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Dayton, Oregon
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September 25, 1980     Dayton Tribune
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September 25, 1980
 
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THURSDAY, SEPTEMBER 25, 1980 -- THE DAYTON TRIBUNE -- DAYTON, OREGON - PAGE 3 ,'.FOOD for FRUIT BUTTER -- easier now in the microwave Many of the soft fruits such as apples, peaches, plums and pears can be made into fruit butter. This spicy fruit spread was a favorite of grandmas but took at least 2 hours with a lot of stirring and messy bubbling. It's much easier now in the microwave. Put the cooked fruit through a food mill so you have a consistency of applesauce, add sugar (about A to V2 cup for each cup of fruit), about two teaspoons of spices -- (for example, use 1 teaspoon cin- namon, 1/2 teaspoon allspice, V2 teaspoon pump,in pie spice or nut- meg) for each quart of sauce. Cook ! quart at a time for 35 to 40 minutes m a 2 quart covered casserole, stirring after each 10 minutes until desired thickness is obtained. The sauce can then be stored for a short time in the re- frigerator, frozen or canned in a boiling water bath for 10 minutes. Do 1 have to process my pickles? Will processing make them soft? We do recommend that you process pickles in a boiling water bath. This procedure is used to destroy organisms that cause spoilage and to inactivate the en- zymes that may affect flavor, color and texture. If you process pickles ..you should have less spoilage and if good recipe and flesh produce are "dsed, processing should not make them soft. Fermented cucumbers (those that are brined in a crock for 2 or 3 weeks) and fresh pack dills are timed differently than other boiling water bath foods. You place the hot filled jars into the actively boiling water and start counting time im- mediately, instead of waiting for the water to return to a boil. The biggest risk you take when you avoid processing pickles is the loss of the pickles by spoilage. If you have used at least a 1 to 1 ratio of vinegar to water for fresh pack dills, you should have a safe product. Safe, not necessarily free from spoiling. Salem Business Directory and Shopping Guide BICYCLES SCOTT'S CYCLE SHOP ,it , %1t ILt .'L'LL,M'[L', BankAmericard -- ,Mater Ch.rge 'A'elc rune 147 (T,namvr, id 5[i gt'L4S l )RUGGISTS , PHARMACY t "Prescription Specialists" Weekdays util 7:00 P.M. 675 Wallace Road N,W [ | 581-1689 WOMEN'S APPAREL Queen Sizes 18-52. 16Vz'321/2 Sportswear - Coats - Sweaters Long Dresses - Lingerie ELEGANT LADY Lancasler Mall Ph. 362-7254 Beaverton Mall Ph. 643-7049 :::::::::::::::::::::::::::::::::::::::: TER PICKLE PROCESSING TIME TABLE *Dill Pickles Whole, fermented (qt.) 1S minutes Whole, fresh pack (qt.) 20 minutes *Start timing when placed in boil- ing water. **Cross cut slices, sweet pickles, relish, dill green beans, chutney (pt.) 5 minutes (qt.) 10 minutes **Corn relish (pt.),15 minutes ** Start timing when water re- turns to boiling. A pickle bulletin is available at the Extension Office. Can I freeze potatoes? There are very few ways to freeze potatoes at home. The com- mercial potato freezing plants use special methods and preservatives that aren't available for home use. You can french-fry potatoes until cooked but not brown, drain, cool, and package for the freezer. You can also do a baked potato, fluff it with milk and butter or margarine and freeze. Scalloped potatoes can also be successfully frozen. These are the only methods that produce acceptable quality when freezing potatoes at home. PICKLING FISH BULLETIN We have a leaflet available with the directions for pickling seafood. Shad, herring, salmon, bass and Idle Gossip Turn off the ignition if you expect to be idling for more than one minute. Restarting the engine wastes less gasoline than idling for a minute or more. cod are excellent choices for pick- L  ling and are available here in  Oregon. Just ask for PNW 183-Fish Pickling For Home Use. Write to Yamhill County Extension Office, . ville 97128 or phone 472-9371 ext. *, 559. FRED'S REPAIR SHOP 8:30-5 MONDAY-FRIDAY Auto & machinery repair, tune up, electrical, brakes, engine rebuilding, steam cleanJni, saw filing, or what have you. Satisfaction Guaranteedl Call 864-3388 for appointment An idling engine can use anywhere from one pint to one quart of gasoline every 15 minutes, depend- ing on the size of the engine. In cold weather, start the engine and drive away--slowly. Don't idle the engine to let it warm up. An engine will warm up more quickly while driving than by idling. There's one fact you can't escape: cold-engine starts tend to use more gasoline than starting in warm weather or after the engine is already warm. A car that gives you 131/ miles per gallon in 70 ° F weather may give you only 3 miles per gallon when it is first started cold. In 10 ° F weather, the fuel loss is even greater. And never fill your gas- oline tank to the brim. Over- filling causes spillage, and leaves no room for expan- sion when the ear warms up. So stop pumping gasoline when the automatic nozzle vaJve closes. BUSINESS AND PROFESSIONAL DIRECTORY i Dr. I.L. McKinney I OPTOMETRIST N£herg. Oreqon l.ense, f}ame', Duf;Itcat] 602 Fir,/Sree Ph JE g-24. Lynda Danielson is into hot water. But it could save PGE customers more than $5 million a year. This year, Lynda Danielson and other PGE senior citizen representa- tives could help save our customers more than $5 million. With the help of area senior citizens, they are preparing to distribute free water flow restrictors to be mailed to every PGE residential customer beginning in September. The energy-saving restrictors can reduce the average water flow in a shower from five to three gallons a minute. That means less hot water is being used. And less electricity. If every PGE residential electric water heater customer installed the restrictors, it could save more than 170 million kilowatt hours a year. And that savings will help everyone. Because every kilowatt-hour saved means one less that has to be supplied by new, higher-cost generation. Electricity costs are going up everywhere, it's not just here. Both private and public utilities throughout the country are facing soaring prices. Higher equipment costs, fuel costs and interest rates have everyone on a tight budget. And the rapid growth of new customers in our service area is another strain on our existing supply. But, at PGE, we are fortu- nate to have people like Lynda Danielson working hard to keep costs down wherever they can. People who care.