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August 2001 - 7 Ears of Corn
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Ruby Rose
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Aug 16, 2001 19:34 PDT
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August 2001 7 Ears of Corn Editor: Jewell Mulvania
This news letter may be copied and or forwarded as long the header information is
included.
"For the moment we live in a day of peace and prosperity, but it shall not ever be
thus. Great trials lie ahead...and we must prepare ourselves temporally and
spiritually..." Bruce R. McConkie
"God cannot deal with us on the basis of forgiveness while we are harboring ill-will
against those who have wronged us." Max B. Skousen (How to Pray and Stay Awake, Page
132)
Earthquake
Last month we found out what to do before an earthquake, this month we will cover
what to do during an earthquake. [From the publication Are You Ready? By the Federal
Emergency Management Agency]
The first thing to remember is to “keep calm.” Most injuries, during earthquakes,
occur when people are hit by falling objects when entering or exiting buildings.
If indoors, take cover under a sturdy desk, table or bench, or against and inside
wall, and hold on. Stay away from glass, wind-ows, outside doors or walls and
anything that could fall, such as lighting fixtures or furniture.
In a high-rise building, get under a sturdy desk, away from windows and outside
walls. Stay in the building on the same floor, and evacuation may not be necessary.
Be aware that the electricity may go out or the sprinkler systems or fire alarms go
on. Do not use elevators.
In a moving vehicle, stop as quickly as safety permits, and stay in the vehicle.
Avoid stopping near or under buildings, trees, overpasses or utility wires. Then,
proceed cautiously, watching for road and bridge damage.
~~o~~
Freeze Now, Preserve Later
Not enough time to can, but everything is ripe and cheap NOW! Freeze now can later.
This preserves quality, color and flavor for canning later.
For best results, measure fruit and freeze in batch sizes for use later. Freeze
fruit and berries without sugar. Using heavy plastic bags allow you to remove as much
air as possible from the package before freezing.
Freeze berries whole. Except blueberries, rinse in cold running water. Dry well by
tossing on clean terry towel or in a salad spinner.
Strawberries maintain their shape and retain their juice, if you wash them before
hulling. Remove hulls from strawberries and raspberries before freezing.
Blueberries are best frozen without washing. Remove leaves and stems; Clean
blueberries by rolling them on clean terry towel.
Place whole clean berries on trays in freezer until firm; when firm, transfer
frozen berries to good quality freezer bags; burp out excess air and close tightly.
Rhubarb is easy to freeze for canning latter. Use firm, tender, well-colored
stalks. Remove and discard leaves. Wash, trim and cut into 1-inch pieces; pat dry
with towels. Pack snugly in freezer bags, squeeze out excess air and close tightly.
Peaches, apricots, nectarines, pears and apples all may be frozen for use in jam,
sauce and relish. Peel and pit or core these fruits and cut into uniform pieces. To
preserve color of these fruits, place them in a color protection solution - 4 tbs.
Fruit-Fresh® Color Protector dissolved in 8 cups water. Drain fruit thoroughly and
pack in airtight containers squeezing out excess air before closing.
For best results, thaw frozen fruit in the refrigerator just until all ice
crystals disappear before beginning your canning project. When measuring fruit for
recipe, be sure to include both fruit and juice from the thawed fruit.
~~o0o~~
AROUND THE CURVE
LICKETY--SPLIT
IT'S A BEAUTIFUL CAR
WASN'T IT? ``Burma-Shave
PASSING CARS
WHEN YOU CAN'T SEE
MAY GET YOU A GLIMPSE
OF ETERNITY `Burma-Shave
~~~
Q. The ark was built in 3 stories and the top story had a window to let light in, but
how did they get light to the bottom 2 stories?
A. They used floodlights.
~~~
Q. After the flood, how many people left the ark ahead of Noah?
A. 3 because the Bible says that Noah went forth out of the ark.
~~o0o~~
Pickles
Carrot Pickles
3 pounds carrots
2 cups vinegar
1 1/2 teaspoons whole cloves
1 1/2 teaspoons allspice
1 1/2 teaspoon mace
1 cup honey
2-inch stick cinnamon
Peel carrots and cut into strips of desired size. Boil in water until just heated
through. Pack hot carrots lengthwise in hot, sterilized jars. Make syrup of the
vinegar, spices in a bag. Bring to a boil and simmer 5 minutes. Add the honey, bring
back to a boil, and pour over the carrots. Seal and process 10 minutes in boiling
water bath, counting time when the jars are placed in the actively boiling water.
Beet Pickles
1 gallon small beets
1 cup honey
1 long stick cinnamon
1 tablespoon whole allspice
1 quart vinegar
Cook beets with roots and about 2-inches of stem left on in water to cover. Cook
until tender; dip beets in cold water and slip off skins. Put beets in large
preserving kettle. Combine other ingredients, pour over beets and simmer 15 minutes.
Pack hot into sterilized jars. Cover beets with boiling syrup and seal. Process 10
minutes in boiling-water bath.
Watermelon Pickles
3 quarts watermelon rind (about 6 lbs., unpeeled, or 1/2 large melon)
3/4 cup salt
3 quarts water
2 quarts ice cubes
4 1/2 cups honey (may be reduced for less sweet pickle)
3 cups white vinegar
3 cups water
1 tablespoon whole cloves
1 thinly sliced lemon, with
6 1-inch piece stick cinnamon
Pare rind and pink edges from the watermelon. Cut into 1-inch squares. Cover with
brine made by mixing the salt with 3 quarts cold water. Add ice cubes. Let stand 3 or
5 hours.
Drain. Rinse in cold water. Cover with cold water and cook until fork tender,
about 10 minutes. Do not overcook.
Combine vinegar, water, and spices in a bag. Boil 5 minutes; add honey and pour
over watermelon. (Do not remove spices). Add lemon slices; let stand overnight.
Heat watermelon in vinegar syrup until boiling and simmer until watermelon is
translucent (about 10 minutes). Pack hot pickles loosely into clean, hot pint jars.
To each jar add 1 piece of stick cinnamon from spice bag. Cover with boiling syrup,
leaving a 1/2-inch headspace. Adjust jar lids.
Process in boiling water for 5 minutes; remove jars and complete seal if
necessary. Set jars upright, several inches apart, on a wire rack to cool.
Collect watermelon rind in plastic bags in the refrigerator until you have enough
for one recipe.
Piccalilli
1 quart green tomatoes (About 16 med chopped.)
1 cup chopped, red bell peppers (2 to 3 medium)
1 cup chopped, green bell peppers (2 to 3 medium)
1 1/2 cups chopped onions (2 to 3 large)
5 cups chopped cabbage (About 2 pounds)
1/3 salt
3 cups vinegar
1 cup honey
2 tablespoons whole mixed
pickling spice
Combine vegetables, mix with salt, let stand overnight. Drain and press in a
cheesecloth bag to remove all liquid possible.
Combine vinegar with the spices tied in a cloth bag. Bring mixture to boil. Add
honey. Add vegetables, bring to boil, and simmer about 30 minutes, or until there is
just enough liquid to moisten vegetables. Remove spice bag. Pack hot relish into
clean, hot pint jars, leaving a half-inch headspace. Seal.
Process jars in boiling-water bath for 5 minutes, beginning to count the
processing time as soon as the water in the canner returns to boiling. Remove jars.
Set jars upright on wire rack to cool.
~~0~~
My apologies for being late this month. I took a short, unplanned, vacation in the
hospital. I am much better now.
Also, please note, there will not be an October issue - This vacation is planned
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Content-Type: text/html; charset=iso-8859-1
Content-Transfer-Encoding: 8bit
<!doctype html public "-//w3c//dtd html 4.0 transitional//en">
<html>
August 2001 <b><font size=+3>7
Ears of Corn</font></b>
<font size=-2>Editor: Jewell Mulvania</font>
<p>This news letter may be copied and or forwarded as long the header information
is included.
<p><b><font size=+1>"For the moment we live </font></b>in a day of peace
and prosperity, but it shall not ever be thus. Great trials lie ahead...and
we must prepare ourselves temporally and spiritually..." Bruce R. McConkie
<p><b><font size=+1>"God cannot deal with us</font></b> on the basis of
forgiveness while we are harboring ill-will against those who have wronged
us." Max B. Skousen (How to Pray and Stay Awake, Page 132)
<center>
<p><b><font size=+1>Earthquake</font></b></center>
Last month we found out what to do before an earthquake, this month we
will cover what to do during an earthquake. [From the publication Are You
Ready? By the Federal Emergency Management Agency]
<p> The first thing to remember is to “keep calm.” Most
injuries, during earthquakes, occur when people are hit by falling objects
when entering or exiting buildings.
<p> If indoors, take cover under a sturdy desk, table
or bench, or against and inside wall, and hold on. Stay away from glass,
wind-ows, outside doors or walls and anything that could fall, such as
lighting fixtures or furniture.
<p> In a high-rise building, get under a sturdy desk, away
from windows and outside walls. Stay in the building on the same floor,
and evacuation may not be necessary. Be aware that the electricity may
go out or the sprinkler systems or fire alarms go on. Do not use elevators.
<p> In a moving vehicle, stop as quickly as safety permits,
and stay in the vehicle. Avoid stopping near or under buildings, trees,
overpasses or utility wires. Then, proceed cautiously, watching for road
and bridge damage.
<center>~~o~~
<p><b><font size=+1>Freeze Now, Preserve Later</font></b></center>
Not enough time to can, but everything is ripe and cheap NOW! Freeze now
can later. This preserves quality, color and flavor for canning later.
<br>
<br> For best results, measure fruit and freeze in batch sizes for
use later. Freeze fruit and berries without sugar. Using
heavy plastic bags allow you to remove as much air as possible from the
package before freezing.
<br>
<br> Freeze<b> berries</b> whole. <b><i>Except blueberries</i></b>,
rinse in cold running water. Dry well by tossing on clean terry towel or
in a salad spinner.
<p> <b>Strawberries</b> maintain their shape and retain their
juice, if you wash them before hulling. Remove hulls from strawberries
and raspberries before freezing.
<br>
<br> <b>Blueberries</b> are best frozen without washing. Remove leaves
and stems; Clean blueberries by rolling them on clean terry towel.
<p> Place whole clean berries on trays in freezer until firm;
when firm, transfer frozen berries to good quality freezer bags; burp out
excess air and close tightly.
<p> <b>Rhubarb</b> is easy to freeze for canning latter. Use
firm, tender, well-colored stalks. Remove and discard leaves. Wash, trim
and cut into 1-inch pieces; pat dry with towels. Pack snugly in freezer
bags, squeeze out excess air and close tightly.
<p> <b>Peaches, apricots, nectarines, pears and apples </b>all
may be frozen for use in jam, sauce and relish. Peel and pit or core these
fruits and cut into uniform pieces. To preserve color of these fruits,
place them in a color protection solution - 4 tbs. Fruit-Fresh®
Color Protector dissolved in 8 cups water. Drain fruit thoroughly and pack
in airtight containers squeezing out excess air before closing.
<p> For best results, thaw frozen fruit in the refrigerator
just until all ice crystals disappear before beginning your canning project.
When measuring fruit for recipe, be sure to include both fruit and juice
from the thawed fruit.
<center>~~o0o~~</center>
<p>AROUND THE CURVE
<br>LICKETY--SPLIT
<br>IT'S A BEAUTIFUL CAR
<br>WASN'T IT? ``Burma-Shave
<p>PASSING CARS
<br>WHEN YOU CAN'T SEE
<br>MAY GET YOU A GLIMPSE
<br>OF ETERNITY `Burma-Shave
<br>~~~
<br>Q. The ark was built in 3 stories and the top story had a window to
let light in, but how did they get light to the bottom 2 stories?
<br>A. They used floodlights.
<center>~~~</center>
Q. After the flood, how many people left the ark ahead of Noah?
<br>A. 3 because the Bible says that Noah went forth out of the ark.
<center>~~o0o~~
<p><b><font size=+1>Pickles</font></b></center>
<b><font size=+1>Carrot Pickles</font></b>
<br>3 pounds carrots
<br>2 cups vinegar
<br>1 1/2 teaspoons whole cloves
<br>1 1/2 teaspoons allspice
<br>1 1/2 teaspoon mace
<br>1 cup honey
<br>2-inch stick cinnamon
<p> Peel carrots and cut into strips of desired size. Boil
in water until just heated through. Pack hot carrots lengthwise in hot,
sterilized jars. Make syrup of the vinegar, spices in a bag. Bring to a
boil and simmer 5 minutes. Add the honey, bring back to a boil, and pour
over the carrots. Seal and process 10 minutes in boiling water bath, counting
time when the jars are placed in the actively boiling water.
<br>
<p><b><font size=+1>Beet Pickles</font></b>
<br>1 gallon small beets
<br>1 cup honey
<br>1 long stick cinnamon
<br>1 tablespoon whole allspice
<br>1 quart vinegar
<br>
<br> Cook beets with roots and about 2-inches of stem left on in water
to cover. Cook until tender; dip beets in cold water and slip off skins.
Put beets in large preserving kettle. Combine other ingredients, pour over
beets and simmer 15 minutes. Pack hot into sterilized jars. Cover beets
with boiling syrup and seal. Process 10 minutes in boiling-water bath.
<p><b><font size=+1>Watermelon Pickles</font></b>
<br>3 quarts watermelon rind (about 6 lbs., unpeeled, or 1/2 large melon)
<br>3/4 cup salt
<br>3 quarts water
<br>2 quarts ice cubes
<br>4 1/2 cups honey (may be reduced for less sweet pickle)
<br>3 cups white vinegar
<br>3 cups water
<br>1 tablespoon whole cloves
<br>1 thinly sliced lemon, with
<br>6 1-inch piece stick cinnamon
<br>
<br> Pare rind and pink edges from the watermelon. Cut into 1-inch
squares. Cover with brine made by mixing the salt with 3 quarts cold water.
Add ice cubes. Let stand 3 or 5 hours.
<p> Drain. Rinse in cold water. Cover with cold water and cook
until fork tender, about 10 minutes. Do not overcook.
<p> Combine vinegar, water, and spices in a bag. Boil 5 minutes;
add honey and pour over watermelon. (Do not remove spices). Add lemon slices;
let stand overnight.
<p> Heat watermelon in vinegar syrup until boiling and simmer
until watermelon is translucent (about 10 minutes). Pack hot pickles loosely
into clean, hot pint jars. To each jar add 1 piece of stick cinnamon from
spice bag. Cover with boiling syrup, leaving a 1/2-inch headspace. Adjust
jar lids.
<p> Process in boiling water for 5 minutes; remove jars and
complete seal if necessary. Set jars upright, several inches apart, on
a wire rack to cool.
<p> Collect watermelon rind in plastic bags in the refrigerator
until you have enough for one recipe.
<br>
<p><b><font size=+1>Piccalilli</font></b>
<br>1 quart green tomatoes (About 16 med chopped.)
<br>1 cup chopped, red bell peppers (2 to 3 medium)
<br>1 cup chopped, green bell peppers (2 to 3 medium)
<br>1 1/2 cups chopped onions (2 to 3 large)
<br>5 cups chopped cabbage (About 2 pounds)
<br>1/3 salt
<br>3 cups vinegar
<br>1 cup honey
<br>2 tablespoons whole mixed
<br> pickling spice
<p> Combine vegetables, mix with salt, let stand overnight.
Drain and press in a cheesecloth bag to remove all liquid possible.
<p> Combine vinegar with the spices tied in a cloth bag. Bring
mixture to boil. Add honey. Add vegetables, bring to boil, and simmer about
30 minutes, or until there is just enough liquid to moisten vegetables.
Remove spice bag. Pack hot relish into clean, hot pint jars, leaving a
half-inch headspace. Seal.
<p> Process jars in boiling-water bath for 5 minutes, beginning
to count the processing time as soon as the water in the canner returns
to boiling. Remove jars. Set jars upright on wire rack to cool.
<center>
<p>~~0~~</center>
My apologies for being late this month. I took a short, unplanned, vacation
in the hospital. I am much better now.
<p>Also, please note, there will not be an October issue - This vacation
is planned
</html>
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