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Spilyay Tymoo
Warm Springs, Oregon
Give drinking
Give Drinking Water a Hand.
Blue thumb fact! about water:
A water drop traveling from
the lop of the Mississippi River to the
Gulf of Mexico could come in con
tact wilh hundreds of different toxic
contaminants.thousands of industrial
E Mutants, and more than a million
ctcria
The average daily require
ment for freshwater in the United
States is estimated to be 338 billion
gallons a day. For Mother Nature to
replace the water we use in a day, it
would have to rain an average of one
inch an hour for two solid weeks in
Washington, DC.
In 1989 Americans dumped
363 million gallons of motor oil or
the equivalent of 27 Exxon Valdcz
spills,
You can refill an 8 oz. glass
of watcrapproximatcly 15,000 times
for the same cost as a six pack of soda
pop. And water has no sugar or caf
feine. Residents of the United
states have the luxury to drink, bathe,
and use water almost any lime ihcy
wish. As a matter of fact, the United
States uses more water per person
than any other country.
If every household in
America had a faucel thai dripped
once each second, we would waste
928 million gallons of water a day or
enough to fill 7.5 billion 8 oz. glasses.
It lakes 36.000 gallons of
water to produce one automobile
that's enough water for the average
family of four to bathe, brush their
teeth, and wash clothes for more than
nine months.
Industry released 189 mil
lion pounds of toxic chemicals into
waterways in 1989 alone. Thai's
cnoughchcmical waste to Fill 189,000
half-ton pickup trucks. Lined up end
to end, they would extend across the
whole state of New Mexico.
An average of 800,000 wa
ter wells are drilled each year in the
United States. That's tapping into
our underground water supplies at
approximately iw times eacn nour
A variety of
Most salsa recipes are a mixture
of low-acid foods, such as onions
and peppers, with acid foods, such as
tomatoes. These salsa recipes have
been tested to ensure that they con
tain enough acid to be processed
safely in a boiling water canncr.
INGREDIENTS:
Tomatoes
The type of tomato you use often
affects the quality of salsa. Paste
tomatoes, such as Roma, have firmer
flesh and produce thicker salsas than
large slicing tomatoes. Although both
types make good salsas, slicing to
matoes usually yield a thinner, more
watery salsa than paste tomatoes.
Salsa can be thickened by adding
tomato paste.
Canning is not a good way to use
overripe or spoiling tomatoes. Use
only high quality tomatoes for can
ning salsa or any other tomato
product. Do not use tomatoes from
dead or frost-killed vines. Poor
quality or overripe tomatoes will yield
a very poor salsa and may spoil.
Where recipes call for peeled or
skinned tomatoes, remove the skin
by dipping tomatoes into boiling
water for 30-60 seconds or until skins
split. Dip in cold water, then slip off
skins and remove cores and seeds.
You may substitute green tomatoes
or tomatillos for tomatoes in any of
these recipes.
Peppers
Peppers range from mild to fiery
in taste, very hot peppers are usually
small (1 to 3 inches long); mild
peppers are usually bigger (4 to 10
inches long). Anaheim, Ancho, col
lege, Colorado and Hungarian Yel
low Wax are mild pepper varieties.
Choose a mild pepper when the recipe
calls for long green chiles.
Small, very hot peppers provide a
distinct taste to salsas. Jalapeno is
the most popular hot pepper. Other
varieties include Serrano, Cayenne,
Habanero and Tabasco. Use rubber
gloves when you cut or dice these
peppers because they cause extreme
irritation to the skin. Do not touch
your face, particularly the area around
your eyes, when you are working
with hot chiles.
You may substitute bell peppers
for some or all of the long green
chiles. Canned chiles may be used in
place of fresh.
Use only high quality peppers. Do
not increase the total amount of pep
pers in any recipe. However, you
may substitute one type of pepper for
another.
The skin of long green chiles may
be tough and can be removed by
heating the peppers. Usually when
peppers are finely chopped, they do
not need to be skinned.
Hot peppers, such as the jalapeno,
do not need to be peeled, but seeds
are often removed.
If you choose to peel chiles, slit
each pepper along the side to allow
steam to escape. Peel using one of
these two methods:
Oven or broiler method Place
peppers in a hot oven (400 F.) or
broiler for 6-8 minutes until skins
blister.
Range-top method Cover hot
burner, either gas or electric, with
water a hand,
for domestic, farming, commercial,
and water testing needs.
Eighty-five percent of ihe
population is served by public water
suppliers. The remaining 15 percent
rely on 13 million private wells, cis
terns, and springs for their drinking
water. These sources arc not regulated
in all areas for safety and quality and
it is up to the individual owners to
test and treat their water supply.
It can take up to 45 minutes
for a water supplier to produce one
glass of drinking water.
Thcavcragcfamilytumson
the tap to use water between 70 and
100 times per day.
Blue Thumb Basics: more ways
to Give Drinking Water a Hand at
home.
Inspect all pipes and fau
cets for leaks, as hundreds of gallons
of water a day could be dripping
away.
Check toilets for hidden
leaks. Tank-to-bowl leaks can waste
about a quart of water wilh each
flush. Place a few drops of food col
oring in the tank. Wait fifteen minutes
and sec if the color appears in the
bowl. If so, you have a leak. Make
necessary repairs immediately.
Install ultra low-volume
toilets and low-flow shower heads or
fill a plastic, oncuart bottle wilh
water and place it in the toilet to
reduce the amount of water used with
each flush.
Insulate your water heater
and all hot waicr pipes. Less water
will be wasted before hot water flows.
Defrost frozen food with
out running water over the packages.
Place food in the refrigerator over
night or defrost in the microwave.
Use two basins when wash
ing dishes by hand, one for washing
and one for rinsing, rather than a
running faucet,
Clean vegetables using wa
ter in a pan and a vegetable brush
raihcr than letting the lap run need
lessly. Run your lap until the water
is cold before using it for drinking or
tasty, spicy salsa recipies
heavy wire mesh. Place peppers on
burner for several minutes until skins
blister.
After heating, place peppers in a
pan and cover with a damp cloth.
(This will make peeling the peppers
easier.) Cool several minutes; slip
off skins. Discard seeds and chop.
Caution: Wear plastic or rubber
gloves while handling hot chiles.
Tomatillos
Tomatillos are also known as
Mexican husk tomatoes. They do not
need to be peeled or seeded, but the
dry outer husk must be removed.
Acids
The acid ingredients used in salsa
help preserve it. You must add acid
to canned salsas because the natural
acidity may not be high enough.
Commonly used acids in home can
ning are vinegar and lemon juice.
Lemon juice is more acidic than
vinegar, but has less effect on flavor.
Use only vinegar that is at least 5
acid and use only bottled lemon juice.
If you wish, you may safely sub
stitute an equal amount of lemon
juice for vinegar in recipes using
vinegar. Do not substitute vinegar
for lemon juice. This substitution
will result in a less acid and poten
tially unsafe salsa.
Spices
Spices add flavoring to salsas. The
amounts of spices and herbs may be
altered in these recipes. Cilantro and
cumin are often used in spicy salsas.
You may leave them out if you prefer
a salsa with a milder taste. For a
stronger cilantro flavor, add fresh
cilantro just before serving the salsa.
IMPORTANT: Follow the direc
tions carefully for each recipe. Use
the amounts of each vegetable listed
in the recipe. Add the amount of
vinegar or lemon juice listed. You
may change the amount of spices, if
desired. Do not can salsas that do not
follow these or other research tested
recipes. (They may be frozen or stored
in the refrigerator.) Do not thicken
salsas with flour or cornstarch before
canning. After you open a jar to use,
you may pour off some of the liquid
or thicken with cornstarch.
Filling the jars
Follow manufacturer's directions
for pretreating lids. Fill hot clean jars
with the hot salsa, being careful not
to leave any salsa on the rims. Wipe
jar rims with a clean, damp paper
towel. Put on lids and screw on metal
bands.
Processing
In a boiling water canner:
1. Use a rack to keep jars from
touching canner bottom and to allow
heat to reach all sides of the filled
jars.
2. Put jars into a canner that con
tains simmering water.
i 3. Add boiling water if needed to
bring water 1 -2 inches above jar tops.
Don't pour water directly on the jars.
Place a tight-fitting cover on canner.
(If you use a pressure canner for.
water bath canning, leave the cover
unfastened and the pctcock open to
preventpressure buildup).
4. Bring water back to a rolling
boil. Set a timer for recommended
processing time. Watch closely to
keep water boiling gently and
in and out of
cooking if you suspect you have lead
problem. USC the water you run lur
her non-drinking USCS.
Use waterless hand cleaner
when hands arc extra dirty . Not using
a steady stream of waicr will save 7
lo 10 gallons each lime.
Use phosphate-free deter
gents. Phosphates increase algae
growth and deplete the amount of
oxygen in our lakes, marshes, and
streams.
Recycle water from fish
tanks by using it to water plants. Fish
emulsion is a good and inexpensive
fertilizer high tn nitrogen and phos
phorous. Reduce your need for dis
posable household batteries by using
rechargeable batteries. Full of toxic
metals such as lead, mercury, and
cadmium, household batteries should
be disposed of at a hazardous waste
facility. .
Donate lefi-ovcr paint and
solvents to community groups who
can use them. Take cxira pool
chemicals, wood preservatives,
photographic chemicals, and paint
strippers to a hazardous waste center
for disposal.
Use hose nozzles that can
be shut off when not in use. A single
hose left on uses nearly 300 gallons
of water an hour.
Water your lawn in the early
morning and never on a windy day to
avoid evaporation. Lawns like a lei
surely soak once a week, raihcr than
quick showers.
Adjuslsprinklcrssoonlylhc
lawn is watered and not the house,
sidewalk or street and know how to
turn off an automatic sprinkler sys
tem in case of rain.
Install trickle-drip irrigation
systems close to the roots of your
plants. By dripping water slowly, the
system doesn't spray water into the
air where it can be lost through
evaporation.
Maintain your lawn with
grass blades 2 12 to 3 inches high.
Blades can shade each other and re
duce evaporation.
steadily. Add boiling water if neces
sary to keep jars covered.
5. Remove the jars from the can
ner immediately after timer sounds.
The food could spoil later if jars are
left in hot water too long.
Cooling jars
Put jars on a rack or cloth so air
can circulate freely around them.
Don ' l use a fan and a void cold drafts.
Do not rctightcn screw bands af
ter processing.
Testing for seal
Test each jar for a seal the day
after canning. Jars wilh flat metal
lids arc scaled if:
1. Lid has popped down in the
center.
2. Lid does not move when pressed
down.
3. Tapping the center of the lid
with a spoon gives a clear, ringing
sound (this is the least reliable
method).
If a jar is not sealed, refrigerate
the contents and use soon or repro
cess. Reprocess within 24 hours.
When reprocessing, the salsa must
first be heated to a boil before packing
in hot jars. Wipe jar rims clean. Use
a new lid and process for the full time
listed.
Storing
Wipe jars. Label with the date and
the contents of the jar. Remove the
screw bands to avoid rust. "
Store jars in a cool dark place. For
best eating quality and nutritive value,
use within one year. Heat, freezing
temperatures, light, or dampness will
decrease the quality and shelf life of
canned food.
Before using
Before opening each jar, look for
bulging lids, leaks or any unusual
appearance of the food. After open
ing, check for of f-odor, mold or foam.
If there is any sign of spoilage, destroy
the food.
RECIPES
Tomatillo Green Salsa
5 cups chopped tomatillos
1 12 cups seeded, chopped long
green chiles
12 cup seeded, finely chopped
jalapeno peppers
4 cups chopped onions
1 cup bottled lemon juice
6 cloves garlic, finely chopped
1 Tbsp. ground cumin
3 Tbsp. oregano leaves
1 Tbsp. salt
1 tsp. black pepper
Optional
Combine all ingredients in a large
saucepan and stir frequently over high
heat until mixture begins to boil,
then reduce heat and simmer for 20
minutes, stirring occasionally. Ladle
hot into pint jars, leaving 12-inch
headspace. Adjust lids and process
in a boiling water canner: 15 minutes
at 0-1 ,000 feet altitude; 20 minutes at
1,001-6,000 feet; 25 minutes above
6,000 feet. Yield 5 pints.
You may use green tomatoes in
this recipe instead of tomatillos.
Tomato Salsa
(using slicing tomatoes)
4 cups peeled, cored, chopped to
matoes 2 cups seeded, chopped long green
chiles
12 cup seeded, chopped jalapeno
your home
Aerate your lawn by punch-
inp iiuics ma wines uiun so wait
will reach the roots raihcr than run
off surfaces.
Place a layer of mulch
around trees and plants so more water
can be retained and use a soil mois
ture indicator or rain gauge to tell
when your lawn needs watcring-ond
when it doesn't.
Start a compost pile instead
of using your garbage disposal, which
uses gallons of water and can con
tribute to polluting source water.
Take used motor oil, gaso
line, ami-freeze, and other automo
tive fluids to a service station that
advertises collection for reprocess
ing. Have septic systems
pumped out every one lo three years
by a qualified plumber.
Remove or replace under
ground tanks on your property if they
are leaking. Consider above-ground
storage instead.
Use pesticides that are less
likely lo leach into groundwater and
avoid mixing or using pesticides near
a drinking water well.
Clean your pantry of food pests and insects
Have you discovered liny bugs in
pancake mix or little black spots
among rice kernels? If so, you aren't
alone. Every home, sooner or later, is
invaded by insects and related pests.
Pests arc generally not welcome
in our homes, but it's even more
upsetting when ihcy are in our food
supply. After initial anger, questions
arise: How did they get here? How
can I safely get rid of them? Will they
transmit disease to my family?
Rest assured, it's generally not
poor housekeeping that allows pests
to join your household. Most stored
food pests are cosmopolitan, moving
everywhere with food. Never assume
unopened packages are pcsl free. In
fact, insects may be packaged inside.
Many people first discover they
have a problem when they see small
perfect for your summertime canning
peppers
34 cups chopped onions
4 gloves garlic, finely chopped
2 cups vinegar
1 tsp. ground cumin
1 Tbsp. oregano leaves
1 Tbsp. fresh cilantro
1 12 tsp. salt
Optional
Combine all ingredients in a large
saucepan and bring the mixture to a
boil, stirring frequently. Reduce heat
and simmer 20 minutes, stirring oc
casionally. Ladle hot into pint jars,
leaving 12 inch headspace. Adjust
lids and process in a boiling water
canner: 15 minutes at 0-1,000 feet
altitude; 20 minutes at 1,001-6,000
feet; 25 minutes above 6,000 feet.
Yield 4 pints.
TomatoGreen Chile Salsa
3 cups peeled, cored, chopped to
matoes 3 cups seeded, chopped long green
chiles
34 cup chopped onions
1 jalapeno pepper, seeded, finely
chopped
6 cloves garlic, finely chopped
1 12 cups vinegar
12 tsp. ground cumin
2 tsp. oregano leaves
1 12 tsp. salt
Optional
Combine all ingredients in a large
saucepan and heat, stirring fre
quently, until mixture boils. Reduce
heat and simmer for 20 minutes,
stirring occasionally. Ladle hot into
pint jars, leaving 12 inch headspace.
Adjust lids and process in a boiling
water canner: 15 minutes at 0-1,000
feet altitude; 20 minutes at 1,001
6,000 feet; 25 minutes above 6,000
feet. Yield 3 pints.
Tomato Salsa
(using paste tomatoes)
7 quarts peeled, cored, chopped
tomatoes
4 cups seeded, chopped long green
chiles
5 cups chopped onion
12 cup seeded, finely chopped
jalapeno peppers
6 cloves garlic, finely chopped
2 cups bottled lemon juice
2 Tbsp. salt
1 Tbsp. black pepper
2 Tbsp. ground cumin
3 Tbsp. oregano leaves
2 Tbsp. fresh cilantro
Optional
Combine all ingredients except
cumin.oreganoandcilantroinalarge
pot and bring to a boil, stirring fre
quently, then reduce heat and simmer
10 minutes. Add spices and simmer
for another 20 minutes, stirring oc
casionally. Ladle hot into pint jars,
leaving 12 inch headspace. Adjust
lids and process in a boiling water
canncr: 15 minutes at 0-1,000 feet
altitude; 20 minutes at 1,001-6,000
feet; 25 minutes above 6,000 feet
Yield 13 pints
This recipe works best with paste
tomatoes. Slicing tomatoes require a
much longer cooking time to achieve
a desirable consistency.
Tomato Taco Sauce
8 quarts peeled, cored, finely
chopped paste tomatoes
2 cloves garlic, crushed
5 cups chopped onions
4-H Calendar and Fair Dates
for the 1992 season,
July 23-26 Jefferson County Fair. Theme is,
'Harvest & Heritage"
July 29 - Aug. 2 Deschutes County Fair, theme Is
"Blue Jeans & Country Scenes"
August 9-14 4-H Wilderness Enrichment Camp at
Trout Lake
August 12-16 Crook County Fair, theme is "A
Country Gathering
August 20-23 Wasco County Fair, theme is
"Celebration Along the Barlow Road"
moths fivinn in the kitchen or see
food with webbing over the surface.
To prevent pantry pest invasions,
Oregon Slate University Extension
home economists offer the following
guidelines:
Buy quantities of food that your
family can cat in a relatively short
time.
Store foods in glass jars or
plastic containers wilh tighl-filting
lids. Remember thai pantry pests can
penetrate paper, cardboard, and
plastic wrap wilh ease.
To rid your pantry of pests, clear
all shelves, drawers, and food stor
age areas. Look the food over care
fully. All infested food must be
thrown away immediately.
If you arc in doubt, heat or freeze
suspicious food tokill any larvae that
4 jalapeno peppers, seeded,
chopped
4 long green chiles, seeded,
chopped
2 12 cups vinegar
2 Tbsp. salt
1 12 Tbsp. black pepper
1 Tbsp. sugar
2 Tbsp. oregano leaves
1 tsp. ground cumin
Optional
Combine ingredients in a large
saucepan. Bring to a boil, then reduce
heat and simmer, stirring frequently
until thick (about 1 hour). Ladle hot
mixture into pint jars, leaving 12
inch headspace. Adjust lids and
process in boiling water canncr: 15
minutes at 0-1,000 feet altitude; 20
minutes at 1,001-6,000 feet; 25
minutes above 6,000 feet. Yield 1 1
pints.
This recipe works best with paste
tomatoes, as slicing tomatoes will
yield a thin watery salsa. If you only
have slicing tomatoes available, use
the TomatoTomato Paste Salsa
recipe.
TomatoTomato Paste Salsa
3 quarts peeled, cored, chopped
slicing tomatoes
3 cups chopped onions
6 jalapeno peppers, seeded, finely
chopped
4 long green chiles, seeded,
chopped
4 cloves garlic, finely chopped
1 cans (12 oz.) tomato paste
2 cups bottled lemon juice
1 Tbsp. salt
1 Tbsp. sugar
1 Tbsp. ground cumin
2 Tbsp. oregano leaves
1 tsp. black pepper
Optional
Combine all ingredients in a large
saucepan. Bring to a boil. Reduce
heat and simmer for 30 minutes,
stirring occasionally. Ladle hot into
pint jars, leaving 12 inch headspace.
Adjust lids and process in a boiling
water canner: 15 minutes at 0-1,000
feet altitude; 20 minutes at 1,001
6,000 feet; 25 minutes above 6,000
feet. Yield 7 pints.
Chile Salsa
(hot tomato-pepper sauce)
10 cups peeled, cored, chopped
tomatoes
6 cups seeded, chopped chili pep
pers 4 cups chopped onions
1 cup vinegar
3 tsp. salt
12 tsp. pepper
Use mixture of mild and hot pep
pers Pressure gauges
should be tested
Pressure gauges with clock-like
dials should be tested every year.
This is important for safe canning of
foods.
On Monday or Thursday bring the
lid with the dial gauge, and the heavy
control weight They will be tested
and ready at ihe end of the following
day at the OSU Extension office.
Contact Norma Simpson the Exten
sion Home Economist
i
Information provided by:
Warm Springs OSU
Extension Offico
1131 Paiuto Street
553-3238
mnv to nrf unl'
Food packaged in paper or
cardboard (such as flour, crackers,
and cereals) can be placed in a 350
degree F. ovcn.Turn ihe oven off and
leave the food an hour.
Food in plastic bags (like chips
or snack foods) can be frozen for
several hours before putting il away
in cupboards.
Before putting food back on
shelves, wipe cupboards with a
household dctcrgcni. Empty shelves
can be sprayed with an insecticide
that is recommended for household
use. Wail several hours before putting
paper on the shelves and replacing
food.
As an extra precaution, wipe
counters and vacuum or mop under
cupboards after cleaning.
Combine inercdicnts in a larec
saucepan. Heat to a boil and simmer
10 minutes. Ladle hot into pint jars,
leaving 12 inch headspace. Adjust
lids and process in a boiling water
canncr: 15 minutes at 0-1,000 feet
altitude; 20 minutes at 1,001-6,000
feet; 25 minutes above 6,000 feet.
Yield 6 lo 8 pints.
IMPORTANT: The only changes
you can safely make in these salsa
recipes arc to substitute bottled lemon
juice for vinegar and lo change the
amount of spices and herbs. Do not
alter the proportions of vegetables to
acid and tomatoes because it might
make the salsa unsafe.
Locations given
The OSU Jefferson CountyWarm
Springs Extension Offices located in
Madras and Warm Springs are
pleased to send you this information
service through Federal, State,
County and Warm Springs Confed
erated Tribal funds.
If we can be of f urther help to you,
please feel free to call on us.
Extension invites participation in
its programs and offers them equally
to all people without discrimination.
The Madras office is located at:
Old Courthouse, 34 SE "D" Street,
Madras, OR 97741; 503-475-3808;
FAX 5034754454.
The Warm Springs office is lo
cated at: 1134 Paiute Street, P.O.
Box 430, Warm Springs, OR 9776 1 ;
503-553-3238; FAX 503-553-1924.
New agent hired
Joe Franchini has been hired to
fill the Lead Extension Agent posi
tion in the Warm Springs Extension
office. Joe will be replacing Clay
Pcnhollow who resigned at the end
of June.
As Lead Extension Agent, Joe will
be responsible for the Administrative
portion of the Office in addition to
responsibilities in Agriculture, 4-H
Youth Program out of the Marion
County Extension office.
Joe received both his Bachelors
(1985) and Masters (1985) Degrees
in Animal Science from New Mexico
State University. Following school
Joe worked for Rio Grande
BancShares before joining Oregon
Extension Service in 1990.
Joe will be moving with his wife
and three children in early August
By August 17lh Joe should be in the
Warm Springs Extension Office.
Salmon Macaroni Salad
8 ounces elbow macaroni
1 small onion, finely chopped
14 cup chopped parsely
1 cucumber, sliced
1 pint canned salmon, drained
and flaked
salt and pepper to taste
12 tsp. dry mustard
12 cup mayonnaise or yogurt
Cook macaroni according to
package directions. Drain and rinse
with cold water. Combine macaroni
with remaining ingredients except
salad greens. Line large salad bowl
with crisp salad leaves and empty
salad into center. Serves 6.
4