Back to Basics
Newsletter
July/August 2009
Volume 2; Issue 4

President's Message 
Dear Sisters,
As always, it is a joy to write a message to you. We had the privilege of meeting, as a presidency, with President Mickelsen last evening and we want to express to you the constant love and concern he has for each sister in our stake.

Our message to you is to take time daily to reflect and listen to the whisperings of the spirit. As sisters, we get so involved in the day to day happenings of our lives; our children need to be loved and cared for, our marriages need nourishing, our homes need to be cleaned and organized, our yards and gardens need care, we have sisters to visit teach, and gospel callings that need to be fulfilled. The tasks often seem endless and wearisome, but our Father in Heaven has promised us that regardless of what life brings, He will be there for us. “I will be on your right hand and on your left, and my Spirit will be in your hearts and mine angels round about you, to bear you up” (D&C 84:88). How long has it been since you took time to feel His Spirit, to listen to the whisperings of His voice, and to know that His angels surround you?

Please take time to listen to and feel of the spiritual essence in everything around you; the beauty of a flower, the magnificence of a snow-capped mountain, the sweeping flight of a bird, and the sweet smile of a child. Take time to reflect on the great atoning sacrifice that was made by the Son of God and of the wonderful love that is offered to us by Father. Our plea to you today is to seek daily to know that God is with you. “Verily I say unto you that it is your privilege and a promise I give unto you … the veil shall be rent and ye shall see me and know that I am” (D&C 67:10). What a wonderful blessing it is to know that Jesus Christ lives, that He is the Redeemer of the world and to hear His voice guiding us. The blessing of arising each morning knowing that He loves us and retiring each evening knowing that you have followed the promptings of His Spirit is yours for the asking.

Thank you sisters for all you do to serve His children and grow His gospel. May you hear His whisperings daily.
Love, Shannon, Lori, Sammy and Jan



Cannery News
Alicia Clayton
Stake Welfare Specialist
801-254-2450
Sandy Utah Home Storage Center Dry Pack (801-561-8104)
Thursday, Oct 8th - 5:00 pm to 9:00 pm
Saturday, Dec 19th - 1:00 pm to 5:00 pm
These times have been reserved for our Stake.

There are only two more scheduled dates for us to use the Sandy Dry Pack Cannery in 2009. October 8th and December 19th. Those of you who have used this wonderful resource, hopefully are enjoying some peace of mind with storage shelves filled with "silver" cans from the cannery. Have you found some good recipes to use these products? Try using some every day. Dehydrated onions and carrots are so easy to toss into good soups.

You can see the current prices on www.providentliving.org | Home Storage Order Form. There has been a significant drop in prices for many of the commodities these past few months.

Everyone is always asking, what about wet pack family canning? As of yet, the Murray and Welfare Square canneries are sending all products to fill the demands on the Bishop's storehouses. On rare occasions, if you happen to call at the right time, they will allow workers to purchase any surplus. But that information changes day to day. Try calling (Murray: (801) 266-1460 & Welfare Square: (801) 240-2227), if you are able to drop everything and help. Be aware of the next priesthood assignment to serve at the cannery. There may be some extra to purchase.

In the meantime, let's make good use of our fruit trees and gardens, preserving and enjoying our harvests. Utah State University Extension Service has great information www.extension,usu.edu. Try making some fruit puree with apricots, peaches, or plums (maybe from the Harvest Share Saturday mornings?) It is good served mixed with lemon-lime soda.

If you have any cannery or canning questions, I can help. Feel free to call me.

General Relief Society Meeting Broadcast 
Saturday, Sep 26th @ the Stake Center

Stake Blood Drive 
Thursday, Oct 8th

Stake Relief Society Home, Family, & Personal Enrichment 
Thursday, Oct 29th 

Cherries

Pre-Canning Planning
From the Ball Blue Book of Preserving 
For some people the canning season begins with planting a garden. For others it begins with a visit to a farmers market. Which ever source for fresh produce you choose, plan well in advance to determine your family’s needs. Based on your family’s needs; decide the type of food and recipes to be canned; assemble the jars, lids, and bands designated for the food type and recipes selected; be certain the canner needed to process the foods and recipes you choose is in proper working condition. Shop for any supplies needed before your scheduled canning day. This will allow adequate time to locate the supplies you want, and you will be prepared to can when fruits and vegetables are at their peak of ripeness. Doing this helps prevent in-convenient breaks in the preparation and canning process as well as last minute shortages when canning supplies are in demand.

Plan to can produce immediately after harvesting or purchasing to ensure the quality and safety of home canned products. If it becomes necessary to hold produce for more than a couple hours, store produce properly to minimize the effects of deterioration from enzymes and microorganisms. Also, follow the recipe guidelines as stated. Do not make substitutions or changes to the recipe. The canning method and processing time designated by the recipe must be followed exactly. If you have questions about a recipe or proper processing, get additional assistance before proceeding.



Fall Harvest Festival
Saturday, Sep 19th – 5:00 pm – 7:00 pm @ the Stake Center

Fruit Puree
From the kitchen of Alicia Clayton
Stem, wash, drain, peel and remove pits if necessary; measure fruit into large saucepan, crushing slightly if desired; add 1 cup water for each quart of fruit.

Cook slowly until fruit is soft, stirring frequently; press through a sieve or food mill; add sugar to taste if desired; reheat pulp to boil, or until sugar dissolves (if added); fill hot puree into clean jars, leaving 1/4" headspace; adjust lids and process hot pints or quarts 20 minutes in a boiling water bath canner.

Peaches