Newspaper Archive of
Clinch Valley Times
St. Paul , Virginia
Lyft
July 30, 2009     Clinch Valley Times
PAGE 8     (8 of 8 available)        PREVIOUS     NEXT      Full Size Image
 
PAGE 8     (8 of 8 available)        PREVIOUS     NEXT      Full Size Image
July 30, 2009
 

Newspaper Archive of Clinch Valley Times produced by SmallTownPapers, Inc.
Website © 2019. All content copyrighted. Copyright Information.     Terms Of Use.     Request Content Removal.




Page 8 CLINCH VALLEY TIMES, St. Paul, VA, Thursday, July 30, 2009 Russell County Unit's Extension news Provided by the Russell County Extension Office Your Russell County Unit of the Virginia Tech and Virginia State Extension Division-- Cornelia Estep, Scott Jessee, Donna Meade and Bill Worrell presents this week's Extension News. Our office is located on 131 East Main Street, Lebanon, VA. Check out our Virginia Tech Public Website Address: www.ext.vt.edu/ Extension Calendar of Events: July 30: Other Income from your Forest-Carbon Credits and Ecosystem Services, Southwest VA Higher Ed Center: 6-7:30 p.m. in Room 222 August 3: Abingdon Feeder Cattle Association, Yearling Sale August 3: Russell County Cattlemen's Summer Meeting, Russell County Fairgrounds, 6:30 p.m. _August 6: Let's Make Salsa Workshop August 22: Child Day Care Providers Training August 31' Virginia Quality Assured (VQA) Yearling Sale, Virginia Cattlemen's Tel-O- Auction: 6:00 p.m. If you need information about any of the listed events, please call the Extension Office at (276) 889-8056. Scott Jessee - Agriculture Russell County Cattlemen's Summer Roundup The Summer Meeting of the Russell County Cattlemen's As- sociation will be held on Mon- day, August 3 rd at 6:30 p.m. at the Russell County Fairgrounds. This year's meeting focus will be on Effectively Culling Cows and Getting their Maximum Value at Sale Time. Dr. Currin will be our featured speaker at this session. There will be two parts of the meeting - an infor- mal d-iscuss]0n as well a-s-a Chute side session. Steak Dinner will be served (no more than $5.00 per person). Please call the Extension Office (889-8056) by Friday, July 31 st to let us know that you are com- ing. Donna Meade - Family and Consumer Science Summers Bounty Come learn how to preserve some of the summer's bounty into fresh tomato salsa on Thurs- day, August 6 at the Lebanon Town Community Room begin- ning at 5:30 p.m. A $6.00 registration fee will cover the cost of handouts, supplies and a pint jar of freshly canned salsa. You may pay at the door, but pre-registration by August 3 ra is required! Pre-register by calling the Extension Office: 276-889- 8056. Donna Meade --Family and Consumer Science Pickling Cukes Pickling is one of the oldest known methods of preserving food, dating back to Biblical times; the Chinese are credited with inventing the process. A pickle product is any food (fruit, vegetable, or meat) that is fer- mented in brine (salt) or packed in vinegar to aid preservation. Canning fully fermented pickles is a better way to store them. Regular dill pickles and sauer- kraut are fermented and cured for about 3 weeks. Refrigerator dills are fermented for about 1 week. During curing, colors and flavors change and acidity in- creases. Fresh-pack or quick- process pickles, are not fer- mented; some are brined several hours or overnight, then drained and covered with vinegar and seasonings. No matter how you choose to process your pickles follow these tips to assure a good product. • Select fresh, finn, uni- form-sized fruits or vegetables, free of spoilage, gathered no more than 24 hours before pickling. Keep refrigerated until ready to use. Do not use purchased cucumbers that may be waxed since the brine cannot penetrate wax. • Wash produce thor- oughly in cold water; scrub with a brush, if possible, to remove clinging soil particles that may contain microorganisms. • Remove the blossom end of cucumbers, since they contain enzymes, fungi, or yeast which could soften the cucum- bers during fermentation; cut off 1/16 inch from the blossom end. The level of acidity in a pickled product is as important to its safety as it is to taste and texture. • Do not alter vinegar, food, or water proportions in a recipe or use a vinegar with unknown acidity. • Use only recipes with tested proportions of ingredients. • There must be a mini- mum, uniform level of acid throughout the mixed product to prevent the growth of botulinum bacteria. • Measure ingredients carefull.y; proportions of sugar, salt, vinegar and spice are critically important to ensure quality and safety. • Use canning or pickling salt. If table salt is used, additives (non-caking material) may make the brine cloudy. Iodized salt should not be used; the iodine may darken pickles. Do not use sea salt, rock salt, or kosher salt. Caution: Use of re- duced sodium salt in fermented pickles is not recommended, abundance at the local Russell • Use white granulated County Farmers Markets. Here sugar unless the recipe calls for is a list of the other items avail- another sweetener. Brown sugar able: cabbage, squash, cucum- will darken the product. Sub- bers, walnuts , new potatoes stituting corn syrup and honey may not produce desirable fla- vors unless they are called for in a reliable recipe. Use white distilled and cider vinegars of'5% acidity; white is preferred when a light color is desirable, such as with fruits and cauliflower. Cider vinegar has a mellow acid taste, but it may darken white or light-colored fruits and vegetables. Pickle products are subject to spoilage from microorganisms, particularly yeasts and molds, as well as enzymes that may affect flavor, color and texture. Pro- cessing the pickles in a boiling- water canner will prevent both of these problems. Standard canning jars and self-sealing lids are recommended. Processing times and procedures will vary according to food acidity and the size of food pieces. Caution: If the pickles become soft, slimy or develop a disagreeable odor, discard them. Do not eat soft or slippery pickles. Quick Fresh-Pack Dill Pickles 8 lbs. of 3 to 5 inch pickling cucumbers 2 gallons water 1 ¼ cups canning or pickling salt (divided) 1 ½ quarts vinegar (5%, white or dark) ¼ cup sugar 2 quarts water 2 Tbsp. whole mixed pickl- ing spice 3 Tbsp whole mustard seed (1 tsp per pint jar) 14 heads of fresh dill (1 ½ heads per pint jar) OR 4 ½ Tbsp. dill seed (1 ½ tsp per pint jar) Yield: 7 to 9 pints Procedure: Wash cucumbers. Cut 1/16-inch slice off blossom end and discard, but leave ¼ inch of stem attached. Dissolve 3A cup salt in 2 gallons water. Pour over cucumbers and let stand 12 hours. Drain. Combine vinegar, ½ cup salt, sugar and 2 quarts water. Add mixed pickl- ing spices tied in a clean white cloth. Heat to boiling. Fill jars with cucumbers. Add 1 tsp mus- tard seed and 1 ½ heads fresh dill per pint. Cover with boiling pickling solution, leaving ½ inch headspace. Adjust lids and pro- cess in a boiling water canner: pints for 10 minutes and quarts for fifteen minutes. (Please call me for more information if this is_the first time you have pr- cessed pickles.) Fresh cucumbers are in sea- son and can be found in (white & red), sweet potatoes, green beans, jams, jellies, home- made bread, zucchini, onions, blackberries, wooden crafts, hand knitted items, flannel blan- kets, quilts, note cards & more! To learn more: Call the Extension Office or go to http://www.uga.edu/nchfp/how/c an_06/dill._pickles.html Christian Homeschoolers to meet The Christian Homeschoolers of Southwest Virginia group is now accepting registration for' the 2009-2010 school year until August 20. If you are interested in homeschooling and would like more information, call Wanda E. Rose, 276-395-7141, or 3- mail rj andwandarose@verizon. net. The group will host a planning meeting on Saturday, August 15, at Bullitt Park, Big Stone Gap, from 11:30 a.m.-3 p.m. Ad It Education Connection _ by Karen Gent : The Language Arts, Read- ing Test, one of the five subjects the GEl) Tests, contains 40 multiple choice questions that measure your ability to compre- hend and interpret workplace and academic reading selections and to apply those interpret- ations to new contexts. The questions ask you to under- stand, apply, analyze, and synthesize information that you are given in the reading selec- tions. Literary texts make up 75% of each test and include at least one selection from each of the following areas: • Poetry • Drama • ,' Prose fiction before 1920 • Prose fiction between 1920 and 1960 • Prose fiction after 1960 Nonfiction texts make up 25% of each test and include two selections of nonfiction prose from any two of the following areas: Opening" Nonfiction prose • Critical review of • visual and performing arts • Workplace and tom- the door to hope The Muscular Dystrophy Association's support services help Americans live with 40 neuromuscular diseases. And our cutting,edge research offers hope for a future without these disabling disorders. 1-800-572-1717" Muscular Dystrophy Association www.mdausa.org mnnity documents The reading selections in the Language Arts, Reading Test range from 200 to 400 words, with poetry running from 8 to 25 lines. A purpose question appears in bold before each selection; the question is designed solely to help you focus and provide a purpose for reading the text. You are not asked to answer the purpose question. Each selection is followed by four to eight questions. Reading is just one of the five subject areas covered on the GED Tests; the other four subject areas are science, social studies, mathematics and writing. GED classes can help you prepare to take these tests. Southwest Regional Adult Education offers free classes all year in Buchanan, Dickenson, Russell, and Tazewell c-umies to individuals who wc I like to prepare for GED testing. The Official GED Practice Tests are offered at any of the class sites to determine test readiness. To locate a class near you, contact Southwest Regional Adult Education at 889-5424, or call toll-free at 1-866-581-9935. MARKET CORNER NEWS Canning season is here and the place to be is the Clinch River Farmers' Market. Check out a large selection of beans, cucumbers, tomatoes, etc. for canning or freezing. On Saturday, the market wilt have a limited supply of Virginia grown peaches. Come check it out. Market hours are: Wednesday 2:00-5:30 and Saturday 7:00-noon. Beginning July I st several vendors at the market will be accepting Senior Citizen coupons. Come visit the vendors for a selection of tomatoes, corn, several varieties of beans, cabbage, peppers, cucumbers, squash, zucchini, black walnuts, new potatoes, lamb (with free samples), cage free eggs, homemade jams and jellies, bread, flowers and craft items to include note cards, rain barrels, bird houses, homemade soaps, lip balms, etc. Entertainment for Saturday, August 1 10:00 Dove Bush ScottJessee - Weed and Bug Identification Bake Sale items will be available. In addition to the vendors, the market provides recycling bins for paper (including newspapers, cardboard, and magazines), plastic (number 1 and 2 0nly), and aluminum. Don't forget to come visit the market tor all your produce needs. a AIDS HAS CREATED 14 MIWON ORPHANS WORLDWIDE. TO HELP. CALL 866-AIDS-FUND OR GO TO APATHYIsLETHAL,ORG. AIDS IS PREVENTABLE. APATHY IS LETHAL.  UNITED NATIONS /-FOUNDATION '09 Chevrolet Silverado Stock # 14964 1500 4WD extended cab, 5.3L V8 SFI engine, MSRP $33,255 Our price $25,923 Offer ends 7-31-09 Subject to prior sale 2003 Chevy Silverado 2WD. Centurion Clstom, 5.3L VS. 6 CD, Leather, #497A 2009 Buick Lacrosse CXL 3.BL V& Auto, PW, PL, Leather; Stk# 5062 2007 Chevy Aveo Auto, 4 opt, aq,e, PW, PL, CD, #'t5"iOSB 2009 Pontiac Vibe AWD Auto, Onstor, XM, 8207 miles, Sunroof, #506 a.com ICellewood)