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Show The Soling Sun Wednesday. Sept. 7. 1988 JnL,0 n - - t fs V HARD AT IT : The North Sevier Wolves continue their effort to become number one. At press time the Wolves were on their way to East Carbon for evening game action. This week they will take a break before meeting the Beaver Beavers on September 23, on the Beaver's home field. Game time is 7 p.m. HOME EXTENSION WARNS Store canned goods for safety Margaret Smith USU Home Extension Using proper canning techniques is important, but its only half the story. Where you store the jars of home canned food is also important. Here are some guidelines from Sevier COUnty Extension Home Economist Margaret E. Smith. First, before you even put those jars on the storage shelf, make a quality control and safety check-ju- st as a commercial canner would. Examine the jar lids within 24 hours. Remove screw bands of two piece lids. If the center of the lid is not depressed or is loose, you must reprocess within four hours using a new lid. If the canned food passes inspection with a good seal, youre ready to store in a cool place. This rules out cupboards above ranges and shelves or closets near a heat source, such as a furnace or hot water heater. Studies" show that when canned goods are stored at 46 degrees F for a year, nutrient loss is insignificant. But at 85 degrees F, the nutrient loss is 30 percent or more. Hang a thermometer in your storage area to ACCORDING , monitor temperature. On the other hand, you dont want to store food where its so cool tat it might freeze. Freezing could make the food expand and break the seal. Then the canned food would not be safe to eat. So basements may be the best place to store foods in summer - but not in winter if theres a chance of freezing. The storage spot should also be dark. Light can change the foods color and nutrient content. Also, be sure the storage spot is dry and clean. This cuts down the chance of rust and mold developing on the containers and eventually contaminating the food. After taking your time and trouble to can the summer harvest, be sure to find a cool, dark, dry place for storing these canned goods. Good storage means safer, more nutritious, better tasting food. If you store canned food properly and follow recommended canning procedures, home canned foods will hold their quality longer. Following is a tested recipe for a home canned mixed vegetable. As with most vegetable mixtures, this recipe requires the use of a pressure canner. Other vegetables may be TO HOME ECONOMIST New Canning guide now available Margaret Smith USU Home Economist With the publication of the new USDA COMPLETE GUIDE TO HOME CANNING, available this fall, will be new recommendations and new tested recipes for the home canner. There are excerpts available on request from the Home Economist. New recommendations include acidification of tomato products and depending on the recipe longer processing times, also processing of all jams and pickled products. New research indicates molds and bacterias present in un processed or under processed pickles and jams can be toxic. Follow a tested pickle recipe for safety. The new low temperature pasteurization is recommended for some of the recipes to pressure crisp texture We can test PH or acidity level of pickles or relishes at the university for processed recipes. Processing includes sealing the jar of pickles and placing in a boiling water bath for the correct amount of time, at a full boil or low temperature as indicated in the recipe, after which a sealed product is obtained. Jars of pickles or relishes which do not seal can be reprocessed within four hours, or refrigerated and used fresh. Under no circumstances should the jar be allowed to stand on the shelf unsealed. If you would like the new home canning information from the 1988 USDA COMPLETE GUIDE TO HOME CANNING, call the County Home Economist or drop in to the Extension Office at 250 North Main, Richfield. Professional Rodeo at State Fair The Professional Rodeo CowRodeo has mae its Association boys way to the Utah State Fair this year. The first show is set for September 8 at 7:30 p.m. at the Horse arena at the Fairpark. There will be subsequent shows Sept. 9 and 10. Seven events will take place, including Bull Riding, Saddle Bronc, Bareback, Calf Roping, Steer Wrestling, Team Steer Roping and new this year: Mutton Busting. Entrance to the Rodeo is free with admission to the Fair. Defensive Driving Course set in Richfield, Sept. 10 Utahs Defensive Driving Course is a driver improvement program of the Utah Safety Council which seeks to reduce highway deaths, injuries and property damage by educating every Utah driver in traffic accident techniques. The Defensive Driving Course is an eight hour classroom course which has been recognized by the Utah Department of Public Safety as part of its driver improvement activities. Drivers who enroll and successfully complete the course will receive a 50 point reduction on their driving records, one time during any three year period. Learn the evasive actions necessary to avoid a traffic accident. You can lessen the possibility of becoming a traffic victim by enrolling in the Defensive Driving class which will be held in Richfield, Saturday, September 10, at the Sevier County Courthouse, large courtroom at 8 a.m. The registration fee for the Defensive Driving Course is $20 per is reperson, and quired. For more information and for enrollment, call the Utah Safety Council, 533-5943. substituted: Home Canned Mixed Vegetables 6 cups sliced carrots 6 cups cut, whole kernel sweet com 6 cups cut green beans 6 cups shelled lima beans 4 cups whole or crushed tomatoes 4 cups diced zucchini Wash and prepare vegetables; zucchini may be sliced or cubed. Combine all in a large pot or kettle; add enough water to cover. Bring to boil and boil 5 minutes. Fill hot canning jars with hot vegetables and headspace. liquid, leaving one-inc- h 1 If desired add teaspoon salt to quart jars, 12 tsp. to pint jars. Adjust lids and process in pressure canner, using one of the following methods: For altitudes of 4001 to 6000 feet, set a dial steam gauge at 13 pounds pressure or a weighted canner gauge at 15 pounds. Process pints for 55 minutes, quarts for 85 minutes. Yield: 7 quarts. Organize a police auxiliary Saving Taxpayers Money LDS Church & City jointly light 3 ball fields Saving Taxpayers Money Assigned to Economic Development duties to a current employee Savings Taxpayers Money Combined Parks Departments & Recreation Saving Taxpayers Money Put the landfill under county direction. ..Saving Taxpayers Money Led the fight for NO tax increase Saving Taxpayers Money 5 |