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Cape Gazette
Lewes, Delaware
Jim's Towing Service
April 10, 1998     Cape Gazette
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April 10, 1998
 

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72 - CAPE GAZETTE, Friday, April 10 April 16, 1998 Check out state&apos;s best lawn and garden care guide Birds, bugs, beans and bulbs are some of the many topics that will be covered in "Garden Check," a newsletter published for the Delaware home gardener by the University of Delaware Coopera- tive Extension. Praised by more than one reader as "the best gardening guide I've ever used," "Garden Check" of- fers local, up-to-date information. Published 10 times a year from March through November, the eight-page newsletter is written by Delaware extension specialists in horticulture, entomology and plant disease. It is the only gardening publica- tion that gives timely advice based on current conditions in this area, including plant diseases, drought and insect invasions. a Home canning tip "Garden Check's" popular col- umn, "Things to Do This Month," provides advice on seasonable topics such as pruning, plant vari- eties, garden sanitation practices and weed control. Readers also stay abreast of current educational offerings through its list of Master Gardener workshops, horticul- tural activities and related publi- cations. - Use only Mason jars. These jars are made of a heavier weight of glass and are more heat-tolerant than com- mercial food jars. They can also be used several times. When processing time is less than 10 minutes, jars must be sterilized before filling. Place them on a rack in a boiling water canner and boil for 10 minutes. Don't attempt to sterilize the jars in a dishwasher or an oven. These methods can increase the chances of breakage and do not guarantee adequate sterilization. 0 When jars are cooled, screw bands may be loose. Don't retighten the screw bands. Doing so may damage the sealing compound and prevent the formation of an airtight seal. After many uses, the screw bands may become warped or stretched out of shape. Proper utensils are a must. Use glass enamel or stainless steel utensils for all home canning projects. Nat- ural food acids can react with utensils made from other materials, such as aluminum, copper or brass. When making jams without the addition of commercial pectins, use 1/4 slightly underripe fruit and 3/4 just- ripe fruit. Slightly underripe fruit contains more pectin, which makes jams and jellies set. It's also firm to the touch and won't have the expected rich coloring of the fully ripe fruit. Clean jar rims are a must for an airtight seal. After filling the jars, wipe rims with a clean cloth to remove any food particles or stickiness. After processing, remove the jars from the canner and allow them to sit undisturbed for at least 24 hours. Do not invert the jars. After opening and breaking the seal of a jar, discard the lid and replace it with a plas- tic storage lid. Store home canned products in a dark, dry, cool area. Exposure to light can cause products to darken and high temperatures will affect quality and lead to spoilage. . Air bubbles can become trapped between pieces of food or between the glass and the food. When filling jars, be sure to slide a rubber spatula or knife gently along the side of the jar, shifting the food to allow the bubbles to rise to the surface. Readjust the head space to the level indicated in the recipe. A subscription to "Garden Check" 1998 costs $16. Send a check, payable to Uni- versity of Delaware, to Garden Check, Cooperative Extension, 910 S. Chapel St., Newark, DE 19716-1303. Canning Continued from page 70 2 C chopped onions Salt Add water to vegetables; boil Include your complete mailing address and ZIP code. For more information, phone Judy Magee at 302-831-1067, or send e-mail to <judmagee @ udel.edu>. five minutes. Pour hot, into hot jars, leaving 1-inch head space. Add 1/4 teaspoon salt to each pint or 1/2 teaspoon salt to each quart. Adjust caps. Process pints for 55 minutes; quarts for one hour and 25 min- utes, at 10 pounds. Open All Year! LEWES FISHHOUSE & PRODUCE 1130 Highway One 5 Points, Lewes, Delaware mmmm,0000 [ Salmon Filets FreSh fl6.49 lb. -- While supplies last -- Retail & Wholesale Sun.-Thurs. 12-6:30. FH. & Sat. 11-7 644-0708 10% Off Eat-In Orders! Tuesday - Wednesday & Thursday Only. From 10 a.m. - 6 p.m. Lighthouse Plaza Location DELl LUNCH SPECIALS (includes Drink & Chips) Available Monday through Saturday PARTY TRAYS & 4 '- 6' SUBS AVAILABLE (48 hours notice please) 227-8088 (7827) Or visit our Peddlers Village Location on Rt. 24 Fit. 1 Lighthouse Plaza (next to Kmart) 945-8300 - BOTH LOCATIONS CLOSED EASTER SUNDAY- Subscribe to the Cape Gazette - Call 645-7700 Duck In (7 Ln llavea ihL Pocoke, MD 4157-t5o3 Duck In !1 RI.3 Stow mU, Mn Iavenllr lima. When laaq; eat the im.h m.eed hn. b.imds and loved ones tamr.e does matter. $o serve yore, gueas the best. Heavenly Ham's dalieiom,  ut  glued hams and smoked tat'keys.Treat them tight with Heavenly Ham. Heavenly Ham Holiday Delivery Fri, April 1o lO9 131st Street, Ocean City, MD 21842 41o-25o-1555 or 141oo-877742 Mon. thru Sat.: 9:3o a.m. - 4:3o p.m. Sun. lO a.m. - 2 p.m. Heavenly Ham !, Ernie's Market MtT- N. Salidmry live Sa, NO ilarris's Wine & Slarits so7 N. ilarris St. FmMn 4157 NgSfo e.an, MD I OFF 4oant3 i Selected Jar,. m ! Mrs. Pose el itdtoln& Ilellth, DE I c..p.. lea-s27-1777 /mm mm  mn elm am