84-L«ncaster Farming, Saturday, October 16, 1999
ROCKSPRING (Centre Co.)
Ag Progress Days recently con
ducted its first 4-H Youth Equine
Skillathon here.
4-H youth competed for pre
miums and savings bonds in three
categories. Those categories
included showmanship; a class
that all 4-H”rs must do at their
county roundup to complete a per
formance horse project; and a writ
ten test that covered general know
ledge relating to horses and identi
fication stations of horse-related
items and diagrams.
The contest mirrors similar con
tests held throughout the state.
This was the second year for a
lamb skillathon also conducted
during Ag Progress Days.
Contestants registered in
advance and were required to be
enrolled in a 4-H horse project
The 4-H’crs were required to bring
their own horses forshowmanship,
their 1999 project horse. Three age
groups woe rotated through the
three competitions
simultaneously.
Home Canned Can
UNIVERSITY PARK (Centre
Co.) If you’re looking for ways
to save money and get back to
basics, try home canning.
Canning can be an excellent, low
cost method of preserving foods.
“The principal advantage of
canning home-grown produce is
that it can be a lot cheaper than
buying fruits and vegetables,”
says Luke Laßorde, assistant
professor of food science in Penn
t State’s College of Agricultural
Sciences. “And you’re harvesting
them at their optimum flavor
and maturity, so you get a better
product.”
According to Laßorde, fruits
and vegetables begin losing vita
mins as soon as they are har
vested. About half of their vita
mins may be lost within a few
days. Preserving produce imme
diately can prevent much of this
loss.
Before canning food, it’s
important to do your homework,
Laßorde says. Both first-time
and experienced canners run the
risk of causing food-borne illness
if they are not careful. Canning
preserves food by removing oxy
gen, destroying enzymes and
preventing growth of undesir
able bacteria, yeasts and molds.
First 4-H Horse
Sidllatfaon organizer was Kathy
Brown, Bellefontc, a long-time
4-H volunteer. She was assisted by
Karen Myers, Spring Mills, and
Jana Peters, Pennsylvania Fur
nace, also 4-H leaders.
Showmanship judge was Stacy
Utbanik, a former 4-H member.
In scoring, stations made up 30
points, written test 30 points, and
showmanship, 40 points. The
overall champion received a $2OO
savings bond. Overall reserve won
a $lOO savings bond. Premiums
were paid in each category and
division, first through fifth.
Three age categories were 8-11,
12-14, and 15-18.
Following is a list of show
placings.
HORSE SKILLATHON
AT AG PROGRESS
RESULTS
Ago Group 1 (8-11 Yaara): 1. Samantha
Jama*. 2. Lauian Eichatadt. 3. JonnVor Rudy.
Aga Group 2 (12-14 Yaart); 1. Shady
CampbaL 2. KMy Patara. 3. RabaocaJamaa.
Aga Group 3 (15-18 Yaata): 1. Rabaooa
Barnhart 2. Kott# Comatford. 3. Linda#/
Gaiaal.
For safety’s sake, he says,
always begin with top-quality
produce.
“Can fruits and vegetables
picked from your garden or pur
chased from nearby growers
when the produce is at its peak,”
recommends Laßorde. “Fruits
and vegetables should be fully
ripe but not overripe and should
be free of diseases and bruises.
“Peaches and other stone
fruits should be ripened one or
more days between harvest and
canning. Other fresh fruits and
vegetables should be canned
immediately. If you must wait,
keep produce in a cool, dark
place.”
The bacterium Clostridium
botulinum poses the most seri
ous threat. Growth of this bac
terium in canned foods may
cause botulism, a deadly form of
food poisoning. “Just a taste of
food containing this toxin can be
fatal,” said Laßorde.
“Low-acid foods, such as
meat, poultry, seafood and veg
etables must be preserved using
a pressure canner,” Laßorde
says. “Boiling-water canners do
not destroy the bacterium that
causes botulism.”
Your canned foods should
Skillathon At Ag Progress
Top 10 overall contestants from the Horse Skiliathon at Ag Progress Days, front
row, from left, Sarah Grove, fourth place; Lindsey Geisel, third; Katie Comerfbrd, sec
ond; and Rebecca Barnhart, first. Back row, from left, Rebecca James, 10th place;
Amanda Arnold, ninth place; Kitty Peters, eight place; Heather Weaver, seventh
place; Shelly Campbell, sixth place; and Meghan Barbour, fifth place.
Be More Economical, Nutritious
pass this test:
• Full jars should have prop
er head space (the space
between the food and the lid).
•Liquids should just cover
solids.
•Jars should be free of air
bubbles.
•Produce should be free of
imperfections as well as stems,
cores and seeds.
• Jars should be properly
sealed.
• Food should have a charac
teristic, uniform color.
“The U.S. Department of
Agriculture (USDA) has issued
research-based recommenda
tions concerning canning and
food safety,” says Laßorde. “If
you decide to preserve your own
food, make sure you follow these
recommendations.”
The USDA has prepared a
comprehensive publication that
contains up-to-date recommen
dations for canning food at
home. “The Complete Guide to
Home Canning” (Bulletin #539)
is invaluable for people who are
canning for the first time.
Experienced canners will find
information to help them
improve their practices.
The guide explains the scien
tific principles of canning, dis
cusses canning equipment and
W v 4-h
County Council
Elects Officers
On Sept. 13, County Council
conducted their first meeting for
the 1999-2000 year, at the coun
ty extension office in Montrose
at 7:30 p.m.
Officer election results were:
president, Jason Corey; vice
president, Joellyn himka; secre
tary, Stacey Rezykowski; song
describes basic canning ingredi
ents and procedures. It is avail
able for $6 from the College of
Agricultural Sciences
Publications Distribution
Center. For ordering informa
tion, call (814) 865-6713.
and game leaders, Dana Wells
and Ben Hibbard; and news
reporter, Jaimie Himka.
Members interested in join
ing county council should call
the extension office at (570) 278-
1158 and ask for Rosie Hibbard
or come to the next meeting Nov.
8 at 7:30 p.m. Members must be
13 years of age or over.