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Cooperave Extension Service Nelson County 317 S. 3rd Street Bardstown, KY. 40004 Phone: (502) 348-9204 Fax: (502) 348-9270 hp://nelson.ca.uky.edu Dollars and Sense Its Canning Season! Want to aend our class? RSVP today! July 8 at 6:00 p.m. $5.00 and RSVPS are required! 502-348-9204 or RSVP online at hp://basicsofcanning.splashthat.com/ July 2014—Volume 3, Issue 7 Healthy Living Nutrious Foods 4-6 Embracing Life Healthy Homes Financial Stability 3 Nurturing Families Empowering Leaders 7 Neat Ideas Upcoming Events 2 TABLE OF CONTENTS Would you rather get this by email? Let us know!

Dollars & Sense July 2014

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A newsletter edited by Dayna Parrett, Agent for Family and Consumer Science, Nelson County Extension, Kentucky

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Page 1: Dollars & Sense July 2014

Cooperative

Extension Service

Nelson County

317 S. 3rd Street

Bardstown, KY. 40004

Phone: (502) 348-9204

Fax: (502) 348-9270

http://nelson.ca.uky.edu

Dollars and Sense

It’s Canning

Season! Want to attend

our class? RSVP today!

July 8 at 6:00 p.m.

$5.00 and RSVPS are

required!

502-348-9204

or RSVP online at http://basicsofcanning.splashthat.com/

July 2014—Volume 3, Issue 7

Healthy Living

Nutritious Foods 4-6

Embracing Life

Healthy Homes

Financial Stability 3

Nurturing Families

Empowering Leaders 7

Neat Ideas

Upcoming Events 2

TABLE OF CONTENTS

Would you rather get this

by email? Let us know!

Page 2: Dollars & Sense July 2014

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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

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!)

Page 3: Dollars & Sense July 2014

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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!

Page 4: Dollars & Sense July 2014

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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.

Page 5: Dollars & Sense July 2014

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Put it in Your Recipe Box!

Page 6: Dollars & Sense July 2014

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Put it in Your Recipe Box!

Page 7: Dollars & Sense July 2014

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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

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!

Page 8: Dollars & Sense July 2014

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