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Show P.G. East food preservation display informs BYU Education Week crowds I I 1 4 A i Y , 1 ',' " e I I r t I - i i ,x I - V"' " 4 I ' I ' - " . ' I ' ,i " , - , J " I by KALYN SECRETAN "Prepare Ye, Do It Now," was the theme of the Pleasant Grove East Stake Display held at BYU last week. The stake provided a valuable service to Education Week visitors from throughout the nation under the direction of June Searle.' Decorated jars of fruit, vegetables, syrups and jams filled little display cupboards. Fruit and nut carob coated candies were very tempting to the hundreds of conference visitors. Fruit leather in various shapes and colors caught everyone's eye. Fresh sprouts were brought in daily as visitors were exposed to numerous varieties. Various soybean dishes caught the interest of the crowd. The Dairy Council was also on hand with charts and information stressing the importance of dairy products in our daily menu. As part of the Education Week displays, they provided personalized per-sonalized computer service in the food storage program. Interested display visitors were ask to fill out a card with family size, age and sex. A personalized computer print-out was made for each participant. Keith Sterling provided the computer service and it was returned to the display area. The computer sheet offered suggestions as to amounts of basic food needed for the family. It also gave the dollar figure to purchase the suggested items. The display was arranged very attractively with a large circular board in the background presenting the theme. It featured the Garry Mayo family portrait in the center. Committee members working with June include Jinnie Eichler, Shirley Mayo, Bliss Brimley, Beth West, Colleen McCormick, Ranae Ashton, Elaine Mitchell, Angie Huber, Bonnie Baker, Cindy Mitchell, Bea Adams and Beth Johnston. It was a display that even gave you a guilty conscience or an anxious feeling to go home and get busy in the garden. It served as a reminder of foods available now and many possibilities as to how to store for future use. The LDS Church has stressed the importance of a family food storage program for many years. They have not given specific instructions but encouraged families to produce food by gardening, gar-dening, preserve it and have a years supply in the event of an emergency. Wheat, honey or sugar, dry milk Beth West and June Searle review the computer printouts of food storage requirements for individual families featured at the Pleasant Grove East Stake display at BYU Education Week.. and salt along with water are the basic needs. Other food should be stored according ac-cording to family taste and desire. Many have basic items in their storage but really don't know how to use it. The P.G. East Stake felt a need to educate as many as possible on the numerous food preservation processes. Food storage and preservation ideas were given for all types of fruits and vegetables. A unique way to preserve onions was shown as each onion was tied separately in a pantyhose leg and draped from the backdrop. Onions are hung in a dry area. As they are needed, they can be cut off individually. Jinnie Eichler was on hand daily providing fresh sprouts and stirfry vegetables. Sprouts can be made from rye, wheat, beans, rice, oatss, alfalfa, lentils, mung beans,' clover and garbanzo beans. Seeds are placed in a wide-mouthed wide-mouthed bottle and soaked 8-12 hours. The bottle is covered with nylon stocking and secured with a rubber band. Water is poured through the nylon, the bottle shaken gently and poured off. The jar is placed on its side in a dark place. Water is added two-three times a day. Seeds sprout from 2 to 5 days. A variety of ways to use soybeans I was displayed by Beth Johnston. I The soybean is very high in J protein. It can be used for baked 1 beans, chili or bean salad. Tuna I spread, peanut butter, soynuts and I crunches can also be made. I People were drawn to the display 4 featuring Bea Adams candy, and I June's dry fruit and leather. Many s sugar-free yummy treats were I displayed. Leather was made with a variety I' of nuts. It was dried in shortening lids for small round pieces. Pluims, cherry, pears, peaches, apricot almond, apple, strawberries and raspberries were among the fruits. Syrups can be made from last years fruit. Put in a blender, add an equal amount of sugar plus 2 Tb. lemon juice. Place in a heavy kettle and cook over medium heat and stir often to avoid scorching. Cook 20 1 min. Pour into clean hot jars and seal. The mixture will set to a soft jel when cool. Below is a fruit leather recipe : 8 c. fruit that has been put through a blender. 1 c. sugar f--r Vi c. lemon juice. - , -r ' Put Saran Wrap on a cookie sheet and spread the fruit mixture thin and , evenly on the Saran Wrap. Place the cookie sheet on the top rack in the oven at 150 deg. Leave oven door open. This process takes several houFs. An electric fruit dryer may be used or the cookie sheet may be set in the sun for several hours. The fruit is dry when you can tear it like leather. Roll fruit up, still on same Saran Wrap and store in tightly capped jar. Gleaming jars of fruit and vegetables, pickles and jams, a freezer full of produce, are the assets that provide satisfaction twice-over - once in the preserving and again in the eating. As your garden grows, use it or lose it. |