Bee Prepared by Making Meals in a Jar for Your Food Storage
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Everyday Heirlooms: Preserving & Teaching Homemaking Skills
Everyday Heirlooms: Preserving & Teaching Homemaking Skills May 1-2, 2008 Kitchen Time is Family Time by Lisa Harrison A really great way to preserve and teach They are also healthy (not counting the sweet homemaking skills is to spend time in the treats, but moderation is the key), and most kitchen as a family. Meal planning and prepa- are pretty quick to put together. Remember ration, conversation skills and manners, clean that the benefit of time you may save going up and after dinner chores — these are all to the drive-thru is lost to more money spent ways that we teach our children how to be and more unhealthy calories consumed. functioning, independent, honorable adults. If you are an inexperienced cook, never fear. Whether we are cooking, eating, or cleaning There is no secret formula or inherited gene up the mess, the time we’re together is time that makes a good cook. If you can read and well spent. For most modern families time is you are willing to practice, you can learn to at a premium, and few busy parents have the cook. The rewards of putting in effort in luxury of spending hours putting a nutritious behalf of your family are fantastic: meal on the table. However, as a society we are more aware than ever of the importance • Healthy, energetic minds and bodies of eating healthy foods. • Self-reliance • Strengthened relationships The recipes included here are easy to prepare. • And many more! Everyday Heirlooms: Preserving & Teaching Homemaking Skills/Kitchen Time is Family Time May 1-2, 2008 – BYU Women’s Conference Main Dish Recipes or inside a ziploc bag. -
Intentional Homemaking Workbook #2
Day 15 What to Clean and When Have you ever wondered if life is harder than it could be? Sometimes, as homemakers, we make life harder for ourselves without even realizing it! Today I’m talking about what to clean and when. How often do you really need to clean out the refrigerator? Let’s talk about it. One day a few years ago, I had this epiphany moment and realized that there were a lot of little things I did on a daily basis that added stress to my life without me even realizing it. Like not doing my chores when I should. You think you’re having more fun, until you realize you just created more work for yourself. Let’s face it. Most of us really just want to clean as little as possible and still maintain a reasonably neat and tidy home. I AVIRTUOUSWOMAN.ORG know some of you really love to clean and that’s awesome. But I know many of us have so much on our plates that keeping the house neat feels like an impossible task at times. Understanding what to clean and when will help you create a cleaning routine that works for you. Homemaking and housekeeping aren’t necessarily the same things. You can be very clinical and orderly in your housekeeping and have a clean home by doing your chores every day. Creating a space that feels like home, in my opinion, embodies so much more than just getting the chores done. But, chores are certainly a big part of homemaking. -
How to Make a Smell Training Kit July 3 2019
Some frequently asked questions Q. How much oil do I need in the jar? A. You only need enough to saturate the paper disc. Any more than that is just a waste of the oil. Q. I can’t smell anything! Have I done it wrong? A. Probably not. If you’ve followed the directions, your jars should be plenty “smelly”. The saturated disc, kept in the closed space with the cap on the jar, creates a really strong smell. If you are not smelling it now, give it time. Q. Can I put my nose all the way into the jar? A. That is not recommended. Keep the tip of your nose out of the jar. Q. What if I want to reuse the jar, but with different oils? A. You can do this, but you need to give the jars a really Smell Training Kits good clean with hot water and soap. Let them dry thoroughly. The lid will smell like the previous oil (not great, but you could improvise and remove the inside of the cap, which is made of white, plastic coated paper). Then cut yourself some new watercolour paper discs and make up the new jars. How to make your own Q. Can I use cotton pads inside the jars? A. Cotton pads are not recommended. They make a great place for bacteria to collect. Watercolour paper is absorbent, but does not harbour bacteria. Contact details E: [email protected] • W: abscent.org © AbScent is a charity registered in England and Wales No. 1183468• • Registered Office: 14 London Street, Andover, Hampshire SP10 2PA © AbScent 2019 Making your own kit is easy Just follow these simple steps. -
Time Activities in Homemaking
Mississippi State University Scholars Junction Mississippi Agricultural and Forestry Bulletins Experiment Station (MAFES) 10-1-1945 Time activities in homemaking Dorothy Dickins Follow this and additional works at: https://scholarsjunction.msstate.edu/mafes-bulletins Recommended Citation Dickins, Dorothy, "Time activities in homemaking" (1945). Bulletins. 863. https://scholarsjunction.msstate.edu/mafes-bulletins/863 This Article is brought to you for free and open access by the Mississippi Agricultural and Forestry Experiment Station (MAFES) at Scholars Junction. It has been accepted for inclusion in Bulletins by an authorized administrator of Scholars Junction. For more information, please contact [email protected]. BULLETIN 424 OCTOBER 1945 Time Activities in Homemaking By Dorothy Dickins MISSISSIPPI STATE COLLEGE AGRICULTURAL EXPERIMENT STATION CLARENCE DORMAN, Director STATE COLLEGE MISSISSIPPI TABLE OF CONTENTS Page Time expenditure records 3 Description of families and schooling of homemakers 3 How homemakers used their time 4 Homemaking activities of homemakers 8 Food homemaking activities of homemakers 9 Other homemaking activities of homemakers 10 Effect of gainful work on homemaker's use of time 12 Set time for doing tasks 13 Assistance received by homemakers in homemaking activities 15 Assistance received by homemakers in food production for home use 19 Total time on homemaking activities 20 Number of hours spent on various homemaking activities by Mississip'pi white and Negro town families and by families in -
Guide for Labeling Consumer Package by Weight, Volume, Count, Or Measure (Length, Area Or Thickness)
NIST Special Publication 1020 Guide for Labeling Consumer Package by Weight, Volume, Count, or Measure (length, area or thickness) Editors: David Sefcik Lisa Warfield This publication is available free of charge from: https://doi.org/10.6028/NIST.SP.1020 NIST Special Publication 1020 Guide for Labeling Consumer Package by Weight, Volume, Count, or Measure (length, area or thickness) Editors: David Sefcik Lisa Warfield Dr. Douglas Olson, Chief Office of Weights and Measures Physical Measurement Laboratory This publication is available free of charge from: https://doi.org/10.6028/NIST.SP.1020 June 2020 NIST SP 1020 supersedes all previous editions U.S. Department of Commerce Wilbur L. Ross, Jr., Secretary National Institute of Standards and Technology Walter Copan, NIST Director and Undersecretary of Commerce for Standards and Technology Certain commercial entities, equipment, or materials may be identified in this document in order to describe an experimental procedure or concept adequately. Such identification is not intended to imply recommendation or endorsement by the National Institute of Standards and Technology, nor is it intended to imply that the entities, materials, or equipment are necessarily the best available for the purpose. National Institute of Standards and Technology Special Publication 1020 Natl. Inst. Stand. Technol. Spec. Publ. 1020, 40 pages (June 2020) This publication is available free of charge from: https://doi.org/10.6028/NIST.SP.1020 Foreword This document, “Guide for Labeling Consumer Packages by Weight, Volume, Count, or Measure (length, area, or thickness),” is based on the Uniform Packaging and Labeling Regulation (UPLR) in National Institute of Standards and Technology Handbook 130, “Uniform Laws and Regulation in the Areas of Legal Metrology and Fuel Quality.” It provides a summary of labeling requirements for consumer products and commodities sold by weight, volume, count, or measure. -
GENERAL RULES for HOMEMAKERS DIVISION NOTE All Baked Goods Sell on Friday Night at 7:00 P.M.. ALL CHANGES ARE UNDERLINED HOMEMA
GENERAL RULES FOR HOMEMAKERS DIVISION NOTE All Baked Goods sell on Friday night at 7:00 p.m.. ALL CHANGES ARE UNDERLINED HOMEMAKING ARRIVAL TIME – FRIDAY – :8:00 AM – 9:30 in Coliseum JUDGING TIME – FRIDAY – 10:00 AM PICK UP TIME -- FRIDAY – 9:00 PM The rules from the Livestock Division (General Rules) also apply. Rule 1: Mothers from 4-H clubs and from Skills USA Chapters will be represented on each committee. They shall attend division meetings, and help with the Youth Show, and attend Youth Show Board meetings. Rule 2: A set of rules shall be distributed to advisors by early September. Rule 3: Half of the Homemakers Division members must be present to change a rule of the division and then it must be presented to the entire board for approval. Rule 4: Premium money for ribbons shall be determined after entries have been received. Only Agricultural Mechanics, Needlework, and Handicrafts will receive premium money. Scoring for blue ribbons - 90 - 100, red ribbons - 80 - 89, white ribbons - 70 - 79, and participation ribbons - below 70. Rule 5: The Overall Grand Champion and Reserve Champion of the Baked Goods Division will receive a trophy or plaque. A score of 90 or better must be attained before a Grand Champion and Reserve Champion will be named. The Champions and Reserve Champions of each individual baked good class (example: Pie Division, Candy Division, Cookie Division) will receive a purple rosette for Champions and a pink rosette for Reserve Champion. Rule 6: Each entry will be judged individually by the judges. -
Leyden Jars and Batteries According to Benjamin Franklin
eRittenhouse The Art of Making Leyden Jars and Batteries According to Benjamin Franklin Sara J. Schechner David P. Wheatland Curator of the Collection of Historical Scientific Instruments Department of the History of Science, Harvard University [email protected] Abstract The Leyden jar was arguably the most important instrument for electrical experiments in the second half of the 18th century, and Benjamin Franklin’s fame as a natural philosopher was based largely on his explanation of how it worked. In two remarkable letters written in the 1750s to scholars in Boston, Franklin offers instruction on the making of Leyden jars and assembling them into batteries. The letters also illustrate the challenges of getting and maintaining natural philosophical apparatus in colonial America, and a culture of recycling goods in order to make do. In the 1750s, Benjamin Franklin sent supplies and instructions for making Leyden jars to James Bowdoin, a Boston merchant and statesman interested in natural philosophy,1 and to John Winthrop, Hollis Professor of Mathematics and Natural Philosophy at Harvard College. Given the importance of Leyden jars to the development of Franklin’s own electrical theory, we are curious to know how Franklin made his own and what his recommendations might have been. The letters also illustrate the culture of repurposing goods and bricolage that was part of early modern science, particularly in the American colonies.2 1 James Bowdoin (1726-1790) was elected to the Massachusetts House of Representatives in 1753 and in 1757 began decades of service in the Council. His later leadership positions included governorship of the Commonwealth of Massachusetts in 1785-1787. -
THE USE of TIME by HOMEMAKERS with CHILDREN Abstract Approved (Major Professor)
AN ABSTRACT OF THE THESIS OF Bonnie Martin Meyer for the M. S. in Household Administration (Name) (Degree) (Major) Date thesis is presented ¿/ » 1, /,?9 Title THE USE OF TIME BY HOMEMAKERS WITH CHILDREN Abstract approved (Major Professor) The purpose of the study was to find out how a group of faculty wives with children used their time and to investigate some factors in housing and equipment which might influence how they used their time. A comparison was made between homemakers with two pre - school age children and homemakers with two school age children in the way they used their time. Following a letter of explanation of the study, the writer con- tacted the homemakers by phone to make an appointment to visit them. During this visit the writer obtained the information for the questionnaire and explained the time sheets. Twenty -four home- makers, 12 with pre - school children, and 12 with school -age chil- dren kept usable records for this study. The homemakers ranged in age from 21 to 62 years of age. All of the homemakers had attended college with 42 percent gradu- ating and an additional 16.5 percent earning their master's degree. Two were registered nurses. Both groups averaged four years of work before marriage. The homemakers with pre -school children had been married an average of eight years while the homemakers with school age children had been married an average of 18 years. The children ranged in age from four months to 18 years old. The 12.5 percent of the families that did not own their own homes were all from the group with pre - school children. -
How to Can Food: the Basics
Extension HYG-5338-02 FHuman Nutrition,actSheet 1787 Neil Avenue, Columbus, OH 43210 Canning Basics ethods for canning foods at home have changed greatly should be processed in a boiling water canner or pressure canner. M since the procedure was first introduced almost two cen- The lower the pH, the more acidic the food. turies ago. Since then, research has enabled home canners to Acidic foods have pH values below 4.6. These foods include simplify and safely preserve higher quality foods. Knowing why pickles, most fruits, and jams and jellies made from fruit. (In canning works and what causes food to spoil underscores the pickling, the acid level is increased by adding lemon juice, citric importance of following directions carefully. acid, or vinegar.) Acidic foods contain enough acidity either to stop the growth of botulinum bacteria or destroy the bacteria How Canning Preserves Foods more rapidly when heated. Acidic foods may be safely canned in Invisible microorganisms are all around us. Many are ben- a boiling water canner. eficial; others are harmful. All foods contain microorganisms, Low-acid foods have pH values higher than 4.6. They do not the major cause of food spoilage. Using heat to destroy microor- contain enough acid to prevent the growth of botulinum bacteria. ganisms, proper canning techniques stop this spoilage. During These foods are processed at temperatures of 240 degrees F to the canning process, air is driven from the jar and a vacuum is 250 degrees F, attainable with pressure canners operated at 10 to formed as the jar cools and seals, preventing microorganisms 15 pounds per square inch (psi) of pressure. -
Recommended Containers, Preservation, Storage, & Holding
Recommended Containers, Preservation, Storage & Holding Times Revised July 29, 2016 Page 1 of 8 Recommended Containers, Preservation, Storage, & Holding Times Sample Integrity Eurofins Spectrum Analytical, Inc. is committed to maintaining the integrity of all samples submitted for laboratory analyses. Spectrum has a set criterion that all samples must pass in order to be considered to be of satisfactory condition. The Sample Department will notify the client of any samples that may be considered to be of unsatisfactory condition. Analysis of unsatisfactory samples will be conducted only with the written authorization from the client. Collection of Samples in Duplicate The collection of a sample in duplicate is requested when submitting a series of five or more samples per Chain of Custody. Collecting double the volume of a sample will enable us to perform additional quality control procedures in the laboratory. This practice may also be utilized when submitting samples for a project requiring additional quality control information. Cooling of Samples Samples must be chilled to <6oC immediately following collection and packed with a sufficient amount of ice to maintain that temperature until receipt at laboratory facility. EPA protocols do not allow the use of icepacks or ice substitutes (blue ice) because they are unable to maintain a cold enough temperature. Where “Cool ≤60 C” is stated, samples are not to be frozen. Drinking water samples must also include a temperature blank in the cooler. Laboratories are required to maintain a record of sample temperature as received. Spectrum utilizes infrared temperature recorder to monitor temperature, with the exception of temperature blanks which are measured by immersion thermometer. -
Steps in Processing Jams and Jellies
Steps in Processing Jams and Jellies Follow These Steps in Making Jam or Jelly at Home (for recipes suitable for boiling water canning): 1. Wash Mason-type canning jars (half-pint or pint size) in hot water with detergent and rinse well by hand, or wash in a dishwasher. If your recipe calls for pre-sterilized jars, sterilize the clean jars by submerging them 10 minutes in boiling water. The easiest way is to stand the empty jars upright on a rack in a boiling water canner filled with clean water. There should be enough water to fill the jars and still come to a level 1 to 2 inches above the tops of the jars. Bring the water to a boil and boil for 10 minutes. (If you are at an altitude of 1000 feet or more, add 1 minute of sterilizing time for each 1000 feet of altitude.) Jars can remain in the hot water until they are ready to be filled. If you are not pre-sterilizing jars, keep the clean (washed and rinsed) jars hot until time to fill them. 2. Prepare the canning jar lids according to the manufacturer's recommendations. 3. Prepare the jam or jelly according to recipe directions. Boil for the recommended time in the recipe and then quickly skim off foam (if needed or desired). 4. Remove presterilized jars from the hot water one at a time, carefully tilting them to quickly empty the water from them into the canner. Be careful not to burn yourself. To make sure they are completely drained, the jars may be turned upside down on a clean towel on the countertop. -
Laundry and Dry Cleaning Services and Other Taxable Cleaning Services Described in This Fact Sheet Are Exempt
www.revenue.state.mn.us Laundry and Cleaning Services 120 Sales Tax Fact Sheet 120 Fact Sheet What’s New in 2018 We clarified when sellers are required to collect local sales taxes. See Local Sales and Use Taxes on page 5. Laundry, dry cleaning, linen service and supply, carpet cleaning, drapery cleaning, upholstery cleaning, and in- dustrial cleaning are taxable. When you perform these services in Minnesota you must charge sales tax on the to- tal selling price to the customer. Sales made through self-service coin-operated laundry and dry cleaning machines are not taxable. However, soaps and cleaners sold to customers for use in these machines are taxable. Materials used or consumed in providing these taxable services can be purchased exempt from sales tax. The ex- emption is explained on page 2. The exemption applies only to businesses providing certain specific taxable ser- vices and does not extend to individuals purchasing these materials for their own use. Laundry and dry cleaning Examples of taxable services: bedspread cleaning pillow and pillow sham cleaning dry cleaning pressing dyeing smoke damage cleaning of clothing, linens, fur (natural or synthetic) cleaning, repairing etc. and storing storage of clothing hat blocking and cleaning suede cleaning laundering water damage cleaning of clothing, linens, leather cleaning etc. patching clothing Alterations, repairing, and storing clothing Charges for repairing, altering, and storing clothing are taxable. Examples of taxable services Examples of nontaxable services