Ida’s
Notebook
Ida Risser
My cookie baking shall have to
wait until I get this article written.
I’ve made ten different kinds and
hope to make at least five more.
They are stored in plastic boxes in
the freezer where I’ve removed
some boxes of beans, peas and
com.
I’ve decorated a small Norfolk
Island pine but our big tree will be
brought home by our daughter the
day before Christmas. She lives in
Mchoopany and there are many
evergreen trees in her backyard.
The other week we visited her as
my husband wanted to hunt deer
on Forkston Mountain. I’ve been
told that local people call it “Dutch
Mountain.” Anyway, he didn't see
any deer despite driving seven
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miles back into the State Game
Lands. But, that same day I saw
hoof prints of deer in the snow in
our daughter’s yard. I told him he
should have stayed nearer home to
hunt Hunters find it very discour
aging when they don’t even have
the opportunity to watch groups of
doe meander around the silent
woods.
One high point of our weekend
was a tour of the Procter and
Gamble plant where our daughter
works as an industrial engineer.
She showed us the trucks unload
ing huge logs to be chipped. These
are then cooked at high tempera
tures under pressure for several
hours. Water from the Susquehan- -
na River is used and reused. The
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cellulose fiber is used to make
many paper products.
A broth of lignin, carbohydrates
and sugars and other materials is a
by-product It is evaporated and
used as fuel. In the plant, robots
move paper from one place to
another; it is very interesting to see
them working alongside 3,000
employees.
Hardwood and softwood are
combined to make large rolls
weighing one and one-half tons.
These are then decorated, perfor
ated, rewound, cut, wrapped and
put in cartons. The railroad cars
come into the warehouse buildings
for loading.
Procter and Gamble started in
Wisconsin in 1892 and now have
some 30 plants all over the United
Slates. I was surprised to leant that
in Mehoopany, an area known as
“The Endless Mountains” since
Indian days, the very first products
shipped out were farm and wood
products and wild huckle
berries. I know from experience
that that was a big job to pick wild
huckleberries in large quantities.
I really must get back to Christ
mas preparations as we expect
some thirty family members both
Saturday and Sunday after
Christmas.
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Lancaster Farming, Thursday, December 24, 1987-815
Deadly Guest On Your
Canning Shelves
In this article, we’ll be studying
Clostridium botulinum, a rod
shaped bacteria. This bacteria
grows best in anaerobic (reduced
oxygen) conditions. When we pro
cess foods, we try to force the ab
out of the canning jars. Since oxy
gen is reduced inside the jar, it is a
perfect place for the botulinum
bacteria to grow.
Low acid vegetables like green
beans, com, or peas may pick up
botulinum spores from the soil,
and if safe canning procedures are
not followed these spores may
grow and produce toxins (poi
sons). The risk is greater if food is
improperly home canned.
The botulinum spore is tough.
High cooking temperatures will
kill the normal botulinum cell, but
will not kill the spore. Pressure
canning produces high enough
temperatures to kill the spores.
This is why canning is done with a
pressure canner. However, if safe
canning procedures are not fol
lowed, the spores will not be killed
and can become normal cells again
and produce the deadly toxin.
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Fortunately, this is a rare type of
food poisoning. It is deadly,
though.
Symptoms will occur 12 to 48
hours after eating contaminated
food. They include mild stomach
upset and overall listlessness, diz
ziness, and headache with blurred
or double vision. The poison
attacks the nervous system; finally
causing trouble swallowing and
difficulty breathing. The person
eventually suffocates because the
nerves no longer stimulate
breathing.
Prevention - Carefully examine
any canned food, especially home
canned which looks suspicious.
Danger signs to look for include
suspicious odor, milky liquids
(which should be clear), cracked
jars, loose lids, and swollen cans or
lids.
Don’t use canned goods show
ing any of these signs. The old
adage still applies “If in doubt,
throw it out!” Don’teven taste the
food. Botulinum is very deadly,
even a small amount.
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