I'll have to come back and look and the Peach and Pear Chili Sauce more carefully later. I'm in the midst of applesauce and apple butter. However, basically that's a tomato-fruit salsa with a good amount of vinegar, so my instinct is it's OK. But as I said, I'll look more closely and find some recipes to compare with in a bit. Or Dave or Linda Lou or someone might feel inclined. The Ball Complete Book is a compilation of all the best from Ball (U.S. Division), Bernardin (Canadian Division) and Kerr (the "other" canning supply company which was subsumed by the bigger corporation). Bernardin Canada follows the same USDA standards as Ball but tends to focus less on the "standards" and offers more ethnic and "gourment" canning formulas. The Ball Complete (Bernardin Complete on the North side of the border) is dual metric and imperial measures. I like metric and find that handy. Keep in mind Ball's main interest is in making money via the jars and other canning supplies they sell. Publishing the Blue Book is a way to promote their product. They aren't trying to cover every possible recipe; it's not in their interest to expend huge sums of money for testing of a lot of esoteric recipes. So each edition gains a few and loses a few. (I don't know who Ball's recipe testers are, but a few of their offerings have been real stinkers taste-wise.) So that fact that a chutney or salsa or pickle or whatever isn't in the BBB doesn't mean there's no safe way to can it. It just means Ball isn't bothering with it. Keep in mind there are also reliable specialists out there. Linda Amendt's preserves are fun, though she's too fond of liquid pectin for my taste. Except for the curds, which I alluded to previously, she offers some great recipes and some very helpful tips and strategies. For sweet preserves there's also Linda Ziedrich (totally reliable) and Madelaine Bullwinkel is A+++ by me. The Jamlady cookbook is also reliable and like a textbook for the art of jams and jellies. Ziedrich's first book was on pickles and provides a wide range of pickling options from traditional fermented to quick pickles, canned, refrigerated and freezer. She has a peach-Pepper Relish to die for. I think it's still posted on some thread or other. Ellie Topp's Small Batch Preserving takes canning in new and interesting directions. Because she is a food scientist, she has the skills to devise recipes just a bit out of the mainstream. So those are some of the options. Gotta go. Carol

Sg-Beautiful! About 15 years ago I painted our living room a rose color. Can't remember what I used. But it was very pretty in there. One day I had an upset stomach and got the Pepto-Bismal out, and I looked at the bottle, then my walls, held the bottle to my walls and it was a perfect match. lol So if I feel the need to paint a room pink again, I'll compare it to the PB color! heh. It was very subtle and light rosey. I love "pink" rooms! I think most people are afraid to use the color in a public area, but IMO, it's one of the prettiest colors for LR's, etc.

dedtired - I agree with you on "meh" books and am working my way through one right now. It's by one of my favorite authors, so hate to give it up. I am hoping for a moment of blinding truth that will make it worthwhile. The saving grace is that it is well written, with good characters. As always, he does "get" his characters, and the device he is using in the storytelling is clever and well done. So there is value in the book.

Elmer -- When we bought the condo in 2001 it was said to be about 50/50 short-term vacation rentals and owners who either lived there or rented their units long-term. Well...that turned out to be a dodge in some cases, where owners were illegally renting short-term. (I'm such an innocent. I did wonder about the large number of 'friends' and 'cousins' who used the unit across the hall from us!) Now Maui Kamaole is almost entirely *legal* short-term vacation rentals. nicole -- Wow! That's some tremendous response! We've met mostly lovely people during the years we've rented the condo, but there are always some real lemons! You and I could write a book together! We have to decide what to do with the Maui condo -- sell, rent long-term, or go back to vacation renting once Hawaii opens up again (whenever that is). If we sell and don't do a 1031 the tax hit is awesome (not in a good way). We could skip direct renting and contract with a Maui agency to handle it, but we have had a lot more damage from their bookings than our own in the past.