I recently attended the Prairie Home Economics Conference and Canadian Home Economics Association annual general meeting in Regina.
One of the highlights of attending such a conference is renewing friendships and making new ones.
At one of the sessions, senator Raynell Andreychuk shared stories about her career as a lawyer, provincial court judge, Canadian ambassador and senator. She credited her success to teachers who had encouraged her ambition. She also shared a story about a young woman who had recognized her as a judge in a shopping mall and came over to speak to her.
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Andreychuk told her, “I’m no longer a judge.” The young woman replied, “that’s OK. I’m no longer a juvenile delinquent, thanks to you.”
Andreychuk believes the “greatest gift is yourself to some young developing human being.” When someone takes the time to get to know a young person, working to build trust, respect and offer encouragement, it can make a difference. It is “through the example of others who encourage us to reach the positive that we do,” she said.
After her presentation, I reflected on the teachers I had through the years. When I looked at who was at the conference, I realized that all of my elementary and high school home economics teachers, as well as three of my university professors were also in attendance.
Each one of these women had taken the time to get to know me personally, to build trust, respect and to encourage me. In fact, several had counselled me at decision-making times in my early life.
They had made a significant difference in my life and it was special to spend a few hours with them reminiscing and sharing our stories since our paths had last crossed.
You don’t have to be a teacher to build a young person’s life.
Try encouraging young people wherever you meet them – the grocery store clerk, the delivery person, the gas station attendant, the young person who delivers the paper. A smile, a sincere interest in their life and building respect is a good investment of time.
Preserving food safely
Food preservation was a matter of survival for our grandparents, and is now enjoying a resurgence among today’s consumers. Barb and I had the opportunity to attend a workshop sponsored by the Food Safety Info Line and Bernardin Ltd. that focused on ensuring safe, wholesome and quality home preserved products.
The basic principles of food preservation are to prevent contamination, eliminate microorganisms, and to store it in a way that will prevent microbial growth.
Microorganisms that we are most concerned with in food preservation are bacteria, mould and yeasts. Most microorganisms are beneficial and necessary for the production of other food products such as cheese, wine, yogurt and beer.
Heat processing using the method and time indicated in up-to-date, tested home canning recipes, allows food to be home canned safely with little concern for spoilage. Enzymes are present in all living things. They help food to grow and mature. Their action can cause food to change flavour, texture and colour, making it unappetizing. Enzymes are easily inactivated by heat at temperatures beginning at 140 F (60 C). Therefore, boiling water processing will inactivate enzymes.
Moulds are fungi that grow as silken threads and appear as fuzz on food. Moulds thrive on the acids that are a protection against bacteria. Yeasts, which are also fungi, cause food to ferment, making it unfit to eat.
Moulds and yeast are easily destroyed at temperatures between 140 and 190 F (60 and 87 C).
Bacteria are among the most difficult to eliminate. While heating food to the temperature of boiling water destroys most bacteria, some form spores, which then produce toxins (poisons), which can only be destroyed by heating food to 240 F (116 C) for the time specified by an up-to-date, tested home canning recipe.
High, low acid foods
For home preservation, foods are divided into high acid and low acid. This is due to the different types of spoilage microorganisms they may contain. Each group requires a specific heat processing method to effectively kill these microorganisms and avoid spoilage.
High acid foods are jams, jellies, preserves, fruit, tomatoes with added acid, pickled products including pickles, relishes and chutneys. Low acid foods are vegetables, meat, poultry, game, seafood, tomatoes without added acid and most tomato-based products such as spaghetti sauces.
Heat processing
In home canning terms, processing means heating filled jars at the temperature and time required to destroy spoilage microorganisms, inactivate enzymes and vent excess air from the jar. As the filled jar is heated, headspace pressure increases until air escapes from the jar.
After processing, the atmospheric pressure outside the jar is greater than inside due to this venting. This pressure difference causes the lid to be pushed down onto the jar, resulting in a vacuum seal. This seal prevents microorganisms and air from entering and contaminating the food.
There are only two heat processing techniques recommended for safe home canning and they are not interchangeable.
Boiling water processing is used for high acid foods. This technique requires filled, closed jars of food to be covered with one to two inches (two to five cm) of water in a boiling water canner. The water is brought to a boil (212 F/100 C), then the timing of the heat processing is started and boiled steadily for the processing time. Times vary depending on jar size, food density and chemical makeup. Never use a recipe that does not specify a heat processing time.
Pressure canning or processing is required for all low acid foods. Because the steam inside the canner is pressurized, its temperature exceeds the boiling point of water, 212 F (100 C). Therefore, filled jars can be heated to 240 F (116 C).
The food is held at this pressure and temperature for the processing time specified in up-to-date, tested home canning recipes. These times and temperatures have been established to destroy all bacteria, their spores and the toxins they can produce. Boiling water canners are not appropriate for safe processing of low acid foods.
Source: Gary A. Dmytrow of TanRin Food Consulting Inc., Windsor, Ont. and Bernardin Ltd., www.home canning.com/can.
In August, Bernardin will release a new guide that will include up-to-date information on home canning, freezing, dehydration and crafts, as well as more than 300 recipes with processing times. This guide can be purchased from Bernardin or from any store where canning supplies are sold. For canning questions, call 888-430-4231, fax 416-239-4424 or e-mail: info.ca@home canning.com.
Oriental chicken wings
Chicken wings are always a favourite, especially with the guys and teens who want something with a little meat.
1 garlic clove, minced
1 tablespoon oil 15 mL
1 teaspoon ginger 5 mL
2 tablespoons ketchup 30 mL
1/4 cup honey 50 mL
3 tablespoons orange 45 mL
juice
2 tablespoons lemon 30 mL
juice
1 tablespoon soy 15 mL
sauce
2 pounds chicken 1 kg
wings (about 12)
Preheat oven to 375 F (190 C).
Sauté garlic in oil. Add all other ingredients, except wings; simmer on low for 15 minutes.
Remove wing tips, discard or save for stock. Cut wings into two parts and put in a large glass dish. Pour sauce over the wings and marinate in refrigerator at least two hours or overnight, stirring occasionally.
Place chicken on foil-lined baking sheet. Brush with marinade. Bake for 40 minutes, basting occasionally. Remove from oven, place on a platter, serve immediately. Serves 10 -12.
Source: A Taste of Christmas by Jacquie Schmit, Eileen Mandryk and Jo Wuth.
Betty Ann Deobald is a home economist from Rosetown, Sask., and one of four columnists comprising Team Resources. Send correspondence in care of this newspaper, Box 2500, Saskatoon, Sask., S7K 2C4 or contact them at team@producer.com.
