Here's a helpful link for newbies on processing jams and jellies. Note it does mention half-pint or pint jars. Like others, I don't can in pints because jams and jellies don't get consumed that quickly. I also can get bored with a jam and like smaller jars so I can have more than one kind open. Depending upon who you're gifting the jam to, 8 oz. may be more than adequate, or a selection of 8 oz. jars. My personal preference is the 12 oz. Those make a very pretty presentation for gifting. I agree that the suggestion of providing a barbecue sauce or baste is a great one. Alternatively you could give a jar of jam and dry mix in a jar for muffins as Ken suggested or for a jam cake. Jam can also be swirled into a frosting. Cream cheese might be especially good because there's the contrast of the tangy and sweet. For those who imbibe, a compatible liqueur could always be added instead of water to thin then the sauce could be gently warmed and served over ice cream or pound cake. Oh, and there's rugelach or other filled cookies. Actually, a stiffer jam can work quite well for those. Carol Here is a link that might be useful: Processing Jams and Jellies

Thankfully for me, my DH is happy to set it wherever I want it and he adjusts with adding/removing clothing. So, there is not a constant battle over this. The only battle is within myself! I used to always be cold, but now I go from cold to HOT to cold to....not liking this age thing! I am extremely grateful that DH doesn't care because my parents fought constantly about this. In fact, they still do. Dad is almost 93 and mom is almost 89! And they still argue about it. My mom was always HOT and my dad was always COLD. Each time one of them would pass the thermostat in the house, they would adjust it. After a short time, the other would get hot/cold and go adjust, and on and on...

Success! After a long battle, we finally figured out the problem. It turns out, there was a bad check valve, near the recirculating pump that allowed the cold water to get into the system. the same check valve failed on both systems. We opened it up, and both of them were encrusted with calcium deposits and hard water debris not letting the valve close. Just for future reference to anybody with a similar problem here is how we tackled it: -We checked the dip tubes on both hot water heaters , and both of them were fine. -next, my plumbers isolated the hot water heater to make sure the heater was running properly. all checked out fine. -We turned off the radiant heat systems and bypassed them with the built-in valves. -My plumbers opened up each shower fixture and closed off the water valves to take those out of the equation. the hot water still ran cold. - Next, the plumbers removed the recirculating pump and checked the system. the water still ran cold. at this point it had to be the check valves, since nothing else would cause the cold water to come back into the system. - The plumbers then starting removing the check valves beginning with the one near the recirculating pump and discovered the broken valve. If this still didn't work, they would've kept going to check every check valve in the system(three total). the plumbers installed a temperature gauge to be able to see the change in water temperature. now the temperature holds solid and 120� when the hot water is turned on. I can't wait to take a piping hot long shower. Below is a picture of the plumbing system if you were curious. Two water heaters, one for each unit with the radiant heat manifolds. Radiant heat system by Warmfloors, Napa Ca Installation by AG Quality Plumbing San Francisco, CA(the best plumbers in San Francisco by far) Thanks all! Here is a link that might be useful:

Hi and good luck, I don't come here often, so I may not be back to respond. I would recommend to try the CP method first, I find it easier then HP. If you are going to rebatch, making soap (either method) then re-melting it, then HP may be okay. Hot process (HP) is a little trickier to get the look right, as it can look too rustic for some. As for a recipe, what oils/fats do you have on hand? I would recommend if you are going to HP, then use the full amount of water, do not discount it. Good luck!