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About Spilyay tymoo. (Warm Springs, Or.) 1976-current | View Entire Issue (June 21, 1985)
I S pilyay T ymoo < J June 21,1985 Know your pressure canner and how it works Canning meats, fish, and veget ables takes higher th a n boiling tem peratures to kill the bacteria th a t cause botulism , a danger- bus illness. The only way to reach these temperatures is under pressure, In a pressure cariner the steam , is confined until it builds up pressure. Know y o u r pressure cariner and how it works. Essential Parts insure a tighter seal. Vents allow air to be exhausted from the canner and to permit the release of steam as needed. A petcock, safety valve or weight on the vent is used to control the escape of air or steam. Weight gauges may also release excess steam. Safety plugs go into action only if pressure or tem peratures become dangerously high. Metal alloy plugs melt when pressure gets too high or the canner boils dry Com position-type plugs are blown out by excessive pres sure. Both types are replaceable. Checking out the pressure canner before the canning sea son. . with pipe cleaners. 4. Have the dial guage checked for accuracy each season. Operating the pressure canner 1. P ut «jars on the rack in the canner containing two to three inches of water. M ore water may be needed for long process ing times. 2. Fasten canner cover secure ly. Heat canner rapidly. 3. Leave petcock open or Closure (cover) of pressure weight gauge off until steam is canners lock in place so that com ing out in a steady stream, they cannot be lifted by steam. usually ab o u t ten m inutes after O lder canners are closed with.a first steam appears. This allows thum b-screw type closure. Co thè air to be expelled and insures vers oh newer canners usually th at the pressure obtained will slide into a locked position. be true steam pressure. This Pressure gauges record the step is essential to get the desired pressure. The dial gauge or the 1. Reread the directions that processing tem perature; weight with a sliding core shows came with the canner. W rite the 4. Close the vent. W atch the the pressure within the canner; m anufacturer if you need a copy gauge closely and when the dia| you m ust adjust the heat to keep of the use and care manual. gauge registers the desired pres the pressure steady. The weight- 2. Check the gasket. If it is sure or when the weight gauge type gauge perm its pressure to worn, stretched or hardened, signals the pressure has been rise to a definite point and then replace it. W ash out the ridge reached (measured by frequency releases, excess steam to keep where the gasket rests and re of jiggling), adjust heat to keep pressure from going higher. move any m ineral deposits in the needle steady or the weight^ G askets of rubber or rubber the ridge and on sealing edges exhausting steam ait a slow buri like com pounds keep steam from With fine steel wool. ■ steady rate. Set the timer. Write leaking out around the cover. 3. P ut w ater in the canner and dow n the time when processing M ost gaskets are removeable bring it up to pressure in the begins. i a n d sh o u ld be re p la c e d as usual way to see th a t it is in 5. W hen processing tim e is needed. Some can be turned to good working order. Clean vents up, remove canner from heat Trees may experience stress Thé sum m er Season can be a stressful tim e for trees, particu larlythose planted in and around hom e landscapes,. ? M any of the tree problem s we see in the sum m er are caused by something affecting the tree’s root system. . The m ost com m on cause of tree stress is the misuse of weed killers in lawns th a t are growing above the tree roots. A nother problem is lack of soil moisture, especially w ith young trees or trees planted this past spring. An old tree usually has its roots deep enough into dam p Spil th a t sum m er watering iSri’t necessary, A young tree, on the other hand, needs to be w atered every m onth during its first year as a p a rt of the home landscape, and enough w ater should be applied th at it reaches and sti m ulates the roots th a t grow deep into the soil. The root system of a tree spreads out in all directions fro m the trunk. The roots will d e v e lo p ^ w hatever direction and /let it cool until pressure ' reaches zero (usually about one half hour). D o not hurry the cooling by running w ater over the canner. 6. Open petcock or remove weight slowly to prevent a sud den change or pressure that might cause liquid to be lost from jars. <«7 as Loosen the cover only when the steam stops flowing freely. Always lift the back edge of the lid first so th at the escaping stearh will be directed away from your face. 8. Remove ja rs and set top side up on a rack or folded cloth tb cool. Allow space for air to circulate around them . (Note: spoilage could result if ja rs are riot removed from the canner prom ptly after processing). 9. Check the seal on the ja r the day after canning. If you find a j a r which has not sealed, use the food right away or p ro cess it again using new lids. 10. W ash pressure canner thoroughly after each use but d o n ’t put cover in w ater because this will dam age a dial gauge and may cause vents to become clogged. Clean all other parts carefully and dry thoroughly. 11. Store the canner carefully. Father and son, Linton and Reggie Winishut, enjoyed the Father's D ay Breakfast p u t on by 4-Hers last Sunday. Thirty fathers attended the breakfast with their families. Camp open to 4-Hers Any boy or girl (4-H members will have priority), currently en rolled in grades 7 through 9 and. living in one of the four Mid- Colum bia counties Pr W arm Springs Reservation, who is inte rested in an outdoor challenge, should sign u p fo r the three-day backpack trip into the Twin Lakes area south of H ood River. The cam p will be held August 9-11. 4-H ers will hike in five miles carrying their own clothing, good light sleeping bag, hiking shoes, flashlight, fishing poles, swim suit, and regular cam p gear (to wel, soap, bug repellent, etc,). Horses will pack the food and cooking utensils. W hile a t the cam p site 4-R ers will fish, swim, hike and learn about the wilderness. Backpacks and sleeping bags are available to 4-Hers who do not have their own backcountry gear. This will be an excellent oppor- tunity to learn outdoor skills and meet new 4-Hers, Interested 4-Hers should be in good health and physical condition. Cost for the cam p 8 $25.00. The W arm Springs4-H Leaders A sso c ia tio n w ill c o n trib u te $10.00 to the campers fee. 4- Hefs will pay the remaining $15.00. For further information please call OSU Extension Service in W arm Springs. 553-1161, ext, 2 3 8 /2 3 9 . P a rtic ip a n ts fro m W arm Springs are limited to six. Sign up early! FREEDOM TOBE... OREGON STATE UNIVERSITY EXTENSION Clay Penhollow Mollie Driscoll Guard your card Did you get a credit card statem ent in the m a ii today? If you did, d o n ’t just glance at it. ? Read the statem ent carefully ip make sure you c a n ac co u n t fo r all transactions. Credit card fraud is on the rise. Your card d oesn’t have to be stolen to be used illegally. | Someone may have copied the number-of your account for their own use. W hen you make a purchase, ask for any carbon çopies of the transactions. Clerks should make only one .imprint forthem selves. Here are other precautions you can take as well. £ ?—D on’t give your card num bers over the phone, unless you’re the one who initiates the trans action. Beware of anyone who calls you and asks for your card numbers. 1 p—Destroy your expired cards, and keep an up-to-date list of all num bers in case any are lost. Finally, treat your card like cash. D on’t loan them out, or leave them lying around. N ot only are youTiable for a $50 loss on every account used fraudu lently, you absorb those costs through higher prices. Give attention to garden irrigation they find growing room , good soil and moisture. C o rrec t g a rd e n irrig atio n , doesn’t necessarily require years of experience, but some atten As the tree develops, the roots tion to detail does help. continue to expand outw ards at Irrigation requirem ents vary a rate equal to or even greater with different soil types and the than the top growth. The absQrp- tion roots, which provide the footing depth of various garden plants. ■ moisture for the tree, are located ' Sandy soil will hold just under out from the tru n k and are most one inch of w ater per foot of active in a zone ab o u t three feet soil; loams about one and one inside to three feet outside the nsjlf inches; and clay soils ahout driplirie of the tree. two and one half inches. " ' Trb'e''roots' may-fektend dirt # C orn, tom atoes an d small from the trunk as far as the tree sh ru b s draw ;w ater^rdm ihg fop U tall. The ro o t system of a one or two feet of soil. They maple tree 30 feet high may need watering less frequently reach as far as 30 feet aw ay from Than laWn grasses andleafy veg the trunk; This means th at most etables th at draw water from nearby trees will have their roots just the upper eight to twelve underneath your lawn. This also inches of soil. means th a t weed killers used on ?. In addition, the am ount of the laWn should b e checked water used daily by plants will carefully to make sure they will depend on temperature and wind not harm a nearby tree any way. conditions. i P lan t sym ptom scan be Used as a guide to the timé for irriga tion. W hen in need, of .water, many plants show a dark, bluish- green color, or wilting, or both. These symptoms first appear during the hottest p art of the W ith summ er w eather here day. A nother m ethod is to Use a m any parents have noticed an increase in the layridry load. shovel or a soil tube to check Je a n s get d irtier? sh irts get The ’soil m oistüre content. Dry changed more oftçn, The syn soil a t a depth of six inches thetic fibers, knitted fabrics and means watering is needed. Each irrigation should pro perm anent press finishes in the vide only enough water to reple laundry absorb grease and oil easily, Stains may , be hard to nish w hat the pldnts have used. remove. Perspiration and other It is best to give a thorough odors cling. Bright colors need soaking and then not irrigate again until necessary. At least extra attention. one inch of w ater about every M any of today’s garment care labels recommend warm water five to seven days is recom washing. Plus, there’s something mended. Avoid frequent watering with else that many care labels1 says, ¡small am ounts of water. This “ Do Not Bleach.” Before washing, it’s im por 'results in excessive'evaporation tan t to check care labels. They w ithout deep wetting in the root give specific washing instructions zone and encourages surface ro o ts th a t will suffer from as well as details on fiber con tent. Get to stains before they {drought unless the surface is get to you. Some can set per kept damp. H and sprinkling can be a m anently by sitting toó long. D o n ’t o v erload the w asher. waste of time because sufficient Clothes need room to agitate so w ater is seldom applied. For most efficient water use, sóil can be loósened and re moved. Even distribution o f large irrigate in the early mornirigs. and sm all item s gets b etter Less wind and lower tem pera tures mean m ore of the water cleaning action. Summer laundry loads increase Photo courtesy of Mollie Driscoll P age 5 gets to therroot zone instead of being lost to evaporation. 1. ) D o n ’t plant on m ounds,or hills (a raised soil level with a rounded top) because water pene tration is almost nil and mounds dry out quickly. A flat planting bed is better for taking in and renaming riioisture. A basin or depression formed around plants such as cucumbers and squash will catch the w ater and keep it near the plant roots. 2. ) In the cool, early part of such as straw or grass to save water and keep down weeds. 3. ) Practice better-than-usual weed control. Weeds steal valu able m oisture th at vegetables can use. 4. ) Use cans with holes in the bottom , buried to ground level, as a reservoir. W ater is more efficiently applied to the root zone of individual plants such as tom atoes and squash. 5. ) Investigate trickle irriga tion Systems. These along-the- the growing season, use a pla§-„ r ow plastic ooze-type systems tic mulch around tomatoes, cu can save half to two-thirds of cumbers, melons, peppers and the water usually applied to the other warm season plants. Plas tic will Warm the soil in addition to conserving water. Later in the season use an organic mulch garden. They put the water right along the row where it is needed and allow only a minimum of evaporation. Sugarless does not mean non-caloric Weight conscious folks who buy a snack because it’s sugar less, expecting it to be calorie- free, ought to read the label first. T h a t’s the advice of Ex tension fpods an d nutrition spe cialist; Jo an W einer who says the snack may contain just as many calories. It’s possible th at it would be sweetened with so rb ito l and m anitdl, which contain as many calories as sugar does, although the sorbitol and m anitol are not quite as sweet. Which means it takes more of these.sugarless sweeteners to make the snack sweet. And that means you could be eating more calories than you thought, A product that’s labeled sugar-, less, th at is not low or reduced in calories, must be labeled ac cordingly. There must be a state ment somewhere b n the pack age, maybe in very fine print, that says: Does not promote tooth decay. Not non-caloric. Harvest early crops now Keep the vegetable garden working for you by harvesting and replanting. The eariy crops should be about ready for harv est to make room for another Crop. Early vegetables such as rad ishes, green onions, peas, and early spinach, should be nary- ested soon for best eating. Then When a row isclear, re-work the soil and put in an o th er vegeta ble crop for late summ er. ? A row of late cabbage could follow an early crop o f radishes. A planting of tunips could go into the area vacated by the green onion crop. If you want to brighten up the garden plot, put in a row of sumrner annual flow ers.' When replanting the open areas, - keep in mind that, the vegetables planted now will prob ably be m aturing in the cool nights of fall. Select cool season crops for the most part to insure a harvest. Turnips, endiVe, kale, cabbage, cauliflower, beets, car rots, and lettuce, are some of th e more popular late summer .c ro p s." W hen an early crop has m a nured or arrived at the stage for best eating, use it. H ome grown j vegetables are not automatically top quality unless they are h ar vested at the right stage. Photo courtesy o f Mouse Driscoll Shirley Sanders was one of 18 who traveled last week to Orient to pick strawberries. The trip was sponsored by the OSU Extension Office.
