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From The Desk Of Illinois State Council On Nutrition by Virginia Hill 'TIS THE SEASON When I think of my grandma, who is 99, not only do I see a well-preserved "old lady," I see jars and jars of her proudly displayed handiwork of the summer season. In her generation, a garden was inevitable and necessary, and then became almost obsolete. But because of the energy crunch and spiraling food costs of today, more and more people have turned to growing and preserving fruits and vegetables. Rising prices have forced practically all consumers to cut the costs of the food they eat. Desiring to Stay close to home and cultivating vegetables and fruits in the back yard has become a current trend. Surveys indicate that approximately thirty million families economize by growing their own fruits and vegetables. Millions of others choose to save by shopping at produce markets and by picking foods on farms where they can be harvested at very low prices. -- • There are several options to choose for preserving fruits and vegetables. Freezing and canning are the most popular ways of putting up food because they are relatively effortless and fast methods. Although less popular, drying and dry storing are also other methods of preservation. Fruit and vegetable preservation can definitely be a way to save money or get the most money from our food dollar. But if we do not follow the correct procedure and use the proper equipment and our food spoils, we are going to be throwing away dollars and losing the nutrients in fruits and vegetables. Because the initial dollar investment is minimal and equipment may be used year after year, preservation by canning is the most economical method. According to some studies, the average cost per pound for canning foods is around 12 cents, as opposed to 24 cents for freezing. In this cost factor, all items are figured - such as pressure caimers (repairing and replacing parts), jars, lids and rings, water and fuel, seeds and plants, and fertilizer - and - freezer (repairs and operation), packaging, water and fuel, seeds and plants, and fertilizers. In order for canning to be economical and successful, it must be done correctly. By being selective in gathering, and by thoroughly washing fruits and vegetables, a good start is made. The next step is choosing jars specifically made for canning and bands Or rings without rust or dents. New lids or flats should be purchased each year since they are not reusable.9 Also critical to canning success is choosing the correct method of processing. Foods to be canned are usually grouped according to whether they are high or low in natural acidity: fruits and high-acid vegetables (tomatoes, rhubarb, and pickled vegetables; low-add vegetables; and jams and jellies. Each group requires a different procedure for safe canning. Fruits and high-acid vegetables can be canned using the boliling water bath method. After being packed with food, the jars are placed into a pan of boiling water. This pan should be deep enough to hold sufficient amount of water to at least cover the tops of the jars by one inch. The water should be kept at a rolling boil for a specified amount of time to ensure that the fruit or high-acid vegetable is sealed properly. Pressure canning is strongly recommended for processing low-acid vegetables since it takes more than boiling temperatures to destroy botulism-causing organisms. After reading directions on how to operate, place the packed jars of food into the pressure cooker. Ten pounds of pressure is suggested for this category of vegetables since the termperature will reach 240 degrees F, which is sufficient to destroy all bacteria. Pressuring the jars the time specified will ensure adequate heat penetratilpi of a particular vegetable. The last method of processing is called open kettle. This is used for jellies, jams, preserves and butters which have enough added sugar to keep them from spoiling. After preparation, the boiling liquid made from the fruit or vegetable is poured into sterilized jars. When the liquid has turned cold and firm, a thin layer of melted paraffin is poured f over it to seal the jelly, jam, or preserve. For specific details on each type of processing method explained above, refer to canning instruction books. Although times differ for individual foods within each group, the method will remain the same. To ensure a safe, bacteria-free finished product, follow each step of the directions carefully. So, get back to the basics of life by canning your own fruits and vegetables. Perhaps you plan to can for the convenience of a readily available food supply, for fun or thrift, or for the personal satisfaction of providing beautiful and wholesome foods for your family and friends. Whatever your reason, enjoy the season! I Political Corner | Schaffer Honored For Aid To Mental Health Vegetables Put Vitamins on the Menu a Sen. Jack Schaffer, Cary, was honored at a luncheon sponsored by the Illinois Association for Retarded Citizens last week for out­ s t a n d i n g l e g i s l a t i v e leadership in his deter­ mination to improve care and services for Illinois' 330,000 mentally retarded children and adults. The McHenry County Association for the Retarded joined in the recognition. Don Moss, executive director of the Illinois Association for the Retarded Citizens, presented the award to Sen. Schaffer, asserting he has served in several ways over an ex­ tended period of time. "He has earned the praise given him," said Moss. "Sen. Schaffer had an in­ strumental role in the work of the joint Senate-House committee that revised the mental health code. The revision has made Illinois' laws governing mental health and mental retar­ dation the most advanced in the United States." Moss said Sen. Schaffer has worked aggressively to obtain adequate funding of community programs for the mentally retarded and other developmentally disabled persons. A Place For All No one is completely useless-you can always serve as a bad example. -Basemaker, Davisville. Always After all is said and done, you usually find more has been said than done. -Times, Marshalltown, la. PAGE 3 - PLAINDEALER - WEDNESDAY, JULY 3«. II Best Hat" Winners There „_ , and pear tomatoes. But, whatever variety you choose, one thing is for sure and that's the fact that tomatoes are a rich source of Vitamins A and C. Other vegetables rich in Vitamin C Include radishes and cucumbers. Vitamins B1 and B2, as well as Vitamin C are found in cauliflower, while carrots and escarole provide Vitamin A. When cooking with fresh vegetabltes, it makes sense to use other healthful Ingredients like corn oil. It is made from corn and is cholesterol-free as well as being low in saturated fat. MARINATED TOMATOES 4 medium tomatoes, sliced 4 tablespoons chopped .. pwwiey X cup corn oil - s tablespoon, sliced 3 tablespoons red wine green onion vinegar % teaspoon dried basil leaves Arrange tomatoes In bottom of shallow dish. In small Jar with tight fitting lid place corn oil, vinegar, parsley, onion and basil. Cover; shake well. Pour over tomatoes. Cover; refrigerate several hours, spooning herb mixture over tomatoes occasionally. Makes 4 servings. Cures For Common Summer Stains -2, Mary Vycltal, wife of Parade Marshal Charles Vycltal, Borcovan, right, with an animated drum corps figure on the presents trophies in the "Best Hat" contest to Bonnie Gasa, top of her hat. left, wearing a Carmen Miranda creation, and to Pat STAFF PHOTO-WAYNE GAYLORD Some stains /are more seasonal than ethers! With more activities taking place outdoors at this time, you may be noticing different kinds of stains cropping up in the laundry basket. Prompt attention to stains helps insure easier removal, says Nancy Moore, University of Illinois Ex­ tension adviser. They are more difficult to get out the longer they stay in a fabric. Once set, some may be impossible to remove. Knowing the stain and the fiber content of a fabric also aids treatment. If not sure whether the color or fabric will be affected, test the suggested stain remover on an inconspicuous part of the garment. Always launder w a s h a b l e f a b r i c s i m ­ mediately after treating a stain to remove it com­ pletely as well as the stain remover. Prewash soil and stain removers, enzyme pre- soaks, oxygen and chlorine bleaches, detergents - many of the frequently used laundry aids -- are helpful in removing summer soils. Check package instructions on how to use these aids, and on all laundry products for the kind of stains they may take out. The Soap and Detergent association offers methods for removing some of the most common summer stains from washable fabrics. BLOOD - Soak in enzyme pre-soak product. Launder as usual. CATSUP - Scrape off excess with a dull knife. Soak in cold water 30 minutes. Rub detergent into stain while wet. Launder in hot water using chlorine bleach, if safe for fabric. FRUIT JUICES -- Use an enzyme pre-soak, then launder. Or, soak in warm or cold water. Wash as usual. Treat remaining stain. Cover area with an oxygen bleach. Moisten with hot water to make a paste. Add a few drops of ammonia^Wait 15-30 minutes, then^raunder again. GREASY STAINS (bicycle and car grease, butter, cooking oils, margarine, m a y o n n a i s e , s a l a d dressings) - Pretreat with a heavy-duty liquid laundry detergent or a prewash soil and stain remover. For heavy stains, place stain face down on paper towels. Apply dry cleaning solvent to back side of stain, replacing towels frequently. Let dry. Then rub in liquid detergent or dampen area with water, rub with bar soap, liquid detergent or - detergent paste, made with granules and water. Rinse and launder. MILK, CREAM, ICE CREAM ~ Soak in warm water with an enzyme pre- soak product. Wash as usual. MUSTARD - Apply a prewash soil and stain remover. Or, dampen stains with water and rub with bar soap. Rinse and' launder using chlorine bleach, if safe for fabric. If not, soak in an enzyme pre-soak product or an oxygen bleach using hottest water safe for fabric, then launder. Several treatments may be needed to remove the stain. P E R S P I R A T I O N Dampen stain; rub with bar soap. Soak in an enzyme pre- soak product. Launder in hot water and chlorine bleach, if safe for fabric. Should color of fabric change, use am­ monia for fresh stains and vinegar for old. Rinse and launder in hottest water safe for color. 4 WINE, SOFT DRINKS - Soak in enzyme pre-soak or oxygen bleach using hottest water safe for fabric. Launder. If stain remains, launder again using chlorine bleach, if safe^for fabric. For further information, call the Extension office. All residents of McHenry county are urged to use their local Extension office at 789 McHenry avenue, in Woodstock. ROBERT GLICK Podiatrist -- Foot Specialist •Ortliopodlcs #FmI Sergory •General Care • Sport Medicine •Children's Fnt Problem McHenry Office 4305 W. Elm Street (Rte. 120-Across the Street from Hornsby's) (815) 344-3900 prrjgggjK SHAMROCK CLEANERS Complete Dry Cleaning Service! Conveniently Located in the McHaory Market Plac* Shopping Center 4400 W.Rt*. 120 Mcttonry • (>15) 385-1944 3 GALO L. TAN, M.D., S.C. announces the opening of the LIBERTYVILLE PAIN CLINIC at Libertyville Professional Building 755 South Milwaukee Avenue • Suite 240 Libertyville, Illinois 60048 Effective August 1,1980 Members at the Clinic wiH include: Dr. William Lee Dr. Moung Tun Shin Registered Clinical Psychologist Anesthesiologist Dr. Han Chung Ng * Dr. Calo L. Tan Internal Medicine Neurologist Mr. Joseph Yao Registered Physical Therapist Phone: 312/680-1640 mcHBNKV Home Home »t 0>r * IrMmishiitas LAST OF OUR FINAL WEEK JULY SPECIAL! MUSI GO!!! *USE OUR LAYAWAY PLAN Must Sell At Sacri f ice Prices 111 NEED TO MAKE ROOM FOR NEWiURNITURE i mwrnia idEMY.LL Bart Mhl, Iik, Ttan, Frt MUtaffN WlilSsL M M N M S H M Y N M U M ALL OUR FURNITURE IS WOOD. NO PLASTICS OR SIMULATIONS. 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