Not just cookbooks are good to increase interest. I recently read Giselle Clark's "Into the Frying Pan" and another by an author on what it was like to start up a B&B, both in the biography section of the Library. I enjoyed not just the good writing, but that these were by "local" DC, and Chesapeake Bay)folks and ~yes! good recipes, altho Clark's do indeed have the high-fat tendency of a top-notch chef. I've also found tasty recipes by authors of mysteries and other fiction, so look for pleasingly light reading as well as recipes.

imnewatthis, I agree with morz8, if the source says it must be pressure canned, I would not feel safe to BWB it. Grandma, I agree that the product must be hot from pot to jar to canner, but I don't think that rule precludes refrigerating and then reheating thoroughly before canning. As long as normal food safety procedures are followed in between, I think most recipes can be safely canned the next day. I have taken a pot of Annie's salsa off the stove, refrigerated it overnight, and canned it the next day. This is standard for the French method of preserves, as the overnight rest allows the fruit to absorb syrup, which reduces floating when the preserves set. I believe canning can be delayed for most any recipe that uses a hot pack, though I would not do it for jams with added pectin. Linda Lou may know better than I do though. At this point imnewatthis, I would freeze the relish and buy a new sealing ring for the next batch. Or, since it has only been 48 hours, if the relish was refrigerated immediately after cooking, I would feel ok with freezing it now, then pressure canning it when the sealing ring arrives. I would heat it to a full boil and boil for 5-10 minutes, making sure that the entire thing is boiling, since thick products tend to bubble before they're heated through. Melissa

Bobby, I'm sure you will have a great time with Cathy on Tuesday. Kevin and I are thinking about a trip to Florida ourselves because he has a friend in Tampa he went to graduate school with, and she has been begging us to visit and stay at her house. I think it would be a nice trip, but as Gina noted before, there aren't good flights between L.A. and Tampa, and so we thought we might fly to Orlando, rent a car there, and then drive to Tampa. I have no idea when we will get around to this. I have to say that I am extremely careful about pot placement on my induction cooker, and so it is always centered in place. The PC pots are exactly the right size for this burner, and so I have not been concerned about the control buttons, but I will keep that in mind. I do love the timer, and yesterday I cooked a bunch of potatoes with some onion plus one cup of water. I closed the lid, set the cooker to #10 (highest heat) for two minutes and then turned it down to 250 degrees on the temp scale and set the timer for 10 minutes and let it go. I was waiting for sausages in the smoker, and when they were done, so were the potatoes, and oddly enough, there was no water left. I think it escaped as steam when I opened the steam valve. That was a new experience for me! So we only had potatoes and sausage last night, but we also smoked a large boneless turkey breast that I will use for sandwiches, etc. We also assembled our Big Green Egg (much more of an ordeal than we expected, partly due to insufficient/faulty instructions) and put up lights in the pergola. I can see that we will be spending a lot more time in the pergola, now that it is properly lit. I'm looking forward to cooking more things in the PC! I really like the conbination with the induction cooker, since it will turn off from the timer, and so I can sort of forget about it once it is set. Lars

I have a couple of them and I find they do a really good job. I have had mine, for many, many years. Just follow the directions. Sue