his closet behind clothes and suitcases that were stacked to the ceiling. He had that addressed and the problem was solved. I still think the window is a likely source here, but be sure to take a planned and measured approach.