Yeah, my zucs are going great guns too!! I am making Jean Pares relish right now - really, as I make dinner! Zucchini Relish - this makes 5- 6 half pint jars (Jean says to grind all - I use my Cuisinart Julienne blade) 5 cups ground zucs 2 cups ground onions 2 ½ tbsp coarse/pickling salt Combine in large bowl and leave overnight. In morning drain, rinse in cold water. Turn into large saucepan. Add: Small green pepper, seeded and ground Small red pepper, seeded and ground 1 ¼ cups white vinegar 2 ½ cups white sugar 1 tbsp celery seed 2 tsp cornstarch 1 ½ tsp dry mustard powder 1 ½ tsp turmeric 1 ½ tsp nutmeg ¼ tsp pepper Heat on medium-high, stirring often, until it boils. Continue uncovered for 30 minutes, stirring occasionally. Pour into hot sterilized half pint jars (I say whatever!!) to within ¼ inch from the top. Add snap lids and screw rings. Jean says you can process in a water bath for 5 minutes. This is the first time I've made this recipe - it is close to my Million Dollar relish, but for the nutmeg. We'll see how it turns out!!! Cheers, Nancy.

You're right Terri it should make it a little easier for me with only 24. Nice manageable number. If anyone hasn't sent me their address and full name please email me as soon as possible. Or if anyone has moved recently please make sure that I have your new address. Thanks, Ann Here is the final list: 1. Lee 2. Maryanne 3. Jessica 4. Shelley 5. Linda 6. Diane 7. Terri 8. Diana 9. Karen Becky (Booberry) Brenda Blueiris Gina Michelle Susie David Andi Nancy Lori LindaP Katie Alison Pam (Dedtired) Ann

Thank you for all of the replies. I have more of a problem with the integrity some of the techs than with their competence. Each time they presented me with the bill, the air was blowing cold... The fact that it didn't last tells me they didn't dig deep enough to find the underlying problem- opting instead for a quick fix. This is specifically directed toward the one who added the supplemental start kit to overcome the problem with the faulty exterior fan motor. I agree with the need for some more in depth investigation to determine if there is in fact a leak or if the pressure switch is malfunctioning- or both. I'm hoping the problem can be located and 'patched' until I can afford to do the full replacement using the recommended specs provided. Due to the approaching empty nest syndrome, we're planning on selling and downsizing which may be a good time for the work to be done. While we sometimes experience a few nights in the upper teens, we can live with extra blankets when needed. Thanks again and I'll monitor the replies in the event any other ideas are given for where to look for problems.

Actually other fruits also have yeast blooms, as it is called. Yeast has successfully mutated to colonize anything and everything that it possibly can, including human beings but, that is neither here nor there as to this discussion. Their are many, many varieties of yeast, as is evident with the wine making yeast that comes from different regions of France that can be purchased through a vinters supply. Some fruits have been used for their wild yeast to start sourdough starters as well. Mother Earth News once did an article on fruits and wild yeasts, and it was a wine making article. Personally I enjoy country wines, and sometimes drink them young. Some wines lend themselves more to that than others, of course. If you are wanting to make a wine to be enjoyed while young then you may want to try using a yeast that is more specific for that purpose. Lalvine yeast offers a type labeled 71B-1122 that is suited for that purpose. If you are not stuck on making your own Beaujolais Nouveau, and would like to try a country wine that is fairly good when young, then you may like to try making one with any of the various cranberry juice cocktails on the market. They now have cocktails with raspberries, strawberriess, and one called wildberries, among others worth making a wine with, and that bypasses dealing with a must. Easier than pie. By the way; even though yeast does exist on other fruits grapes are indeed the only fruit where the fruit is allowed to use its own yeast for the fermentation process. A wine making yeast, which is a grape yeast, should always be used for country wines that are made from various fruits and vegetables other than grapes. The natural yeast that may occur on other fruit is first killed of with sulfur tabs before adding the much more desirable wine making yeast. Perhaps this need not even be said here but, although making wine with baking yeast can be and has been commonly done,to me there definitely is a big difference. I have known several country folks over the years who make their wine that way.