The Adair County Floral Hall will be held July 27th, 28th, and 29th. There are over 200 categories available for entries.
Categories include quilting, textiles, canning, breads, cakes, candies, cookies, pies, stitchery, knitting, flowers, crafts, art, and photography. For a complete list of entry categories and other details, visit the County Extension Office.
Entries will be accepted starting July 27 at 10 a.m. through 12:30 p.m. July 28 will serve as the public viewing and judging; items can be viewed by the public starting at 2 p.m. through 4 p.m. Finally, on July 29, items can be picked up at the Extension Office. The entire Floral Hall will take place at the Extension Office this year. Additionally, it is free to participate in the Floral Hall competition.
If you have any questions, you may call the County Extension Office at 270-384-2317.
Practice Safe Canning This Summer
Gardens are beginning to bear the fruits of your labor. Soon, it will be time to start thinking about preserving some of that excess produce for winter months. Safety is of utmost importance for those of us preserving food, because improperly home-canned food can lead to foodborne illness.
Bacteria, yeasts, and molds can grow quickly on fresh fruits and vegetables. Oxygen and enzymes that can cause food to spoil are found all over and inside produce. Safe home canning methods help prevent the growth of these harmful bacteria, yeast, and molds; remove excess oxygen from the food; destroy spoilage enzymes; and allow for year-round enjoyment of the foods from your garden.
Despite what you may find on the Internet or social media, there are only two acceptable methods for home canning safe, quality products — the boiling water canner method and the pressure canner method. The type of food you are preserving will dictate which method to use.
You should use boiling water canners to preserve foods that are naturally high in acid, like most fruits. Pressure canners must be used for all fresh vegetables, meat and poultry. Both methods, when used properly, can prevent botulism, a deadly form of food poisoning associated with canned food.
You can safely process foods that are naturally high in acid or foods that have been acidified with lemon juice or vinegar (like pickles, salsa and relishes) in a boiling water bath canner. The acid prevents the growth of harmful bacteria in these foods.
However, vegetables, meats and poultry do not contain enough acid to prevent bacterial growth. For these foods temperatures between 240 and 250 degrees Fahrenheit are necessary to prevent the growth of bacteria. You can only reach these temperatures using a pressure canner. Therefore, you must process all vegetables and other low acid foods in a pressure canner.
Be sure to use up-to-date equipment that’s in proper working condition. It’s never a good idea to purchase a pressure canner at a yard sale or flea market as replacement parts and manufacturer’s instructions may not be available. Pressure canners made after 1997 are designed with more safety features and weigh much less than older canners.
You should test the gauge on dial-gauge pressure canners each year. Your local extension office can do this for you. It is also important to use only Mason-type canning jars and self-sealing, two-piece lids. Never reuse jars that once contained mayonnaise or other food products as they will crack and break during processing.
Always use research-based recipes to preserve foods. These recipes are available in UK Cooperative Extension Service home canning publications, the Ball Blue Book Guide to Preserving or the National Center for Home Food Preservation’s website. Follow each recipe exactly as written. Do not make additions or changes unless the recipe provides information on these options. Not following the recipe precisely or using a recipe that is not research-based may result in sickness.
For more information on safe food canning and research-based recipes, contact the Adair County Cooperative Extension Service at 270-384-2317.
Source: Annhall Norris, Food Preservation Extension Specialist
Educational programs of Kentucky Cooperative Extension serve all people regardless of economic or social status and will not discriminate on the basis of race, color, ethnic origin, national origin, creed, religion, political belief, sex, sexual orientation, gender identity, gender expression, pregnancy, marital status, genetic information, age, veteran status, or physical or mental disability.
This post is brought to you as part of our Adair Drug Tuesday.