I have used all three. The instant Clear Jel is great to thicken puddings a bit more, or to make no bake cheese cakes, thats about it. The cooking type Clear Jel is used in place of corn starch (in all home canning) and is used as a thickener for things like pie fillings, mustard, and any home canned items that need to be a light or thick syrup without using tons of sugar. You can also use it as the first flour dredge to make a breading for fried chicken. Its resistant to high acids and will not break down. Its a modified food starch and has been around at least 30 years. For jelly, Pomona is a no sugar needed pectin and is used to make james, jellies and marmalades so they are firm, but spreadable. The Pomona will not create a crystal clear jelly, so be advised it will be a little cloudy in most jellies and jams. The use of Clear Jel for jelly making will give a somewhat gummy texture, so its not advised for making jellies, unless your looking for gummy bears, or some kind of fruit slice candy thats rolled in sugar. Use less of Clear Jel in recipes that use corn starch as a thickener. Right now, I have beef meat pies to make and freeze, and already have the gravy and mushrooms to add to the leftover tenderloin roast. There is no 'grit' with Pomona, but some people are very sensitive to even slightest amounts of calcium. The amount used is very tiny in any case. I have bought Lactaid skim milk and bought a jug that seemed a bit thick and almost syrupy. It turned out to have added calcium, which in that case, was VERY noticable, but only in texture/mouth feel. Still no grit however. The instructions for Pomona are fairly easy to understand and they do give you amounts for smaller batches. In another thread, I told people that its best to premix and dissolve the granules of the Pomona in water or juice using a blender, then pour the mixture into the boiling liquid thats been sweetended already, then add the calcium water at the last moment, and will start to notice the jelly coating the spoon within a minute. This is when jars get filled. I use the whole packet of calcium (they give you extra anyway) when I use a full box of Pomona. I also add a little honey to the Splenda, to give the jelly a slight 'sticky' texture, which comes from no sugar added. Splenda is ONLY a sweetener and has no effect on the pectin as to whether it would set firm, loose or not at all. Sweeten the jelly mixture prior to adding the Pomona. I also tend to not use up a whole jar of jelly, so I add extra acid blend (Malic, Tarteric, and Citric), so the juice gets more tart flavor and MUCH more 'character". The added acid helps to prevent spoilage once the jelly is opened. Mine last longer than 6 months, and never show signs of mold. Acid blend is found at wine making supply stores. Its natural fruit acids and goes very well wioth almost any jelly, and even cold fruit juice based drinks. I like adding it to a Crystal Light mix if the flavor is too sweet or bland. I have even used Crystal Light raspberry drink when I made seedless red raspberry jam. It was fantastic! Sometimes, I can get Pomona for about $2.75 a box, when its on sale through a bulk foods web site. Also, Clear Jel can be bought from Barry Farms, as opposed to Kitchen Krafts, which sell it at a slightly higher price. A whole box of Pomona pectin can make up to 30 cups of jelly. The cost for the Pomona pectin, compared to a low/no sugar type like SureJel is quite cheap. You pay about the same price per box of no/low that only does 5-6 cups per box.

Ginger Pineapple Punch 2 c orange juice 2 c unsweetened pineapple juice 2 T fresh grated ginger 1 liter ginger ale, chilled Ice cubes 1 orange, thinly sliced, optional In large pitcher stir together the orange juice, pineapple juice and ginger, cover and chill for 2-24 hours. Strain the juice mixture, discard the grated ginger. Slowly pour the cilled ginger ale into the pitche with the juice mixture. Serve punch over ice in chilled glasses, garnish with orange slices, if desired. Makes 12 6oz. servings I love this one because it is clear and sparkling. Very pretty with the ice brittle, too! Glacier Punch Source BH&G Holiday Appetizers 1999 2 c citrus vodka (may sub raspberry or cherry flavored) 2/3 c orange liqueur 2 T kirsch 1/2 c peach schnapps\-(my addition) 4 c ice cubes 1 750\-ml bottle champagne, chilled 2 c carbonated water, chilled Sugar (optional) Ice Brittle Combine vodka, orange liqueur, kirsch, schnapps and ice cubes in punch bowl. Carefully add champagne and carbonated water. If desired, sweeten with a little sugar. Top with chunks of Ice Brittle. Ice Brittle: Pour 1 c water into a 15 x 10 x 1 inch pan. Sprinkle surface evenly with edible flowers such as marigold, calendula, viola, pansy or dianthus. Sprinkle surface evenly with 1 c fresh raspberries or other fresh fruit. Freeze 3 hours or overnight. Unmold and break into chunks. ~~I used fresh rapsberries and mint leaves in place of flowers~~ Linda

Here is a recipe I have had since the 70's and it is very good. 1 large 36oz can unsweetened pineapple juice 1 12 oz can frozen orange juice concentrate 1 12 oz can frozen lemonade concentrate 1/2 cup sugar 6 cups water 2 quarts ginger ale or one bottle of champagne dissolve 1/2 cup sugar in 6 cups of water. Add orange juice and lemonade concentrate and amount of water called for on each can. usually 3 cans each add pineapple juice. Pour into containers and freeze. I use old 1/2 gallon milk cartons. This makes 1 and 1/2 gallons mix. When ready to serve, thaw until slushy add the ginger ale or champagne. This can be done in a punch bowl or in a pitcher. I usually use half mixture and half ginger ale when serving if making in a pitcher. Sometimes I make it up and just let it completely thaw in fridge and mix it half and half with ginger ale in a glass for one serving at a time. I have mixed it up and just used it, didn't freeze. Pretty versatile stuff.

If you make the wood thicker then it throws the door alignment off or makes the garage too short either of which also leads to client complaints. In some better brands you can do that as a modification at extra charge- not typical. The alternatives are those lovely tambours;->,swing opening (blocks counter), or side pockets(block counter and take more space and more $$) or don't do a garage. For the Dishwasher Yes the edges should be finished. The only time that would not be true is if the client is seriously crunching budget then you don't get what you don't pay for... even then it is not something I will typically offer as a cost savings The fridge- depends. It is unusual to see the inside edge with a properly installed fridge except for built-ins. I still prefer to finish them, again..budget.