Penn State
Contests, workshops, meeting
new people, excitement... Penn
State 4-H Week 1987, University
Park Campus, State College, pro
vides 4-H youth the opportunity to
compete in various contests, deve
lop leadership skills, and become
acquainted with The Penn State
University. Opening ceremonies
guest speaker Joe Patemo, Head
Nittany Lion Football Coach, pro
vided insights of his own personal
life experiences as well as his
coaching career at Penn State
University.
Thirty-six Montgomery County
participants competed for top posi
tions in the state. First place in the
Dairy Bowl competition was cap
tured by the team consisting of:
Tricia Curtis (Pine Grove), Sue
Curtis (Pine Grove), Cindy Moser
(Barto), and Paul Gehringer (Bal
ly). The Physical Fitness team of
Allison Hamer (Harleysville),
Clorinda O’Leary (Perkiomenvil
le), J. Michael Jacquette (Ambler),
and Conrad Fisher (Green Lane),
placed third as well as the third
place Air Rifle team winners:
Jonathan Koehler (Souderton),
Kelly Zero (Harleysville), Dan
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4-H Week
Cochran (Trappe), and Steven
Vettese (Ambler).
Two area participants of the
State Fashion Revue, Judy Park
(North Wales) and Lisa Koehler
(Souderton) competed among fifty
participants to be selected in a top
ten “Honors Group” during the
Penn State 4-H Week. Participants
were judged on Appearance, Fash
ion, Design, Fit and Construction.
Chosen among the top ten award
winners, Lisa Koehler’s winning
creation will enable her to compete
for further state recognition at
National 4-H Congress in Chica
go, Illinois.
Incorporating 4-H State Days
and 4-H Leadership Congress,
Penn State 4-H Week enables par
ticipants to compete in contests
such as Archery, - Clothing and
Textiles, Dairy Bowl, Hippology,
Orienteering, Physical Fitness,
Public Speaking, Livestock, and
Photography. Teens ages 13-18
years old also could attend the four
day program participating in non
competitive workshops such as
Suicide, Sexuality, Decision
making, Career development, and
Theatre.
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Additional highlights of the
week included: A tour of Penn al Museum, Breazeale Nuclear ' also enjoyed activities such as
Stale University College of Agri- Reactor, Museum of Art and swimming, ice-skating, dances,
culture. University Bakery, Miner- Astronomy Observatory. Teens volleyball, scuba, and softball.
Hot Versus Raw Pack Canning
Many fruits and vegetables can
be safely canned using either a hot
pack or raw pack method. Howev
er, when processing food in a
boiling-water bath, food experts
say hot packing is best.
For raw packing, sterilized jars
are tightly filled with freshly
prepared but unheated food.
Hot packing involves heating this
food to the boiling point, simmer
ing it 3 to 5 minutes, and then
loosely filling jars with the hot
food.
“Although hot packing requires
extra time and effort, this packing
method has a number of advan
tages,” says University of Dela
ware extension food and nutrition
specialist Dr. Sue Snider.
It’s the best way to remove air
from plant tissues, he says. Fresh
fruits and vegetables contain from
10 percent to more than 30 percent
air. The presence of trapped air in
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the canned food causes it to float in
the jars and to discolor (darken or
turn brown) within 2 to 3 months
of storage. Hot packing also
shrinks the food, permitting more
to be put into each jar.
“Hot packing is the preferred
style of packing for food processed
in a boiling-water bath,” the food
specialist says. “At first, the color
of hot-packed foods may resemble
that of raw-packed items, but with
in a short time, both the color and
flavor of hot-packed foods will be
superior.”
Raw packing does work well for
vegetables processed in a pressure
canner, Snider says.
No matter whether food is raw
packed or hot packed, the liquid
(juice, syrup or water) must be
heated to boiling just before
adding it to the jars. Additiort ol
hoi liquid helps remove air from
lood tissues, shrinks lood, helps
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keep it from floating, increases the
vacuum seal in the jars and
improves the shelf life of the pro
cessed food, the specialist says.
From a safety standpoint, Snider
advises people who put up their
own food to follow the accepted
guidelines for each food item pro
cessed. For detailed information
on food canning techniques, she
suggests Delaware residents con
tact the extension office in Wil
mington (571-2498), Newark
(451-1239), Dover (697-4000) or
Georgetown (856-7303).
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