July 2014—Volume 3, Issue 7 Cooperative Extension Service
Dollars
Nelson County 317 S. 3rd Street Bardstown, KY. 40004 Phone: (502) 348-9204 Fax: (502) 348-9270 http://nelson.ca.uky.edu
and Sense TABLE OF CONTENTS Healthy Living Nutritious Foods
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Embracing Life
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Nurturing Families Empowering Leaders
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RSVP today!
July 8 at 6:00 p.m. $5.00 and RSVPS are required! 502-348-9204 or RSVP online at
Neat Ideas Upcoming Events
It’s Canning Season! Want to attend our class?
Healthy Homes Financial Stability
Would you rather get this by email? Let us know!
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http://basicsofcanning.splashthat.com/
MARK YOUR CALENDARS July 2—3:30 Money Habitudes (page 3 for info!) July 2—6:00 Make Your Own Green Cleaning Supplies at New Haven Library July 8—6:00 Very Basics of Canning—$5.00 July 9—3:30 Budgeting 101 July 10—1:00 Canning Basics at Bloomfield Library July 10—3:30/6:00 Frozen Foods Bootcamp—$5.00 July 22, 29—6:00 Adult Sewing July 23—6:00 Couponing 101 July 30—6:00 Money Habitudes (page 3 for info!)
As you can see, we’ve changed our look again! We’ve switched to this booklet fold to make it a little easier on us. This way, the copier saves us a step by folding it for us. Therefore, we’re working a little smarter, not harder. So bear with us for a few months while we figure out the exact layout and look we like. I’m still not sold, but I’ve got some ideas in mind. Now I just have to figure out how to make them come to life. Regardless, I hope you enjoy this issue and the new layout. Be sure to checkout the upcoming classes– there’s a ton of them! And RSVP by calling us at 502-348-9204 or by going online to http://nelson.ca.uky.edu/fcs If you had signed up for a class recently that was cancelled, I sincerely apologize! I was feeling pretty bad for a few weeks and I’d always rather be safe than sorry. Also, please be sure to RSVP for any classes you’d like to attend. If we don’t know you’re coming, we don’t know to call if something comes up and we have to cancel. Typically, if there are less than 5 RSVPs, we cancel a class– so if you’re interested in one, be sure to let us know!
CEA for Family and Consumer Sciences
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Money Habitudes These cards were developed as a familiar game-like activity. The categories, statements and interpretations were based on the most common themes found in financial, psychological and behavioral economics research. After being tested on multiple groups, the cards were reviewed by professionals around the country including consumer educators, financial planners, accountants, psychologists, counselors, personal and professional coaches, military personnel, career counselors, human resource professionals and leaders of financial associations and community programs. The cards are a quick and easy way to determine what type of spender you are. Having this knowledge can help you identify unnecessary purchases and save you money. Sign up for one of our two free classes (July 2 at 3:30 or July 30 at 6:00) to play these cards! It’s a great big game, we’ll have snacks and drinks for you, and you’ll learn a lot about yourself also. Bring a friend, significant other or spouse! You’ll want to know what type of spender they are too!
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To can or to freeze? Sources: Sandra Bastin and Janet Mullins, extension specialists in food and nutrition and the National Center for Home Food Preservation
Soon, many vegetables and fruits will be ready for harvesting, and many gardeners will have more produce than they can readily eat. Those who want to preserve fresh, summer foods for later consumption will consider either freezing or canning the harvest. But is one way of preservation better than the other? The answer depends on the type of food you want to preserve. If proper techniques and correct temperatures are used, frozen foods retain greater amounts of their vitamin content, natural color, flavor and texture. Freezing foods preserves them by stopping or slowing the growth of microorganisms that cause food-borne illnesses and spoilage. Freezing is perhaps the easiest food preservation method, but not all foods freeze well. Some vegetables with high water content are not well suited for use as raw vegetables after freezing, but work well as ingredients in cooked dishes, like soups. Green, leafy vegetables like lettuce, cabbage and celery can become limp and watery. They may also develop an oxidized flavor when frozen. Foods containing eggs or milk may separate water from solids or become tough, frothy or watery depending on the other ingredients. Freezing fried foods can cause them to lose their crispness and become soggy. Like freezing, canning, when done correctly, can stop the growth of microorganisms that cause food-borne illnesses and spoilage. Canning is a safe and cost-effective way to preserve foods. Many fruits and vegetables begin losing their nutritive value once harvested, so it’s best to can foods at the peak of freshness. This is usually within six to 12 hours after harvesting or purchasing from a farmers market. You should know the acidity of the food you are canning. Foods high in acid can be prepared in a boiling water canner while low-acid foods must be preserved using a pressure canner to minimize food-borne illnesses. If you’re canning for the first time or have previous experience but want to can a new food, check that the food has recommended canning guidelines from the U.S. Department of Agriculture. These guidelines can be found in USDA’ s Complete Guide to Home Canning available online at http://nchfp.uga.edu/publications/publications_usda.html. Do not can foods lacking USDA guidelines, as the absence of guidelines for a particular food is likely due to a safety or quality concern. The amount of freezer space or access to canning supplies and equipment are additional factors to consider when choosing the best way to preserve fresh summer produce. As food consumers become more familiar with food preservation, the question of freezing or canning becomes a choice based on taste, food preferences, convenience and available resources. 4
Put it in Your Recipe Box!
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Put it in Your Recipe Box!
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We Need Your Help! We need volunteers to help on take in and arrange items on Monday, July 14 at the Nelson County Fair! Samuels Hall will open at 8:00 a.m. and we will conclude around 3:00. If you can come the entire time or only for an hour, we would truly appreciate it! Lunch will be served and the building is air conditioned!
Check out what’s happening at the Kentucky Career Center! July 8 and every second Tuesday of the following months, Cater Dyson will present “Interviewing Techniques” from 9:00 to 11:00 a.m. at the Kentucky Career Center. July 8 at 9:00 a.m. : Goodwill Cars to Work program presentation Basic computer courses are offered Monday, Wednesday and Friday during the first week of every month from 9:00-10:30 a.m. July 30 from 9:00 –11:00 a.m. : LearningStyle Assessment, personality type and education and career goal workshop
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RETURN SERVICE REQUESTED
502-348-9204
Bardstown, KY 40004
317 S Third Street
PERMIT #028
BARDSTOWN KY
US POSTAGE PAID
University of Kentucky
Nelson County
NONPROFIT ORG
Cooperative Extension Service