DEAR SUN SPOTS: It’s nice having a column like yours to answer people’s questions. My wife and I like watching “Judge Judy” but were wondering if the show pays for the judgments or do the people on the show pay their own? Thank you. — John Camire, Greene

ANSWER: “Judge Judy” is popular with Sun Spots’ readers, as she has been asked about it several times. On June 25, 2012 (http://tinyurl.com/opvbs8p) Sun Spots supplied many show details, including this paragraph:

“As far as the court cases are concerned however, what is seen on ‘Judge Judy’ is neither staged nor scripted. The plaintiffs have actually sued the defendants and that very case is heard and decided upon by Judith Sheindlin.”

Sun Spots thought that meant they would also pay their own judgments, but, alas, she was wrong.

Wikipedia has a long and detailed description of the show, which includes this about payment:

“The award limit on ‘Judge Judy,’ as on most ‘syndi-court’ shows (and most small claims courts in the U.S.), is $5,000. The award for each judgment is paid by the producers of the show from a fund reserved for the purpose.

Usually, Wikipedia says, Sheindlin rules on cases, allowing the judgment to be paid, but sometimes she dismisses them “without prejudice,” which means the case can refiled and retried in another forum. Sometimes this is done so that the complainants or defendants themselves are held financially accountable instead of the show. Wikipedia says in some of those cases Judge Judy has expressed particular aversion to the defendants in question.

Another problem with the show paying occurs when Sheindlin has suspected the plaintiff and defendant of conspiring together just to gain monetary rewards from the show.

In addition to the show paying the judgment, both the plaintiffs and the defendants receive an appearance fee. According to Wikipedia, the “appearance fee amount has varied as between different litigants of the show: certain litigants have reported receiving a $500 appearance fee while others have reported receiving $100, and others $250.” They also earn $35 a day for the days when they are on the set taping.

Also paid are the extras who fill up the “courtroom,” obeying the rules such as when the bailiff cries “all rise.”

To find cases, Wikipedia says the show’s “60 to 65 researchers, spread out across the country, entering small claims courts and photocopying numerous cases. These photocopied cases are then sent to ‘Judge Judy’ producers, who review them all in search of lawsuits they believe will make for good television.”

To get their case on the show, people can also call the number presented on each episode or go to the website and fill out a form.

According to the show’s producers, only 3 percent of the photocopied cases are worthy enough for television.

You might also be interested to know that despite the New York City backdrop, the show is actually filmed in Los Angeles.

Wikipedia notes that “Judge Judy” is cheap to produce and thus very profitable. A budget for a week’s worth of “Judge Judy” episodes is half the cost of a single network sitcom episode.

DEAR SUN SPOTS: Thank you for your terrific column. I have benefited several times from Sun Spots posts.

One of the Sept. 9 letters was about a canning error. I recently made a similar mistake and contacted Ball Canning. They were very helpful and explained just what I should do to save my pickles.

On another topic, I am looking for a tool to attach snaps to children’s clothing. Maybe one of your readers one has one that they no longer use and would be willing to sell for a reasonable price. I sew for “Newborns in Need,” a charitable organization. — Jane Laplante, janebert@roadrunner.com, 207-784-1938

ANSWER: Jane’s suggestion about Ball Canning is a good one. Sun Spots went to its website, www.freshpreserving.com, where she found the following question and answer on the faqs page.

“Q: I am following a low-sodium diet. May I safely can my pickle recipes with less salt?

“A. Only fresh pack (or quick) pickle recipes may be safely adjusted to reduce salt. Reducing the amount of salt or omitting the salt from fresh pack pickle recipes will change the flavor and texture of the finished pickled product.

“Salt is an important ingredient in fermented and brined pickle recipes. It should not be reduced or omitted when preparing this type of recipe.”

So it looks like Sun Spots was correct when she said those pickles would have to be sacrificed. But in case readers have further questions, the hotline help number is 800-240-3340.

DEAR SUN SPOTS: I would like to thank the Sun Spots’ community for the overwhelming response to my request for a recipe for golden glow pickles. Once again you have exceeded my expectations. It shows what a great group of ladies we have out there. And thank you, Ms. Sun Spots, for providing a fabulous service. — Kim Lobley, Anson

This column is for you, our readers. It is for your questions and comments. There are only two rules: You must write to the column and sign your name (we won’t use it if you ask us not to). Please include your phone number. Letters will not be returned or answered by mail, and telephone calls will not be accepted. Your letters will appear as quickly as space allows. Address them to Sun Spots, P.O. Box 4400, Lewiston, ME 04243-4400. Inquiries can also be emailed to sunspots@sunjournal.com.

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