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Show C M Y K October 1, 2009 Page 7 The Garfield County Insider C M Y K J.W. DISPOSAL 1270 East Highway 89 • Panguitch, Utah LET US BE YOUR FULL-SERVICE WASTE REMOVAL PROVIDER!!! For quotes or questions call: Wally (435) 616-8376 • Amber (435) 676-8199 Business line (435) 676-8375 - Please leave a message. Jots from Jorgensen Garfield Health Care Foundation Dinner October 9, 2009 6:00 p.m. Garfield County Fair Building 50 E. 90 N. Buffet Dinner so come hungry. This year’s entertainment will be a live auction and fashion show. Please call Lynne Neilson at (435) 676-1262 for details 200 North 400 East • Panguitch, Utah • 676-8811 www.garfieldmemorial.org Canning Tips and Information, by SuzAnne Jorgensen, FCS Extension Agent, Garfield County Even though we are ing lunch from noon to 1 because a jar has sealed, starting to wind down from p.m. or when I have assign- it doesn’t always mean it the home canning season, ments out of the office. You was processed correctly. A I would like to offer some can leave the lid with anoth- sealed jar is not necessarily important information and er office in the courthouse, a safe jar. reminders. but please attach your name Don’t make adjustments Remember to adjust for and phone number. I occa- to recipes. Follow the recaltitude. Many recipes are sionally travel throughout ipe exactly. Recipes have written for sea level with a the county and may be able been tested for acidity, heat reminder of altitude adjust- to make arrangements to penetration, viscosity, etc., ment in the beginning of the come to your location. to ensure safety. A handout book. For pressure canning, Use proper equipment on major and minor canyou will increase pressure. and methods. Make sure ning mistakes is also availWe use 13-15 pounds in our you have the equipment able on our Web site. county, depending on the needed for the job. Oven Use a scientifically tested altitude. For water bath can- processing is not recom- salsa recipe. Although we ning, you will increase the mended. Some pressure think of tomatoes as being time 10, 15 or 20 minutes, cookers cannot be used for acidic and safe for waterdepending on the altitude. pressure canners. For in- bath canning, when vegFor an altitude chart of Gar- formation on canning with etables are added, the pH is field County, visit our office pressure cookers, visit our raised and may not be safe. or find it on our Web site at office or Web site. A guide sheet is available garfield4-h.org. Follow an approved, from our office and Web Have your pressure can- laboratory-tested recipe. site on determining a salsa ner gauge tested. Canner There are many recipes that recipe’s safety. Information gauges should be tested have been handed down for can also be found on the once a year before canning. generations, passed around National Center for Home You can call for an appoint- or retrieved from a maga- Food Preservation Web site ment or drop your lid (with zine. USDA, Ball (Kerr www.uga.edu/nchfp or on gauge attached) by the of- is now owned by the same the Utah State University fice for testing. Not all company as Ball), Land Extension Web site at exUSU Extension office em- Grant University Extension tension.usu.edu. ployees are full time, so be Services such as Utah State Our office has food presaware of schedules before University Extension and ervation videos available stopping by. Our secre- the Center for Home Food for checkout and Ball Blue tary is in the office Monday Preservation are the main Books available at cost through Friday from 9 a.m. approved recipe sources. ($6). We are located at 55 to 2 p.m. (including lunch) Although your recipe may S. Main in Panguitch or you and I am in the office Mon- not have “killed anyone in can contact us at 435-676day through Thursday from 100 years,” that is not a true 1113 or email suzanne.jor9 a.m. to 5 p.m., except dur- test for safety. Also, just gensen@usu.edu. C M C M Y K Y K |