810-Lancaster Farming, Saturday, July 8. 2000
sKids.
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Several children enjoyed the hands-on
experience as mothers and friends took
advantage of the workshop for a down
home “summer school.” (Above) Bea
trice Osborne, Lititz, (left) and Caroline
Barry, Lancaster, experience the hands
on aspect of their morning in class.
At right Martha Barry, Caroline’s
mother, shows her helpers how to use
get the last of the strawberry jam from
the bowl.
Nancy Wiker checks a jelly recipe with Jeanne
Osborne of Lititz. (Right)
Wiker emphasized that the product depends on
the berries. “It will be more runny if it’s been a wet
growing season,” said Wiker.
“Start with a good product,” Wiker said. “One
spoiled piece can ruin a whole batch.”
Wiker pointed out that the jars make excellent
gifts for teachers.
“They don’t just sit around, as teachers get lots
of gifts to sit around, but they are used up and en
joyed. They’re also terrific housewarming gifts.”
Wiker also showed lids and rings with a cheery
blue gingham pattern. These novelty tops, also
available in fruit patterns, dress up the preserves
intended for gifts.
Koi&ya r*
Partner Up
To Preserve
MICHELLE RANCK
Lancaster Farming Staff
“This is going to be hands-on,” said
Nancy Wiker, family living and con
sumer science extension agent, as she
introduced participants to a “Jam and
Jelly” session at Lancaster's Farm and
Home Center. Wiker conducts these
educational sessions in resonse to the
questions she fields almost daily about
preserving.
Future workshops include how to
make canned pie fillings, how to can,
freeze, juice, and dry tomatoes, and
how to can meats.
(Left)Troy, 4, Trent, 6, and Tyler, 8
on July 4, find cheap entertainment
as the giggle at their faces mirrored
on the pan. They are the sons of Tim
and Amy Bouffard of Myerstown.
The boys had a chance to learn the
hot water bath method of sealing
jars.
Wiker displayed sterilized jars
that have been boiled for ten min
utes. Jellies processed for ten min
utes during canning do not need to
be sterilized.
“Screw the ring on until it stops,
then a quarter turn more,” said
Wiker. “Don’t manhandle them. If
they’re on too tight the iids may
warp.”
Jar tops were wiped ccarefully to
ensure a seal. Paper towels are best
for the job here, as they can be
thrown away. A dishtowel, on the
other hand, may spread germs or
jelly from a previous jar.
As the children listened carefully
for the muffled “pop” to signal a
seal, Wiker explained that a sealed
jar will last for a year or longer.
*****
Trent Bouffard (above) skims the foam
off of the warm Jelly, which everyone tas
te-tested on crackers. Cooked apricot
Jelly takes two weeks to gel completely.
Participants had the opportunity to try
both the cooked and freezer methods of
making jelly. Wiker prefers the freezer
jellies, which she believes have a fresher
taste.
Renee Blatt, Jonestown, (Below) is
PA’s current honey queen. Blatt’s effort
this morning included helping the Bouf
fant boys measure ingredients.
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