Hondo Anvil Herald (Hondo, Tex.), Vol. 119, No. 24, Ed. 1 Thursday, June 16, 2005 Page: 4 of 46
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Page 4A. The Hondo Anvil Herald, Thursday, June 16, 2005
Pickling: Not just for cucumbers anymore
Relishes and pickles are a great way to
enjoy summer 's bountiful array of fruits and
vegetables long after the season is over.
Pickling should not just be limited to cu-
cumbers. Peaches, green tomatoes, okra,
squash and beans can also be pickled for a
delightful addition to any meal. Spiced apples,
muscadines and crabapples. Com, peppers and
pears can be used to make relishes. Quick-
process pickled fruits and vegetables are easy
to make and the many flavor combinations can
add a lot of variety to meals.
Talent in the kitchen is not a requirement
for pickling. Just follow several simple
rules for delicious pickled products.
Ingredients are very important to the pro-
cess of pickling. First, make sure to use only
good quality, fresh fruits and vegetables.
This is especially important because if you
do not start with good ingredients, your
product will not be as successful. Fresh
whole spices are also important in some
recipes to give good flavor and prevent
darkening of the pickled product.
Salt is an integral part of many pickling
processes and flavor twists. Canning or
pickling salt that does not contain iodine
or non-caking material is ideal.
Use apple cider or white distilled vinegar,
but the pickles may taste best with the rec-
ommended type in the recipe. Apple cider
vinegar is milder and offers a different fla-
vor note than white distilled vinegar. Any
vinegar should be at least five percent ace-
tic acid.
Read every recipe carefully. There is a
reason for each step and cutting corners
may compromise the quality of the prod-
uct or make it unsafe to eat. Make sure that
each recipe used is modern, up-to-date,
kitchen-tested and that all pickled products
to be stored out of the refrigerator are pro-
cessed in a boiling water canner for the rec-
ommended length of time.
Country
Living
| By Sandra Kunkel
Medina Co. Extension Agent
Stainless steel, glass or unchipped metal
pans should be used when heating pick-
ling liquids. Aluminum can be used if the
brine will only be in it a short time. Some
metals such as copper and brass can react
with acids or salts to create discoloration
or undesirable compounds.
Finally, make sure to store finished,
canned pickles in a cool, dark place, because
heat and light may reduce color and qual-
ity. Following these simple guidelines will
ensure a higher chance that pickling will be
successful.
Pickled Corn Relish
• 10 cups fresh whole kernel corn (16-
20 medium-size ears) or six 10-ounce
packages of frozen corn
• 2 1/2 cups diced sweet red peppers
• 2 1/2 cups diced sweet green peppers
• 2 1/2 cups chopped celery
• 1 1/4 cups diced onions
• 1 3/4 cups sugar
• 5 cups vinegar (5 percent)
• 2 1/2 Tbsp canning or pickling salt
• 2 1/2 tsp celery seed
• 2 1/2 Tbsp dry mustard
• 1 1/4 tsp turmeric
Yield: About 9 pints
Procedure: Boil ears of com 5 minutes. Dip
in cold water. Cut whole kernels from cob or
use six 10-ounce frozen packages of com.
Combine peppers, celery, onions, sugar, vin-
egar, salt and celery seed in a saucepan. Bring
to boil and simmer 5 minutes, stirring occa-
sionally. Mix mustard and turmeric in 1/2 cup
of the simmered mixture. Add this mixture
and com to the hot mixture. Simmer another
5 minutes, stirring occasionally. If desired,
thicken mixture with flour paste (1/4 cup
flour blended in 1/4 cup water) and stir fre-
quently. Fill jars with hot mixture, leaving
1/2-inch headspace.
Adjust lids and process in boiling wa-
ter canner for 15 minutes (pint jar).
Sweet Apple Relish
• 4 pounds apples, peeled, cored and
slice a thin
• 1 1/4 cups distilled white vinegar (5%)
• 1 cup sugar
• 1/2 cup light corn syrup
• 2/3 cup water
• 1 1/2 tsp whole cloves
• 2 sticks cinnamon (3-inch pieces), bro-
ken up
• 1 tsp whole allspice
Yield: About 4 pint jars
Procedure: Wash apples, peel, core and
slice thin. Immerse cut apples in a solu-
tion of 1/2 teaspoon ascorbic acid and 2
quarts of water to prevent browning.
Combine vinegar, sugar, corn syrup,
water, cloves, cinnamon and allspice;
bring to a boil. Drain apples and add to
syrup. Simmer 3 minutes, stirring occa-
sionally. Bring to a boil.
Pack hot apple slices into hot jars, leav-
ing 1/2 inch headspace. Fill jars with boil-
ing hot syrup, leaving 1/2 inch headspace,
making sure apples are completely cov-
ered. Remove air bubbles and adjust
headspace if needed. Wipe rims of jars
with a dampened clean paper towel; ad-
just two-piece metal canning lids. Process
in a boiling water canner. 10 minutes (pint
jar)._
For more information regarding any of the
column topics, contact the Medina County
Extension Office at 830-741-6180.
Dubberly named new conference
director of Lay Speaking Ministries
Military news
Sam A. Dubberly of Yancey
was recently selected by the
Conference Board of Laity to
serve as the new conference di-
rector of Lay Speaking Minis-
tries. He succeeds Phil
Middleton who has served the
past four years as conference
director.
Sam, son of the late Rev.
Lennie and Fannie Dubberly,
has been married for 29 years to
Irene Rodriguez-Dubberly.
They have two sons Nick, 25,
who lives in San Antonio and
Nathan, 22, who resides in
Hondo.
For the past five years. Sam
has served as Kerrville District
Director of Lay Speaking Min-
istries. During that time the
number of certified lay speak-
ers has increased from 14 to 53.
He has been an active mem-
ber of Yancey United Method-
ist Church since 1988 and has
served the past five years as lay
leader and lay delegate to An-
nual Conference. Since that time
he has served as chairman of the
Administrative Council, Pastor-
Parrish Relations Committee,
Finance Committee and Evan-
gelism Committee. He also
serves as a church representative
on the Koinonia Emmaus Board
and is an active member of the
Koinonia Emmaus Community.
For the past six years he
served as Assistant Fire Chief
for Yancey Volunteer Fire De-
partment. He is a certified
Firefighter and is a Level 2 Cer-
tified Instructor with the State
Firemen’s and Fire Marshals’
Association. For the past 15
years he has taught Firefighting
1 classes on Propane Gas Equip-
ment for the Texas A&M
Firemen’s Training School,
which is held each July in Col-
lege Station. He has been em-
ployed for over 25 years with the
Texas Railroad Commission’s
Safety Division, as a Liquefied
Petroleum Gas Safety Inspector
and Accident Investigator.
Dubberly said the past five
years have given him an oppor-
tunity to grow and serve as a
member of the Kerrville District
Program Committee, which or-
Sam Dubberly
ganizes the district programs,
such as the Equipping the Saints
workshop, where he has been a
presenter on Lay Speaking Min-
istries, and the District Confir-
mation Rally. This experience
has helped Sam plan and orga-
nize Basic and Advanced Lay
Speaking Courses within the
Kerrville District and he looks
forward to planning Advanced
Courses for the Southwest Texas
Conference in the near future.
Chamber Corner
Evelyne Barbutti, executive director
• It's LUNCHEON time
again!!! Next Tuesday, June 21,
at noon at Hermann Sons Res-
taurant, we'll have our regular
Buffet Lunch where you’ll get
to meet our new Chamber mem-
bers since our last gathering.
We’re also going to present new
ideas for promotion of member
businesses through the Chamber
weosite, as well as talk about
new tourism ideas through the
various City and Chamber com-
mittees. Sandra Sexton will give
us a brief overview of the Me-
dina Community Networks,
AND our special guest will be
Tracy King, Dist 80 representa-
tive (and Chamber member],
who will talk about the latest
Texas House of Representative
issues.
And, of course, we will be
discussing the July 4th event -
and yes, we are planning to beg
for fireworks donations. We do
thank Hondo National Bank ar.1
Natural Effects Skin Care Salon
for being the first donors of the
year. Eric House, our pyrotech-
nic operator, is gearing up for a
spectacular show, but we need
as much help as possible to
make that happen. If you’d like
to contribute $5 or $ 100, or any-
thing in between, just come by
the Chamber.
• In our Member Corner, we
want to remind you of the on-
going Hondo Art League’s
Summer Art Program for chil-
dren ages 7-14 - if you’ve never
taken the time to check this out,
why don’t you do so now. This
is an annual event so maybe
your kiddo could go next year...
Also, the Library has their
summer reading program in full
swing - for dates and topics,
check out the City’s new web-
site www.citvofhondo.com.
[You need to do that anyway if
you haven’t yet cause it’s a
pretty cool site!!!].
• Don’t forget St. John’s
Catholic Church Festival on
June 26th; we still have tickets
for the beautiful afghan [pretty
good bargain as you have the
opportunity to win 1 of 6 hand-
made afghans for only $1!!!]
• And of course, this weekend
is Father’s Day... We all need to
recognize the strength and self-
lessness fathers [whether bio-
logical or not] show in raising
children. This is a day not only
to honor your father, but all men
who act as father figures. Last
year we gave you the history of
how Father’s Day started - this
year we thought we’d share the
following......
“I watched a small man with
thick calluses on both hands
work fifteen and sixteen hours
a day. I saw him once literally
bleed from the bottoms of his
feet. A man who came here un-
educated, alone, unable to speak
the language, who taught me all
I needed to know about faith
and hard work by the simple
eloquence of his example.”
- Mario Cuomo
Happy Father’s Day to All our
“Daddies.”
RUIZ
Air Force Airman Joseph D.
Ruiz has graduated from basic
military training at Lackland Air
Force Base, San Antonio, Texas.
During the six weeks of train-
ing, the airman studied the Air
Force mission, organization, and
military customs and courtesies;
performed drill and ceremony
marches, and received physical
training, rifle marksmanship,
field training exercises, and spe-
cial training in human relations.
In addition, airmen who com-
plete basic training earn credits
toward an associate degree
through the Community College
of the Air Force.
He is the son of Jose and
Deborah Ruiz of Castroville.
Ruiz is a 2004 graduate of
Medina Valley High School,
Castroville.
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Bring Dad for our Breakfast Buffet
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All Dads Receive a Free Gift!
Sunday Buffet
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Dad’s extra choices... 8 oz. Sirloin
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can count on. WE LIVE WHERE YOU LIVE.”
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Todd Hargrove
Stale Farm Agcm
231 19th Street
Hondo, TX 78861
Bus: 830-426-5301
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LIKE A GOOD NEIGHBOR.
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For all your printing work:
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Hondo Anvil Herald (Hondo, Tex.), Vol. 119, No. 24, Ed. 1 Thursday, June 16, 2005, newspaper, June 16, 2005; Hondo, Texas. (https://texashistory.unt.edu/ark:/67531/metapth818794/m1/4/?q=architectural+drawings: accessed July 17, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu; crediting Hondo Public Library.