Well-Preserved The Well Preserved news col umn is prepared by Lancaster County Cooperative Extension. It includes food preservation information and questions. Processing Times Have you ever wondered why it takes so much longer to process tomatoes than to process peaches? The amount and method of heat processing used in canning mainly depends on the pH of the food. (pH is a measure of acidity with lower numbers indicating higher acidity). Cranberries, lem ons, jams, jellies, conserves, apple and grape juice, and some pick led products are very high in acid and have pH values around 3.0. When these foods are fairly disease-free, handled in a sani tary manner, and put in the jars boiling hot; they can be processed as little as five minutes in a boil ing water canner. This is ade quate to kill air-borne microor ganisms that are in the headspace of the jar. When the processing time is less than 10 minutes, it is necessary to steril ize the jars for 10 minutes in boil ing water before adding the hot food. Most berries, apples, apricots, grapes, nectarines, peaches, pears, pineapples, rhubarb, and some pickled foods have pH val ues of 3.4 to 4.0. They require more heat to destroy their spoil age microorganisms and must be processed from 10 to 35 minutes. Tomatoes and figs are border line acidic with pH values of 4.0 to 4.6 after being acidified with lemon juice or citric acid. The lower acidity of tomatoes and figs For Sale “Calorad” Natural Weight Loss Program Also An Excellent Product For Joint Repair, 'Arthritis? Bursitis, Sore Joints! 1 Bottle for $55,00 or Buy 3 for $144.00. Free Shipping!! Omar S. Fisher, 434 ttlUftit mi CMATIVI <oom Enter your favorite recipes in The Ephrata Review’s Holiday Recipe Contest. You could win cash or prizes... and enjoy a cook-off party to sample final ists’ creations together! Enter in the following categories: ENTREES • APPETIZERS * BREADS DESSERTS • SALADS • SOUPS • VEGETABLES Entry Deadline Is Friday ; Oct. 17 • Early Entries Am Encouraged! Four (4) Finalists will be selected in each of the 7 categories. These final ists will be asked to prepare their entries and bring them to the Ephrata Public Library. The final judging will be an actual tasting by Home Economists. THE GRAND COOKOFF Saturday. Nov. Ist at the EPHRATA PUBLIC LIBRARY Winners will be announced in the HOLIDAY RECIPE CONTEST SECTION in The Ephrata Review on NOV. 12, 2003. FOLLOW THESE INSTRUCTIONS TO ENTER! 1 All entries must be received by Fri, October 17 by 5p m Mail to The Ephrata Review Holiday Recipe Contest, 1 E Mam St. Ephrata, PA 17522 -or drop your entry all at our office before spm 2 All entries must be submitted either tvned or neatly handwritten on an 8 5" »11" inch srteet ol oaner. 3 Participant can only enter In TWO categories 4 All entries must include the following. CATEGORY ENTERED. NAME, ADDRESS and PHONE 5 All entries become property ol The Ephrata Review and may be published in the "Holiday Recipe Contest" Tabloid allows the growth of some mildly heat-resistant, spore forming bac teria which requires a minimum internal food temperature of 200 F during processing of the filled jars. This will take from 45 to 85 minutes of processing time in boiling water. Vegetables, meats, and seafood are low-acid foods with pH val ues above 4.6. This acidity level is too low to prevent the growth of very heat-resistant spore-forming bacteria commonly found on these foods. Under more favor able conditions the spores can grow and produce harmful tox ins. Therefore, these foods must be processed in a pressure canner at temperatures in excess of 240 F to be safe. Processing these foods at lower temperatures requires much longer times to destroy spores therefore making it unsafe to process in a boiling water bath. Another factor influencing processing time is the style and density of the food being canned. Thin juice heats more quickly than thick juice. Juice heats more quickly than fruit pieces or sauces. Whole or halved toma toes heat more quickly when packed in water than in thick juice or without liquid. Cubes of pumpkin in water heat more rap idly than does a strained product. In fact, pumpkin sauce is so dense that it is not safe to can it even in a pressure canner because the internal temperature does not reach a safe level for killing bac terial spores. Cream-style corn requires more processing time than whole-kernel com that is packed in water. Many soups are combinations of food pieces and “On Sale” Active Aloe XL!! Aloe Vera Juice by Entrenet Nutntionals 11 yOrganicajly Grovqp, No Water Added. Case Lots at our Cost! Peach, Strawberry, Cranberry, Orange, Natural. 6 = 1/2 gals, for $169.92. Free Shipping! lewport Rd., Ronks, PA 17572 broth. Heating is slower when food pieces are larger or there are more pieces in the jar. Adding starch to the broth also slows the heating. Never add flour, corn starch, or other starch-based thickeners to products to be canned unless it is a USDA tested recipe. Soups and stews can be thickened before they are served. Other factors also increase pro cessing time. Raw packed food requires more time than hot packed food. Quarts take longer than pints. Steam under pressure raises the temperature above the boiling point of water. Thus, a pressure canner takes less time to destory bacteria. Food processed at higher altitudes requires addi tional time because water boils at a lower temperature at higher al titudes. Because there are so many variables affecting process ing time, it is important for can ning safety that tested recipes be used. Besides killing spoilage organ isms, proper processing is neces sary for a good vacuum seal. Air inside the headspace expands during processing; as the air cools a vacuum seal is formed prevent ing spoilage organisms from en tering the jar during storage. If you have food preservation questions, a Home Economist is available to answer questions on Wednesdays 10 a.m. to 1 p.m. Call (717) 394-6851 or write Penn State Cooperative Extension, Lancaster County, 1383 Ar- cadia Rd., Rm.l, Lancaster, PA, 17601. Do You Suffer From Fibromyalgia? BWtien I was introduced to New Image I was 50 pounds over weight and suffered from fibromyalgia I was so depressed and in pain the majority of the lime I was taking steroids and tour other medications one of which made me so groggy I could hardly get out of bed and another gave me ulcers I began taking New Image secretly because I thought my family would make tun of me After a month I discovered I had lost eight pounds and seven inches Wow'Then it dawned on me,l was feeling better the depression and pain were gone In two months I was off all medications 1 feel SUPERIFIC 1 Now two years later I have lost 43 pounds and 30 inches Thank you New Image for giving me a new life again Judy Swift -Ml Washington KV The ingredients are all safe and natural Gum Karaya American Desert Herb Guarana Korean Ginseng See Pollen White Yellow Bark (Wiedewmds) Bladder-wrack (Fungus Vesticulosis) Golu Koia, Licorice Root, Relshi Mushroom Astragalus Ginger Root Rehmannia Root and Chromium Piconate (300 Micrograms per 3 tablets t vki W) -p CA M ] h Ess; All Herbs Plus One Mineral! N /^new^X I TABLETS ] ew HIGH ] at Image - energy \BREAKFAST/ Plus® V SOURCE J One Month’s ' Has been known lo work gieai on weight loss, cholesterol, high & low blood pressure, arthritis pain, sugar problems, varicose veins and many, many more' No drugs, chemicals or preservatives' hAMd Your Independent Distributor Is -SH6- Gerald & Margie Jones Carhsle.PA 17013 ft (Ml New Image W 14 \Allnicrn a i I o n J 1 ° Lancaster Farming, Saturday, September 27, 2003-B7 Taste Of Honey September is National Honey Month and before you take a bite from your crisp apple or tangy pear you need to take a moment and thank the little honey bee for all his hard work in pollinating all the fruit trees and the bulk of our nation’s agricultural crops. The tiny little insects keep us in constant supply of sweet-tast ing honey for consumption, thus providing us with nature’s origi nal sweetener. Did you know that Americans consume nearly 1.5 pounds of honey anually mixing it into sweet and savory recipes. Proba bly not. If you are looking for some thing different to try without all the sugar please consider these good honey and dairy recipes. HONEY AND FRUIT SPREAD 'A cup butter !A cup dried fruit (apricots, rai sins, dates, etc.) ‘A cup honey 2 tablespoons chopped pecans 'A teaspoon grated orange peel Combine all ingredients. Mix well. Spread on English muffins, waffles, toast or hot biscuits. This is a new and exciting taste to add to your breakfast. Makes about Vi cup. Ashley Bird Centre Co. Dairy Princess GRANOLA BARS 24 ounces marshmallows 'A cup margarine Melt marshmallows and mar garine, then add: Vi cup vegetable oil '/’ cup honey Vi cup peanut butter In a large bowl mix together: Nil does not make any health claims This is strictly personal testimonies of product users Firmer • Trimmer • Leaner All Natural Dietary Supplement VA cup crispy rice cereal 5 cups toasted oatmeal VA cup raisins 1 cup M&M’s or chocolate chips 1 cup crushed graham crackers 1 cup crushed peanuts 1 cup coconut Add marshmallow mixture and press into two 9x 13-inch pans. Vera Newswanger Morgantown HONEY HAM LOAF 2 pounds ground ham 1 pound freshly ground pork 3 slices bread /i cup milk 2 eggs 'A teaspoon cloves 'A cup brown sugar 'A cup honey 2 teaspoons vinegar Combine and mix ground meats in a bowl. Soak bread in milk and add to meat with re maining 2 ingredients. Mix thor oughly. Mold into loaf and place in shallow roasting pan. Before baking, pour mixture of 'A cup of brown sugar, 'A cup of honey, and 2 teaspoons of vinegar over top of loaf. Bake at 350 degrees for 2 hours. Pa. Honey Queen HONEY PEANUT BUTTER TREATS 1 cup honey 1 cup brown sugar 6 cups crispy rice cereal 1 cup of chunky peanut butter Use a large heavy saucepan. Stirring constantly, bring the honey and the brown sugar to a boil. Remove from heat and add cereal and peanut but ter. Press into 13x9x2-inch pan, cool. Cut into 2-inch squares. Makes 32 squares. Pa. Honey Queen Toll Free -888- 788-5572 To Order Call or Write Kristen Miller Kristen Miller
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