Around About
ity Justine Wealherford
You have probably noticed that there are more meetings,
more group activities, these rapidly shortening September
days than there were In June, July, and August. It is good to
rejoin group that have bwn tilling during th summer and to
catch up on friends' various summer adventures. The
Bookworms have just regrouped; A.A.U.W. is reactivating;
and many church-related group activities are being revital
ized. So wasn't last week a busy time? That Thursday night
football game in Heppner an unusual scheduling surely
cut Into the attendance at the Chautauqua show In lone that
same evening. That free-admission program featured four
acrobatic-duncer-actresses from Portland who aimed to
acquaint their audience with the historic roles of fools,
jesters and clowns. They were skillful, quick-moving
performers, but the lines they spoke didn't carry very well.
Persons with better hearing than mine also had trouble
catching every word. The performers were houscguests of
the Rev. Cathy Barker who Is also a talented clown.
According to the calendar of events sent out by the Oregon
Committee for the Humanities, these chautauqua programs
for 1983 are ending this month. They have been presented in
about 30 areas in Oregon. Our county was favored In having
three of the programs come here. It is hoped that the rather
skimpy attendance they got this year will not stop their
return next year,
It Is also hoped that everyone has now become aware of
Jane Rawlins' plan to begin a community theater in
Heppner. Cheryl Greenup will be co-organizer. They hope to
hear from all persons Interested in acting in or producing
plays. Children through senior citizens should talk with them,
should share ideas and suggestions and should sign up to
help. Mrs. Rawlins says the schools will cooperate with the
productions. Other communities have found theater groups
great fun. Let's all plan to enjoy this activity here.
Among a packet of papers and booklets returned bo me by
Louise Wood, I found she had tucked in an article from the
Wallowa newspaper telling of Don, Dianne and Carley Boyce
and their arrival there in late June. The Boyces lived In
Heppner In 1980 when Don taught music and band to grades
four through 12 and conducted the choir at the Methodist
Church. Their little Carley was born in Denver, Colo, where
Don has been attending the Iliff School of Theology. The
threesome will be in Wallowa all this year while Boyce is the
minister of the Wallowa and Joseph United Methodist
churches. Next summer Don will return to Illif to complete
his seminary training.
I really enjoyed our recent rainy Sunday. I spent the
afternoon being rather selfish. I've been frugally hording my
limited supply of fireplace wood - keeping it to share when I
have family or friends visiting. Because the house was cold I
built up a fire in my Inefficient, old fireplace and treated
myself to quite a few hours of enjoying the Sunday Oregonian
In my warmed and quiet living room.
The previous Sunday I didn't do a careful job of reading
because I was too intrigued with the top-flight tennis on TV.
This week I skipped the N F L. football games and really
enjoyed a long, leisurely concentration on the Sunday paper.
Maybe you too read more this week when there were quite a
few articles that surely were interesting. Some weeks it takes
me all week to pursue the large Sunday edition I do not get
the dally paper from Pendleton.
In last Sunday's "Parade" section, I found Gail Sheeby's
story "The Americanization of Nohm Phat" especially
touching. It tells of a young Cambodian refugee girl who has
come to live with the author in her New York apartment. The
beautifully written account exposes some of the background
problems and the amazing talents that refugees from
southeast Asia can share when they become rather at ease
and begin to adjust to our different culture and to learn our
very strange language.
A few pages further in that same section of the paper there
is a shocking article about Edwin Wilson and the C.I.A. that
tells how badly one man hurt our nation. This article was
disturbing. It puts the C.I.A. in a bad light and causes a
reader to wonder about the entire U.S. intelligence and
defense systems. These lines I particularity noticed, "No one
asked where - or how -- Wilson got the money to play the
Great Gatsby. But it certainly was not family money! Wilson
came from an Impoverished farm in Idaho, and he had to
work as an attendant in a laundry room to put himself
through college In Oregon." Then the writer tells that Wilson
amassed a huge fortune quickly, "making at least $2.8
million from servicing Libya alone." Wow!
Because I don't fear taking a minority stand, I have
proclaimed I favor a sales tax in Oregon. This news item
helps reinforce my opinion! "Of our 50 states, only five
Alaska, Delaware, Montana, New Hampshire and Oregon -do
not impose state sales taxes. Of the 45 that do, Connecticut
levies the highest at 7.5 percent Oklahoma the lowest at two
percent " So it seems that my feeling about a sales tax really
puts me on the side of the majority nationally. I have long
been for that tax plan and am in favor of it now that so many
Oregon school districts have money troubles.
Did you see frost around your place early this week, and
then did you catch the weather reports of snow in parts of
Idaho and Montana? We so hate to have a night come when
our flowers and vegetables freeze.
Don't forget the big rummage sale at the fairgrounds this
Saturday. Funds realized from It will go to the Soroptimist
scholarships for local students.
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GAZETTE-TIMES
676-9228
Home extension agents offer canning tips
The Heppner Gazette-Timet, Heppner, Oregon, Thursday, September 22, 1983 THREE
Each year In the U.S. over
30 billions cans and jars of
food are canned commercially
and millions more are proces
sed by home canners, and yet
on the average, there are less
than 20 cases of botulism
poisoning annually.
Most of the poisoning inci
dents are due to faulty home
canning procedures while a
few others are due to Indus
trial mistakes, says Dawn C.
Hawkins, Umatilla County
Extension agent. This record
is very good and could be even
better if all home canners
followed reliable, current
recipes, she said.
Of course, most home can
ners already use such recipes,
and when the foods are care
fully processed for the full
recommended time In a prop
erly functioning pressure can
ner with an accurate pressure
gauge there is little cause for
concern.
However, if an extra margin
of safety is desired, Joan B.
Weiner, Oregon State Univer
sity Extension foods and nutri
tion specialist, suggests two
safety treatments for home
canned foods.
These safety treatments,
when done properly, will com
letely destroy any botulism
toxin that might have formed
in the food due to improper
processing of low-acid food,
Weiner said.
Low acid foods, which in
clude all vegetables (except
tomatoes), meats, poultry and
fish, and mixtures including
these foods, must be proces
sed in a pressure canner-cook-er.
Only under pressure can
the 240 degrees F. tempera
ture be reached that is needed
to destroy the spores of the
toxin-producing bacteria. The
temperature of boiling water
at sea level (212 degrees F.) is
not high enough to destroy
these bacterial spores, which
are commonly present in soil,
water and air.
To play it safe, before serv
ing these low-acid canned
foods, try these safety proced
ures, suggests Weiner.
Be sure to examine the jar
for spoilage as you open it. If
spoilage Is present, discard
the food without tasting.
The most well-known safety
method is to boil the food for 10
to 20 minutes, stirring to en
sure even heat penetration of
the food. Thick, dense foods
such as spinach, corn and
asparagus should be boiled for
the longer time, whereas thin
ner less dense foods such as
broths need be boiled for only
10 minutes.
If indeed the food has spoil
ed the escaping gas bubbles
may be confused with steam
bubbles, but after 10 to 20
minutes, the product will be
boiling, Weiner says.
An alternative safety treat
ment for home-canned low
acid foods is the oven method.
Again, open the jar and exam
ine for spoilage. Discard if
spoilage is evident.
If the food appears safe,
proceed by inserting a meat
thermometer upright into the
center of the jar. The tip
should be at the approximate
center of the food.
Cover the jar loosely with
foil and place in an oven
preheated to 350 degrees F.
Remove the Jar from the oven
when the thermometer regist
ers 185 degrees F. About 30
minutes will be needed. Then,
let the jar stand at room
temperature for about 30 min
utes. This will ensure that the
temperature has become even
throughout the food. The food
may then be served or refrig
erated for use at another time.
This method tends to preserve
the texture of the food and is
often used on canned tuna
planned for use in sandwiches.
Baking low-acid foods in a
casserole at 350 degrees F,
until the center is bubbling,
will achieve the same effect.
Foods high in acidity can be
safely processed in a boiling
water bath and need not
further safety treatment. The
high-acid foods include all
fruits except figs. Tomatoes
are also considered to be
high-acid foods - if not over
ripe. High acidity prevents the
deadly Clostridium botulinum
bacteria from growing and
producing toxin.
'Thus, in high-acid foods, it
is not necessary to process at
the high temperature needed
for the low-acid foods - the
deadly bacteria will simply be
unable to grow," Weiner concludes.
Jupiter is two and a half
timet larger than a'l the
other planett, satellites,
atteroidt and comets of
our solar system combined.
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PRICES EFFECTIVE SEPT. 22 THRU SEPT. 25, 1983
V '
'0
MUSHROOMS
FRESH
8-OZ
CUP
POTATOES
US NO. 1 NORGOLD
10 LB
BAG
MELONS I ZUCCHINI
HONEYOEW GARDEN FRESH
LB. UmF LB.
EA. W V
EMERALD
FLESH
ORANGES
CALIFORNIA
SUNKIST
41
LBS. mm
(( 1 MIMIirta;Rtii,'.IJ:W
BEEF cTd ROAST BEEF RIB STEAK
busdass ,sCEiB$3.19
CH0'CE FRESH PACIFIC
I ( f)tJ USD CHOICC BONELESS .4 nA
1 lb. U 0 vi U BEEF TOP CLOD STEAK. u $1.89
boneless n nn
BEEF STEW MEAT l. U.89
GROUND TURKEY BEEF CUBE STEAK ... '2.79
high USt'Smtri""" 1 70.
r.V IN PORK SAUSAGE . 1.9
CMlh PROTE'N ctoekTrakks 99'
fA . iiiVclui ......, '1.09
W$0 YWV SUCEDBACON .'1.79
'!?'?$&' idi OBERTO POLISH OB GERMAN A
lb. KZS (J DINNER SAUSAGE $3.29 J
Blue fl
Bonnet r
Margarine
BLUE BONNET
1 LB. QUARTERS
m. . m t
M M mm
GROUND
COFFEE
MJB.3LB.
& CHEESE
KRAFT. 7.25-OZ.
FOR
n
POWDERED
DETERGENT
TIDE. 49-OZ.
ORANGE
JUICE
99c BEEF STEW , $1.69
4 I
MINUTE
MAID
PILLSBURV WHITE OR WHEAT
PIPIN' HOT LOAF 10 oz. .
SUNRISE - nurvir nncv. . .
INSTANT COFFEE INSTANT CEREAL -.o....'l.U9
S&W 1-lB PKG IVORY LIQUID e
SHELLED WALNUTS 2.39 DETERGENT a. $1.39
YOGURT
DARIGOLD
ASSTD.. PINT
ALAMO BRAND
120Z.
100 PURE FLORIDA . p-ppER gQC QRY QOG FOOD
PACIFIC TINY
inn a n
dnmivir 6woz
PREMIUM
1 LB. uun i cno m .
$14.99 DARIGOLD BUTTER $1. 95
50 LB.
WFSTERN FAM A-OZ. 51 -CT
'1.89 INSULATED CUPS
79'
DARIGOLD
NUTTY BUDDY .
TREE TOP. 12 OZ.
SALTINE CRACKERS, oz 89 c
JUICES PEARGRAPE .
DELI EXPRESS CHUCKWAGON
SANDWICHES Jl. 99
BANQUET BUF. SUPPER 32 OZ.
MAC & CHEESE $1.49
e
WE RESERVE THE
RIGHT TO LIMIT
coricidind 4;;- TOOTHPASTE
....
W 1.WI $1.59
TOOTHBRUSH
1 1(1
I J..19 -3$
7SEUWE-HJ m
IE
At
M
U.19
(mm)
FRESH BREAD
WESTERN FAMILY
WHITE OR WHEAT tS:-
m. K,- , ' 1
22.50Z.
W TOOTHPASTE
1.19
AQUA FRESH
4 6 OZ.
FRANZ
PULL-APART
99"
c
ea