Thanks! I was pretty sure that was the case, but I wanted confirmation from a trusted source. My pears are an old homestead variety, Pineapple Pear. They ripen in late June, early July.

Yes, as it is written and with care to use the full processing time called for which is the exact same time for canning chicken and/or canning mixed vegetables. Thickeners are only added AFTER the jar is opened. Use chicken broth? Not with the raw pack chicken called for in the recipe. That would change the density and the pH both plus add some fats since the chicken will be making its own broth in the water while it is being processed. When canning chicken, chicken broth it is only allowed when the chicken and broth are cooked first and then HOT packed. If you tried to do it with raw pack you'd have to increase the processing time to make up for the difference in starting temp. Dave

The Specific Carbohydrate Diet, or SCD for short. It's a very successful diet for Crohn's disease or Ulcerative Colitis. All of my jams and jellies are made with honey because there are approved recipes from Ball using the no/low sugar option. When I do go back and have regular jams, I cannot adjust to the sweetness. I had to have honey for so very long that it now tastes better to me. Most fruit spreads I don't sweeten at all, though, preferring the natural flavor. So back to peach pie fillings.... the apple pie filling I made with honey is 2 years old at this point and we had some this weekend. Delicious with no decline in color, texture or taste. So perhaps I will try with peaches that way. The only question is, where did I get that recipe? I am pretty sure I got it off from pickyourown.com on the internet and posted it here for approval, at which time I got the go ahead. I never use internet recipes without running them by the wizards here. So by extension, I posted the same for the peaches. The alternative would be to just can plain peaches I guess. Is that what you meant by unsweetened pie filling that you ad clear jel to after you open them? Just plain peaches? I've seen a recipe for honey syrup, but could also just use water.

That's not arsenic green....and the chemical is copper arsenate....also called Paris green....and ti's a yellow green. I'll bet that paint is "Kemtone" an early latex paint. Lead paint really isn't going to kill you....don't sand it without a good mask and clean up any dust with a wet cloth.....and keep your little kids from eating paint chips.... Lead compounds taste sweet.....that's one of the reasons it's so dangerous for kids. And while Paris green was used as an insecticide, any of that pigment in dry paint wont have any affect on bugs.....But I used to be able to get the most wonderful ant killer....it was called Gramma Green's Ant Killer....and it was green. You put a dab on a cotton ball and leave it on your counter over night. the ants crowded around and took it back to the colony and that was the end.....but alas no more! Been outlawed....and DDT took it's place....and that was outlawed and Clorodane took it's place.....and that was outlawed.....don't know what poison is currently used. Back to the cupboard......the sides are probably oak fronted ply wood if the supports are oak. What are those red knobs made of? Wood? Or bakelite?