Warm Springs, Oregon
August 31 ,1995 7
Arlene Boileau Bob Pawelek
4-H & Youth Livestock
Clint Jacks
Staff Chair, Madras
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Norma Simpson
Home Economics
Sue Ryan
4-H Assistant
(503) 553-3238
tu- n - c.o, i iiuareitu Pvtondnn Rorvirn RinH is rievotod to sxtendlna research-based Information Irom OSU to the people of Warm Springs . .-
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in auncuiiure, nome scunuuin.B, n-n yuum, luinaip, w u..n7 -...., . . , B - . .,
nJmi i Anrir..imra .lAdorsnn Countv and the Confederated Tribes of Warm Springs cooperating. The Exenslon Service offers Its programs j-....
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and materials equally to all people. ' '
Spilyay Tymoo
The Clover Speaks
by Sue Ryan & Arlene Boileau
Extension staff are back in the office now,
after a hectic week at the 1995 4-H Wilder
ness Enrichment camp at Trout Lake. One of
our major activities during the camp is Hike
Day. Campers can choose between a more
gradual eight mile hike to Olallie Lake or the
steeper incline of Olallie Butte. Hikers ended
up being evenly split, with 26 on each hike
plus counselors. The 4-H program wanted to
congratulate the hikers on their achievement
and let the community know who all com
pleted the hikes.
OLALLIE LAKE HIKERS
Ask
Monet Martinez, RacAnn Craybacl, CeCe
Polk, Turina Wallulatum, Sara Vacth, Chcri
Spino, Delilah Heath, Angela Foster, Austin
Smith, Jr., Marjean Alonso, Matthew Alonso,
Chey Culpus, Esten Culpus, Rozylin
Northrup, Myron Northrup, Shelly Greene,
Mayanne Aguilar, Ashley Aguilar, hrancine
Thompson, Alysia Aguilar, Laura Manion,
LceAnn Wolfe, Jaron Wells, Brent Graybael,
Michelle Manion, Maureen Foster, Urbana
Manion, Arlene Boileau, Sue Ryan, and
Penny Krause
OLALLIE BUTTE HIKERS
Eliah Squicmphcn, Pasha Smith, Tia Bean,
CeCe Herrera, Melanie Smith, Gladys
Graybael, Lutah Wallulatum, Tricia Charley.
WyntcrSky Smith, Nancy Williams, Rachel
Smith, Heather Fultz, Bridgette Parra,
Daleena Frank, Stuart Thomas, Matthew
Aguilar, Shayla Frank, Erica Parra, Delvis
Heath, Mclvin Stahi, Robert Heath, Larry
Squiemphen, Brandon Meanus, Jenny
Langnese, Stacy Foster, Jason Bauer, Kara
Krause, Rick Krause, and Doug Dunlap
Congratulations to all that made it to the
top!!!!!
In other 4-H news....
The Warm Springs 4-H Rainbow Dancers
will be performing at the 1995 Oregon State
Fair. They will dance on the Fountain Plaza
stage Friday, August 25th from 12:15 to
12:45. Later that afternoon they will have a
style revue and dance performance in the 4
H Building. The kids have worked hard and
are looking forward to this special trip.
Keith Baker's 4-H Search and Rescue
cadets will head to the John Day river on
Labor Day weekend for some training.
Thanks to Bob Medina for the beautiful
photograph of Sherri Smith and Jana
O'Neal in August 17 Spilyay Tymoo. It
captured the beautiful spirit of the season.
The Warm Springs OSU
Extension office staff wishes
you a very safe and happy
Labor Day weekend!
The canning corner
Chili Salsa Recipe
by OSU Master Food Preserver
adapted from Fact Sheet SP-50-644
5 lbs. tomatoes (3 quarts chopped)
2 lbs. peppers, (chile and bell) (2 quarts
chopped)
1 lb. onions, (2 12 cups chopped)
1 cup vinegar (5 acid)
1 tablespoon salt
12 teaspoon pepper
Special caution is needed when working
with chile peppers. Always wear rubber
gloves while handling chiles and wash hands
thoroughly with soap and water before
touching face and eyes. Chile peppers can
cause severe chemical burns. If young tender
chiles are selected, they do not have to be
peeled. Just wash the peppers and chop. If
you desire peeled peppers, place chiles in an
"Different types of pectin produces different styles of jams or jellies
by OSU Extension Home Economists,
Holly Berry, Marion County & Norma
L. Simpson, Warm Springs
As you begin to make jams and jellies,
you will need to decide how sweet you want
the final product to be. If you have people
with diabetes in the family, you will want to
prepare some jars with the amount of sweet
ness that they can enjoy as well. Different
types of jams and jellies jell or set up differ
ently. And different brands of pectic have
been manufactured to handle different
amounts of sugar or no sugar. The list below
tells about the low- or no-sugar brands and
the characteristic of the pectin.
Low sugar jams and jellies range from
25 less sugar to no sugar at all. Some range
from as much as 34 cup sugar per cup of fruit
to as little as 1 tablespoon of sugar per cup of
fruit. The following list describes different
commercial pectins and thickeners that are
available and the portions they provide
(.mounts of sugarcup of fruit is based on
recipes for peach jam). Use of brand names is
neVessary and does not imply endorsement.
CLIP AND SAVE FOR SHOPPING DAYS
BEFORE YOU MAKE JAMS.
Product Characteristics Of Brands Of
Pectin
Sure Jell Light
Uses 25 less sugar which amounts to
approximately 34 cup sugar per cup of fruit.
Includes instructions for making cooked or
freezer jams or jellies. Instructions specify
no to reduce sugar further. Artifical sweet
eners can not be used. The pectin contains
dextrose as first ingredients.
Slim Set
Instructions allow for using 25 less sugar
or no sugar, (less sugar)With the sugar, there
is slightly less than 34 cup of sugar per cup
of fruit. Recipes included are for cooked
jams only (no no-cook freezer jam recipes).
This pectin is low methoxyl pectin and al
ready has the calcium phosphate mixed in.
Pectin also contains dextrose.
Schillings Freezer
This is a no-cook freezer spread. Carrag
eenan is the ingredient Gelling Powder re
sponsible for thickening this product. Carra
geenan is extracted from a variety of red
marine algae. It acts as an emulsifier and
stabilizer. Proportions of sugar to fruit is
slightly less than 13 cup sugar cup fruit.
Label does not provide information on re
ducing sugar further. Label does not provide
information on reducing sugar further. Sugar
is listed as first ingredient on package.
Schillings has a toll free line for consumer
questions and ordering information: 1-800-623-5847.
Pamona
Comes in a box with separate packages of
low-methoxyl pectin and calcium phos
phate. A page of instructions should be read
completely when used for the first time.
Processing in a boiling water canner is rec
ommended on front of instructions, but reci
pes state to "pour into sterilized containers
and seal." That may be overlooked until after
the recipe is prepared. So be sure to sterilize
the jars ahead of" time.
When there is an option of using honey or
water, two amounts of water are stated (i.e. 1
2 cup or 34 cup water). Use the lesser amount
with honey. Proportion of sugar recipe calls
for is 14 cup sugarcup of fruit. Some experi
mentation may be necessary when it comes to
the amount of calcium solution to add. If
mixture is too thick, heat and and add more
fruitjuice for the right consistency. If mix
ture is too thin, heat and add more calcium.
Pomona
Less sugar can be used with this product.
Some sugar helps to (less sugar than disperse
the Low-Methoxyl Pectin throughout the
mixture. The called for in the sample made
with 1 tablespoon sugar per cup of fruit was
very tart, instructions) A cooked
"unsweetened berry jam" recipe is include in
the box of pectin with the instructions. If
sugar is omitted, more care is needed in
stirring in the LMP to ensure it completely
dissolves. Pomona's Universal Pectin; P.O.
Box 1083; Greenfield, MA 01302
Kanten Flakes
Agar is another form of algae or seaweed.
Jelled products made with agar can be frozen,
but should not be canned. The amount of
sugar used is variable and may be dependent
on the sweetness of the fruit Check at health
food stores for agar flakes.
Slim set
The no-sugar mixtures may be canned in
a boiling water canner. If artificial sweeten
ers are used, spread should be stored in the
refrigerator or freezer.
Ball NSN -
NSN stands for "No Sugar Needed." In
structions with no sugar give (no sugar
added) option of using unsweetened fruit
juice or water. The water option is very tart,
and the fruit juice one can vary according to
the juice used.
Stockman's Roundup: Bison tested for brucellosis
J' 4
by Bob Pawelek
OSU Extension Livestock Agent
Forget Old Faithful. The hottest item in
Yellowstone National Park these days has
nothing tp do with the famous geyser. The
problem of brucellosis infection among the
park's bison has a lot of folks steamed up.
Among those at risk of getting scalded are
the West's cattle industry, the National
Brucellosis Eradication Program and
Yellowstone's management. So what has
brought the bison problem to the boiling
point?
Here's the latest:
In December 1994, Washington State
began requiring all cattle purchased in
Montana be tested for brucellosis, although
Montana has been brucellosis-free since 1 987.
U.S. Senator Conrad Bums of Montana
created a stir in another Washington - the
nation's capitol - by demanding that the
National Park Service take action to resolve
the problem.
In January, NPS Director Roger Kennedy
and USDA Acting Assistant Secretary of
Marketing and Regulatory Programs (whew!)
Patricia Jensen issued a joint press release
vowing to eliminate brucellosis in
Yellowstone's bison herds.
Finally, talk of moving some Yellowstone
bison to Indian reservations prompted Okla
homa state veterinarian Dr. Clay Freeny to
shotgun a memo to his fellow state vets,
warning them of the threat such movement
would pose to the eradication effort and to
cattle in general.
It is a confusing array of developments,
but many of those close to the Yellowstone
situation say it's a movement in the right
direction - toward resolving this long-standing
problem. "I am much more positive
about it now," says Wyoming state veteri
narian Don Bosman. "At least the Park Ser
vice is off dead center."
The encouraging words heard by Bosman
come from the Jensen-Kennedy press re
lease. In that release, Kennedy is quoted as
saying, "The status quo is no longer accept
able. We cannot continue to allow bison to
roam beyond park boundaries onto sur
rounding lands. Though our strategy is to
help eradicate brucellosis from the
Yellowstone ecosystem, we will continue to
demonstrate reverence for these magnifi
cent animals."
Those words, while soothing to many in
Idaho, Montana and Wyoming directly af
fected by the bison problem, still leave some
questions unanswered. And that does not
satisfy Montana state vet Dr. Clarence Siroky.
"We have tolerated this problem for sixty
years and gotten nowhere," he says. "We've
seen a lot of posturing by the National Park
Service. I won't be convinced until I see
action on the ground." Siroky's skepticism is
justified, based on the history of the problem.
But the difference now may be one of mag
nitude. Yellowstone's bison population has ex
ploded from roughly 400 in the mid 1 960's to
nearly 4,300 today, and an estimated 60 of
those carry brucellosis. Rangeland condi
tions within the park boundaries allow for
the grazing of 2,200 head of bison. It's no
wonder, then, that bison are leaving the park
to graze. As the action taken by the State of
Washington attests, may see this wandering
as a threat to the cattle industries of Idaho,
Montana and Wyoming. And that's not a
threat to be ignored. The three states, all
brucellosis-free, are home to 5.4 million cattle
and thus stand to lose untold millions of
dollars if some of those cattle are infected
with brucellosis.
The bison also pose a threat to the Na
tional Brucellosis Eradication Program's goal
of wiping out the disease by 1998. As the
letter from Oklahoma's Freeny demonstrates,
people in other parts of the country are begin
ning to realize that Yellowstone's problem is
fast becoming a national problem.
"The problem has been there all along,"
says Siroky. "But as long as a crisis did not
exist, it was allowed to continue. I believe the
crisis is there now."
Crisis or not, Idaho state veterinarian Dr.
Bob Hillman is just glad to see progress.
"There is strong pressure now to get this
problem resolved," Hillman says. "With the
Park Service agreeing that eradication is nec
essary, we've come a long way."
New canning lids avoid
buckling
by Norma L. Simpson
Last year we learned that canning lids in
Warm Springs were buckling because they
had been twisted too tightly before putting
the jars in to the water bath or canner.
Now we learned by email that Kerr has
produced a lid with a new sealant called
plastisol. The old grey sealants have a dull,
matte finish compared to the new shiny grey
sealants of lids.
To Avoid Buckled Lids after process
ing, the ring should be tightened very lightly,
to just hold the lid in place. As the processing
takes place in the canner or water bath, the
plastisol gets hot and takes the shape of the
lip of the bottle, while still allowing the hot
air to escape.
I called the Kerr Consumer Products
Hotline for confirmation about this new in
formation. 1-800-654-6249 is the telephone number.
If you need to contact the Hotline for canning
information, give them a call and ask for the
Hotline. The operator will transfer you to
that department.
over (400F.) or broiler for 6-8 minutes until
skin blisters. Allow peppers to cool. Place in
a pan and cover with a damp cloth. This will
make peeling the peppers easier. After sev
eral minutes, peel each pepper. Cool and slip
off skins. Discard seeds and chop peppers.
Prepare chilies as directed above. Wash
tomatoes and dip in boiling water for 30-60
seconds or until skins split. Dip in cold
water, slip off skins and remove cores.
Coarsely chop tomatoes, peppers and on
ions. Mix all ingredients together in a large
saucepan. Heat to boiling and simmer for 10
minutes. Fill pint jars, leaving 12 inch head
space in the jar. Wipe the lip of the jar and
adjust lids. Process in a boiling water bath
canner:
15 minutes for 0-1000 ft. altitude; 20
minutes for 1001-6000 ft. altitude; 25 min
utes for 6001-8000 ft. altitude.
Variations: DO NOT REDUCE THE
VINEGAR, but add 1-2 tablespoons sugar.
The vinegar is essential for safety.
For a milder salsa use more bell and
Anaheim peppers and for hotter salsa use
more of the small chile and jalapeno pep
pers. Pickling lime can
be ordered
by Norma L. Simpson
OSU foods specialist, Carolyn Raab has
just notified us that pickle lovers can still
pucker up with crisp crunchy pickles if they
want to order pickling lime. Mrs. Wages
Pickling Lime can by ordered by calling 1
80064 7-8170 from 6 am to 3 pm PST. I
confirmed the number this morning (818).
They will send me some additional informa
tion about lime products and their use, if you
are interested, gve me a call at 553-3238.
The important note about Lime is that is
should be made specifically for Pickling, a
food-grade lime. DO NOT USE LIME SOLD
AT GARDEN CENTERS OR LUMBER
YARDS. Limes contains calcium, which improves
pickle firmness. Cucumber slices are some
times soaked in a lime-water solution for 1 2
to 24 hours before pickling them.
Don't forget the dilL.beautiful bunches
fill the store with aroma.
Canning booklets
available at OSU
Outside my office in the Education Cen
ter (the old Boys Dorm) we have 8 copies ot
canning booklets. If you can't find your
copies this year, if us a call at 553-3238 or
pick a copy in the hall. We also have some
single pages of canning and freezing infor
mation in the rack along with information of
other topics about family life. Help yourself
or tell us what you need if you can't find it.
The County Fair
(or why county agents all have gray hair)
by Glenn Brunkow
Everyone enjoys the local county 4-H
fair
A blessed event that happens once a
year
Everyone, that is, except the county
agent
To whom the thought causes great fear.
Their eyes are blank their skin is white
They're quickly losing their mind and it
shows
'Cause the following chain of calami
ties Is usually how the typical fair goes:
Someone left the hose on, the tanks
overflowin'
The runoff is creating a quaint little bog
And that dead pig layin' in that pen
over there
At one time had been the champion
market hog.
A stray tomcat, who was just passin
through
Scattered all the exhibits at the dog
show
The exhibit building had to be evacu
ated It seems the boiler was about to blow.
There's a small grease fire in the
foodstand
Some wise guy turned all the rabbits
loose
A steer stampeded by draggin' its owner
Did you know someone stole the
champion goose?
Who's in charge of the fashion revue?
And have you seen the other foods
judge?
'Cause the one who showed up on time
Just OD'd on her third plate of" fudge.
So if your local county agent looks lost
And you wonder what they're trying to
find
Just smile and give 'em plenty of room
They're just lookin' for their last piece
of mind.