Father’s Day Gifts By Alan W. Farrant Friend, Jun 1995, 26
Pencil Holder
To make this gift, you will need: an empty clear glass jar or soup can (make sure there are no sharp edges around the top), old magazines, scissors, clear-drying glue, a small dish, water, and several new pencils.
1. Remove the label, then wash and dry the jar or can.
2. Find words or pictures in old magazines that describe or remind you of your dad and cut them out. Glue the clippings on the jar or can until it is completely covered. Let dry.
3. Put some glue into a small dish, thin it with a little water, and mix. With your fingers, spread the glue mixture lightly over all the clippings and let dry.
4. Place the pencils in the holder, and your gift is ready!
Dandy-Sandy Picture
To make a picture, you will need: a pencil, medium sandpaper, crayons, a cookie sheet, and an oven (use with an adult’s help).
1. With the pencil, sketch a simple picture on the rough side of the sandpaper. You could also include the word “Dad,” but make sure that the letters are big enough to color.
2. Color the picture and letters (if included), pushing down hard with the crayon. Color until the sandpaper barely shows through. The more colors you use in your picture, the prettier it can be.
3. Place the sandpaper picture on a cookie sheet. Ask an older person to heat the oven to 250° F (120° C). When it is heated, place the cookie sheet on the center rack. Keep the oven door open and watch the crayon melt in a few seconds. Have the older person remove the cookie sheet, then let your picture cool.
Father’s Day Gifts by Shirlee Jackson Friend, Jun 1972, 29
Father’s Day Cards
You will need: dried seeds (pumpkin, squash, watermelon), glue, construction paper, scissors, scraps of ribbon, dried leaves, dried wild grass, dried weeds, scraps of wallpaper, wrapping paper, colored construction paper, pieces of ribbon, yarn, needle, and thread. Look at the illustrated suggestions on this page. Decide what you want to do and use the ideas given.
Cut the colored paper to make folded card. Write your message on the inside of card. Glue the items you will need on the front of the card. If you use dried leaves, weeds, or grass, you may need to sew them to the card with needle and thread.
Father’s Day Gifts By Corliss Clayton Friend, Jun 1991, 39
Snake at the Door
To make an energy-saving snake to put at the base of doors to keep drafts out, you will need: a clean long sock or leg from a pair of hose or tights, rags or fiber fill, needle, thread, two buttons, different colors of felt, and glue.
1. Stuff the sock tightly with the rags or fiber fill. Sew the end of the sock closed.
2. Sew the buttons onto the toe end for the eyes. Cut out the other decorations, such as the tongue, nose, eyebrows, from the felt to decorate your snake. Either sew on the decorations or attach them with glue.
Going Fishing
To make this game, you will need: a cardboard toilet-tissue or paper-towel roll, a 24″ (60 cm) string, a Popsicle stick, a 4″ x 3″ (10 cm x 7.5 cm) piece of lightweight cardboard, a curtain or key ring, a pocketknife, a paper punch, and marking pens.
1. Notch both sides of the stick 1/4″ (6 mm) from one end. Tie one end of the string tightly around the notches so that the string won’t slip.
2. Cut five 3/4″ (2 cm) rings from the cardboard roll. Decorate with the pens as desired.
3. Trace the pattern of the fish as shown onto the cardboard. Cut it out, including the hole in the center. Decorate it as desired. Punch a hole in the tail, where indicated; thread the other end of the string through the hole, then securely tie the string to the curtain or key ring.
4. Cut out the rules card below and give it to your father with the toy.
Rules
Hold the fish, key ring, and cardboard rings in one hand, and the stick in the other hand. Toss the cardboard rings into the air one at a time and try to hook each piece with the stick. After a piece is caught, let it slide down onto the string, and try hooking the next piece. When all five circles have been caught and are on the string, try to catch the fish.
Father’s Day Gifts Friend, Jun 1979, 5
Shower Caddy
To make a caddy to keep shower items handy, you’ll need plastic rope and three plastic detergent bottles of the same size.
Cut off the bottom 3″ of each bottle. Scallop the edge if you wish (see illustration). Make two holes in the sides of each bottle. Knot a piece of plastic rope and thread in and out of bottom bottle on one side. Leave about 5″ of space between bottles and make another knot; then thread through next bottle on one side. Repeat for last bottle (see illustration). With another piece of plastic rope, repeat threading process on other side of each bottle.
Knot both plastic ropes together about 5″ above top of top bottle. Make drain holes in bottom of each bottle. Loop caddy over shower head.
Back Massager
For a homemade back massager, you’ll need 12 wooden spools and a long piece of heavy cord.
Thread cord up one spool and down next (see illustration). When you have threaded through last spool, tie off a large loop of cord and then reverse direction of cord and thread down one spool and up next. Tie off at end, leaving another large loop.
To work massager, Dad slips his hand in one loop, throws massager across his back, and slips his other hand into other loop. By pulling loops back and forth, spools will roll across his back and ease tensed up back muscles.
“Father’s Day Gifts,” Friend, Jun 1982, 27
Super Patchwork Banner By June L. Jameson
You will need: burlap 6″ x 18″, scissors, five 2″ squares of cloth, pen, glue, 7″ dowel or straight twig, 12″ of yarn.
To make a colorful banner for your dad, draw block letters of word SUPER on cloth squares and cut out. Arrange letters vertically down center of burlap, starting 2″ from top. Leave 1″ between letters. Put glue on back of one letter at a time, and press it down in place.
When glue is dry, fringe edges of burlap by pulling off threads for 1/2″ on sides and bottom. Fold top back 1″ over stick and glue or tape down. Tie yarn to each end of stick, and Dad’s banner is ready to hang.
Photo Magnet By Dorothy L. Getchell
You will need: plastic pill bottle cap, small photograph, scissors, cellophane tape, glue, and small bar magnet.
Cut photograph to fit plastic pill bottle cap, cover with tape, and glue inside cap. Glue magnet on back and let dry.
Give Dad a Hand!
You will need: plaster of paris, bowl, water, foil pie pan, paintbrush, and acrylic or poster paint.
Mix plaster of paris with water until smooth and stiff. Pour into foil pie pan. Press your hand into plaster and keep it still until you feel plaster begin to set. Gently remove hand when you can take it away without taking plaster too. Scratch “To Dad With Love” and your name into plaster with wrong end of paintbrush. Let plaster dry completely then turn plaster paperweight out of pan and paint it.
Julie Wardell, “Father’s Day Gifts,” Friend, Jun 1984, 16
Nail Picture
You will need: variety of nails or tacks, pine board (painted or unpainted), pencil, hammer.
1. Use pencil to draw simple design on board. Decide where different types of nails or tacks will look best for your design.
2. Hammer in nails or tacks, following design.
Mousetrap Memo
You will need: one-half of small Styrofoam ball, felt, scissors, glue, toothpicks, mousetrap, small notepad, pencil, yarn.
1. Cut small squares of felt, and glue onto Styrofoam. Cut ears, teeth, eyes, and nose and glue onto felt, out of Styrofoam (see illustration). Insert toothpicks for whiskers.
2. Glue mouse head at top of mousetrap (see illustration).
3. Slip notepad under metal trap.
4. Tie one end of yarn to mousetrap and other end to pencil.
“Father’s Day Gift: Pocket Survival Kit,” Friend, Jun 1983, 27
You can make a survival kit for your father to take on hikes, on trips, or on other outdoor activities. Emergencies occur when least expected, and survival during these emergencies is difficult for even an experienced person. A properly prepared emergency kit could make a cold night in the snow tolerable or even save a life.
The first thing you will need is a waterproof container small enough to fit into a large pocket. Include these items in survival kit:
Bouillon cubes and energy bar
Whistle to alert searchers
Pencil and paper
Iodine tablets to purify water
Heavy aluminum foil, two sheets 12″ (30 cm.) square, to make drinking and cooking utensils
Heavy-test nylon fishline
List of items in kit, and dates to replace or inspect items
Matches waterproofed with a covering of wax or nail polish
Compass
Adhesive tape 1″ (2.5 cm.) wide in strips 12″ (30 cm.) long
Small pocketknife
Fishing lures, sinkers, flies, and hooks
Bendable wire 5′–10″ (1.5–3 m.) long
“Father’s Day Gift Ideas,” Friend, Jun 1977, 42
Woven “Leather” Desk Accessories
You will need: masking tape, brown or black paste shoe polish, shellac, and containers of various shapes.
Use the following method to cover all accessories: tear off triangles of masking tape and press them onto container in rows, points down. Start at its bottom and overlap rows. The ragged edges will help give rough effect. At top, trim edges evenly, or bring tape over top of container. After covering, apply shoe polish with a soft cloth. Coat with shellac or clear plastic spray.
1. Letter Holder
For a letter holder, use a rectangular cardboard box such as an empty one for hot chocolate. Cut box down to 3″ high, then cut out ends. Paint inside of holder. Cover with tape “leather.”
2. Desk Caddy
For caddy to hold paper clips or rubber bands, cover round tuna can, or similarly shaped container.
3. Standing Picture Frame
Remodel an old picture frame by removing glass and recovering frame. Replace glass and add a picture of you choice. For stand, cut 2″ x 6″ strip of heavyweight cardboard. Bend strip down 1″ from one end and glue small bent section to back of frame.
4. Desk Blotter
For base use a piece of 16″ x 21″ medium-weight cardboard. From another piece of cardboard, cut two 3″ x 16″ strips. Cover strips with “leather.” Glue strips to ends of base, leaving inside edges open for pockets. Insert ends of a piece of blotter paper into pockets.
5. Pencil Holder
A “leather-covered” 12-ounce can such as a container for frozen orange juice makes a useful pencil holder.
6. Glue Prints
You will need: corrugated cardboard, white glue, tempera paint, cookie sheet, brayer (small paint roller), and any type of absorbent paper.
1. On piece of cardboard, draw picture with glue, squeezing lightly as you draw. Let dry until lines are set.
2. Pour tempera paint onto cookie sheet and smooth out. Move brayer back and forth in color until it is evenly covered with paint.
3. Now apply brayer to raised glue drawing surface, moving back and forth until all lines of drawing are well covered. Try not to let too much color touch spaces between lines.
4. In printing from raised surface, use some sort of absorbent paper such as rice paper, newsprint, or some kinds of paper towels. Nonabsorbent paper will not be as colorful.
5. Smooth paper on top of glue drawing, press carefully, and lift off.
Thursday, July 16, 2020
Robert Wilson Glenn
I found a website http://www.rootcellar.us/glennrw1.htm that had a 10 page story about Robert Wilson Glenn and his family. It seems that this family had some interesting facts and contradictions in their lives. Although part of his family was strong abolitionists, other parts of his family were slave owners. The abolitionist side of the family included Robert’s brother-in-law, Rev. John Blackwell, who, with his wife, raised her younger siblings along with their own 10 children after Robert’s parents died. Another of Robert’s sisters, Agnes, also married a Minister, Joseph Royal. Even though both these preachers were very outspoken against the institution of slavery as being morally wrong, there were others in the family that were slave owners. That section of the family came from what was usually called the small planter class; they had a valuable, though not extremely large, plantation.
Also, there seemed to be differences in the family’s vocations. While part of the family was in the planter class, Robert’s oldest brother, Squire, became a blacksmith. In startling contrast to the rest of the family was the career of Robert's second oldest brother, Tyre Glenn (1800-1875). He engaged in every conceivable kind of business ... land speculation, slave trading, merchandising, whiskey making, iron mongering ... anything that would make money. He also owned the Glenn Ferry, which operated on the Yadkin River.
The family seemed to be quite effected by the wars of their times. In the Regulator's War (1767), a pre-revolutionary rebellion in North Carolina against the crown, "Tirey Klann" (Tyree Glenn), Robert Wilson Glenn’s grandfather, was arrested and forced to give an oath of allegiance in Salem, NC. His uncle, Austin Glenn, became a minister and was hanged by the Confederate Vigilantes in March 1863 in Hunt County, Texas, for being a Union sympathizer. Three of Austin’s sons served in the Union Army. One son, Joseph, was a scout killed at Little Rock. Another served in the Confederate Army as a physician. He had been conscripted, or forced, into service, but served honorably. Robert’s maternal grandfather and great-father were both killed during the Revolutionary War period, perhaps by British soldiers.
Robert himself served in the Mexican war being wounded in the conflict.
The story of Robert’s conversion into the Church is also not the typical story. After the Mexican war, Robert went into the business of hauling freight on the Santa Fe Trail. On one of his trips to Spanish Fork, one of his drivers got into a fight and was stabbed. Being a pretty good lawyer, Robert brought his driver to Salt Lake to defend him. Here, while camped on the old Tithing House block, a stranger came up and started a conversation with Robert that included religion. The stranger was Parley P. Pratt and the next morning Robert was baptized. He was faithful to the church and his callings until his death in 1873 of pneumonia.
Another interesting site I found was http://en.wikipedia.org/wiki/Glenwood,_Utah which told of how a small town in northern Utah, was named after him.
Also, there seemed to be differences in the family’s vocations. While part of the family was in the planter class, Robert’s oldest brother, Squire, became a blacksmith. In startling contrast to the rest of the family was the career of Robert's second oldest brother, Tyre Glenn (1800-1875). He engaged in every conceivable kind of business ... land speculation, slave trading, merchandising, whiskey making, iron mongering ... anything that would make money. He also owned the Glenn Ferry, which operated on the Yadkin River.
The family seemed to be quite effected by the wars of their times. In the Regulator's War (1767), a pre-revolutionary rebellion in North Carolina against the crown, "Tirey Klann" (Tyree Glenn), Robert Wilson Glenn’s grandfather, was arrested and forced to give an oath of allegiance in Salem, NC. His uncle, Austin Glenn, became a minister and was hanged by the Confederate Vigilantes in March 1863 in Hunt County, Texas, for being a Union sympathizer. Three of Austin’s sons served in the Union Army. One son, Joseph, was a scout killed at Little Rock. Another served in the Confederate Army as a physician. He had been conscripted, or forced, into service, but served honorably. Robert’s maternal grandfather and great-father were both killed during the Revolutionary War period, perhaps by British soldiers.
Robert himself served in the Mexican war being wounded in the conflict.
The story of Robert’s conversion into the Church is also not the typical story. After the Mexican war, Robert went into the business of hauling freight on the Santa Fe Trail. On one of his trips to Spanish Fork, one of his drivers got into a fight and was stabbed. Being a pretty good lawyer, Robert brought his driver to Salt Lake to defend him. Here, while camped on the old Tithing House block, a stranger came up and started a conversation with Robert that included religion. The stranger was Parley P. Pratt and the next morning Robert was baptized. He was faithful to the church and his callings until his death in 1873 of pneumonia.
Another interesting site I found was http://en.wikipedia.org/wiki/Glenwood,_Utah which told of how a small town in northern Utah, was named after him.
Tuesday, August 31, 2010
Springview Newsleter September 2010
*Note*
Starting next month, the newsletter will be a lot smaller. It will include the lessons, the Visiting Teaching message and any messages/reminders that I have been given. Also, a sister spotlight will be included at least once a quarter – more often if I receive more. There is a new segment in this issue - an interesting/amusing/inspirational story concerning sisters in our Relief Society. I will also include this as often as I receive stories. Any items that are to go in the newsletter need to be to me by the Saturday before the last Sunday in the month.
September Lessons
September 5 RS Presidency/Group Leadership
September 12 Gospel Principles # 16 Church in Former Times
September 19 The Church Today
September 26 Teaching for our Times General Conference Talk from April 2010 “Place No More for the Enemy of My Soul”
A Story about us
Here is an example of the story I was mentioning above. It was given to me by Sister Sandra Levinson.
Years ago, when I was in a presidency, I was in charge of getting a "preparedness fair" of sorts organized. I assigned out the different areas to others. Some were a bit hesitant and not quite sure what to do. I kept telling them I had confidence in their abilities and, in the end, they all came through with flying colors. Each person had a booth with lots of information and displays. You never know what you are capable of until you trust in the Spirit to guide you.
I would appreciate any other stories you would care to share. There are a lot of experiences that we have enjoyed together. It would be nice to read about them. I had an idea that might be fun. It would be to have a story about a particular sister – but leaving off her name (until the next issue). Another possibility would be to have a story about a particular event – leaving off when or where it took place. It might be fun to guess.
September Recipe
One scripture that I find both comforting and motivational is ECCLESIASTES 3:1 To every thing there is a season, and a time to every purpose under the heaven. Since the season of fall and the harvest are close, here are some recipes for vegetables and some canning tips. Since some people have a surplus of certain items, this might be a good time to share with those who have less. My visiting teacher, Ellen Clift, has always brought over grapes on her visits in the fall. We have appreciated this greatly.
Back to School
Another important part of this time of year is the starting of a new School Year. There’s an interesting commercial anxiously welcoming in the new School Year. Although they are selling a cereal, Frosted Mini Wheat, they are saying something useful. They even have a back to school resolution contest @ http://www.frostedminiwheats.com/sweepstakesEntry. They also have a link to “Mom’s Homeroom” @ http://momshomeroom.msn.com/. In it there are tips and a chat room to help moms help their kids in school. Even though their main agenda is to sell their cereal, they are giving some useful information. While making back to school a fun adventure, might sound like an impossible task, here are some other tips that might make this a little bit easier.
Health Tip
One of the things that back to school can bring is less sleep. According to WebMd, this can be problematic. While one of the problems is just getting back into the School Year routine, children have specific problems. There is an expression that goes, “If momma ain’t happy, nobody’s happy. Similarly, “If the kids don’t get enough sleep, ain’t nobody going to get enough sleep.” Here are a few tips from the Email newsletter “Real Simple” for getting enough sleep.
Visiting Teaching
There is an old medical maxim that if something isn’t documented, it isn’t done. Record keeping is not just important in the medical world. Since the church has been very serious in keeping records, we know that they are very important. We need to visit and we need to report. Everything is so busy and crazy now days – and things only seem to be getting busier and crazier. However, Heavenly Father blesses when we do what he asks. Sometimes we become discouraged and feel overwhelmed with our responsibilities. Sometimes we feel that if we don’t have long elaborate visits with our Sisters, it’s not good enough – so we might as well not bother (or we plan on doing it but just put it off until it doesn’t get done). In D&C 64:33 Wherefore, be not weary in well-doing, for ye are laying the foundation of a great work. And out of small things proceedeth that which is great.
S
Starting next month, the newsletter will be a lot smaller. It will include the lessons, the Visiting Teaching message and any messages/reminders that I have been given. Also, a sister spotlight will be included at least once a quarter – more often if I receive more. There is a new segment in this issue - an interesting/amusing/inspirational story concerning sisters in our Relief Society. I will also include this as often as I receive stories. Any items that are to go in the newsletter need to be to me by the Saturday before the last Sunday in the month.
September Lessons
September 5 RS Presidency/Group Leadership
September 12 Gospel Principles # 16 Church in Former Times
September 19 The Church Today
September 26 Teaching for our Times General Conference Talk from April 2010 “Place No More for the Enemy of My Soul”
A Story about us
Here is an example of the story I was mentioning above. It was given to me by Sister Sandra Levinson.
Years ago, when I was in a presidency, I was in charge of getting a "preparedness fair" of sorts organized. I assigned out the different areas to others. Some were a bit hesitant and not quite sure what to do. I kept telling them I had confidence in their abilities and, in the end, they all came through with flying colors. Each person had a booth with lots of information and displays. You never know what you are capable of until you trust in the Spirit to guide you.
I would appreciate any other stories you would care to share. There are a lot of experiences that we have enjoyed together. It would be nice to read about them. I had an idea that might be fun. It would be to have a story about a particular sister – but leaving off her name (until the next issue). Another possibility would be to have a story about a particular event – leaving off when or where it took place. It might be fun to guess.
September Recipe
One scripture that I find both comforting and motivational is ECCLESIASTES 3:1 To every thing there is a season, and a time to every purpose under the heaven. Since the season of fall and the harvest are close, here are some recipes for vegetables and some canning tips. Since some people have a surplus of certain items, this might be a good time to share with those who have less. My visiting teacher, Ellen Clift, has always brought over grapes on her visits in the fall. We have appreciated this greatly.
Back to School
Another important part of this time of year is the starting of a new School Year. There’s an interesting commercial anxiously welcoming in the new School Year. Although they are selling a cereal, Frosted Mini Wheat, they are saying something useful. They even have a back to school resolution contest @ http://www.frostedminiwheats.com/sweepstakesEntry. They also have a link to “Mom’s Homeroom” @ http://momshomeroom.msn.com/. In it there are tips and a chat room to help moms help their kids in school. Even though their main agenda is to sell their cereal, they are giving some useful information. While making back to school a fun adventure, might sound like an impossible task, here are some other tips that might make this a little bit easier.
Health Tip
One of the things that back to school can bring is less sleep. According to WebMd, this can be problematic. While one of the problems is just getting back into the School Year routine, children have specific problems. There is an expression that goes, “If momma ain’t happy, nobody’s happy. Similarly, “If the kids don’t get enough sleep, ain’t nobody going to get enough sleep.” Here are a few tips from the Email newsletter “Real Simple” for getting enough sleep.
Visiting Teaching
There is an old medical maxim that if something isn’t documented, it isn’t done. Record keeping is not just important in the medical world. Since the church has been very serious in keeping records, we know that they are very important. We need to visit and we need to report. Everything is so busy and crazy now days – and things only seem to be getting busier and crazier. However, Heavenly Father blesses when we do what he asks. Sometimes we become discouraged and feel overwhelmed with our responsibilities. Sometimes we feel that if we don’t have long elaborate visits with our Sisters, it’s not good enough – so we might as well not bother (or we plan on doing it but just put it off until it doesn’t get done). In D&C 64:33 Wherefore, be not weary in well-doing, for ye are laying the foundation of a great work. And out of small things proceedeth that which is great.
S
Letter from Missionary Victor Taufu'i
Hey Springview Ward!
A couple weeks ago my companion and I were tracting down this street and about a week or so in that same area there was a bunch of SWAT team out there on the street. So I guess what happens is that some guy robbed a store and the police was looking for him on Foxcreek (the street where SWAT was on) because he somehow shot a cop and got away! But that’s California for you, more importantly that’s Stockton, California, the 2nd more dangerous City in California. NO lie! It’s not too bad in my part of the city but it’s all good because the Lord is on our side, But just to let you guys now the street that we were on was pretty crazy. Anyways we start knocking the whole street, door after door slammed in our face, and we get to this one house. Half of its boarded up but we walk up and see if anyone is living there….so we knock on the door and get NOTHING, nothing that day, so couple day later some other missionaries tell us to back to that one house. So we ride up to this house and we think that these people aren’t solid. So we ride up and the husband, Chris was about to take off on his bike to the store, but he said that since we were messengers of God he’ll take the time to listen. So we go in and talk with the family and teach them a little. The spirit was there and she was balling telling us that Goes love her and their family like 5 or 6 kids that run around church, but these kids are special….there more reverent that the other primary kids. Ha-ha really cool family. But its crazy how just a couple of days ago how no one lived there and then all of the sudden bam a family that is elect and want to learn more, you don’t get that a lot here in California, more specifically STOCTON. But ya, we’re working with them now. It’s cool how you get the love the people here and they just feel like family. The second time we saw them the mother said I love you guys cause there is a spiritual difference in our live. So work is
1. God Prepares
2. The Spirit Teaches
3. Simply we challenge them to come through the waters of Baptism
I just want to thank the Springview Ward for the support you guys have for the Lord’s word and I know he works in mysterious ways and I now that this church is the ONLY true church here on earth and that Joseph Smith saw God and Jesus appear to him. And I know Jesus restored his church through the prophet Joseph Smith and that church is true, and the Book of Mormon is also Thy word, and Jesus Christ is our Savior and Redeemer and there is no other way that can return to live the Heavenly Father, Jesus Christ and our families here on earth and that Jesus is the only way to salvation, and we all need to Endure To The End. Love you Springview Ward…you guys are in my prayers.
A couple weeks ago my companion and I were tracting down this street and about a week or so in that same area there was a bunch of SWAT team out there on the street. So I guess what happens is that some guy robbed a store and the police was looking for him on Foxcreek (the street where SWAT was on) because he somehow shot a cop and got away! But that’s California for you, more importantly that’s Stockton, California, the 2nd more dangerous City in California. NO lie! It’s not too bad in my part of the city but it’s all good because the Lord is on our side, But just to let you guys now the street that we were on was pretty crazy. Anyways we start knocking the whole street, door after door slammed in our face, and we get to this one house. Half of its boarded up but we walk up and see if anyone is living there….so we knock on the door and get NOTHING, nothing that day, so couple day later some other missionaries tell us to back to that one house. So we ride up to this house and we think that these people aren’t solid. So we ride up and the husband, Chris was about to take off on his bike to the store, but he said that since we were messengers of God he’ll take the time to listen. So we go in and talk with the family and teach them a little. The spirit was there and she was balling telling us that Goes love her and their family like 5 or 6 kids that run around church, but these kids are special….there more reverent that the other primary kids. Ha-ha really cool family. But its crazy how just a couple of days ago how no one lived there and then all of the sudden bam a family that is elect and want to learn more, you don’t get that a lot here in California, more specifically STOCTON. But ya, we’re working with them now. It’s cool how you get the love the people here and they just feel like family. The second time we saw them the mother said I love you guys cause there is a spiritual difference in our live. So work is
1. God Prepares
2. The Spirit Teaches
3. Simply we challenge them to come through the waters of Baptism
I just want to thank the Springview Ward for the support you guys have for the Lord’s word and I know he works in mysterious ways and I now that this church is the ONLY true church here on earth and that Joseph Smith saw God and Jesus appear to him. And I know Jesus restored his church through the prophet Joseph Smith and that church is true, and the Book of Mormon is also Thy word, and Jesus Christ is our Savior and Redeemer and there is no other way that can return to live the Heavenly Father, Jesus Christ and our families here on earth and that Jesus is the only way to salvation, and we all need to Endure To The End. Love you Springview Ward…you guys are in my prayers.
Letter from Missionary - Sister Denise Taufu'i
Everything is going well! OK so the work is going good! This past week has been a pretty good week! Since my comp just barely got a bike from the mission and I found mine not too long ago, we have just started using our bikes! There was a challenge out here in the THSM (Texas Houston South Mission). That our Mission president said if we were Exact Obedient and if we Rode bikes for the whole transfer and ONLY using the car for meetings and church then we will see so many blessings for those we teach!! This was a challenge that was from before I even got out here! But I wanted to try it! I wanted to see!! So we are doing it! Just this past week we’ve been riding bies and it’s been hard especially cuz it’s like in the 3 digits of how hot it is out here. But I know the Lords blessed us in so many ways. We almost doubled all our numbers just from going this bike challenge. We have had 8 new investigators. WE have 12 who have a baptismal date and just so many more miracles and blessings I’ve seen being out here! I love it! My weeks have been so much better and more effective!! But I know that being exact obedient really does bring those closer…but my favorite scripture as of now is D&C chapter four. Especially the one that says, the field is white and already to harvest!! It’s so true because ppl are just waiting for us to come teach them. People are looking for the gospel of Jesus Christ! I am just so very grateful for this gospel and the knowledge I now of it! I am so very grateful for our Savior Jesus Christ who atoned for our sins. I now that he lives and he is the way and only way where we can be truly happy and feel at peace! I know when we put all our trust in the lord an dhaving faith in Jesus Christ he makes it possible for us to do the things we do. He makes everything around us so much more easier! I now that this is the only true gospel of Jesus Christ because of the many miracles and blessings I’ve seen in others lives and in my own! It’s a blessing to know God loves us so very much! And that we are his children! I am so bery grateful and I know that FAMILIES CAN BE TOGETHER! I love you guys and I wish you the best in all your doings. Remember being obedient opens the doors to many blessings!
Sunday, August 29, 2010
Cooking Vegetables
Guide to Cooking 20 Vegetables By Carolyn Malcoun
Carolyn Malcoun combines her love of food and writing in her position as associate food editor at EatingWell. Carolyn has a culinary arts degree from New England Culinary Institute and a degree in journalism from University of Wisconsin—Madison. Carolyn enjoys cooking, gardening, hiking and running in her free time.
How to shop for, prepare and cook healthy vegetables.
If you want more fiber, nutrients and antioxidants in your diet—eat more vegetables! We know it’s tough to expand your vegetable vocabulary when you don’t know how to cook unfamiliar varieties, so we’ve compiled this cooking guide for 20 of our favorite vegetables. Click on a vegetable below to find grocery shopping tips, quick and easy preparation techniques and cooking methods to bring out the flavor of each vegetable. Start with 1 pound untrimmed raw vegetables.
I’m a vegetable lover. I eat vegetables at least three times a day: sautéed chard stirred into scrambled eggs for breakfast, a big garden-fresh salad for lunch and grilled corn and steamed potatoes as side dishes with dinners in the summer. I don’t have much trouble eating enough vegetables, but I know I’m the exception, not the rule.
One in 4 Americans don’t eat the 5 to 13 servings of vegetables and fruit (the number of servings depends on your calorie intake) that you’re supposed to eat every day for optimal health.
Are you one of those that need a nudge to eat more vegetables? Here are 3 reasons to fit more in:
• Lose weight: Fruits and vegetables are rich in fiber and recent research shows that consuming more fiber can help you lose weight.
• Reduce your risk of heart disease: You could cut your risk for heart disease by almost 25 percent, suggests one study, simply by adding 3 servings of vegetables (or fruit) to your daily diet.
• Fight cancer and Alzheimer’s disease: Eating vegetables (and fruit) in a variety of colors provides you with a variety of phytochemicals, some of which act as antioxidants that may help prevent heart disease, cancer and Alzheimer’s disease.
• Probably the excuse I most often hear people give when they say they don’t like vegetables is that they don’t like how vegetables taste. I think it’s partially because those vegetables were overcooked (and mushy—ew) or not prepared in the tastiest of ways.
Artichokes
Look for: Tight, small heads without browning or bruising.
Prep: Snip off tough outer leaves; cut off top quarter and trim off woody stem.
Grill: Halve artichokes, scoop out the choke if necessary, then toss with 1 tablespoon extra-virgin olive oil and 1/2 teaspoon kosher salt. Preheat grill. Place the artichokes over direct, medium-high heat and cook, turning once or twice, until tender, about 8 minutes.
Asparagus
Look for: Sturdy spears with tight heads; the cut ends should not look dry or woody. Fresh asparagus should snap when bent.
Prep: Trim off stem ends; shave down any woody bits with a vegetable peeler.
Roast: Preheat oven to 500°F. Spread asparagus on a baking sheet or in a pan large enough to hold it in a single layer. Coat with 2 teaspoons extra-virgin olive oil. Roast, turning once halfway through cooking, until wilted and browned, about 10 minutes.
Beets
Look for: Small beets with firm, dark ruby or bright orange skins.
Prep: Peel.
Sauté: Heat 1 tablespoon extra-virgin olive oil in a large skillet over medium heat. Grate beets into the pan using the large-hole side of a box grater. Add 1 minced garlic clove. Cook, stirring constantly, for 1 minute. Add 1/3 cup water and bring to a simmer. Cover, reduce heat to low and cook until tender, about 8 minutes.
Broccoli
Look for: Sturdy, dark-green spears with tight buds, no yellowing and a high floret-to-stem ratio.
Prep: Cut off florets; cut stalks in half lengthwise and then into 1-inch-thick half-moons.
Roast: Preheat oven to 500°F. Spread on a baking sheet or in a pan large enough to hold them in a single layer. Coat with 1 tablespoon extra-virgin olive oil. Roast, turning once halfway through cooking, until tender and browned in places, about 10 minutes.
Brussels Sprouts
Look for: Tight, firm, small deep-green heads without yellowed leaves or insect holes. The sprouts should preferably still be on the stalk.
Prep: Peel off outer leaves; trim stem.
Braise: Place sprouts and 1 cup dry white wine in a large skillet over medium-high heat. Cover and braise until tender, about 7 minutes. Remove sprouts with a slotted spoon; increase heat to high, add 1 teaspoon butter and reduce liquid to a glaze. Pour over sprouts.
Carrots
Look for: Orange, firm spears without any gray, white or dried residue on the skin. The greens should preferably still be attached.
Prep: Peel; cut off greens.
Microwave: Cut carrots into 1/8-inch-thick rounds. Place in a large glass baking dish or pie pan. Add 1/4 cup broth (or white wine). Cover tightly and microwave on High until tender, about 3 minutes.
Cauliflower
Look for: Tight white or purple heads without brown or yellow spots; the green leaves at the stem should still be attached firmly to the head, not limp or withered.
Prep: Cut into 1-inch-wide florets; discard core and thick stems.
Steam: Place florets in a steamer basket over 2 inches of boiling water in a large pot set over high heat. Cover and steam for 5 minutes.
Corn
Look for: Pale to dark green husks with moist silks; each ear should feel heavy, the cob filling the husk well.
Sauté: Remove kernels from cobs. Melt 2 teaspoons butter in a large skillet over medium heat. Add corn kernels; cook, stirring constantly, until tender, about 3 minutes. Stir in 1/2 teaspoon white-wine vinegar before serving.
Eggplant
Look for: Smooth, glossy skins without wrinkles or spongy spots; each eggplant should feel heavy for its size.
Prep: Slice into 1/2-inch-thick rounds (peeling is optional).
Grill: Preheat grill. Brush eggplant slices lightly with extra-virgin olive oil. Place over medium-high heat and grill, turning once, until browned, about 8 minutes.
Fennel
Look for: Small, white, unbruised bulbs with brilliant green stalks and feathery fronds.
Prep: Cut off the stalks and fronds where they meet the bulb, remove any damaged outer layers, cut 1/4 inch off the bottom and remove the core.
Braise: Slice bulb into 1-inch pieces. Heat 1 tablespoon extra-virgin olive oil in a large skillet over medium heat. Add fennel and 2 teaspoons dried rosemary, crushed. Cook 1 minute, stirring constantly. Add 1/2 cup dry white wine (or dry vermouth). Cover, reduce heat and cook until tender, about 15 minutes.
Green Beans
Look for: Small, thin, firm beans.
Prep: Snip off stem ends.
Steam: Place beans in a steamer basket over 1 inch of boiling water in a large pot set over high heat. Cover and steam for 5 minutesPrev Next
Leeks
Look for: Long, thin stalks that do not bend and are not bruised; the outer layers should not be wrinkly or dried out.
Prep: Trim off the thick green leaves, leaving only the pale green and white parts; pull off damaged outer layers, leaving the root end intact. Split in half lengthwise. Under cold running water, fan out inner layers to rinse out grit and sand.
Sauté: Thinly slice leeks into half-moons. Heat 1 tablespoon butter in a large skillet over medium heat. Add leeks; cook, stirring often, until softened and very aromatic, about 5 minutes.
Peas
Look for: If fresh, look for firm, vibrant green pods without blotches and with the stem end still attached.
Prep: If fresh, zip open the hull, using the stem end as a tab. If frozen, do not defrost before using.
Microwave: Place peas in a glass baking dish or microwave-safe bowl; add 2 tablespoons broth (or unsweetened apple juice). Cover tightly and microwave on High for 2 minutes.
Potatoes, red-skinned or yellow-fleshed
Look for: Small potatoes with firm skins that are not loose, papery or bruised.
Prep: Scrub off any dirt (peeling is optional; the skin is fiber-rich and the nutrients are clustered about 1/2 inch below the skin).
Sauté: Peel potatoes (if desired), then shred using the large-hole side of a box grater. Heat 1 tablespoon canola oil in a large skillet over medium heat. Add potatoes; reduce heat. Cook, pressing down with the back of a wooden spoon, for 6 minutes. Flip the cake over and continue cooking until browned, about 5 minutes more.
Spinach & Chard
Look for: Supple, deeply colored leaves without mushy spots.
Prep: Rinse thoroughly to remove sand; remove thick stems and shred leaves into 2-inch chunks. Rinse leaves again but do not dry.
Braise: Heat 2 teaspoons walnut oil (or canola oil) in a large skillet over medium heat. Add spinach or chard and toss until wilted. Add 1/2 cup dry white wine or dry vermouth. Cover, reduce heat and cook until wilted, about 5 minutes. Uncover and cook until liquid is reduced to a glaze. Sprinkle 2 teaspoons balsamic vinegar (or rice vinegar) over the greens.
Squash, Acorn
Look for: Green, orange or white varietals with firm, smooth skins and no spongy spots.
Prep: Cut in quarters and scoop out the seeds.
Microwave: Place squash in a large glass baking dish; add 1/2 cup water. Cover and microwave on High for 15 minutes; let stand, covered, for 10 minutes.
Squash, Delicata
Look for: Small, firm squash with bright yellow or orange skins that have green veins branching like lightning through them.
Prep: Cut squash in half lengthwise, scoop out the seeds and slice into thin half-moons (peeling is optional).
Sauté: Melt 2 teaspoons butter in a large skillet over medium heat. Add squash slices; cook, stirring frequently, until tender, about 10 minutes. Stir in a pinch of grated nutmeg before serving.
Squash, Summer & Zucchini
Look for: No breaks, gashes or soft spots; smaller squash (under 8 inches) are sweeter and have fewer seeds; do not peel, but scrub off any dirt.
Prep: Cut off stem ends.
Grill: Cut squash lengthwise into 1/4-inch strips. Preheat grill; brush strips lightly with 1 tablespoon extra-virgin olive oil. Place over direct, medium heat; grill, turning once, until marked and lightly browned, 3 to 4 minutes.
Sweet Potatoes
Look for: Papery skins with tapered ends.
Roast: Preheat oven to 500°F. Halve sweet potatoes, then slice into 1/2-inch wedges. Spread on a baking sheet or in a pan large enough to hold them in a single layer. Coat with 2 teaspoons extra-virgin olive oil. Roast, turning once halfway through cooking, until browned and tender, 20 to 25 minutes.
Turnips
Look for: Smaller turnips with firm, white skins; they should feel heavy. The greens should preferably still be attached.
Prep: Cut off the root end and the greens; peel, then cut into thin slices.
Sauté: Cut turnip slices into matchsticks. Heat 1 teaspoon each butter and extra-virgin olive oil in a large skillet over medium heat; add slices and cook, stirring frequently, until tender, about 12 minutes.
Carolyn Malcoun combines her love of food and writing in her position as associate food editor at EatingWell. Carolyn has a culinary arts degree from New England Culinary Institute and a degree in journalism from University of Wisconsin—Madison. Carolyn enjoys cooking, gardening, hiking and running in her free time.
How to shop for, prepare and cook healthy vegetables.
If you want more fiber, nutrients and antioxidants in your diet—eat more vegetables! We know it’s tough to expand your vegetable vocabulary when you don’t know how to cook unfamiliar varieties, so we’ve compiled this cooking guide for 20 of our favorite vegetables. Click on a vegetable below to find grocery shopping tips, quick and easy preparation techniques and cooking methods to bring out the flavor of each vegetable. Start with 1 pound untrimmed raw vegetables.
I’m a vegetable lover. I eat vegetables at least three times a day: sautéed chard stirred into scrambled eggs for breakfast, a big garden-fresh salad for lunch and grilled corn and steamed potatoes as side dishes with dinners in the summer. I don’t have much trouble eating enough vegetables, but I know I’m the exception, not the rule.
One in 4 Americans don’t eat the 5 to 13 servings of vegetables and fruit (the number of servings depends on your calorie intake) that you’re supposed to eat every day for optimal health.
Are you one of those that need a nudge to eat more vegetables? Here are 3 reasons to fit more in:
• Lose weight: Fruits and vegetables are rich in fiber and recent research shows that consuming more fiber can help you lose weight.
• Reduce your risk of heart disease: You could cut your risk for heart disease by almost 25 percent, suggests one study, simply by adding 3 servings of vegetables (or fruit) to your daily diet.
• Fight cancer and Alzheimer’s disease: Eating vegetables (and fruit) in a variety of colors provides you with a variety of phytochemicals, some of which act as antioxidants that may help prevent heart disease, cancer and Alzheimer’s disease.
• Probably the excuse I most often hear people give when they say they don’t like vegetables is that they don’t like how vegetables taste. I think it’s partially because those vegetables were overcooked (and mushy—ew) or not prepared in the tastiest of ways.
Artichokes
Look for: Tight, small heads without browning or bruising.
Prep: Snip off tough outer leaves; cut off top quarter and trim off woody stem.
Grill: Halve artichokes, scoop out the choke if necessary, then toss with 1 tablespoon extra-virgin olive oil and 1/2 teaspoon kosher salt. Preheat grill. Place the artichokes over direct, medium-high heat and cook, turning once or twice, until tender, about 8 minutes.
Asparagus
Look for: Sturdy spears with tight heads; the cut ends should not look dry or woody. Fresh asparagus should snap when bent.
Prep: Trim off stem ends; shave down any woody bits with a vegetable peeler.
Roast: Preheat oven to 500°F. Spread asparagus on a baking sheet or in a pan large enough to hold it in a single layer. Coat with 2 teaspoons extra-virgin olive oil. Roast, turning once halfway through cooking, until wilted and browned, about 10 minutes.
Beets
Look for: Small beets with firm, dark ruby or bright orange skins.
Prep: Peel.
Sauté: Heat 1 tablespoon extra-virgin olive oil in a large skillet over medium heat. Grate beets into the pan using the large-hole side of a box grater. Add 1 minced garlic clove. Cook, stirring constantly, for 1 minute. Add 1/3 cup water and bring to a simmer. Cover, reduce heat to low and cook until tender, about 8 minutes.
Broccoli
Look for: Sturdy, dark-green spears with tight buds, no yellowing and a high floret-to-stem ratio.
Prep: Cut off florets; cut stalks in half lengthwise and then into 1-inch-thick half-moons.
Roast: Preheat oven to 500°F. Spread on a baking sheet or in a pan large enough to hold them in a single layer. Coat with 1 tablespoon extra-virgin olive oil. Roast, turning once halfway through cooking, until tender and browned in places, about 10 minutes.
Brussels Sprouts
Look for: Tight, firm, small deep-green heads without yellowed leaves or insect holes. The sprouts should preferably still be on the stalk.
Prep: Peel off outer leaves; trim stem.
Braise: Place sprouts and 1 cup dry white wine in a large skillet over medium-high heat. Cover and braise until tender, about 7 minutes. Remove sprouts with a slotted spoon; increase heat to high, add 1 teaspoon butter and reduce liquid to a glaze. Pour over sprouts.
Carrots
Look for: Orange, firm spears without any gray, white or dried residue on the skin. The greens should preferably still be attached.
Prep: Peel; cut off greens.
Microwave: Cut carrots into 1/8-inch-thick rounds. Place in a large glass baking dish or pie pan. Add 1/4 cup broth (or white wine). Cover tightly and microwave on High until tender, about 3 minutes.
Cauliflower
Look for: Tight white or purple heads without brown or yellow spots; the green leaves at the stem should still be attached firmly to the head, not limp or withered.
Prep: Cut into 1-inch-wide florets; discard core and thick stems.
Steam: Place florets in a steamer basket over 2 inches of boiling water in a large pot set over high heat. Cover and steam for 5 minutes.
Corn
Look for: Pale to dark green husks with moist silks; each ear should feel heavy, the cob filling the husk well.
Sauté: Remove kernels from cobs. Melt 2 teaspoons butter in a large skillet over medium heat. Add corn kernels; cook, stirring constantly, until tender, about 3 minutes. Stir in 1/2 teaspoon white-wine vinegar before serving.
Eggplant
Look for: Smooth, glossy skins without wrinkles or spongy spots; each eggplant should feel heavy for its size.
Prep: Slice into 1/2-inch-thick rounds (peeling is optional).
Grill: Preheat grill. Brush eggplant slices lightly with extra-virgin olive oil. Place over medium-high heat and grill, turning once, until browned, about 8 minutes.
Fennel
Look for: Small, white, unbruised bulbs with brilliant green stalks and feathery fronds.
Prep: Cut off the stalks and fronds where they meet the bulb, remove any damaged outer layers, cut 1/4 inch off the bottom and remove the core.
Braise: Slice bulb into 1-inch pieces. Heat 1 tablespoon extra-virgin olive oil in a large skillet over medium heat. Add fennel and 2 teaspoons dried rosemary, crushed. Cook 1 minute, stirring constantly. Add 1/2 cup dry white wine (or dry vermouth). Cover, reduce heat and cook until tender, about 15 minutes.
Green Beans
Look for: Small, thin, firm beans.
Prep: Snip off stem ends.
Steam: Place beans in a steamer basket over 1 inch of boiling water in a large pot set over high heat. Cover and steam for 5 minutesPrev Next
Leeks
Look for: Long, thin stalks that do not bend and are not bruised; the outer layers should not be wrinkly or dried out.
Prep: Trim off the thick green leaves, leaving only the pale green and white parts; pull off damaged outer layers, leaving the root end intact. Split in half lengthwise. Under cold running water, fan out inner layers to rinse out grit and sand.
Sauté: Thinly slice leeks into half-moons. Heat 1 tablespoon butter in a large skillet over medium heat. Add leeks; cook, stirring often, until softened and very aromatic, about 5 minutes.
Peas
Look for: If fresh, look for firm, vibrant green pods without blotches and with the stem end still attached.
Prep: If fresh, zip open the hull, using the stem end as a tab. If frozen, do not defrost before using.
Microwave: Place peas in a glass baking dish or microwave-safe bowl; add 2 tablespoons broth (or unsweetened apple juice). Cover tightly and microwave on High for 2 minutes.
Potatoes, red-skinned or yellow-fleshed
Look for: Small potatoes with firm skins that are not loose, papery or bruised.
Prep: Scrub off any dirt (peeling is optional; the skin is fiber-rich and the nutrients are clustered about 1/2 inch below the skin).
Sauté: Peel potatoes (if desired), then shred using the large-hole side of a box grater. Heat 1 tablespoon canola oil in a large skillet over medium heat. Add potatoes; reduce heat. Cook, pressing down with the back of a wooden spoon, for 6 minutes. Flip the cake over and continue cooking until browned, about 5 minutes more.
Spinach & Chard
Look for: Supple, deeply colored leaves without mushy spots.
Prep: Rinse thoroughly to remove sand; remove thick stems and shred leaves into 2-inch chunks. Rinse leaves again but do not dry.
Braise: Heat 2 teaspoons walnut oil (or canola oil) in a large skillet over medium heat. Add spinach or chard and toss until wilted. Add 1/2 cup dry white wine or dry vermouth. Cover, reduce heat and cook until wilted, about 5 minutes. Uncover and cook until liquid is reduced to a glaze. Sprinkle 2 teaspoons balsamic vinegar (or rice vinegar) over the greens.
Squash, Acorn
Look for: Green, orange or white varietals with firm, smooth skins and no spongy spots.
Prep: Cut in quarters and scoop out the seeds.
Microwave: Place squash in a large glass baking dish; add 1/2 cup water. Cover and microwave on High for 15 minutes; let stand, covered, for 10 minutes.
Squash, Delicata
Look for: Small, firm squash with bright yellow or orange skins that have green veins branching like lightning through them.
Prep: Cut squash in half lengthwise, scoop out the seeds and slice into thin half-moons (peeling is optional).
Sauté: Melt 2 teaspoons butter in a large skillet over medium heat. Add squash slices; cook, stirring frequently, until tender, about 10 minutes. Stir in a pinch of grated nutmeg before serving.
Squash, Summer & Zucchini
Look for: No breaks, gashes or soft spots; smaller squash (under 8 inches) are sweeter and have fewer seeds; do not peel, but scrub off any dirt.
Prep: Cut off stem ends.
Grill: Cut squash lengthwise into 1/4-inch strips. Preheat grill; brush strips lightly with 1 tablespoon extra-virgin olive oil. Place over direct, medium heat; grill, turning once, until marked and lightly browned, 3 to 4 minutes.
Sweet Potatoes
Look for: Papery skins with tapered ends.
Roast: Preheat oven to 500°F. Halve sweet potatoes, then slice into 1/2-inch wedges. Spread on a baking sheet or in a pan large enough to hold them in a single layer. Coat with 2 teaspoons extra-virgin olive oil. Roast, turning once halfway through cooking, until browned and tender, 20 to 25 minutes.
Turnips
Look for: Smaller turnips with firm, white skins; they should feel heavy. The greens should preferably still be attached.
Prep: Cut off the root end and the greens; peel, then cut into thin slices.
Sauté: Cut turnip slices into matchsticks. Heat 1 teaspoon each butter and extra-virgin olive oil in a large skillet over medium heat; add slices and cook, stirring frequently, until tender, about 12 minutes.
Canning and Freezing - Enjoying your Harvest Year Around
Canning and Preserving Enjoy your harvest year-round by canning and preserving your summer bounty.
http://allrecipes.com//HowTo/canning-and-preserving/Detail.aspx
Fresh Flavors
Choose the freshest fruits and vegetables available, preferably picked that day. Going to U-pick farms, farmers' markets, or using fruits and vegetables from your own garden are great ways to ensure freshness. Avoid overripe or under-ripe fruits, which can affect the acidity and stability of the final product. Cucumbers, especially, need to be at their peak of freshness to make great pickle.
Pectin
Pectin--an essential gelling agent--is found naturally in many fruits, such as apples, plums, and oranges. Most recipes call for added pectin, in either liquid or powdered form; there are also special pectins available for making low-sugar preserves. Jams and jellies made without pectin must be cooked longer, depending upon the amount of natural pectin in the fruit.
When making jams and jellies, make sure to use the proper ratio of sugar, acid, and pectin to achieve the right texture and flavor.
Sweet and Sour
In preserving, acid provides flavor, texture, and helps prevent bacterial growth. Acid is also an important part of the fermentation process in pickle making.
In fruit preserves, lemon juice is typically used as the acid, while vinegar is more common in vegetable preserves.
Preserves made with low-acid foods must be processed in a pressure canner to prevent any bacteria from growing (see Pressure Canning below).
Jars and Lids
To sterilize your jars, simmer them in a water bath for at least five minutes before using. Jars should stay hot until filled. You may reuse jars and rings from previous years as long as they are in good condition, but newlids must be used each time to ensure a good seal.
Inspect the rims of jars for any chips, as these will compromise your seal. Soak the lids in hot water for at least ten minutes to soften the rubber edge. This will help the lids grip the tops of the jars when you screw on the rings. Small jars are preferable, as large jars (over one quart) take longer to process--and since it takes longer for the heat to reach the center of the preserves, the outer layer can become overcooked.
Filling Jars
Fill jars nearly to the top. The amount of "headspace" you need depends upon the recipe, so be sure to follow directions. For jams and jellies, it is usually 1/4-inch; fruit preserves and tomatoes need half an inch of headspace, and any low-acid foods that will be processed in a pressure canner will need one inch or more to account for expansion of the contents during processing.
• Run a thin spatula around the insides of the jars after they have been filled to remove air bubbles, and wipe the rims of the jars with a damp paper towel--any food residue on the rims could prevent a proper seal.
• Place the warm lids onto the rims and screw the rings into place firmly, but not as tightly as you can. The rubber seal on the lid will be soft from the warm water, so you don't want to crush it out of place. Rings can be tightened further once the jars have cooled.
Processing
Processing is the final step in the canning process. It seals your jars and sterilizes the contents. Most fruits and some vegetables can be processed in a hot water bath (low-acid foods should be pressure-canned).
• The water should cover the lids of the jars by one inch, and should be kept at a low simmer or just below the boiling point.
• Processing times vary based on acid levels and even your altitude.
• After processing, as the jars cool, the lids will become sunken in the center and you may hear a little "ping."
• If you can press down on the center of the lid and make it move, the jar is not properly sealed: refrigerate and consume within two weeks. You can also check the lid and jar rim for imperfections, reseal, and process again within 24 hours.
Pressure Canning
Foods with low acid levels, such as pumpkin, meats, and some vegetables, must be processed in a pressure canner. This method raises the temperature of the water bath and speeds up the process without damaging the food. Pressure canners are notthe same as pressure cookers, so don't be tempted to use one! For more processing information, contact your agricultural extension office.
Storing
Store your jars away from direct sunlight in a cool, dry place. Food should be consumed within one year, although many items will not spoil for longer periods. If you see mold, discoloration or smell something off, discard the contents immediately--but don't just trust your nose. Some bacteria can produce toxins that are undetectable by sight or smell, so if a jar's seal has been compromised, throw it away.
Safety
The science of preserving has come a long way. Many older canning methods--such as sealing jars with paraffin wax--have been determined unsafe.
Fortunately, every state has an agricultural extension office dedicated to the latest in food preservation and other home safety issues. West Virginia even provides community kitchens, so gardeners can do their canning while working with experts to ensure success!
Does the whole process of canning seem intimidating? Get your feet wet by starting with Freezer Jam or Refrigerator Pickles.
How to Freeze 16 Fruits and Vegetables Guidelines for Prepping, Blanching & Freezing Produce
This summer, head out to a pick-your-own farm to stock up on fresh berries or put up your bumper crop of broccoli, peas or peppers. On the following pages we’ll show you how to preserve fruits and vegetables when they are at their nutritional peak, so you can use them throughout the year.
Guidelines for Prepping, Blanching & Freezing Produce
Step 1
Prepare produce. (Details on how to prepare 16 fruits and vegetables to freeze to follow.)
Step 2
Most vegetables should be blanched (briefly cooked in boiling water) before freezing. Fruit does not need to be blanched. (Suggested blanching time for 16 fruits and vegetables to follow.)
To blanch: Bring 1 gallon of water per pound of prepped vegetables (about 2 cups) to a boil in a large pot. Add the vegetables, cover, return to a boil and cook. (Suggested blanching time for 16 fruits and vegetables to follow.)
Transfer the vegetables to a large bowl of ice water. Drain well; pat dry.
Step 3
Spread fruit or vegetables in a single layer on a large baking sheet and freeze until solid.
Step 4
Pack the frozen vegetables or fruit in quart- or gallon-size freezer bags.
Step 5.
Or pack fruits and vegetables in bags that are made to use with a vacuum sealer and seal them airtight before storing in the freezer.
When frozen foods come in contact with air, off flavors can develop. Vacuum sealers, which remove all the air from a package, help keep flavors fresh. Hand-held models, such as the FoodSaver Freshsaver ($29.99, foodsaver.com) and the Reynolds Handi-Vac ($12.79, amazon.com and housewares stores), are economical, light and easy to store. They come with reusable plastic bags with zip-close tops and a vent where the sealer attaches to suck the air from the bag. Larger models, such as the FoodSaver V3840 Vacuum Sealer ($173.40, foodsaver.com), are bulkier to store, but they’re more durable so they’re great if you plan to freeze food regularly. Their heavy-duty plastic bags can be cut and sealed to create any size bag.
Step 6.
To reheat frozen vegetables for a quick side dish:
Microwave: Place in a microwave-safe dish, add 2 tablespoons water and cover. Get reheating times for 16 fruits and vegetables to follow.
Steam: Place in a steamer basket in a large saucepan over 1 inch of boiling water. Get reheating times for 16 fruits and vegetables to follow.
Asparagus
Prep: Trim woody ends. Blanching Time: 2-3 min
Reheat Frozen Vegetables (Microwave): 1-2 min Reheat Frozen Vegetables (Steaming): 2-3 min
Bell Peppers
Prep: Remove seeds; cut into 1/2-inch pieces. Blanching Time: 2-3 min
Reheat Frozen Vegetables (Microwave): 1-2 min Reheat Frozen Vegetables (Steaming): 2-3 min
Broccoli & Cauliflower
Prep: Cut into 1- to 1 1/2-inch florets. Blanching Time: 3 min
Reheat Frozen Vegetables (Microwave): 2-4 min Reheat Frozen Vegetables (Steaming): 2-4 min
Brussels Sprouts
Prep: Remove outer leaves, trim stems. Halve small sprouts or quarter larger.
Blanching Time: 2-3 min
Reheat Frozen Vegetables (Microwave): 2-4 min Reheat Frozen Vegetables (Steaming): 4-6 min
Carrots
Prep: Peel and cut into 1/4-inch slices or cubes. Blanching Time: 2 min
Reheat Frozen Vegetables (Microwave): 1-2 min Reheat Frozen Vegetables (Steaming): 2-3 min
Corn
Prep: Husk corn and remove kernels. Blanching Time: 2 min
Reheat Frozen Vegetables (Microwave): 1-2 min Reheat Frozen Vegetables (Steaming): 2-3 min
Dark Leafy Greens: Chard, Kale & Spinach
Prep: Remove woody stems & ribs; chop if desired Blanching Time: 2-3 min
Reheat Frozen Vegetables (Microwave): 1-2 min Reheat Frozen Vegetables (Steaming): 2-3 min
Green Beans
Prep: Trim stem ends. Blanching Time: 3 min
Reheat Frozen Vegetables (Microwave): 1-2 min Reheat Frozen Vegetables (Steaming): 2-3 min
Peas: Shelling Peas, Snap Peas & Snow Peas
Prep: Remove any fibrous stems; remove shelling peas from the pod.
Blanching Time: 1-2 min
Reheat Frozen Vegetables (Microwave): 1-2 min Reheat Frozen Vegetables (Steaming): 2-3 min
Zucchini & Summer Squash
Prep: Cut into 1/2-inch slices. Blanching Time: 2-3 min
Reheat Frozen Vegetables (Microwave): 1-2 min Reheat Frozen Vegetables (Steaming): 2-3 min
Tomatoes
Prep: Remove the core. Blanching Time: N/A Reheat Frozen Vegetables (Microwave): N/A
Blackberries, Blueberries & Raspberries
Prep: Wash and pat dry. Blanching Time: N/A Reheat Frozen Fruit: N/A
Cherries
Prep: Remove stems/pits, if desired Blanching Time: N/A Reheat Frozen Fruit: N/A
Nectarines, Peaches & Plums
Prep: Remove pit; cut into sixths. Blanching Time: N/A Reheat Frozen Fruit: N/A
Rhubarb
Prep: Trim woody ends; cut into 1-inch pieces. Blanching & Reheating Time: N/A
Strawberries
Prep: Remove the stem and hull. Cut large ones in half. Blanching & Reheating Time: N/A
http://allrecipes.com//HowTo/canning-and-preserving/Detail.aspx
Fresh Flavors
Choose the freshest fruits and vegetables available, preferably picked that day. Going to U-pick farms, farmers' markets, or using fruits and vegetables from your own garden are great ways to ensure freshness. Avoid overripe or under-ripe fruits, which can affect the acidity and stability of the final product. Cucumbers, especially, need to be at their peak of freshness to make great pickle.
Pectin
Pectin--an essential gelling agent--is found naturally in many fruits, such as apples, plums, and oranges. Most recipes call for added pectin, in either liquid or powdered form; there are also special pectins available for making low-sugar preserves. Jams and jellies made without pectin must be cooked longer, depending upon the amount of natural pectin in the fruit.
When making jams and jellies, make sure to use the proper ratio of sugar, acid, and pectin to achieve the right texture and flavor.
Sweet and Sour
In preserving, acid provides flavor, texture, and helps prevent bacterial growth. Acid is also an important part of the fermentation process in pickle making.
In fruit preserves, lemon juice is typically used as the acid, while vinegar is more common in vegetable preserves.
Preserves made with low-acid foods must be processed in a pressure canner to prevent any bacteria from growing (see Pressure Canning below).
Jars and Lids
To sterilize your jars, simmer them in a water bath for at least five minutes before using. Jars should stay hot until filled. You may reuse jars and rings from previous years as long as they are in good condition, but newlids must be used each time to ensure a good seal.
Inspect the rims of jars for any chips, as these will compromise your seal. Soak the lids in hot water for at least ten minutes to soften the rubber edge. This will help the lids grip the tops of the jars when you screw on the rings. Small jars are preferable, as large jars (over one quart) take longer to process--and since it takes longer for the heat to reach the center of the preserves, the outer layer can become overcooked.
Filling Jars
Fill jars nearly to the top. The amount of "headspace" you need depends upon the recipe, so be sure to follow directions. For jams and jellies, it is usually 1/4-inch; fruit preserves and tomatoes need half an inch of headspace, and any low-acid foods that will be processed in a pressure canner will need one inch or more to account for expansion of the contents during processing.
• Run a thin spatula around the insides of the jars after they have been filled to remove air bubbles, and wipe the rims of the jars with a damp paper towel--any food residue on the rims could prevent a proper seal.
• Place the warm lids onto the rims and screw the rings into place firmly, but not as tightly as you can. The rubber seal on the lid will be soft from the warm water, so you don't want to crush it out of place. Rings can be tightened further once the jars have cooled.
Processing
Processing is the final step in the canning process. It seals your jars and sterilizes the contents. Most fruits and some vegetables can be processed in a hot water bath (low-acid foods should be pressure-canned).
• The water should cover the lids of the jars by one inch, and should be kept at a low simmer or just below the boiling point.
• Processing times vary based on acid levels and even your altitude.
• After processing, as the jars cool, the lids will become sunken in the center and you may hear a little "ping."
• If you can press down on the center of the lid and make it move, the jar is not properly sealed: refrigerate and consume within two weeks. You can also check the lid and jar rim for imperfections, reseal, and process again within 24 hours.
Pressure Canning
Foods with low acid levels, such as pumpkin, meats, and some vegetables, must be processed in a pressure canner. This method raises the temperature of the water bath and speeds up the process without damaging the food. Pressure canners are notthe same as pressure cookers, so don't be tempted to use one! For more processing information, contact your agricultural extension office.
Storing
Store your jars away from direct sunlight in a cool, dry place. Food should be consumed within one year, although many items will not spoil for longer periods. If you see mold, discoloration or smell something off, discard the contents immediately--but don't just trust your nose. Some bacteria can produce toxins that are undetectable by sight or smell, so if a jar's seal has been compromised, throw it away.
Safety
The science of preserving has come a long way. Many older canning methods--such as sealing jars with paraffin wax--have been determined unsafe.
Fortunately, every state has an agricultural extension office dedicated to the latest in food preservation and other home safety issues. West Virginia even provides community kitchens, so gardeners can do their canning while working with experts to ensure success!
Does the whole process of canning seem intimidating? Get your feet wet by starting with Freezer Jam or Refrigerator Pickles.
How to Freeze 16 Fruits and Vegetables Guidelines for Prepping, Blanching & Freezing Produce
This summer, head out to a pick-your-own farm to stock up on fresh berries or put up your bumper crop of broccoli, peas or peppers. On the following pages we’ll show you how to preserve fruits and vegetables when they are at their nutritional peak, so you can use them throughout the year.
Guidelines for Prepping, Blanching & Freezing Produce
Step 1
Prepare produce. (Details on how to prepare 16 fruits and vegetables to freeze to follow.)
Step 2
Most vegetables should be blanched (briefly cooked in boiling water) before freezing. Fruit does not need to be blanched. (Suggested blanching time for 16 fruits and vegetables to follow.)
To blanch: Bring 1 gallon of water per pound of prepped vegetables (about 2 cups) to a boil in a large pot. Add the vegetables, cover, return to a boil and cook. (Suggested blanching time for 16 fruits and vegetables to follow.)
Transfer the vegetables to a large bowl of ice water. Drain well; pat dry.
Step 3
Spread fruit or vegetables in a single layer on a large baking sheet and freeze until solid.
Step 4
Pack the frozen vegetables or fruit in quart- or gallon-size freezer bags.
Step 5.
Or pack fruits and vegetables in bags that are made to use with a vacuum sealer and seal them airtight before storing in the freezer.
When frozen foods come in contact with air, off flavors can develop. Vacuum sealers, which remove all the air from a package, help keep flavors fresh. Hand-held models, such as the FoodSaver Freshsaver ($29.99, foodsaver.com) and the Reynolds Handi-Vac ($12.79, amazon.com and housewares stores), are economical, light and easy to store. They come with reusable plastic bags with zip-close tops and a vent where the sealer attaches to suck the air from the bag. Larger models, such as the FoodSaver V3840 Vacuum Sealer ($173.40, foodsaver.com), are bulkier to store, but they’re more durable so they’re great if you plan to freeze food regularly. Their heavy-duty plastic bags can be cut and sealed to create any size bag.
Step 6.
To reheat frozen vegetables for a quick side dish:
Microwave: Place in a microwave-safe dish, add 2 tablespoons water and cover. Get reheating times for 16 fruits and vegetables to follow.
Steam: Place in a steamer basket in a large saucepan over 1 inch of boiling water. Get reheating times for 16 fruits and vegetables to follow.
Asparagus
Prep: Trim woody ends. Blanching Time: 2-3 min
Reheat Frozen Vegetables (Microwave): 1-2 min Reheat Frozen Vegetables (Steaming): 2-3 min
Bell Peppers
Prep: Remove seeds; cut into 1/2-inch pieces. Blanching Time: 2-3 min
Reheat Frozen Vegetables (Microwave): 1-2 min Reheat Frozen Vegetables (Steaming): 2-3 min
Broccoli & Cauliflower
Prep: Cut into 1- to 1 1/2-inch florets. Blanching Time: 3 min
Reheat Frozen Vegetables (Microwave): 2-4 min Reheat Frozen Vegetables (Steaming): 2-4 min
Brussels Sprouts
Prep: Remove outer leaves, trim stems. Halve small sprouts or quarter larger.
Blanching Time: 2-3 min
Reheat Frozen Vegetables (Microwave): 2-4 min Reheat Frozen Vegetables (Steaming): 4-6 min
Carrots
Prep: Peel and cut into 1/4-inch slices or cubes. Blanching Time: 2 min
Reheat Frozen Vegetables (Microwave): 1-2 min Reheat Frozen Vegetables (Steaming): 2-3 min
Corn
Prep: Husk corn and remove kernels. Blanching Time: 2 min
Reheat Frozen Vegetables (Microwave): 1-2 min Reheat Frozen Vegetables (Steaming): 2-3 min
Dark Leafy Greens: Chard, Kale & Spinach
Prep: Remove woody stems & ribs; chop if desired Blanching Time: 2-3 min
Reheat Frozen Vegetables (Microwave): 1-2 min Reheat Frozen Vegetables (Steaming): 2-3 min
Green Beans
Prep: Trim stem ends. Blanching Time: 3 min
Reheat Frozen Vegetables (Microwave): 1-2 min Reheat Frozen Vegetables (Steaming): 2-3 min
Peas: Shelling Peas, Snap Peas & Snow Peas
Prep: Remove any fibrous stems; remove shelling peas from the pod.
Blanching Time: 1-2 min
Reheat Frozen Vegetables (Microwave): 1-2 min Reheat Frozen Vegetables (Steaming): 2-3 min
Zucchini & Summer Squash
Prep: Cut into 1/2-inch slices. Blanching Time: 2-3 min
Reheat Frozen Vegetables (Microwave): 1-2 min Reheat Frozen Vegetables (Steaming): 2-3 min
Tomatoes
Prep: Remove the core. Blanching Time: N/A Reheat Frozen Vegetables (Microwave): N/A
Blackberries, Blueberries & Raspberries
Prep: Wash and pat dry. Blanching Time: N/A Reheat Frozen Fruit: N/A
Cherries
Prep: Remove stems/pits, if desired Blanching Time: N/A Reheat Frozen Fruit: N/A
Nectarines, Peaches & Plums
Prep: Remove pit; cut into sixths. Blanching Time: N/A Reheat Frozen Fruit: N/A
Rhubarb
Prep: Trim woody ends; cut into 1-inch pieces. Blanching & Reheating Time: N/A
Strawberries
Prep: Remove the stem and hull. Cut large ones in half. Blanching & Reheating Time: N/A
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