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Show "Awareness" School Theme "Awareness" is the theme of the 1974 LeadershipSchool for Women at Utah State University. Un-iversity. The school will begin be-gin at 1 p.m. Tuesday, October Oct-ober 15 and will close with the final luncheon onFriday, Octover 18. Special sessions will include in-clude "Family Awareness", Let's Look at the Cost of Living, Your Attitude Affects Family Health, Are You Aware of What's UnderFoot, and many other topics that are of interest to consumers. consum-ers. Section meetings on foods and nutrition, clothing and textiles, family resources management, home decorating, decorat-ing, and family life will be discussed by. USU Extension Specialists. Special events will be creative crafts, films, a ceramic cer-amic display, a strawhouse concert and Michael Murray, Mur-ray, organist. If you would like to attend this leadership school in Logan, Lo-gan, contact the Summit County Extension office in Coalville by Wednesday, October 2 at 336-5921 or Mrs. Annette Vernon so your reservation can be made. Many . homemakers are still doing home canning.. Many are still using unacceptable un-acceptable home canning methods. Here are a few suggestions for safe home canning. . A water bath canner is used for canning all fruits, tomatoes, tomato juice, and pickled products, when vinegar vine-gar is used in sufficient amounts to make the product a high acid food. Canning these foods in the oven is NOT an acceptable home canning method. If you have done canning in the oven, you and your family are good candidates for some form of food poison.ing.-Please poison.ing.-Please do not do home can-, ning in your oven. - ; . All home canning of low-acid low-acid foods, these are all meat, ' poultry, fish and all vegetables including stewed tomatoes (tomatoes with celery, cel-ery, green peppers, and onions) must be processed in a pressure canner. Do not use water bath canner for these foods. For pressure canners working accurately 13 pounds of pressure should be used for this altitude for the recommended rec-ommended length of time. It is only under this high pressure pres-sure that the food in the canner can-ner will reach the high temperature of 240 deg. F. Pressure canners should be checked at least every two years, every year is even better. Before checking a pressure canner to see if it is working accurately, check the rubber gasket in the lid to see if it is in good working work-ing condition. The gasket should be replaced every few years. To obtain a new gasket gas-ket write to the manufacturer of your canner. |