The Food and Agriculture Organization of the United Nations celebrates World Food Day Oct.16, the day on which the organization was founded in 1945.
The right to food was formally recognized in the first international human rights document adopted by the United Nations in 1948 and was elaborated on in 1999 by the UN committee on economic, social and cultural rights.
The committee said the right to food is a birthright; a person does not have to do anything to deserve it. But it is not the right to ask for free food: people are responsible for doing all they can to realize their own right to food.
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The right to food means that every man, woman and child must have access at all times to food, or to means for the procurement of food, that is sufficient in quality, quantity and variety to meet their needs, is free from harmful substances and is acceptable to their culture.
Only when individuals do not have the capacity to meet their food needs by their own means for reasons beyond their control, such as age, disability, economic hardship, famine, disaster or discrimination, will they be entitled to receive food directly from the state.
The right to food guidelines were adopted by the FAO council in 2004. These guidelines are a practical tool to assist countries in their efforts to eradicate hunger.
The guidelines are recommendations on labour, land, water, genetic resources, sustainability, safety nets, education, and global influences. They also encourage the allocation of budgetary resources to anti-hunger and anti-poverty programs.
Governments, individuals, civil society organizations and the private sector have responsibilities with regard to the right to food.
The International Federation for Home Economics (IFHE) supports the celebration of World Food Day.
As the only worldwide home economics organization, IFHE supports the right to food with its international work. Food security is an important theme in the practice and research of home economists.
IFHE aims for the improvement of the quality of daily life for individuals, families and households through the management of their resources and considering the aims of sustainable development.
“The right to food is not unrealistic. It can be realized for all. Some countries are on the way to doing this, but everyone should contribute to make this happen,” said Barbara Ekwall, co-ordinator of the IFHE right to food unit.
Canning pizza sauce
Dear TEAM: I read the Producer faithfully and last fall there was a recipe for canned pizza sauce. I tried it and it turned out very good. I went to make it this fall and can’t find the recipe. – I.A. e-mail.
Dear I.A.: I believe that this is the recipe that you are looking for. It is from Bernardin’s Tomato Canning and Specialty Recipes.
This is a great staple to have on hand. You can make a meal in minutes by spreading it on pita bread, rolls or tortilla shells, and then adding cheese and your favourite pizza toppings.
Pizza sauce
13 cups prepared 3.25 L
tomatoes (about 81/2
pounds/3.8 kg),
50 plum tomatoes
1/2 cup bottled lemon 125 mL
juice
2 teaspoons dried 10 mL
oregano leaves
1 teaspoon ground 5 mL
pepper
1 teaspoon salt 5 mL
1 teaspoon garlic 5 mL
powder
Place four clean 500 mL mason jars in a boiling water canner; fill with water, bring to a rolling boil. Boil snap lids five minutes, not longer, to soften sealing compound. Keep jars and snap lids in hot water until ready to use.
To prepare the tomatoes, pass them through a sieve or food mill and measure 13 cups (3.25 L). If you do not have a food mill, then blanch, peel, core and chop tomatoes.
Place in a colander and let stand 15 minutes; discard liquid and purée tomatoes in a blender.
Place half of the tomato purée in a large stainless steel saucepan and bring to a boil.
Maintaining a constant boil, add remaining tomato purée one cup (250 mL) at a time. Stir in lemon juice, oregano, pepper, salt and garlic powder. Boil hard, stirring frequently, about 15 minutes.
Ladle sauce into hot jars to within a half inch (one cm) of top rim. Using nonmetallic utensil, remove air bubbles. Wipe rims, centre snap lids; apply screwband securely until fingertip tight. Do not overtighten. Place jars in the canner.
Cover canner; return water to a boil. At altitudes up to 1,000 feet (305 metres), boil filled jars, 35 minutes (see list for other altitudes). Remove jars without tilting. Cool upright, undisturbed 24 hours. Do not retighten screwbands. After cooling check jar seals. Sealed lids curve downward. Remove screwbands; wipe and dry bands and jars. Label and store in a cool, dark place. Makes about four 500 mL jars.
Canning at high altitudes
In most home canning recipes, recommended processing times for boiling water canners are stated for use at elevations a zero (sea level) to 1,000 feet (305 m).
Air is thinner at higher elevations, so water boils at temperatures lower than 212 F (100 C). Lower temperatures are less effective in destroying micro-organisms. Adjustments must be made to assure the safety of home canned foods preserved at higher altitudes.
When using a boiling water canner at altitudes higher than 1,000 feet (305 m), sterilization and processing times must be extended.
At altitudes higher than 1,000
feet, increase processing time as
indicated:
1,001-3,000 feet five minutes
(306-915 m)
3,001-6,000 feet 10 minutes
(916-1,830 m)
6,001-8,000 feet 15 minutes.
(1,831-2,440 m)
8,001-10,000 feet 20 minutes
(2,441-3,050 m)
Pot handle replacements
Dear TEAM: I was wondering where we can get handles for WearEver pots? – L.C., Belmont, Man.
Dear L.C.: I looked at the website prod.wearever.com/wearever, and found a list of Canadian stores that sell various brands of cookware. You could go there to find a dealer for your particular cookware.
I was also able to get a Canadian service outlet phone number, 800-418-3325.
I was informed here that you need to send your pot to the
service centre at Groupsev Canada, 455 Finchdene Square, Scarborough, Ont. M1X 1B7. The centre will assess the pot and see if the
handle can be replaced.
The WearEver warranty says “if service becomes necessary within the warranty period, return the product, postage paid (by you) with a description of the claim including your name, address, and phone number.” The company will pay the postage to either return the item or its replacement back to you.
Cookbook cost
The Rogers Bread Machine Cookbook mentioned in a previous column now costs $6.99. It is available from Rogers Foods Ltd., 4420 Larkin Road, Armstrong, B.C., V0E 1B0.
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.
