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Valley News and Views
Drayton , North Dakota
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August 4, 2011     Valley News and Views
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August 4, 2011
 

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Page 8 F August 4th, 2011 !iiii!!!!i! !i! ....... Valley News .. & Views Earlier this summer, recommendations for we invited our Extension making jams and salsa, Service agents to campus freezing food, pressure- for an intensive, hands- canning vegetables and on workshop about home drying food. They, in turn, food preservation. They share the information and learned about the latest training with the residents in their counties. We divided the agents into small groups and distributed recipes for jelly and jam, salsa and several other foods. More than one group wanted to be in charge of making raspberry jam because, as a reward for their efforts, they were able to take their homemade jams and jellies home. As they prepared the various jellies and jams and then loaded the jars into boiling-water-bath canners, I thought about a call I received a few years ago. My caller was quite upset because several jars of her home-canned raspberry jam had literally flipped their lids, spewing sticky raspberry jam throughout her pantry. Before she called, she had been scrubbing the jam from her pantry walls. One of the jars popped open while we visited on the phone. She was not happy. She asked why this had happened and how to prevent it in the future. I learned that she. had used a recipe formulation that was still valid, and she was using two-piece lids, not paraffin wax, to seal the jars. This was consistent with what we We reserve the right to limit quantities Not all sale items available at all participating stores. Starting and ending dates may vary by store. Not responsible for graphic or typographical errors, SALE PRICES GOOD AUGUST 3 - AUGUST 9 PHONE 701-454-3811 DRAYTON, NORTH DAKOTA HOUSe: Monday-Friday 8:00 A.M. TO 8:00 P.M. / Saturday 8:00 A.a. TO 6:00 P.U. Sunday 9:15 A.a. TO 4:30 P.m. 1 98 24 oz, Jars BETTY CROCKER ASSORTED HAMBURGER HELPER 4/S5O0 BETTY CROCKER A[ORTED KE MIXES s/S4,oo REG., HONEYNUT, LAYS or MULTI-GRAIN ASSORTED CHEERIOS POTATO CHIPS EREAL 21$1;00 Dakota Maid S II 99 Cottonelle Double Roll $3 99 Lipton'Spasta orASS°rtedRicePacketssides .......... 3/$4°° All Purpose Flour ........ 5 Ib Ba 9 -- ! Bath Tissue ............. 4 ao, Pkg.$ I 99 Chicken o, the Sea 88 ˘ s Crocker S • 99 Viva Light Chunk Tuna ........ 5 oz, Can Blueberry Muffin Mix,,, 18.25 ozs.- l Paper Towels ............. Per.o,, $4 99 Creamettes Assorted $ I -9 Betty Crocker  l 99 Hy-Top Selected Noodles ......... 16ozs. Lemon Bar Mix ............ 165ozs,- l Charcoal Briquets ..... 16,61b, sag $229 Wishbone Assorted $229 Betty Crocker Assorted 3/$1 O0 Hy-Top Charcoal Salad Dressings ............ 16Ozs, Frostings .............. 12-16ozs ;J Lighter Fluid .............. 32OZS. Skippy Assorted $2z9 Hy-ToPBleach 2/$300 Peanut Butter .......... 15-16.3 ozs, Betty Crocker Assorted Cookies Mixes ........... 175 ozs Sl99 ................... 96 ozs, HyTop Assorted 3/$ I 0 O0 Laundry Soap ...... Gallon Jugs 12 OZS. - 3 LBS. (Applies to equal vain or less) BUY 1, GET 1 MRS, Ge00y's SALADS ':"El JilL_ coors.u-F.z= ,i ts!i! HAM PORIiONS, $A99 Coverdale .. I S =e tangy :ummer au ge.. 8ozs V $599 John ,orrel, $299 Patties or Nuggets Schweigert Chicken .... 320ozs, Gold 'n Plump Cut-Up Whole Fryers ............ (2) Braunschweiger ............ 6ozs Curly's with BBQ Sauce SA 99 Hormel ./$  O0 Pulled Pork or Chicken .... S0z.Tub • Little Sizzlers ........... 2ozs. WASHINGTON BING CHERRIES... CRISP LETTUCE 8 ozs. WHOLE MUSHROOMS .... CRISP I lb. Bag RADISHES .... ...... ,w.. 89 ˘ Onions ............. Per lb. COKE PRODUCTS Coke • Diet Coke Mello Yello • Sprite Dr. Pepper 20 Pack 12 (.. Cans CASS CLAY WHIPPING CREAM SlZ. CASS CLAY QUARTERS BUTTER CASS CLAY ORANGE JUICE $0059 r=m 64 ozs. Crystal Farms A.orted 3/$ I O0 Cheese Sticks ............ 10z. I Case Clay.Assorted $1 119 Chp Dips ................. l0zs. II Case.Clay . $169 SWISS Chocolate Milk .... 640zs. 1, Case Clay Sktm, 1%, 2% $29 Easy Grip Mdk ............ ozs, g) I BANQUET ASSORTED POT PIES BANQUET ASSORTED TV DINNERS 5/$0000 8-10 0zs. CASS CLAY VANILLA or N.Y, VANILLA ICE CREAM $ 89 Banquet Original $51j) Fried Chicken ............. 28 ozs. Totino's Assorted 4/$500 Pizza Rolls .............. 7.5 ozs. Kemp's Assorted $ 49 Sundae Cones ......... 6 Count Box gP Assorted 12 Inch $F99 Pizza Corner Pizzas gp _ /Sli 0 STRAWBERRIES GREEN GRAPES recommend. As we visited, we figured out the likely reason for the mess in her pantry. Turns out, the recipe she was using did not recommend boilixag the filled jars of jam in a ater- bath canner for a specified time (usually five minutes). Her old recipe called for inverting the jars. However, the U.S. Department of Agriculture has recommended a boiling- water bath process for jams and jellies for many years. Since her lids had sealed, she thought she would be enjoying homemade jam in the winter. Why did this happen? If microorganisms are not deactivated by sufficient heat for the right length of time, some can produce gas in an airtight container. Some organisms can produce enough gas to blow the lids off jars. The boiling-water bath processing of jams and jellies also prevents mold growth (until the jar is opened) and ensures a tight seal. Although water-bath canning is safe for acidic foods, such as jellies and pickles, vegetables, such as beans and peas, require a pressure canning process. I advised rny caller to wear rubber gloves and use a disinfectant during the cleanup becausewewere not exactly sure what organism was responsible. I didn't hear from her in subsequent years, so I hope she didn't give up on making jellies and jams Making jams and jellies is a good entry point into home food preservation. It's fairly straightforward with a tasty end product. Typically, jams and jellies are made of fruit/juice, pectin, acid and sugar. Fruit provides the flavor and color and, in some cases, naturally provides the pectin or gelling agent. Apples are an example of a fruit naturally high in pectin, but many apple jelly recipes still require the addition of a commercial pectin product. Raspberry jam always requires the addition of pectin. You can find various types of pectin in the canning section of grocery stores or other businesses that sell home-canning supplies. Be sure to use the type of pectin called for in the recipe because you cannot substitute powdered pectin for liquid pectin. Acid also is needed for making jams and jellies. Some fruits, especially underripe ones, are naturally acidic, but some recipes call for lemon juice if the fruit is not sufficiently acidic. Sugar is found in most jams and jellies, but some low-sugar or sugar-free recipes using specialized versions of pectin are available. To learn more about making j am and jelly at home, contact your local Extension office or check out the materials on www.ag.ndsu. edu/pubs/preservation. html. On this site, you will find free how-to publications tided"Jellies, Jams, Spreads," "Jams and Jellies from Native (Wild) Fruits," and "Jams and Jellies from North Dakota Fruits." You also will find information about freezing food, making salsa and pickles and pressure canning low-acid foods. Fresh bread or muffins with homemade jam or jelly is hard to beat. Here's the raspberry jam recipe that was one of the hits of our workshop. Raspberry/am 5 c. raspberries and juice 7 c. sugar 1 box powdered pectin Half- fill water-bath canner with hot water; place it on the stove and let it come to a boil while preparing jam. Crush the raspberries with a potato masher. Mix the raspberries and pectin and heat to boiling, stirring constantly. Continued on Page 7 Get a Jum ) Start on Kelly's AD. Get it before the paper comes out by going to www.valle ,nv.com. i t