I want to make it very clear that I am not prophesying, that I am not predicting years of famine in the future. But I am suggesting that the time has come to get our houses in order.
So many of our people are living on the very edge of their incomes. In fact, some are living on borrowings.
We have witnessed in recent weeks wide and fearsome swings in the markets of the world. The economy is a fragile thing. It can eventually reach down to each of us as individuals. There is a portent of stormy weather ahead to which we had better give heed.
President Gordon B. Hinckley - 1998
Welfare Square Cannery (801-240-7370)
Chili Sauce Aug 19, 20
Salsa Aug 21, 26
Green Salsa Aug 27, 28
Jam (Variety) Sept 3, 5, 9, 11, 15, 17, 19
Pear Sauce November
Spaghetti Sauce December
Call well in advance to make an appointment.
Sandy Utah Home Storage Center Dry Pack (801-561-8104)
July 30th – 5:00 pm to 9:00 pm
August – (No Stake Dates, Call for Appt.)
Sept 2nd - 1:00 pm to 5:00 pm
These times have been reserved for our Stake.
Going to the Sandy Dry Pack Cannery is FUN! It is also a great way to see the gospel in action. Those who are there share the load with kindness, enthusiasm, and industry, building your food storage in minutes!
Sugar and Other Sweeteners
Modern table sugar is now so highly refined as to be virtually 100% pure and nearly indestructible if protected from moisture. Powdered sugar and brown sugar are simple variations on granulated sugar and share its long life.
Granulated sugar does not spoil, but if it gets damp it will likely cake up or get lumpy. If it does, it can simply be pulverized again until it regains its granulated texture. Placing a slice of bread in the sugar container overnight will help restore its texture.
Home Canning lets you enjoy the great taste of home grown foods year around (see resources below). Boiling-Water Method is for high acid foods and Steam-Pressure Method is required for foods with lower acid content.
Freezing has many advantages over other methods of food preservation. It is one of the simplest and least time consuming ways to preserve food. Freezing keeps the natural color, fresh flavor, and nutritive qualities of most foods better.
Drying Food at home is simple to do. Dried foods are easy to use and convenient to store. Dehydrated food inactivates the growth of bacteria and other spoilage microorganisms.
USU Extension Center Classes
2001 South State Street; South Bldg. 1st floor; (801) 468-3170
Boiling Water Bath Canning Friday, August 8
Pressure Canning Wednesday, September 3
Call 1 week in advance to sign up. Classes are from 12:00 – 1:00 (Lunch & Learn) (No Cost)
Ball Blue Book of Preserving
Ball Blue Book
Is a wonderful resource for information on canning, freezing, and drying foods. Books can be obtained at Utah State University Extension Salt Lake County - (801) 468-3179)
Safety issues in home food preservation
Food Safety Issues
Why Foods Spoil
Knowledge concerning the spoiling of foods makes it possible for the homemaker to preserve foods from one season to another; it gives assurance that preserved fruit will "keep."