Family gatherings
Dear TEAM: We are going to celebrate my parents’ 50th wedding anniversary this fall. I am wondering if you would have poems, jokes or games that would be suitable for the occasion? They will have a small lunch of fresh fruits, vegetables, crackers with cheese and dips and cake and ice cream. J.R., Arborfield, SK
Dear J.R.: I always think it’s nice to use the talents of family and friends. If anyone is musical, ask him to share his talents. Ask those who have known your parents from their dating or early marriage years to share their memories and humorous or touching stories.
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Check the internet or library for what was in the headlines or in fashion 50 years ago. This information could be used to create a skit or poem about your parents. Display photographs of their wedding and of them and their family through the years.
Include their children and grandchildren and their stories. Celebrate their lives, love and accomplishments now so your parents know how special they are to you and your family.
Comparing honey & sugar
Dear TEAM: I would like to know if it’s better to substitute honey for sugar in baking recipes, or tea, for diabetic or hypoglycemic individuals.– D.B., Quesnel, B.C.
Dear D.B.: All sugars and honey are part of the nutrient category called carbohydrates.
Our body uses sugar and honey by converting them into simple sugars. White table sugar or granulated sugar is a simple sugar called sucrose. Honey contains 40 percent sucrose and 60 percent fructose or fruit sugar.
All sugars such as honey or processed white granulated sugar contribute four calories per gram. Honey is more concentrated so has 21 calories per teaspoon (5 mL) while granulated sugar only has 13 calories. Honey is sweeter than sugar so less can be used.
Honey can be used to replace sugar in a baking recipe: 1/2 cup (125 mL) of honey can replace one cup of sugar. The amount of liquid in the recipe should also be reduced by 1/4 cup (60 mL). Unless the recipe includes sour cream or buttermilk, a pinch of baking soda should also be added to neutralize the acidity.
Baked goods made with honey are moist and dense and tend to brown faster than those made with granulated sugar.
Another way to reduce the amount of sugar in your diet is to reduce the amount of sugar or honey called for in a recipe. Start by reducing the sweetener by about one-third.
Granulated sugar is considered an empty calorie food since there are no vitamins or minerals in it. Honey does contain small amounts of some nutrients: 11 mg per serving of potassium, one mg of calcium and trace amounts of other nutrients.
Store tightly sealed liquid honey in a cool, dry place for up to a year. When refrigerated, honey crystallizes, but can be easily liquefied again in a microwave for 30 seconds or in a pan of hot water for 10 to 15 minutes.
Sources:Nutrient Value of Some Common Foods,Health Canada,Food Lover’s Companion,Sharon Tyler Herbst and Ron Herbst,Simply Great Food,Dietitians of Canada and web. web.extension.illinois.edu/andwww.dietitian.com.
Using honey in jams and jellies
When preparing jams or jellies with dry or liquid fruit pectins, reducing the quantity of sugar from that recommended in the recipe can cause gel failure. Bernardin No Sugar Needed Fruit Pectin will gel fruit mixtures with no added sugar. If a sweeter spread is desired, an artificial sweetener or a small quantity of corn syrup, honey or up to three cups of granulated sugar can be added.
Blueberry jam
This jam is made with No Sugar Needed Pectin and honey added for sweetening.
It makes five 250 mL jars (quantity varies based on sweetener)
4 c. crushed blueberries (1 L) or about 8 c. (2 L) cleaned berries
1 c. unsweetened apple or grape juice 250 mL
1/2 tsp. butter or margarine 2 mL
1 pkg. Bernardin No Sugar NeededFruitPectin 49g
3/4 cups liquid honey 175 mL
Place five clean 250 mL or 10 125 mL mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180 F/82 C). Set screw bands aside. Heat snap lid sealing discs in hot water (180 F/82 C). Keep jars and sealing discs hot until ready to use.
In a large, deep stainless saucepan, crush blueberries with a potato masher, one layer at a time. Add fruit juice and butter or margarine. The fat is added to reduce foaming.
Gradually add pectin, stirring until it is fully dissolved. Measure honey and set aside.
Over high heat, bring fruit pectin mixture to a full rolling boil, stirring frequently. Add honey, stirring constantly, return mixture to a full rolling boil that cannot be stirred down.
Boil hard for three minutes. Remove from heat, skim off foam if necessary.
Ladle hot jam into a hot jar to within 1/4 inch (0.5 cm) of top of jar. Using a non-metallic utensil, remove air bubbles and adjust head space, if required, by adding more jam.
Wipe jar rim, with a clean, damp paper towel to remove food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining jam.
When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1,000 feet (305 m), process boiling jars 10 minutes.
When processing time is complete, turn stove off, remove canner lid, wait five minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed for 24 hours. Don’t retighten.
After cooling, check jar seals. Sealed lids curve downward and do not move when pressed. Remove screw bands. Wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.
Source: www.bernardin.ca
Betty Ann Deobald is a home economist from Rosetown, Sask., and a member of Team Resources. Contact: team@producer.com.
