Newspaper Archive of
Valley News and Views
Drayton , North Dakota
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August 8, 2013     Valley News and Views
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August 8, 2013
 

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Page 8 August 8th, 2013 ~ii!!!ii~ ~: .......... ~:: :~?~!!ii;iiii:iiiiiiiiiiiiiiii! .... i~ ~!~:!~! ~i~i~!i~i~i %11 iii~ ~iii~iii ~:~= ?!!: :iiiiiiiiii:iiiiiiiz~i !!? ~!!!!= ~!:i :iili!:!:!!! Valley News and Views The other day, I stopped at a convenience store to fill my vehicle with gas. A nationally produced canning book with a colorful, attractive cover beckoned me. I plucked a book from the shelf and quickly paged through it as I awaited my turn in line. The author talked about "great-grandma's recipes"and provided recommendations for canning based on yesteryear. I am interested in food history, so that aspect caught my attention. Unfortunately, the processing times for several foods would not be considered safe by today's standards. If my great-grandma were alive, she would not want me (or you) to be sickened for the sake of nostalgia. I should have bought all the books to take them out of circulation, but the books were fairly expensive. Buying them just prompts the publisher to reprint them. If you decide to preserve foods, be sure to use the most up-to-date resources for safety. Compare old recipes to new research-tested formulations; some might be OK. Other recipes have changed as more research in home canning is done. Let's take a trip back in food preservation history. According to food historians, the earliest method used to decide if food was edible We reserve the right to limit quan~ies. Not all sale items available at all parlicipating stores, Starting and ending dates may vary by store. Not responsible for graphic or typographical errors, SALE PRICES GOOD AUGUST 7 - AUGUST 13 PHONE 701-454-3811 DRAYTON, NORTH DAKOTA H___O_.U_~: Monday & Thursday 8:00 A.M. TO 8:00 P.a. t Tues., Wed., & Fd. 8:00 A.M. TO 6:30 P.U. Saturday 8:00 ,.M. To 4:00 P.M. t Sunday 9:00 k.M. TO 4:00 P.M. PREGO DAKOTA LAYS ASSORTED SPAGHETTI SAUCE HELPER 4/S500 GROWERS SPAGHETTI NOODLES S94e L 32 ozs, BIG G ASSORTED CHEERIOS PARTY SIZE CEREAL CHIPS OZS, Assorted 5/$300 Big G Capri Sun Juice Box ......... ,opack$249 .y-Top $249 Tomato Sauce ............ 15 ozs. Honey Nut Cheerios ...... 12.25 ozs, Old Orchard Assorted $249 Selected Juices ............. ozs $ I ~ Hy-Top $57S Nature Valley Assorted Granulated Sugar .......... lo Bog Granola Bars ..................... ,,.,o, s2. A,, Purposo $249 Betty Crocker Assorted $24, Apple Sauce ............... 4 -50 ozs. Dakota Maid Flour ......... 5 lb. Bag Fruit Snacks ..................... Assorted Betty Crocker Assorted $139 S.O.S. $ 99 Hy-Top Tomatoes ........ t4.s ozs Cake Mixes ............... 152s ozs. Soap Pads .............. 10 cou t Box Hy-Top Assorted $ I 88 Mardi Gras Sloppy Joe Sauce ....... ts,s ozs, Betty Crocker Frostings .. 12-16 ozs. Napkins ............... 250 Count Pkg. Dakota Gropwers Elbow Macaroni ............ 32 ozs Long Grain Minute Rice ............... 14 oz. Box Ghirardelli Assorted $~ ,49 Brownie Mix ..................... Krusteaz Pancake Mix ................. 2 Ibs, Northern Bath Tissue .............. 4 Roll Pkg. JOHN MORRELL ASSORTB HEARTLAND FAIS BONELESS Gold 'n Plump Boneless Skinless Breasts ....... 20ozs. John Morrell Tasty Links .......... ozs. WHOLE WATERMELON ..... FRESH BLL !S ... NECTARINES ..... Pint Per lb. WATERMELON SWEET $ 48 120zs. 98 14 ozs. Per lb. John Morrell Pork -Sausage Rolls. 12ozs. Heartland Farms Boneless Sirloin Tip Steak ....... Per lb. CANTALOUPE.. FRESH STRAWBERRIES 1 Ib, FRESH PEACHES 89 Per lb. ~ ~!~! ...................... ~.~ ]!i CASS CLAY l WHIPPING CREAM I S 1 pin~t 9 CASS CLAY FRENCH ONION DIP HY-TOP ASSORTED SHREDDED CHEESE ASSORTED YOPLAIT YOGURT o/s5oP x: ........ Cass Clay Tub Butter ............... Tob Caaa Clay $1 29 Buttermilk ................ Qua, l Kemp's UHT $ 79 Half & Half ................. Pint Cass Clay Assorted Cottage Cheese ......... Pillsbury Chocolate Chip Sp Cookie Chub ........... 6.s oz . Crystal Farm Assorted Cheese Slices ............ ASSORTED TOTINO'S PARTY PIZZA BELLATORIA ASSORTED 12" PIZZAS KEMP'S ICE CREAM BARS or FUDGE BARS $ 89 12 Count Box CASS CLAY ALL FLAVORS TOMATOES . ~;,,~ SlOO a-A Y ROTS' Egg-pped Topping ..... B o.. *u. Waffles .............. Bo was trial and error. Let's call it "Plan A." Making a mistake about edibility had dire results. The survivors then developed "Plan B." "Plan B" involved observing animals. If animals ate the food and survived, chances are you would, too. You could get quite hungry and tired observing animals before trying an unfamiliar food, so there was a need for "Plan C." Because food wasn't always available when you needed it, "Plan C" involved preserving familiar foods. Most food preservation techniques likely were discovered by accident. If you lived in the desert, the sun and wind naturally dried your food. Frigid areas of the world offered natural walk- in freezers. Fermentation was discovered somewhere along the historical line. Wild yeasts and other microorganisms naturallypresent in the air fe!1 on fruit, causing the sugars to ferment into alcohol. Someone tried it and liked it, maybe too much. Wine was the result. Sauerkraut and yogurt had similar beginnings. Pickling, curing with salt and preserving with sugar to make jams were other discoveries that extended the shelf life of foods throughout history. Canning foods had its beginnings in the 1790s when a Frenchman, Nicolas Appert, heated food in glass bottles and noted that the food didn't spoil as quickly. Scientists, including Louis Pasteur, later learned much about microorganisms and their relationship to food spoilage and developed other preservation techniques. Much of the research about home canning took place in the 1940s and continues today. Recommendations change as scientists learn more about what is safe and what isn't. Many of my great- grandma's recipes probably are no longer considered safe, even though generations of relatives may have survived eating the food. Tomato varieties, for example, have been bred to be less acidic to appeal to our tastes. Great grandma's famous canned stewed tomato recipe might have dire results using today's tomato varieties. Preserve food safely with these general rules for safe canning: * Use a pressure canner and current U.S. Department of Agriculture processing guidelines to can low-acid foods, such as vegetables and meats. * Acidify tomatoes with the recommended amount of bottled lemon juice or citric acid prior to canning (1 Tbsp. of bottled lemon juice per pint of tomatoes; 2 Tbsp. per quart). Be sure to process the tomatoes for the recommended time. * Use research-tested salsa recipes and don't alter ingredient proportions. If you create your own salsa and want to preserve it, freezing it is the safest option. * Seal jams and jellies with a regular canning lid (not wax) and process in a boiling water bath for five to 10 minutes, depending on altitude. * Free food preservation resources (canning, pickling, making jams and jellies, drying, freezing) are available at http: //www.ag.ndsu.edu/ food. If you are new to home food preservation, consider making jellies or jams, such as this refrigerator fruit spread, as a starting point. Uncooked Berry Jam 2 c. crushed strawberries or blackberries (about 1 quart berries) 4 c. sugar 1 package powdered pectin l C" water Yield: About five or six half-pint jars Continued on Page 5