We are looking for your tomato recipes, please

Also, sign up for diabetic cooking school at Milano Methodist Church

“Cooking Well with Diabetes” is a four part series to help you plan and prepare meals that are diabetic friendly.

The series will be conducted at the Milano United Methodist Church Fellowship Hall - Milano from 2:00 - 4:00 p.m. on the following Wednesdays - June 20, June 27, July 11 and July 18.

Each session will offer recipes, nutritional information and tasting of diabetic friendly recipes.

Participants will gain information on carbohydrates, fats, sodium and fiber in the diet along with ways to deal with holiday eating. This is a class for diabetics and their family members to learn about the power of food in a diabetic diet.

The cost is $10 per person.

This includes the handout, recipes for the course. Payment will be collected when you attend the first program.

You need to pre-register so handouts and food samples can be prepared for each session.

Pre-register by contacting the Milam County Extension Of f ice at (254) 697- 7045, 100 E. 1st Street in Cameron 76520 or email .

The “Cooking Well w ith Diabetes” series is sponsored by the Texas AgriLife Extension Service - Milam County Office.

Tomato Recipe Request

Since Milam County is the historical birthplace for Girls Tomato Clubs in Texas (Girls 4-H), it is only fitting that we collect recipes using tomatoes and have them available during National 4-H Week in October.

Over the next few months, I am asking persons to send me your favorite recipe that uses tomatoes.

Make sure you label your recipes with your name and address. Also, let me know if you were a former or current 4-H member in Milam County or Extension Education Asso- ciation Club Member (Home Demonstration Club Member).

Anyone is welcome to submit your recipes, you can mail or stop by the Milam County Extension Office at 100 E. 1st Street in Cameron, Texas 76520 or email

If you have questions, please give me a call at 254-697-7045.

Food Preservation Time

Now is the time garden produce is being gathered to preserve for the future.

Make sure you do it safely by following the recommended guidelines.

Materials are available at the Milam County Extension Office and also on our website http:// .

On the front page of the website you will see links to two Food Preservation Resources.

If you have questions, contact the Extension Office at 254-697- 7045.

Enjoy the recipes below for safe preserving: Hot Chili Salsa (about 7 pint jars) 5 pounds tomatoes 2 pounds chile peppers 1 pound onions, chopped 1 cup vinegar (5%) 3 teaspoons salt 1/2 teaspoon pepper

To Prepare Chile Peppers - (caution: wear rubber gloves while handling chiles or wash hands thoroughly w ith soap and water before touching your face.)

Wash and dry chiles. Slit each pepper on its side to allow steam to escape. Peel peppers using one of the following methods:

Oven or broiler method: Place chiles in oven (400 degrees) or broiler for 6 to 8 minutes until skins blister.

Range-top method: Cover hot burner, either gas or electric, with heavy wire mesh. Place chiles on burner for several minutes until skins blister.

Allow peppers to cool. Place in a pan and cover with a damp cloth. This will make peeling the peppers easier. Afer several minutes, peel each pepper. Remove stem and seeds.

Hot Pack: Chop peppers. Wash tomatoes and dip in boiling water fo 30 to 60 seconds or until skins split. Dip in cold water, slip off skins and remove cores.

Coarsely chop tomatoes. Add chopped onions, peppers and remaining ingredients in a large saucepan. Heat to a boil and simmer 10 minutes.

Pour into hot jars, leav ing 1/2-inch headspace. Remove air bubbles. Wipe jar rims.

Adjust lids and process in a Boiling Water Bath (212 degrees). Pints 15 minutes.

Freezing Vegetables

Corn: Select ears with plump kernels and thin sweet milk. Husk ears, remove silk and wash.

For whole kernel or creamed corn, blanch in hot water bath for 4 minutes cool and drain and then remove from cob. Whole kernel corn - cut corn off cob about 2/3 the depth of kernels. Cream style corn - cut at 1/2 the depth of kernels and scrape cob with back of knife to remove juice. Package, seal and freeze.

For corn on the cob, sort ears according to size. Small ears 1 1.4 inches or less in diameter. Medium ears 1 1.4 to 1 1.2 inches in diameter. Large ears over 1 1.2 inches in diameter.

Blanch, cool completely and drain. Package, seal and freeze. Blanching Times:

Small ears - 7 minutes, Medium ears - 9 minutes, and Large ears - 11 minutes.

Summer Squash (including Zucchini): Select young tender squash. Wash and cut into 1/2- inch slices. Blanch 3 minutes, cool and drain. Package, seal and freeze.

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