Thanks again for all the input, everyone. After sharing some jars from my test batch I can definitely say that I'm going with the low-sugar this year. My main reason for wanting it was simply the amount of sugar in the normal Ball recipes - I tend to give away quite a bit of what I make and the only complaint I've recieved, quite regularly, is that it's too sweet. The reduced sugar level definitely lets more of the fruit flavors shine through, without the overpowering taste of sugar. For reference, I used the recipe in the box, 4 cups black raspberry juice (from ~1.5 quarts of berries and enough water to come halfway up them in the pan) and 3 cups of sugar - Yeild was around 2.5 pints...I could have probably got some more, but I didn't realize how fast this stuff jels up. Normally, after finishing the rolling boil, I let it sit for about 2-3 minutes - this way the foam forms a kind of "skin" and is much easier to skim off - The low sugar set so quick that I lost nearly a quarter of a pint just in skimming th foam. ...Will be clearing out my freezer this week and making up some jelly - Should get around 10-12 pints each of black raspberry and blackberry with what's in there now, and yes, I will be firing up the water canner. Thinking about taking some down to the local farmer's market as well to see if the owners would be interested in selling any. -Thanks again for the info, I do appreciate the comments and concerns...

Depending on the recipe, you may not even have to cook any of the brine. Refrigeration is required if its not heat processed. There are several recent posts here about the exact same thing using green tomatoes to make a 'Claussen' type half sour pickled tomato. They don't use much vinegar, but instead a salt brine. I make a brine pickle like this using cucumbers. Afer 3 days at room temp, they go in the fridge, with an added tablespoon of white vinegar. I use plenty of dill and garlic. A slightly red tomato is fine too, as they should be firm. If they are large, cut in quarters before packing in jars. Allow the caps to remain loose to allow for gasses to escape. Storage in the fridge is fine up to about 6 months. My brined cukes can hold up well to almost a year in the fridge, after that, they get quite soft.

I am in the market for a similar refrigerator, and am also considering the Samsung. I love it, but the appliance guys in two different stores were scaring me with the difficulty of repairs on Samsungs. They said that Samsung has no US repair facilities and that they use third party repair guys. Deeageaux, is this really something I need to worry about? I've been a lurker for a while and you always have such thoughtful appliance advice. Thanks! Liz

Buehl-- we're hoping that the spare bedroom upstairs will end up becoming the new playroom, and some stuff will be in their rooms. We'll end up with a small toy chest in the living room and the rest upstairs. So the whole "new space" thats created when we take down the wall will just be kitchen and dining room. After seeing Raenjapan's kitchen I may be swayed back to keeping the kithen to the left side and moving the bench for the banquette along the 94" wall and putting a penninsula between the other two windows. Lyvia-- the two 24" bases you see in the current kitchen are actually an island with a strange overhang. I wouldn't be able to put a fridge there. (I know the drawing is a little confusing, it was drawn mostly to show the layout of the first floor.) I also think I won't really have room for two separate seating areas in the kitchen, even if one is really small. Once I start drawing things in, and factoring in wide enough walkways it gets crowded fast. nini & florantha-- seems like G-shaped kitchens are more popular than I thought!!! That is what I origianlly was thinking for the kitchen (towards the left of the empty floorplan above). I love hearing that you have this same thing and it works for you. Also, we currently have Austrailan Cypress flooring in about 75% of the downstairs and plan to push it right through the new kitchena nd dining space as well. Its really beautiful (here is the internet pic.) LRy-- I think the pendants are from Ikea. if not, they are almost identical. If you go to their website ikea-usa.com I think under other departments they list lighting, and its 3 or 4 pages in. $29.99!! I saw them last weekend in person and fell in love. They are really sharp looking. Mnerg-- there are LOTS of possibilities with this blank space. TOO many! LOL! I am having a terrible time making up my mind. I keep worrying I won't ever get it right! I have also considered a small movable table for the center of the kitchen. I guess if I end up with a large center space I can always buy something like that to hang out in the middle when I need it to. Thanks everyone for all the help!!