Newsletter
September 23, 2005

Preserving



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Prelim

Rita - Tracking hurricane Rita

National Weather Service
National Hurricane Center
Tropical Prediction Center

"This display shows the probability, in percent, that the center of the tropical cyclone will pass within 75 statute miles of a location during the 72 hours beginning at the time indicated in the caption. The caption also provides the name of the tropical cyclone and the advisory number from which the probabilities were generated. Contour levels shown are 10%, 20%, 50% and 100%."

    Continually updated
    
Web Link - tracking Rita
 



 
Preserving
"Home preserving as we know it began to increase significantly in the first half of the nineteenth century, thanks to two Frenchmen and an Americam tinsmith. The Frenchmen were Emperor Napoleon Bonaparte, who offered a prize of 12,000 francs to anyone who could find a way to provide nourishing food for his armies, and Nicolas Appert, an obscure Paris confectioner who won the prize for developing a method of food preservation by sterilization. About forty years later, John Landis Mason of Brooklyn, New York, designed and patented a glass jar with a shoulder and screw-top lid - a combination that made it easy to achieve and keep an airtight seal. Mason's jars at first supplemented, and eventually replaced, stone and pottery vessels, and his name became generic for canning jars. The tapered jars we now use were introduced after World war II, when freezer lockers and home freezers became commonplace. Unlike jars with shoulders, the tapered containers can be emptied without defrosting the contents."

Preserving in today's kitchen
    by Jeanne Lesem
    1992 - Owl Books

Web Link - See the book on Amazon.com
Web Link - See the book at Rodale Institute

 
 


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Tomatoes

Tomato-peach jam

An unlikely sounding combination - toamtoes and peaches - actually makes a beautiful sweet red jam. My recipe was inspired by an old one that called for yellow tomatoes.

2 pounds frim ripe tomatoes
2 pounds mature but unripe peaches
Sugar equal in volume to prepared cooked fruit
2 tablespoons Vanilla Brandy or 1/2 teaspoon vanilla extract
Peel, core, and slice the tomatoes. Peel and pit peaches, and cut into chunks. Place prepared tomatoes and peaches in a 4-quart saucepan. Bring quickly to a boil, reduce heat, cover, and simmer, stirring occassionally, until fruit is tender, about 15 to 20 minutes. Remove from heat and puree in a food mill or force through a course strainer to remove the tomato seeds.

Measure. You should have about 6 cups. At this stage, you may freeze the jam stock for later use, or finish cooking the jam.

To make half the recipe, measure 3 cups of the fruit mixture into a 3-quart saucepan; bring quickly to a boil, stirring often to prevent sticking. Add the sugar, and continue stirring until sugar has dissolved and jam has returned to a boil.

Boil rapidly, stirring often for about 40 minutes, or until mixture thickens enough so that a little holds its shape when chilled for a minute or two on a prechilled saucer in the freezer or coldest part of the refrigerator.

Then, stir in 1 tablespoon Vanilla Brandy or 1/4 teaspoon of vanilla extract. Ladle into hot sterilized jars, invert for 5 minutes, then set upright to cool, Label and store at leats a week before using.

from:
Preserving in today's kitchen
by Jeanne Lesem

This jam is sweet!
You can reduce sugar but you trade the jell factor due to a lack of natural pectin in these fruits.



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Climate Change:


Business Opportunity, Business Challenge

Human beings are changing the Earth's climate. Around the world, heat-trapping gases from human activities are raising temperatures, changing rainfall patterns and altering the length of seasons. These alarming trends threaten livelihoods and long-established ways of life in every nation.

This summer, in what has become a disturbingly predictable pattern, many parts of the United States experienced record high temperatures. In July, parts of India experienced record rainfall, killing more than 1,000 people. In June, eleven national academies of science from around the world issued a joint statement declaring that "the scientific understanding of climate change is now sufficiently clear to justify nations taking strong action." On June 12, the popular newspaper USA Today‹ reflecting this widespread scientific consensus‹ran a front page headline that read: "The debate¹s over: Globe is warming."

From : Clinton Global Initiative website

Web Link - read complete text

George Beggs 9/2005 - Feedback is welcome




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