Greetings to all,

Wow, summer has really flown by! I am anxiously awaiting the

beautiful fall colors and crisp cool temperatures. Harrison County has so many fall events to enjoy. I look forward to seeing many of

you while out and about enjoying the fall weather and fun.

This time of year has been a busy time for me with canning questions and pressure canner dial testing. It’s a good time to share some very important information regarding home canning and food

safety. Feel free to call me with canning questions. I will give you the research based answer. I’ve included a home canning section in this

newsletter. Happy and safe canning!

In November, the Purdue Extension office will feature a new Knowledge to Go Program called Nourish Your Body. The program will include ways to nourish your brain, skin, eyes and other vital parts of your body to help you feel and look great. Look inside for

more information and a registration form.

Please check this newsletter for more upcoming activities.

Now grab your sweater and go,

Health & Human Sciences Connections

Harrison County

Annette Lawler

County Extension Director Extension Educator

Health & Human Sciences, Community Development

Rebecca Wilkins

Extension Educator 4-H Youth Development

Miranda Ulery

Extension Educator Agriculture & Natural Resources

Jackie Young

Family Nutrition Program Assitant

Mary Eve Office Manager

Linda Flock Assistant Office Manager

Kimberly Novak Program/Admin Assistant

Lesa Hitner Program/Admin Assistant

Purdue University Cooperative

Extension-Harrison County

247 Atwood Street

Corydon, IN 47112

Ph.: (812) 738-4236

Fax: (812) 738-2259

www.ces.purdue.edu/harrison

Volume 14 Issue 4

October/November 2014

Home canning and food safety

There is a long history regarding home canning information. In 1824, the publication of A Treatise of

Domestic Medicine Intended for Families included canning methods developed by Nicholas Appert, a French chef in Napoleon’s times. In the 1850’s, home canning equipment was advertised in Country

Gentleman, which recommended self-sealing cans for home canning corn and peas. During World War I, the government campaigned to get citizens to grow and preserve food at home, making more supplies

available to the Armed Forces. The National War Garden Commission came up with slogans like, “Back up the cannon with a canner.”

During the 1940’s, citizens were urged to raise Victory gardens and home can food. Community

canneries, clinics and schools for home canners were established by the Cooperative Extension Service. In 1943, the USDA issued a firm statement-pressure canning was the only safe way to can low acid

vegetables, like green beans, and meat.

If you search the internet for canning recipes, please check the USDA food preservation site for the most accurate recipes. USDA researchers work on recipes to test for all aspects of food safety and the quality

of the final product. They insert probes into the jars to ensure all the food, including the center has reached safe temperatures. It is very important to follow the recipe exactly as they are written.

If you change even one item in the recipe, it could change the acidity, cooking time and/or pressure needed to yield a safe and healthy product. Effective canning depends on the combination of time and

temperature. The goal is to reduce microorganisms and still preserve the color, taste and textural quality.

In 1998, the USDS published ‘The Complete Guide to Home Canning’, which was updated in 2009. If interested, we have these books available for sale at the Extension office.

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The North Dakota State University Extension Service has developed ‘Nourishing Boomers and Beyond’, a program to provide people over the age of 50 with information and strategies to eat more nutritiously and be more physically active so they can reduce their risk of developing chronic diseases. Topics include how to keep your brain, muscles, digestive system, skin, bones and joints healthy; how to incorporate more fruits and vegetables into your diet; where to go for reliable health and nutrition information; and how to deal with stress and mental health issues.

Knowledge to Go

“Nourish Your Body”

November 7, 2014

At the Purdue Extension Office of Harrison County

Pre-Register & Pre-Pay by October 24, 2014

Knowledge to Go Attendance guaranteed only by $3.00

prepaid registration fee, sent to Harrison County

Purdue Extension Office by October 24, 2014

Late registration fee is $5.00.

Mail registration and payment to: Purdue Extension-Harrison County 247 Atwood St, Corydon, IN 47112

812-738-4236

$3.00 fee includes ALL classes, refreshments and materials

—Only one registration form per person—

Check #_______ Cash_______

Name________________________________ Address______________________________ City, ST, Zip___________________________ Phone_______________________________ E-mail_______________________________ County______________________________

—Registration Form—

9:00 to 9:30 am-Registration & Refreshments

9:30 to10:05 am

10:10 to 10:45 am

10:45 to 10:55 am-Break

10:55 to 11:25 am

11:30 to 12:00 pm

12:00 to 1:00 pm- Lunch on your own

Restaurants & shopping are available within a short distance.

You may choose to bring brown bag lunch.

Refrigeration is available.

1:00 to 1:35 pm- Special Interest Session

New Ideas from Pampered Chef 1:40 to 2:10 pm

2:15 to 2:45 pm

2:50 to 3:00 pm –Final remarks

3:00–Door Prizes

Directions: From I-64, take exit 105 toward Corydon. Stay on Hwy 135 to Hwy 62 and turn left on 62 East toward Corydon. Turn right at the intersection of 62 and North Capitol. North Capitol is also 337 South. Drive across Indian Creek to left turn on 337 South. Go up the hill and turn left onto Harrison Drive. Go around the curve to Atwood Street, turning left. Drive around to the back of the last building to the Extension Office parking area on lower level.

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Crisp cool weather in our area brings the season for crisp cool apples. Not only are apples delicious, they come in a variety of sweetness and crunch. Apples are versatile as a snack, part of a meal or as a dessert. Plus, apples are healthy for you! Apples are high in fiber and a great source of vitamin C. Though sweet, apples are low in sugar and calories. One medium apple contains only 100 calories. The apple has no fat, no cholesterol and no sodium. Apples have all this going for them along with great taste. So pick an apple today and enjoy the benefits! Most people have a favorite variety of apple. Here are some varieties best suited for particular uses.

FRESH APPLESAUCE GENERAL USE

McIntosh Golden Delicious Jonathan Jonathan McIntosh Golden Delicious Red Delicious Jonathan Winesap Golden Delicious Winesap Winesap Rome Beauty Gala Lodi

PIES BAKING

Jonathan Jonathan Rome Beauty Golden Delicious McIntosh McIntosh Golden Delicious Rome Beauty Granny Smith Winesap Winesap Lodi

***List of apple uses prepared by James D. Utzinger, Extension Horticulture, Ohio State University

APPLES

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Harrison County Homemaker News

Dates to Remember: Making Strides to End Breast Cancer Walk October 18

Indiana Extension Homemaker’s Week October 19-25

Make a Difference Day October 25

Make a Wreath Day November 5

Leader Training Lesson-Nourish Your Body November 7

Holiday Workshop November 11

Executive Board Meeting November 24

President’s Council Meeting November 24

Light-up Corydon & Cookie Walk November 29

Keep reading for more details

Making Strides to End Breast Cancer

The Walk will be October 18 at Hayswood Park. Registration will begin at 9:00 am. Walk will begin at 10:00 am.

We’ll have a team of Extension Homemakers for this event. Our Team name is “Treasure Chest”. Team Captain, Norma Lee Wright, asks you to please come and walk with her.

She is sending all Homemakers a challenge, “If I can do it at 86 years old, you can too!”

Donations can be sent to Norma Lee Wright at 2985 Brittany Way, Corydon, IN 47112. Call Norma at 738-5385 if you have any questions.

T-shirts for the event may be purchased for $10 and $12.

CARNIVAL FOR CANCER

Marcia Gliottone reported this year’s Carnival for Cancer had a great turn-out. Over $6,000

was collected for cancer research. These funds will be matched by the Betty Goldman

Endowment Fund. The Carnival for Cancer is sponsored by the Blue River Hills Homemakers

and the Blue River All-Stars 4-H Club.

Thank you to all the volunteers and benefactors!

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Harrison County Homemaker News

Indiana Homemakers Week

Indiana Homemakers Week will be October 19-25, 2014. Saturday, October 25 is

“Make a Difference Day”. This is a National Program, not just for Homemakers. Each

club is encouraged to do something for someone or for a group. At the November Council

Meeting, Audra will ask what your club did for this special day.

Leader Lesson Training Program Day The Knowledge to Go program, Nourish Your Body, will be November 7 at the Purdue

Extension Office. Registration will be from 9:00 am, with the program starting at 9:30 am.

Lunch break will be from noon until 1:00 pm. You may bring your own

lunch or go to any of the local restaurants. A Pampered Chef demonstra-

tion begins at 1:00 pm

Lessons will resume at 1:35 pm and end at 3:00 pm

Drawing for door prizes will follow the final lesson.

**See page 3 for Registration form**

Cookies for Repair Affair Thank you to all the Homemaker clubs for donating 80 dozen cookies.

Thank you also to Carrie Lucas and Wanda Chinn for taking care of the packaging and delivery of the cookies.

Great job Homemakers!

First Books for Kids

“First Books for Kids” reads the 1st Tuesday of each month at

10:30 am or 2:00 pm. Each class has about 34 students. If you would

like to volunteer to read, please contact Harriett Reed at 812-347-2553

Make a Wreath Day-Special Interest Lesson November 5 at 10:00 am –Boilermaker & Clover Rooms at

the Extension Office We’ll be making a Deco Mesh Wreath

Cost is $12 per person which includes all materials Send your $12 to Carla Clunie by October 29th

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HOLIDAY WORKSHOP November 11, 2014

The theme for this year’s Holiday Workshop is a“Laura Ingalls Christmas”.

The workshop will be at the Lincoln Hills Christian Church. Registration and

set-up for food sales is from 9:00 am to 10:00 am. The program begins at 10:00 am.

Each club is to bring one decorated tissue box to the workshop. See more about the “Decorate

a Tissue Box Contest” on the next page.

Each club should prepare a 10 minute demonstration of your choice following the theme.

Demonstrations are not to exceed 10 minutes. The club’s demonstration, demonstrator’s name,

accompanying pattern and instructions must be in the Extension Office no later than

October 25th to guarantee your information is in the workshop program.

Each club is to make nametags for their club following the theme of “Laura Ingalls Christmas.”

The Laconia Club will make guest name tags. Gibson County Extension Homemakers are this

year’s Host-A-Hoosier guests.

Each club is to bring a $5.00 door prize.

A table will be provided for each club to sell craft and food

items. Sales of food and crafts may be done before the

program begins, during lunch and after the program.

Lunch is the same as last year. Each person may either buy

their lunch or bring a sack lunch. Tea and coffee will be provided.

Those attending the workshop are invited to bring donations of non-perishable items, such as

canned goods or paper products for Community Services. Receptacles and delivery will be pro-

vided.

Senior Citizen Angel Tree angels for Lifespan will be available. All angels are from Harrison

County and they would really appreciate your help.

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Purdue Cancer Research

IEHA Cancer Research Endowment Fund

“Decorate a Tissue Box Contest”

The IEHA is beginning their 5th year of their 5 year contract which was signed with the Purdue

University’s Cancer Research in 2010. We should be very proud of all of our past hard work at raising

approximately $100,000 over the past 4 years.

Let’s continue to contribute to this fund and try to reach $125,000 by July 1, 2015.

The IEHA has created a “Decorate a Tissue Box Contest.” It is a promotion to continue the awareness

and interest in our Cancer Research Fund. The contest is open to all IEHA Members.

1. Members are requested to decorate any size tissue box in any way possible.

2. The winners will be determined by whichever tissue box gets the most cash or check donations

inside it.

3. Each club is to bring ONE decorated tissue box to Holiday Workshop on November 11, 2014.

4. The winning box (the one with the most donations) at Holiday Workshop will go to the Spring

District meeting on Wednesday, March 25, 2015 in Washington County.

5. Prizes will be given for the 1st, 2nd and 3rd place Best Decorated Box. So make your boxes pretty!

Light-Up Corydon and Cookie Walk November 29, 2014

The Extension Homemakers will hold the Cookie Walk during Light-Up Corydon on November 29. During the Cookie Walk, you will be provided with a plastic container to make your selection. After choosing your cookies, the container will be weighed. The cookies are sold by the pound. Each Extension Homemakers will need to bake

3-4 dozen (more is even better) cookies to provide for the Cookie Walk.

Please drop off your cookies at the Blaine Wiseman Visitor’s Center on Saturday, November 29 from 9:00 am to 3:00 pm.

After 3:00 pm, bring your cookies to the tent on the courthouse lawn. Blue River Hills Club is in charge of the Cookie Walk.

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NOTICE-CHANGE IN STATE DUES On January 1, 2015, State dues will increase to $5.00 per member. Our County Budget

Committee recommends scholarship and Cookie Walk money be added to the general

fund. In this way, County dues will remain at $10.00 per member.

Indiana’s Bicentennial Quilt The bicentennial quilt celebrating Indiana’s 200th anniversary is progressing. Corydon’s

history as the state’s first capital is featured as the central image of the quilt. The Extension Homemakers will be purchasing a 12” by 12” quilt block for $250.00 Clubs should design a block and bring it to the November Council Meeting. During the meeting we’ll vote on the design we’ll use to represent the Homemakers.

If you have any questions, please call Donna Churchill of the Depauw club.

Nomination for County Officers

Nominations for the Extension Homemakers

positions of the Vice President and the

Treasurer are to be to the Extension Office by

January 9, 2015.

Your club president has the nomination form.

Executive Board Meeting

The Harrison County Extension Homemakers

Executive Board Meeting will be Monday,

November 24 at 9:30 am in the

Washburn Board Room

President’s Council Meeting

The Harrison County Extension Homemaker

Club Presidents will meet on Monday,

November 24 at 12:30 pm in the

Washburn Board Room

PRESIDENT’S CORNER

We made it through another fair and the weather this year was beautiful. Several changes will be made before next year’s

fair. We’ll keep you posted. Thank you to everyone who helped and

entered exhibits. Thanks to Hoosier Heritage Club for a

wonderful International Day program. I think everyone was glad they didn’t have

to give a speech on a country. Fall District meeting was great. Thank

you to everyone for your wonderful help and delicious food.

Thanks to those who donated cookies for the Pal Wow Festival. We sold all of them! We have several activities coming up and

several items of interest that your club president will be talking to you about at

your next club meeting.

Thank you for all your help,

Audra Deaton

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PUMPKINS Pumpkins are a great fall fruit to add to your menu. Pumpkins are loaded with vitamin A and beta carotene. Both vitamin A and beta carotene promote healthy eyes and skin and help protect against infection. A diet rich in fruits and vegetables that contain beta carotene helps to defend the body against some cancers. Foods that are leafy and dark green, or deep orange and yellow, such as pumpkins, carrots, spinach, red-leaf lettuce, cantaloupe, squash, mangoes and sweet potatoes are good sources of vitamins A and beta carotene. Fresh pumpkin season is from September to November. However, canned pumpkin is available all year. MyPyramid suggests that adults eat 2½ cups of vegetables a day. Children ages 3 to 5 should eat 1 ½ cups of vegetables a day. Pumpkin is an ingredient in many different foods. Pumpkin can be a part of pies,

Crustless Pumpkin Pie (8 servings)

2 large eggs ½ cup granulated sugar 1½ teaspoons pumpkin pie spice or ¾ teaspoon each ground cinnamon and ground nutmeg ¼ teaspoon salt 1 can pumpkin (15 oz) 1 can fat free evaporated milk (5 oz) Directions Preheat oven to 350 °F. Lightly grease or spray a 9-inch pie plate; set aside. Place eggs in large bowl. Beat with fork or whisk. Add sugar, pumpkin pie spice, and salt. Stir until well mixed. Stir in pumpkin and evaporated milk. Pour into prepared pie plate. Bake for 40-45 minutes or until center is set. Remove from oven and cool on wire rack. Serve immediately or refrigerate until serving time. Calories 100; Total fat 1.5g; Saturated fat 0g; Cholesterol 145mg;

Pumpkin information from Mississippi State University Extension Service

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