General kitchen advice

Buy Local Food : Cultivate an awareness of how far your food travels. When Rich Pirog, Food Systems Program Leader for the Leopold Center for Sustainable Agriculture at Iowa State University, tracked the miles traveled for 16 types of produce, he found that locally sourced fruits and vegetables such as apples, lettuce and tomatoes traveled an average of 56 miles, compared to 1,494 miles — nearly 27 times farther — for the same fruits and vegetables delivered through conventional retail channels. Things get stickier with combination foods, strawberry yogurt for example. Pirog came up with 2,216 miles by adding up the distance traveled for the yogurt’s milk, sugar and strawberries. That figure could be slashed by 90 percent if you buy plain yogurt and stir in some locally grown honey and fruit.

Buy Seasonal Food : Food in season is the best you can buy. Apples taste better when they haven't been flown half way around the world. And buying in season encourages local producers who, boosted by factors like the rise in farmers' markets, are building a more sustainable food industry.

Cooked Strawberry Jelly . Certo Liquid Recipe

	Category	Jelly Recipes
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Ingredients And Procedures

------------------------STRAWBERRY/RED RASPBERRY OR------------------------ ------------------------------BLACKBERRY(2 QT------------------------------ 3 3/4 c Prepared juice (2.5 QT)

1/4 c Lemon juice

7 1/2 c Sugar

2 pk Certo liquid *

---------------------------------YIELD CUPS--------------------------------- * NOTE pk means 1 pouch containing 85 ml. 1. Wash jars and lids in hot soapy water, rinse and sterilize jars and lids

by (1) boiling in water for 15 minutes (leave in water til needed.) Lids may be sterilized by placing in boiling water and boiling 5 minutes(leave in warm water til needed.) Utensils should also be sterilized. 2.Stem and thoroughly crush fully ripe fruit. To extract juice, place

prepared in jelly bag and squeeze. NOTE: To make own jelly bag, use a square meter of cheesecloth, 3 layers thick. Wet cloth and spread over a colander or strainer in a bowl. Add fruit. Bring corners of cloth together. Twist bag or cloth and squeeze to extract juice. For clearer jelly, use 1 1/2 times fruit called for and let juice drip through without squeezing.

3. Using liquid measure, measue the amount of prepared juice and add to a

large 4 to 8 qt pan. Add lemon juice if listed. Note: omit lemon juice in Red Raspberry jelly. 4. Measure sugar. DO NOT REDUCE SUGAR. Add the exact amount of sugar

specified and mix well. 5. Place pan over high heat; bring to a boil.

6. At once stir in Certo liquid. Bring to a full rolling boil and boil

hard for 1 minute, stirring constantly. Remove from heat. 7. Skim off foam with a metal spoon. Stir and skim for 5 minutes.

8. Pour quickly into prepared jars leaving 1/4 inch head room.

9. Seal jam at once with 2 piece metal lids or paraffin wax. Typed at you

by The MoM!

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<h1>Cooked Strawberry Jelly . Certo Liquid</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>------------------------STRAWBERRY/RED RASPBERRY OR------------------------ ------------------------------BLACKBERRY(2 QT------------------------------ 3 3/4 c Prepared juice (2.5 QT) <P>1/4 c Lemon juice <P>7 1/2 c Sugar <P>2 pk Certo liquid * <P>---------------------------------YIELD CUPS--------------------------------- * NOTE pk means 1 pouch containing 85 ml. 1. Wash jars and lids in hot soapy water, rinse and sterilize jars and lids <P>by (1) boiling in water for 15 minutes (leave in water til needed.) Lids may be sterilized by placing in boiling water and boiling 5 minutes(leave in warm water til needed.) Utensils should also be sterilized. 2.Stem and thoroughly crush fully ripe fruit. To extract juice, place <P>prepared in jelly bag and squeeze. NOTE: To make own jelly bag, use a square meter of cheesecloth, 3 layers thick. Wet cloth and spread over a colander or strainer in a bowl. Add fruit. Bring corners of cloth together. Twist bag or cloth and squeeze to extract juice. For clearer jelly, use 1 1/2 times fruit called for and let juice drip through without squeezing. <P>3. Using liquid measure, measue the amount of prepared juice and add to a <P>large 4 to 8 qt pan. Add lemon juice if listed. Note: omit lemon juice in Red Raspberry jelly. 4. Measure sugar. DO NOT REDUCE SUGAR. Add the exact amount of sugar <P>specified and mix well. 5. Place pan over high heat; bring to a boil. <P>6. At once stir in Certo liquid. Bring to a full rolling boil and boil <P>hard for 1 minute, stirring constantly. Remove from heat. 7. Skim off foam with a metal spoon. Stir and skim for 5 minutes. <P>8. Pour quickly into prepared jars leaving 1/4 inch head room. <P>9. Seal jam at once with 2 piece metal lids or paraffin wax. Typed at you <P>by The MoM! <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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