Preserving Food at Home Can be Rewarding, Costly

Many Americans are trying to beat rising food prices by growing and preserving food at home. Food preservation may save money for some, but not for everyone, says a University of Georgia Cooperative Extension food preservation expert.

“There are many reasons for preserving food at home,” said Elizabeth Andress, Extension specialist and director of the National Center for Home Food Preservation. “Some have to do with finding ways to save money, while others may have to do with satisfaction, creativity or family tradition.”

The two most common forms of food preservation are canning and freezing. Freezing is a quicker way to prepare food for long-term storage than canning or drying, she said. Frozen produce, if carefully preserved, also tastes more like fresh than other preserving methods.

“It costs between 38 and 50 cents a year to maintain a freezer for one pound of food, not including the cost of the produce,” Andress said.

In general, chest freezers are less expensive to run, but upright freezers can be more convenient, she said. Better insulated freezers can cost more to purchase, but less to operate. Frostfree freezers cost as much or more to operate than conventional defrost freezers.
To keep freezing costs down, Andress offers the following tips:

*Don’t place the freezer in a warm place like the laundry room near heat-producing appliances, as freezers in warm rooms use more electricity.

*Keep the door closed. Opening the door frequently uses more energy to keep the food cold.

*Buy the size you need. Large freezers use more electricity.

*A full freezer is more efficient and uses less electricity per pound.

*Clean condenser coils and defrost freezers as needed.

“A well-managed freezer can save time, energy and gas from fewer trips to the store,” Andress said. “To get the most out of your home freezer, freeze only foods that the family likes to eat, and in packaged amounts that can be served at one time.”

When freezing foods, be sure to use the proper packaging to protect flavor, color, moisture content and nutritional value from the dry conditions of the home freezer,” she said.

Containers should be moisture-vapor resistant, durable, leak proof, flexible, crack resistant at low temperatures and easy to seal and mark, she said. Rigid plastic containers can be used for liquids. Freezer bags and wraps are more suitable for dry-pack products that contain little or no liquid.

Vacuum packaging is recommended for dry packages. Read the manufacturer’s directions carefully when using a packaging machine for wet foods. Vacuum packaging removes the air that can lead to drying, oxidation and off-flavors even at freezer temperatures.

“There are also ways to minimize air trapped in other types of packaging,” Andress said. “That is an important factor to control in all freezing.”

Canning can be a less expensive way of storing food than freezing, but more time and energy are spent to prepare and process the foods. Canning some foods can be difficult for beginners and it requires preserving foods by using methods that keep the food safe when stored at room temperatures.

“Food may spoil and make you sick if reliable canning directions are not followed exactly,” Andress said.

Costs associated with canning include the purchase of canners, jar funnels, lifters, jars and lids. The cost of water, fuel and extra ingredients like vinegar, sugar and spices must also be counted.
Canning jars cost $7 to $12 a dozen, but can be used for many years if handled carefully. Lids, however, need to be purchased every year and cost around 12 to 30 cents each when bought in small quantities.

The cost of added ingredients can be minimal with vegetables, Andress said. Most recipes call for up to one teaspoon of salt per quart jar. But, sweeteners for jams and jellies, or spices and specialty peppers for pickles and salsas, can add significant costs.

Consumers should also compare the cost of similar food purchased at the grocery store, Andress said. “Try to find economical sources for foods if you are trying to save money over purchasing them at the grocery store,” she said.

“There are different preservation methods for many foods,” she said. “Choose one that works for your family and produces the form of food you like.”

(Author April Sorrow is a news editor with the University of Georgia College of Agricultural and Environmental Sciences.)

Solutions for the Back-to-School Breakfast Scramble

(ARA) – A popular TV commercial for an office supply store depicts a dad gleefully dancing through the aisles, filling his cart with back-to-school bargains while a singer croons “It’s the most wonderful time of the year” in the background. But when it comes to back-to-school grocery shopping – and especially breakfast shopping – you may find yourself feeling less than wonderful.

For many parents, getting the kids up and out the door with a good breakfast under their belts is a stressful part of the back-to-school routine. Leisurely summer schedules, with plenty of time for breakfast prep, are gone, replaced by the hectic pace of school days – and an even more compelling need to fuel children’s mornings with a fast, nutritious breakfast.

“Ample research has shown that kids who start the day with a good breakfast perform better in school,” says Marcia Greenblum, M.S., R.D., director of educational outreach for the Egg Nutrition Center. “And several recent studies have even found a link between skipping breakfast and overweight or obesity in adolescents. So the importance of a good breakfast can’t be overstated.”

Here are four ideas for minimizing the stress of back-to-school breakfast-time, while ensuring kids get a healthful start to the day:

1. Prepare the night before. Encourage kids to pack their book bags and select the next day’s wardrobe. Parents can pre-pack lunches to save time in the morning. Fill your vehicle’s gas tank in the evening, and if mornings are really crazy in your household you can shower the night before so there’s one less person in the bathroom during peak traffic time.

2. Take five minutes online in the morning to check the weather and traffic in your area. That way you’ll be able to adjust attire and travel routes according to current conditions, rather than have to run back into the house for an umbrella or sit in traffic at a road construction site.

3. Turn off the TV. In many American households, the television goes on as soon as the family is up. But the morning news can actually distract parents from the morning schedule, and kids who get wrapped up in a cartoon or video will be reluctant to leave the house. Plus, during breakfast is a great time to talk about the coming day with your kids and the TV will be an unwelcome intruder on that quality time.

4. Choose breakfast foods like eggs, yogurt or peanut butter that pack the most fuel-efficient nutrients, like protein, in easy-to-prepare, easy-to-transport form. “The high-quality protein found in eggs helps kids feel full longer and stay energized, which is what on-the-go youngsters need,” Greenblum says. “Eggs are all-natural, and they provide the highest quality protein found in any food because they contain all the essential amino acids our bodies need in a near-perfect pattern.”

Since you won’t always be able to keep on schedule and have a sit-down-breakfast, have a few easy-to-carry handheld options in your breakfast repertoire. Scrambled eggs are a great option for a quick-to-fix, on-the-go breakfast. With scrambled eggs, you can serve one dish, half a dozen ways as scrambled eggs can be wrapped in whole wheat tortillas, stuffed into a pita pocket or sandwiched between two waffles. Your family may come up with their own scrambled egg favorite! Be sure to include some fruit and a drink and you have a complete breakfast-on-the-go.

Scrambled Eggs

Makes: One to two servings

Ingredients:

2 eggs
2 tablespoons skim or low-fat milk
salt and pepper, to taste
1 teaspoon butter or cooking oil or cooking spray

Directions:

In small bowl, beat together eggs and milk with salt and pepper, if desired, until blended. In 7-to 8-inch omelet pan or skillet over medium heat, heat 1 teaspoon butter until just hot enough to sizzle a drop of water. Pour in egg mixture.

As mixture begins to set, gently draw an inverted pancake turner completely across bottom and sides of pan, forming large, soft curds. Continue cooking until eggs are thickened and no visible liquid egg remains. Do not stir constantly.

For more recipes or breakfast information visit www.incredibleegg.org.

Courtesy of ARAcontent

Block Parties Raise Fun and Funds Across the Nation

PRNewswire/ -- Block parties are one of the most affordable and popular ways to gather friends and families together for fun. And, starting tomorrow, a new national contest is launching to give block parties "funds" and a fresh new feel.

This summer, Farm Rich is searching for the most exciting, fun-filled ideas to gather neighborhood communities, families and friends together to raise "fun" for a cause. Simply visit www.farmrichfun.com to enter the Block Party contest through October 31. Enter a great party idea that will benefit a cause, family or individual in need and have the chance to win $1500. Whether hosting a drive-in movie to benefit an ill community member, or a summer picnic filled with sack races and face painting to raise funds for a neighborhood playground, Farm Rich hopes the contest will encourage "funraisers" in neighborhoods across the country!

Farm Rich will choose the top two party ideas and winners will receive $500 to throw the party and $1,000 to donate to their cause of choice. The party winners will also be supplied with $500 in product coupons for favorites such as Farm Rich Cheese Sticks, Mini-Stuffed Pizza Slices and other delicious appetizers to please their party-goers.

"At Farm Rich, we are leading innovators of snacks, appetizers and mini-meals," said Jennifer Meetz, Senior Marketing Manager, Rich Products Corporation. "We've learned that moms care a lot about serving warm and nutritional meals, spending time with their families, and also giving back to their communities. We created the Farm Rich Block Party Program to encourage and reward families and friends joining forces to better their communities."

Celebrate the Queen Bee in all Women

CC Note: There are plenty of local honey growers in Fayette and Coweta counties. Get some honey and let your "honeys" know how much they mean to you!

(ARA) - Although moms get their own special day of recognition every May, what about all of the other women that help make the world go ‘round? Grandmothers, sisters and best friends all deserve to know how much they are appreciated on a daily basis.

The summer months are dotted with special days dedicated to the ladies. This summer, declare all of the women you know a queen bee and celebrate the things that make them beautiful – inside and out. Keep these dates in mind and surprise her highness with a day of pampering.

Gorgeous Grandma Day – July 23
Girlfriend’s Day – August 1
Sister’s Day – August 3

Natural beauty is easy to attain with an item you most likely already have in your kitchen cupboard – pure honey. Used by itself or with a combination of ingredients, honey can help moisturize, ward off unwanted bacteria and help give your skin an all-over natural glow. Not only is honey a humectant, it also contains vitamins, enzymes, minerals and antimicrobial properties, making it one of the more natural ways to indulge your skin.*

Christopher Watt, Hollywood aesthetician to stars such as Halle Barry and Jennifer Lopez, has developed a database of recipes especially for the National Honey Board that focuses on natural ingredients and easy do-it-yourself directions.

* Not a significant source of vitamins, enzymes or minerals.

RECIPES:

The Honey and Gold Luxe Facial

Ingredients:
1/3 cup pure honey
1/4 cup papaya, peeled, seedless (optional)
1 banana (optional)
1 Tbsp. Chamomile tea (optional)
24-karat gold leaf sheets

Treatment Instructions:
Steep 1 Chamomile tea bag for 5 minutes and set aside. Mix together honey, papaya and banana in a small bowl. Add 1 Tbsp. Chamomile tea; mix until completely blended. Apply to clean skin in circular motions. Leave on face for 10 to 15 minutes. Remove using tepid water. Apply gold leaf sheets to entire face and neck. You may need to use tweezers to handle as the gold sheets are very thin and delicate. Leave on skin for 15 to 20 minutes. Rinse with warm water, followed by a cool rinse. Skin may appear shiny after application. If desired, wash face with a gentle cleanser. Apply moisturizer.

Note: Honey may be used alone on clean, damp skin prior to the gold leaf application.

Golden Honey Body Polish

Ingredients:
1/2 cup pure honey
1/2 cup Dead Sea Salt (can substitute Epsom Salt)
2/3 cup grape seed oil
24-karat gold leaf sheets

Treatment Instructions:
Combine honey, Sea Salt (or Epsom Salt) and grape seed oil. Crush 2 to 3 sheets of 24-karat gold leaf until almost powder consistency; add to honey mixture and combine. Apply in bathtub or shower to damp skin. Work the mixture in on rough areas such as elbows, knees and the soles of your feet. Rinse with warm water. Towel dry and apply moisturizer.

Note: You may also add the crushed gold leaf to further enhance your favorite moisturizer.

Foaming Vanilla Honey Bath

Ingredients:
1 cup sweet almond oil, light olive or sesame oil may be substituted
1/2 cup honey
1/2 cup liquid soap
1 Tbsp. vanilla extract

Treatment Instructions:
Measure the oil into a medium bowl. Carefully stir in remaining ingredients until mixture is fully blended. Pour into a clean plastic bottle with a tight-fitting stopper or lid. Shake gently before using. Swirl desired amount into the bathtub under running water - then step in and descend into a warm, silky escape.

For additional beauty tips and recipes using pure honey, visit www.honey.com.

Courtesy of ARAcontent

Healthy Idea: Kick The Kids Off The Couch!

CC Note: Now that the summer vacation time for school aged children in winding down, and it's just gotten plain old hot, be sure to try some easy cooking ideas. This is a great one.

(NAPSI)-Studies show that over the course of a year, children spend more time watching TV than they do in school or participating in any activity other than sleeping. To break the couch habit, you can look for budget-friendly outdoor activities or healthy at-home alternatives.

A few ideas might include a day at the zoo or hiking and swimming. And because activities can work up an appetite, you can “cook up” some recipes that the whole family can create together. Here’s a nutritious recipe that’s modeled after kids’ favorite restaurant foods using Sanderson Farms 100 percent Natural Chicken. It has no added sodium, which is so important to health-conscious families these days:

Cheesy Chicken Quesadilla Dippers

Serves 4

6 Sanderson Farms chicken tenders

1 tablespoon canola oil

1½ teaspoons adobo seasoning or any low-sodium seasoned salt

4 8-inch flour tortillas

1 cup shredded low-fat Monterey Jack cheese

½ cup prepared mild tomato salsa

1½ cups skim milk

8 ounces processed cheese made with 2 percent milk

Preheat gas grill or grill pan with medium heat.

Preheat oven to 300° F.

In a resealable bag, combine chicken tenders with canola oil and adobo seasoning.

Massage chicken through the bag, evenly coating the tenders with spices.

Grill the chicken over medium-high heat for 3 minutes per side or until chicken is cooked through. Chicken should be cooked to an internal temperature of 165° F.

Remove from heat and dice.

Dipping Sauce:

In a small saucepan, heat the skim milk over medium heat and whisk in the processed cheese until the mixture thickens.

Once the sauce has thickened, remove from heat. Cover the cheese sauce with plastic wrap so it touches the surface of the sauce. This keeps the sauce from forming a thin film over the top. Set aside.

Place tortillas on a metal sheet pan; layer half of each tortilla with shredded cheese, diced chicken, salsa and more shredded cheese. Fold in half. Place in preheated oven and cook for 5 minutes or until the cheese is melted and the tortillas are light golden brown. Remove from oven and cut into handheld triangle pieces. Serve with low-fat cheese dipping sauce.

For more recipes, visit www.sandersonfarmsrecipes.com.

An active day can lead to creating a dish together that the whole family can enjoy.

Bringing The Beach Home

(NAPSI)-One way to savor the flavor of seaside vacations is to throw a beach party at home and serve up some satisfying seafood. Decorating is a breeze with tiki torches and candles. Spread out beach towels and add colorful pails and beach balls. Encourage guests to get in the shoreline mood by wearing casual seaside attire.

As for the food, SeaPak makes serving great seafood easy. Dish up SeaPak’s Popcorn Shrimp with ketchup to the children, and spoil the adults in the crowd with SeaPak’s Shrimp Scampi or Jumbo Butterfly Shrimp served with a variety of dipping sauces. Visit SeaPak.com for nearly 100 tasty recipes, such as Island Quesadillas with Lime Sour Cream:

SeaPak Island Quesadillas with Lime Sour Cream

Prep Time: 15 minutes

Cook Time: 12 minutes

Makes: 4 servings

1 package (12 oz) SeaPak® Shrimp Scampi-Butter and Garlic, frozen

4 pineapple rounds (fresh or canned in juice), about 1” thick

8 (fajita-size) flour tortillas, regular or whole wheat

2 cups Monterey Jack cheese or Mexican cheese blend, shredded

¾ cup roasted red peppers, chopped

¼ cup scallions, chopped

Cooking spray

½ cup sour cream

2 Tbsp. chopped fresh cilantro

1 tsp. lime zest, finely grated

¼ tsp. garlic powder

PREHEAT oven to 400°. Coat a large baking sheet with cooking spray.

COAT a large skillet with cooking spray and set over medium-high heat to preheat. Place pineapple rounds on hot pan and cook 2 minutes per side, until golden brown. Remove from pan and set aside. Add shrimp to hot pan and cook according to package directions. Lift shrimp from butter sauce (discard butter sauce if desired) and cut shrimp and pineapple into ½” pieces.

ARRANGE four tortillas on prepared baking sheet. Top tortillas with cheese (1/2 cup each), shrimp, pineapple, roasted red peppers and scallions. Place second tortilla on top and spray the surface with cooking spray. Cover quesadillas with foil and bake 5 minutes. Uncover and bake 5 to 7 more minutes, until cheese melts and tortillas are golden brown. Meanwhile, in a small bowl, combine sour cream, cilantro, lime zest and garlic. Mix well.

SLICE quesadillas into wedges and serve with lime sour cream on the side.

Delicious seafood is a favorite indulgence on many vacations. Why not make it the centerpiece of your next beach party at home?

FDA Lifts Warning About Eating Certain Types of Tomatoes

The U.S. Food and Drug Administration is updating its warning to consumers nationwide concerning the outbreak of Salmonella Saintpaul.

After a lengthy investigation, the FDA has determined that fresh tomatoes now available in the domestic market are not associated with the current outbreak. As a result, the agency is removing its June 7 warning against eating certain types of red raw tomatoes.

The FDA, working with officials from the Centers for Disease Control and Prevention and state and local health departments, is continuing to follow epidemiological and other evidence showing that raw jalapeño and raw serrano peppers now available in the domestic market may be linked to illnesses in this outbreak. At this time, people in high risk populations, such as elderly persons, infants and people with impaired immune systems, should avoid eating raw jalapeño and raw serrano peppers.

According to the CDC, 1,220 persons infected with Salmonella Saintpaul with the same genetic fingerprint have been identified in 42 states, the District of Columbia and Canada.

Customized Food Comes Home

(ARA) – The idea of customization is nothing new; American diners have always been inclined to make their own choices when it comes to what goes into (and on top of) their entrees. But as more and more restaurants make the idea of customization their focus, the trend is making its way into our homes at a rapid pace. Celebrity chef, author and produce expert Curtis Aikens is particularly aware of the customization trend due to his focus on fresh vegetables, which often provide the basis for customizable entrees. “The adage ‘you are what you eat’ has more relevance now than ever before as more Americans seek to customize their meals at home in order to evoke their own individual culinary style, preferences and taste,” Aikens says. “We want our meals our way, and when possible, we want to do the customizing ourselves.” Aikens cites several reasons for the trend’s explosion. Healthy possibilities, happy family “Affordable produce like lettuce and potatoes are essential elements of healthy, personalized meals,” Aikens says. “Personalizing produce is a great way for families to create easy meals together, and because the possibilities are unlimited, everyone ends up satisfied with their creation.” A big meal at a small price “In today’s economy, consumers are looking to stretch their dollar by eating out less and bringing the customized dining experience home,” Aikens says. “Whether it’s a personalized sandwich or salad, it’s easy to save money while creating delicious dishes using produce and other premium ingredients, such as Sargento Salad Finishers and Potato Finishers.” Bringing options to the table “We’ve grown accustomed to the opportunities restaurants give us to customize our entrees, and we’re no longer willing to compromise when it comes to what we eat at home,” Aikens says. “The popularity of customizing produce means we’re seeking out individuality in our meals, but we’re still staying smart and healthy about it. That’s really encouraging.” Aikens offers some expert tips on creating delicious, unique (and healthy) customizable meals at home any time of day. * Omelets are one of the original customizable entrees, and they’re great for filling with a variety of fresh vegetables. Go the classic route with broccoli florets, sharp Cheddar cheese and sliced onions -- or dress it up with asparagus, grape tomatoes and shredded Parmesan. * Weekends are the perfect time to gather with friends and family for some easy entertaining and do-it-yourself meals. Let your guests top their own baked potatoes with white Cheddar sauce, chives, bacon crumbles and shredded Cheddar cheese, and turn a common side dish into a delicious main course. * Pasta is equal parts economical and customizable. Cook a pound of your favorite pasta, and let your dinner guests take it from there. Veggies like diced tomatoes and artichoke hearts are great mix-ins. Provide a few oil- and tomato-based sauce options for topping off their bowls. To finish your dish, sprinkle artisan Parmesan and Romano cheeses over the pasta for savory flavor. * Summer is the best season for salads. The lettuce is crisper, the vegetables are fresher and everyone is in the mood for a light entree option. Sargento Cranberry Pecan Finishers provide a great blend of sweet and salty flavors for a standout salad. Mix and match dried cranberries and crunchy pecans, as well as Asiago and Mozzarella cheeses, which are all included in this Finishers variety. * Customizing your entrees is great for portion control. It’s easier to cut a serving down to what it should be if you can focus on dressing it up with vegetables, shredded cheese and your favorite herbs for flavor. This works for everything from mini pizzas to macaroni and cheese. * Produce’s rising popularity has pushed grocery stores to improve their produce selection and presentation. Take advantage of all of the options your local supermarket provides. This summer, dress up your standard salad with an array of unique vegetables for added color and flavor. “What’s so great about the customization trend is that it provides at-home cooks with literally hundreds of possibilities,” Aikens says. “From pasta to produce, the key is to start with a great base.” For more recipes, visit www.Sargento.com. Courtesy of ARA Content

Warm Up With A Hearty And Wholesome Pork Dinner

(NAPSI)-For a quick yet satisfying weeknight dinner that can be cooked stovetop, try the Pork Tenderloin with Balsamic Olive Oil Sauce. A simple rub of olive oil, salt and pepper infuses the meat with flavor while the olive oil also seals in the natural juices to ensure tender results. Topped with a savory sauce, it’s a great way to quickly turn any weeknight dinner into a gourmet feast.

Pork tenderloin is too little to be treated like a roast and too large to be treated like a steak. Butterflying the tenderloin lengthwise, however, makes it possible to quickly cook this cut stovetop. If the tenderloin is too long for the pan, simply cut off the thin tail end and cook it in the skillet alongside the main piece.

Pork Tenderloin With Balsamic Olive Oil Sauce

Prep Time: 5 minutes
Cook Time: 22 to 27 minutes

2 small pork tenderloins (about 12 oz. each), patted dry and sliced lengthwise almost all the way through, then opened up

3 tablespoons olive oil

Salt and ground black pepper

¼ cup balsamic vinegar

¼ cup chicken broth

1 tablespoon extra virgin olive oil

Pour olive oil into a shallow pan. Dip each side of each tenderloin in the oil to completely coat, then sprinkle each side with salt and pepper.

Heat a 12-inch, heavy-bottomed, nonstick skillet over medium-high heat. Add tenderloins. Cook until pork develops a thick, golden-brown crust, about 5 minutes. Turn pork and cook until remaining side develops the same crust, about 5 minutes longer. Remove pork from heat and let stand while making sauce.

Add vinegar and chicken broth to the skillet; boil until reduced to ¼ cup, about 1 to 2 minutes. Whisk in extra virgin olive oil. To serve, slice tenderloins in half lengthwise and then into 1-inch slices. Serve with sauce.

6 servings; about 4 oz. each.

For recipes and cooking tips using heart-healthy olive oil, visit www.aboutoliveoil.org.

Callaway Gardens® Announces William Justus as new Executive Chef

Callaway Gardens® has chosen William Justus as the new executive chef of their luxurious Georgia resort. Joining the Callaway team with a colossal amount of experience, Justus will add an impressive flavor to the 10 casual dining and gourmet restaurants serving up Callaway’s famous southern charm.

Justus graduated from Columbus State Community College in Columbus, Ohio, where he earned an associate’s degree in hospitality management and successfully completed an apprenticeship at the Athletic Club. Prior to accepting his position at Callaway, Justus served as the executive chef at the Hershey Lodge, where he oversaw all aspects of the culinary staff, including ordering, inventory, scheduling and menu development. Justus also held the title of executive chef at Ohio’s Brookside Golf & Country Club and executive sous chef at the Opryland Hotel, which had a food and beverage annual volume of more than $65 million.

“I’m excited and proud to be here at Callaway Gardens. I appreciate the area’s southern culture and the vastness of the property provides a variety of food and beverage opportunities,” Justus said. “I’m looking forward to the challenge and the opportunity to work with the staff to develop new southern cuisine offerings that incorporate fresh vegetables from the Gardens.”

Along with considerable experience, the new executive chef brings a creative and competitive edge to Callaway Gardens as he boasts numerous awards from American Culinary Federation competitions. Justus received the best of show “Art of Food” award at the Art Association of Harrisburg in 2003.

Justus joins the exceptional culinary team of John Makin, director food and beverage, and Daniel Dodson, assistant director of food and beverage. Like Justus, both men add credible experience and expertise to the mix.