—Lancaster Farming, Saturday, Juiy 30, 1977 90 In a pickle jam? Read By LAUREL SCHAEFFER Berks County Reporter LEESPORT, Pa. - “Jellies and jams can be used as a catch all - they can be made of fruit which is not at its best for canning, such as too large, too small, or odd shaped fruit,” explained Fay Strickler, Extension home economist, last Tuesday evening to dozens of in terested gardeners and housewives who met at the Berks County agricultural center. During the evening, pickling and drying procedures were also discussed. Beginning with jams and jellies, the home economist explained that these foods can be compared to a cake. “Balanced proportions are needed,” she told the at- Guard Odqsqqo’qdqg© (?®dqo(P®dq^ ”l ruttd of i'amicrs since 1896 ” A strong mutual Company who is dedicated to providing the broadest coverage at the lowest rates to Pennsylvania farmers. Let us show you what we can do for you. See our agent in your area. Thomas E. Hope Agency, R.D. #3, Coatesrille, Pa. Klotz Insurance Agency, Newmanstown, Pa. D.L Landis Agency, 23 S. Market St., Elizabethtown, Pa William D. Dodd, 21N Dorcas St., Lewistown, Pa • Made of 14 Gauge Steel • Longer Taper for Easier Flow • All welded seams which make it water proof and rodent proof • Can be installed inside or outside building • Most installations can be made without auger. WILL DELIVER AND INSTALL ANYWHERE FOR FREE ESTIMATE CALL STOLTZFUS WELDING We Sell, Service & Install Bucket Elevators, Grain Augers, Distributors, Pipes & Accessories. tentive audience. “Here, it doesn’t pay to be a creative cook. You can’t add or reduce ingredients in jams or jellies.” The four basic ingredients needed to make jellies successfully are fruit, pectin, acid, and sugar. Fruit gives the product its characteristic flavor, and contains the pectin. Apples, grapes, and crabapples are high in pectin while other fruits need commerical pectin. Mrs. Strickler emphasized the need to follow directions explicitly. Fresh fruit is not needed, she related. “Unsweetened, canned, or frozen fruit can be used, but be sure to use unsweetened, otherwise you won’t know 717-345-4864 or this. how much sugar to add,” she pointed out. Over-cooking is another problem in making jams and jellies. “Over-cooking will change the color and consistency of your product,” the home economist stated. Follow the directions on the recipe and only cook as long as recommended, but don’t under-cook either. If the recipe calls for a full rolling boil for one minute, that means tuning should start when the jelly can’t be stirred down,” Mrs. Strickler explained. to seal jams and jellies, the two-piece lid is recom mended by Penn State University, the jelly makes were told. This method reduces the chance of mold. Mrs. Strickler explained. “If you use paraffin, use it when it’s hot and make sure the jelly is still hot, also.” (Continued on Pate 94} BUY HOW FOR GRAIN STORAGE Save your fuel and money, Over the long haul the cost of fuel can go only one way UP. And once fuel is used, it’s used up Period It’s liks burning money A Sealstor is as close to being permanent as any structure you can erect. And that's only the start of your savings With Sealstor, you harvest grain early, at about 30% moisture, when it’s at its peak in bushgls and nutn- Sealstor products are manufactured by Southwestern Porcelain Inc P O Box 0 Sand Springs Oklahoma 74063 Clip and mail the coupon to: PENN DUTCH FARM SYSTEMS, INC. Box 8.2753 Creek Hill Rd. Leola, Pa. 17540 Ph: 717-656-2036 RICHARD ENCK 717-284-2773 SALES REPRESENTATIVE: Chambersburg Area Northeastern PA: JOE ROCK CARL JOHNSON 717-352-3278 215-367-6160 Faye Strickler, Berks County Ex tension home economist, demon- iates Manager: strates the proper methods to use in preparing jellies, jams, and pickles. too. SEALSTOR 8 it. tional value Then, the "wet” gram goes directly into your oxygen limiting Sealstor The Sealstor system cuts handling time and costs, reduces field and storage losses, beats the weather and produces a mildly fermented feed that is easier to digest, more palatable, more nutritional You get more meat or milk per acre And you stop using costly fuel for drying gram Now and forever I ■■■ mrni 8-page full-color bro- ICIJL L chure explains the 1 L_ benefits of a Sealsfor \ . . .System \ -'ilir NAME | ADDRESS I TOWN J PHONE \ No of animals ' Beef Hogs mr • - STATE CHECK IF STUDENT Dairy Acreage ’I ZIP
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