Harvest hurry is dangerous
When I told a machinery parts man in our town it was my turn to write this column, his immediate response was “write something on safety … it’s that time of year.” He seemed genuinely concerned. He sees the hurry-hurry attitude, the tired eyes and serious faces of farmers coming and going for repairs.
A constant rushing to get things done is one factor in accidents according to medical doctors. Under these conditions there is a narrowing of perception. Our ability to think rationally is turned off and danger is ignored. The only concern is to get the job done and we fail to recognize hazards around us.
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Praying for rain is being replaced with the hope that rain can stop for harvest. Rainfall in July and early August has been much greater than normal.
To help avoid carelessness and accidents:
- Take regular breaks. Avoid fatigue. People are more productive, make fewer mistakes and work safer with regular rests.
- Eat well. Stop for meals at regular intervals. Our bodies need the constant supply of energy.
- Take time to organize each day. The chance of something going wrong increases with the number of people, machines and tasks involved. A well organized day reduces chances of things going wrong.
- Have a positive attitude. It helps prevent worry and stress. Enjoy the beauty of the harvest.
- Keep things in perspective. We all agree health and safety are most important. Don’t lose sight of that.
French fry casserole
For the cook at this busy time, this is a quick and easy casserole that I often turn to on busy days.
2 pounds hamburger 1 kg
1 10-oz. can golden 284 mL
mushroom soup
1 10-oz. can 284 mL
cheddar cheese soup
frozen french fries
Press uncooked hamburger into the bottom of a 22 x 22 cm (9 x 9 inch) cake pan. Mix the two soups and pour over the meat. Top with a generous layer of frozen french fries. Bake at 350 F (180 C) for 11Ú2 hours. Serves five.
Source: Touchdown Cooking by Saskatchewan Roughrider Touchdown Cooking Committee, 1985, Centax of Canada.
Apple cider vinegar
Dear TEAM: I have heard so much about the health benefits of apple cider vinegar. Could you find some instructions about how to make it? – L.S., Shell Lake, Sask.
Dear L.S.: Stocking Up, How to Preserve the Foods You Grow Naturally, written by the staff of Organic Gardening and Farming and edited by Carol Stoner, Rodale Press Inc., provides us with the following information on making apple cider vinegar. This book is available through the public library.
Apples to use: Firm and ripe but not overripe are best. Peak ripeness is indicated by characteristic fragrance and spontaneous dropping from trees. Green, undermature apples cause a flat flavor. Don’t use apples in brown decay. Blemished, bug-marred, the runts and the “drops” can be used in making cider.
Juicing the apples: To extract the juice use a fruit press, commercial juicer or chop, blend or crush the apples and squeeze through a jelly bag or old pillowcase. Catch the juice runoff in glass or enameled containers, not aluminum or other unglazed metal containers. Metal gives apple juice a bitter taste and a dark grey color.
Fermentation: Pour the juice into clean glass jugs or bottles. Fill to just below the brim. Cover with a cotton wool plug placed in snugly, for proper fermentation. Let stand at room temperature.
After three or four days sediment will begin settling on the bottom as fermentation beads rise to the top. If you wish only a mild, sweet cider this is the time to rack off the clear liquid from the sediment and store in a cold place for immediate use. For longer storage, preserve by freezing or processing in a water bath canner in sterilized mason jars for 30 minutes.
For a dry cider with more zip, keep standing in a warm room for several days. After 10 days it might foam over the top. Replace with new cotton plugs and let frothing continue till fermentation subsides. Since this process turns all available sugars to alcohol the brew will no longer be a sweet drink, but a “dry” cider. The longer it stands, the harder it becomes.
Racking off: Insert a rubber pipe into the liquid and siphon off the clear liquid without disturbing the sediment at the bottom. Strain before serving.
Turning apple cider into vinegar: The juice is allowed to ferment past the sweet or dry cider stage to the vinegar stage.
Pour strained apple juice into a crock, dark-colored glass jars or jugs. Leave about 25 percent of the container for the juice to expand during fermentation. Cover the container with a cloth. Tie securely in place. Store in a cool, dark place like a basement or garage. Fermentation will take four to six months. After about four months, taste the vinegar. If it is too weak, let it work longer. If, when finished, your vinegar is too weak, add some store-bought kind. If it’s too strong, dilute it with water.
The scum or layer that forms on top of the vinegar during fermentation is called the “mother.” This is what you want to strain off when your vinegar is strong enough so it stops working. You can save this “mother” to use as a starter for your next batch of vinegar. Just add it to the juice and in a little while you’ll have vinegar.
The acidity of homemade vinegar varies so do not use it for pickling foods.
