Rains County Leader (Emory, Tex.), Vol. 127, No. 3, Ed. 1 Tuesday, June 25, 2013 Page: 7 of 12
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Jfdari Business
TUESDAY, JUNE 25, 2013
Bains Qmntn leader H
TPWD
COUNTY EXTENSION AGENT
Zebra mussels discovered Using boiling water earners
AUSTIN - Less than a year
following the discovery that
zebra mussels had established a
population in Lake Ray Roberts,
the destructive invasive species
has been confirmed in Lewis-
ville Lake by the United States
Geological Survey (USGS). This
is the third lake in Texas, and the
second within the Trinity River
basin, where zebra mussels have
been discovered.
Christopher Churchill, a biol-
ogist with the USGS who has
been monitoring for zebra mus-
sels in North Texas rivers and
reservoirs, discovered the live
juvenile on a settlement sampler
near the dam.
Churchill indicated that this
latest infestation is likely the
result of contaminated boats
being transported to Lewisville
Lake, but it could be the result of
downstream transport of zebra
mussels from Lake Ray Rob-
erts via Elm Fork of the Trinity
River. Also, this latest infesta-
tion appears to be relatively new
as no additional specimens have
been documented.
The USGS, Texas Parks and
Wildlife Department, University
of Texas-Arlington and others
continue to closely monitor for
the spread of zebra mussels in
Texas.
Zebra mussels can have eco-
nomic and recreational impacts
on Texas reservoirs. They can
clog public-water intake pipes,
harm boats and motors left in
infested waters by covering boat
hulls and clogging water-cool-
ing systems, annoy boat-dock
owners by completely covering
anything left under water and
can make water recreation haz-
ardous because of their razor-
sharp edges.
With Lewisville Lake such
a popular boating destination,
there is a heightened risk of
zebra mussels being transported
to non-infested lakes by boat-
ers. However, the spread can be
slowed by making sure boats that
operate in zebra mussel-infested
waters are not used in any other
body of water until they have
been cleaned, drained and dried.
In addition, TPWD adopted
Sides Tea
farm
FRESH
Peas & Beans
and other fresh vegetables
1709 FM 2909
Canton, TX
1-903-567-2330
rules regarding the transfer of
zebra mussel larvae in water
from lakes Texoma, Lavon,
Ray Roberts and Lewisville. To
comply with these rules, boat-
ers and anglers need to drain all
water from their boats (including
live wells) before leaving those
lakes.
From the environmental per-
spective, zebra mussels are filter
feeders, which means they com-
pete with baitfish, such as shad,
for available forage. Any impact
on baitfish in turn can affect
their predators - game fish such
as bass, striped bass and cat-
fish. Zebra mussels are also very
harmful to native mussel popula-
tions because they will colonize
on their shells and essentially
suffocate them.
TPWD Executive Director
Carter Smith emphasized that
the discovery underscores the
importance of boaters helping to
prevent the spread of zebra mus-
sels, which can be unknowingly
spread when boats and trailers
are moved from lake to lake.
TPWD and a coalition of part-
ners have been reaching out to
boaters in Texas with an adver-
tising campaign to educate them
not to transport the tiny mus-
sels or their microscopic larvae,
which are invisible to the naked
eye and can stay alive inside
livewells, bait buckets and other
parts of the boat for up to a
week.
Those partners include: North
Texas Municipal Water Dis-
trict, Tarrant Regional Water
District, Trinity River Author-
ity, City of Dallas Water Utili-
ties Department, Upper Trinity
Regional Water District, Sabine
River Authority, Canadian River
Municipal Water Authority, San
Jacinto River Authority, Brazos
River Authority, City of Grape-
vine, City of Houston, City of
Waco and Lady Bird Johnson
Wildflower Center.
FISH
DAY!;
ITS TIME TO STOCK \
YOUR POND! *
Delivery will be
Tues., July 9
Quitman 2:30 PM - 3:15 PM
Potts Feed Store
Mineola 3:45 PM - 4:30 PM .
> Big Country Farm Center
Wed., July 10
Emory 9:00 AM - 9:45 AM
Potts Feed Store
FISHWAGON
To place an order, call
Toll-Free 1 -800-643-8439 *
_www.rishwaaon.com_
$ TW
Potts Puppy
Love Grooming
239 E. Quitman, Suite B1 • Emory
903-246-1934 • 903-473-CUTS (2887)
71 YEARS EXPERIENCE
Mon.,Tues.,Wed. 9:00 a.m. • Fri. & Sat. 9:00 a.m.
“ Where Your Pet Is The Heart Of Our Business.”
Coming to Emory
in Fall 2013
Academic Courses
CRIJ.1307.2721
Crime in America
ENGL1301.2718
Composition & Rhet.
HIST.1301.2717
Hist. US to 1877
MATH. 1314.2715
College Algebra
PSYC.2314.2716
Human Growth
Adult Education (GED)
and Continuing Education
courses are also available
in Emory.
* MR d ■ ■rfSM'ia n
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vkWfJl \lA
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“With this somber news, I
hope Texas boaters will always
remember to “Clean, Drain,
Dry” their boats, trailers and
gear because all it takes is one
instance of not properly cleaning
to introduce this highly inva-
sive and unwelcome species to
a water body in Texas; and once
they are established, there is no
known way to get rid of them,”
Smith said.
Originally from the Balkans,
Poland, and the former Soviet
Union, zebra mussels found their
way to the Americas in the 1980s
via ballast water of a ship. The
small invaders were first found
in 1988 in Lake St. Clair, Mich.,
and are currently known to have
infested 29 states and more than
600 lakes or reservoirs in the
United States.
Anyone wishing to receive
a supply of informational bro-
chures, wallet cards or posters
about zebra mussels to distribute
to boaters around lakes Lew-
isville, Ray Roberts or Texo-
ma, contact marketing @tpwd.
state.tx.us. For more information
regarding zebra mussels, visit
www. texasinvasives. org.
Emory
Livestock Auction
The following is a consolidated
report of the Emory Livestock Inc.
auctions held:
June
Tue., 06/18
Sat., 06/22
654
Head
1178
116
Sellers
263
STEERS*
$100-250
Under 300
$100-250
$100-200
300-400
$100-200
$90-160
400-500
$90-165
$80-140
Over 500
$80-140
HEIFERS*
$100-240
Under 300
$100-240
$100-160
300-400
$100-165
$90-150
400-500
$90-140
$80-138
Over 500
$80-135
SLAUGHTER*
$43-82
Packer cows
$43-87
$85-100
Packer bulls
$83-100
PAIRS
None
Top $1100-1640
None
Low/Middle $700-1100
OTHERS*
$80-115
Stocker cows
$80-120
$40-320
Calves (hd)
$25-300
$40-400
Horses (hd)
$35-500
$20-150
Goats (hd)
$35-175
: per lb. unless noted otherwise
DENITA YOUNG
County Agent
Summer canning season is
upon us! The fresh vegetables and
fruits are plentiful, so it is time
to get those canners out and start
processing your harvest to enjoy
this Fall and Winter. Whether you
are a “seasoned” canner or a first-
timer, it is always a good idea to
review the proper steps to using a
boiling water canner and a pres-
sure canner.
This week I am sharing an
article from Elizabeth L. Andress,
Ph.D., Professor and Extension
Food Safety Specialist, Depart-
ment of Foods and Nutrition,
University of Georgia, Coopera-
tive Extension, on boiling water
canners. Next week I will share
another publication on pressure
canners. Don’t forget to keep your
best jars to enter in the 2013
Rains County Fair Creative Arts
contest!
Most boiling water canners are
made of aluminum or porcelain-
covered steel; at least one stain-
less steel model is also available.
Boiling water canners have fitted
lids and removable racks that are
either perforated or shaped wire
racks. The canner must be deep
enough so that at least one inch
of briskly boiling water will be
over the tops of jars during pro-
cessing.
Some boiling water canners
do not have completely flat bot-
toms; those will not work well on
smooth-top ranges. The canner
bottom should also be fairly flat
for use on electric burners. Either
a flat or ridged bottom may be
used on a gas burner.
To ensure uniform processing
of all jars with an electric range,
the canner should be no more than
4 inches wider in diameter than
the element on which it is heated.
(When centered on the burner or
element, the canner should not
extend over the edge of the burner
or element by more than 2 inches
on any side.)
Before canning on a smooth-
top range, check the range man-
ufacturer’s advice on suitability
for canning and recommended
maximum canner size for specific
burners.
Follow these steps for success-
ful boiling water canning: (Read
through all the instructions before
beginning.)
1. Before you start preparing
your food, place rack in the bot-
tom of a boiling water canner.
Fill the canner half full with clean
warm water for a canner load
©IfMS
£r Feed
=473-4100
185 Lake Fork Drive (FM 515)
Mon. -Fri., 8-Dark • Sat., 8-?
i
m
3
y
ttst | Trinity Valley
fulfil Community College
Online Registration
is now available for
Summer 2013
register at www.tvcc.edu
through July 8 for Summer 2
or in person Tuesday, July 9, 2013*
*for specific registration times, visit
www.tvcc.edu/registrar
call 972.563.9573 for more information
TVCC is an affirmative action/equal opportunity institution
of pint jars. For other sizes and
numbers of jars, you will need to
adjust the amount of water so it
will be 1 to 2 inches over the top
of the filled jars.
2. Center the canner over the
burner and preheat the water to
140 degrees for raw-packed foods
and to 180 degrees for hot-packed
foods. You can begin preparing
food for your jars while this water
is preheating.
3. Load filled jars, fitted with
lids and ring bands, into the can-
ner one at a time, using ajar lifter.
When moving jars with ajar lifter,
make sure the jar lifter is securely
positioned below the neck of the
jar (below the ring band of the
lid). Keep the jar upright at all
times. Tilting the jar could cause
food to spill into the sealing area
of the lid. If you have a shaped
wire rack that has handles to hold
it on the canner sides, above the
water in the canner, you can load
jars onto the rack in the raised
position and then use the handles
to lower the rack with jars into
the water.
4. Add more boiling water, if
needed, so the water level is at
least one inch above the jar tops.
Pour the water around the jars
and not directly onto them. For
process times over 30 minutes,
the water level should be 2 inches
above the jars.
5. Turn the heat setting to its
highest position, cover the can-
ner with its lid and heat until the
water boils vigorously.
6. Set a timer (after the water
is boiling) for the total minutes
required for processing the food.
7. Keep the canner covered for
the process time. The heat set-
ting may be lowered as long as a
gentle but complete boil is main-
tained for the entire process time.
8. Add more boiling water dur-
ing the process, if needed, to keep
the water level above the jar tops.
Pour the water around the jars and
not directly onto them.
9. If the water stops boiling at
any time during the process, turn
the heat on its highest setting,
bring the water back to a vigorous
boil, and begin the timing of the
process over, from the beginning
(using the total original process
time).
10. When the jars have been
processed in boiling water for the
recommended time, turn off the
heat and remove the canner lid.
Wait 5 minutes before removing
jars to allow the canner contents
to settle. This waiting period is
not required for safety of the food
when using USDA or Univer-
sity of Georgia processing times,
however.
11. Using a jar lifter, remove
the jars one at a time, being care-
ful not to tilt the jars. Carefully
place them directly onto a towel
or cake cooling rack, leaving at
least one inch of space between
the jars during cooling. Avoid
placing the jars on a cold surface
or in a cold draft.
12. Let the jars sit undisturbed
while they cool, from 12 to 24
hours. Do not tighten ring bands
on the lids or push down on the
center of the flat metal lid until
the jar is completely cooled.
13. Remove ring bands from
sealed jars. Put any unsealed jars
in the refrigerator and use first.
14. Wash jars and lids to
remove all residues.
15. Label jars and store in a
cool, dry place out of direct light.
Reprinted with permission
from the University of Georgia.
Andress, E. (2011rev.). Preserv-
ing Food: Using Boiling Water
Canners. Athens, Ga.: University
of Georgia, Cooperative Exten-
sion.
You may contact the Agri-
Life Extension Office at 903-473-
4580 or visit us at rains.agrilife,
org. We are also on Facebook
at Facebook.com/pages/Rains-
County-Family- Consumer-Sci
ences. Go and “Like” our page
to keep up with the latest news,
events, and programs offered by
Family & Consumer Sciences in
Rains County.
BULL CREEK COWBOY CHURCH
Highway 69 in Lone Oak, Tezas
Sundays at 8:30 a.m.
and 10:30 a.m.
Pastor: Mike Moss
903-662-9577
“Living for the One
Who Branded Us...Jesus!”
www. bullcreekcowboychurch. com
6:00 p.m. Wed. - Pastor Mike’s Round Pen Bible Study
6:30 p.m. Wed. - Jr. High and Sr. High Youth Gathering
—-— root EM'S hardware llc
rf *
4 HOOTEN’S
HARDWARE LLC
Is Now Renting
Small Equipment & Tools!
INCLUDING:
Water Pumps • Pressure Washers _
Power Tools • Scaffolding ^
f Nailers • Trenchers (walk behind)
Outdoor Lawn Equipment
Concrete Saws • Generators
Popcorn Machines
Margarita Machines .
d Carpet Cleaners f-yF
Post Hole Augers • Tile Saws
Ladders & Much More!!
1139 W. Lennon Dr. Emory. Tx. 75440
Oft7 A77 Q7QQ ^
Mi
9'UIUI
www.hootensteel.com
ikey
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Hill, Earl Clyde, Jr. Rains County Leader (Emory, Tex.), Vol. 127, No. 3, Ed. 1 Tuesday, June 25, 2013, newspaper, June 25, 2013; Emory, Texas. (https://texashistory.unt.edu/ark:/67531/metapth823080/m1/7/: accessed July 16, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu; crediting Rains County Library.