Botulism danger in home canning and safe practices
Home canners should avoid low acid vegetables in boiling water and use pressure canning to prevent botulism. The article cautions spores withstand boiling, advises 240 degrees via steam pressure canner, lists signs of spoilage, and offers tested times and squash recipes from The News Frederick Maryland July 29 1981.
Vegetarian Society Conference At Hood College
Fesak Angelo and Madge Durneille co direct a week long session at Hood College for the North American Vegetarian Society conference. Angelo notes over one hundred pre registrations and local vegetarians may join. the event runs through Saturday Aug 1 with single sessions or full days available.
MENTIONED IN THIS ARTICLE
Fesak Angelo
The
North American Vegetarian Society
Hood College
Madge Durneille
Muriel Collars
Society
Tom Walko
Angelo
Cooling one pot soups for summer eating
Create easy cooling soups for hot months using shelf items and leftovers. Includes soup de Mer and chilled Bisque Latine with fresh crab, tomato base, Tabasco, and herbs. Also provides method for herbed croutons to garnish and extend shelf life.
MENTIONED IN THIS ARTICLE
Sumer
Dazzling Ruby Plum Molds for Salads and Desserts
A cool shimmering plum dish uses Northwest purple prune plums and raspberry gelatin. Prepare a rich plum puree with sugar, then mix with dissolved gelatin and chill in dessert dishes. Garnish with sour cream and plum slice. serves 4 to 5. Also works as meat accompaniment. Northwest plums peak August to September.
Also Mentioned on This Page
Kathryn Jenkins
the News
Frederick, Md
U.S. Department of Agriculture
Craig Claiborne
Edta
Ardi ST
Coca-Cola
Wilkin
Freestone
Esskay
Calif
U.S
Maryland
Bing Charis Alin Ad Onis Gle
Beker Balk Lorie
Tome
Arthur Treacher
Treacher
Stoff
Big Elk Mall
Elkton
U.S. 40
Havre de Grace
Edgewater
Edgewood
Frankford Avenue
Baltimore
Belair Road
Eastern Avenue
Francis Scott Key Mall
Frederick
O'Donnell Street
Columbia