- Special Sections
- Public Notices
I am pleased to announce the Grand Champion winners in open class at the 2014 Carroll County Fair.
Winners are Rileigh Darnold of Carroll-ton, a lamp made from garden supplies, crafts; Eva Ingram of Carroll-ton, coconut chocolate Bon Bons candy, culinary; Charlotte Clayton of Carrollton, artistically canned green beans, food preservation; Patrick Parker, bunch of white onions, horticulture; Barbara Clymer of Carrollton, photo of a little princess, photography; and Kimberly Bowen, beautiful crocheted scarf, textiles.
Be sure to come to the fair to see our 4-H and open class exhibits in the exhibit trailer this year.
Ovarian cancer screening reminder
Calling all homemaker members and friends who might want to attend the annual trip to the University of Kentucky Markey Center Wednesday, June 18 be sure to call the Extension office to sign up to attend.
We will be leaving the Extension office at 10 a.m., have lunch in Lexington, then on for the screening in the afternoon. There is no cost for the screening (that is worth more than $800) except for your lunch and a small fee for the transportation.
We are part of a University of Kentucky study that is supported by a special research grant.
Safe home canning
All home canned foods must be processed in a boiling water bath or pressure canner to minimize the risk of food poisoning and food spoilage.
Bacteria, molds and yeasts grow quickly on the surfaces of fresh foods. Oxygen and the enzymes that cause food to spoil are found throughout fresh fruits and vegetables. Proper canning practices prevent the growth of harmful bacteria, yeasts and molds; remove excess oxygen from the food; destroy spoilage enzymes and help form strong vacuum seals on jars.
Acid helps to prevent the growth of harmful bacteria in canned food.
Foods naturally high in acid (most fruits) or foods that have been acidified with lemon juice or vinegar (like pickles, salsa or tomatoes) can be safely processed in a boiling water bath canner. However, all fresh vegetables, meats and other low acid foods must be pressure canned to prevent the growth of the bacteria that cause botulism, a deadly form of food poisoning.
To ensure that your home canned foods are safe, it is important to:
Use only research-based recipes, such as the USDA’s Complete Guide to Home Canning or on the National Center for Home Food Preservation website.
Follow these guidelines closely:
• Use only recommended canning jars and self-sealing lids.
• Use the correct processing method (boiling water bath for high acid or acidified foods; pressure canner for all fresh vegetables, meats and poultry)
• When using a pressure canner, follow the manufacturer’s instructions for proper use and care.
• Process for the entire length of time specified.
• Allow jars to cool naturally resulting in safe vacuum seals.
For more information on safe home canning, register for the Food Preservation Workshop I am teaching from 10 a.m. to 3 p.m., Tuesday, June 17, at the Extension office. Cost of the workshop, including a light lunch, is $10.
If you plan to take the workshop, be sure to register as this is a hands on workshop and I need to have enough supplies for each person.
References: National Center for Home Food Preservation http://nchfp.uga.edu/how/can_home.html and U. S. Department of Agriculture. USDA Complete Guide to Home Canning, http://nchfp.uga.edu/publications/publications_usda.html
Grace Angotti is Carroll Co. Extension agent for family and consumer sciences. Call her at (502) 732-7030 or send e-mail to email@example.com.