The Clinton chronicle. (Clinton, S.C.) 1901-current, August 06, 1970, Image 11
I
• A - ’
’Vi
Presbyterian
Music Group
Is Organized
At the 1970 Montreat Church
Music Conference, meeting at
the Conference Center of the
Presbyterian Church in the
United States, a new organiza
tion was voted into being; the
Presbyterian Association of
Musicians.
This week long conference
was attended by more than 1,000
persons, all of whom are in
volved in church music leader
ship in Presbyterian Churches
or other institutions. The new
association was inaugurated at
an enthusiastic meeting on July
26, after a year’s preparation
by a Constitution-writing com
mittee. Elected to the Presi
dency by the Charter Members
was Miss Adele Dieckmann of
Trinity Presbyterian Church of
Atlanta, Georgia, who is cur
rently Chairman of Public Re
lations for the American Guild
of Organists. The Vice Presi
dent is Dr. David McCormick
of Tyler, Texas, who directed
the Montreat Music Conference
in 1969. Appointed as Executive
Secretary is the Reverend
Horace T. Allen, Jr., Director
of the Office of Worship and
Music of both the Southern and
United Presbyterian Churches.
The aims of the association
were described by Mr. Jerry
Black, Treasurer of the As
sociation as follows: (i) to be
a means of keeping musicians
in contact with others who are
serving in the same denominatin
and who therefore are dealing
with common problems, (2) to
be able to speak to the de
nomination with a single and
effective voice, (3) to assist
musicians seeking to respond to
the changing needs of the pre
sent time, and (4) as a denomi
national society to bring
together both professional and
volunteer musicians serving in
widely different situations.
The new association looks
forward to being in communica
tion with other denominational
musicians’ organizations such
as the Fellowship of United
Methodist Musicians, and also
with such professional bodies
as the American Guild of
Organists.
THE CHRONICLE, Clinton, S. C., August 6, 1970—3-B
Tips On Canning
BY HELEN C. CAMP
EXTENSION HOME
ECONOMIST
Food spoils because of the
action of tiny organisms known
as mold, yeast, and bacteria.
These are present in the air,
water, and soil. Enzymes that
may cause undesirable changes
in flavor, color, and texture are
present in raw fruits and vege
tables.
Canning is the process of
heating food long enough and hot
enough to destroy spoilage
organisms. This heating (pro
cessing) also stops the action of
enzymes.
Fruits and tomatoes contain
acid, and this acid helps to kill
or inactivate bacteria or keep
them from growing. A tempera
ture of 212 degrees F. is suf
ficient to kill or inactivate bac
terial in foods that contain acids
so a boiling water bath may be
used.
Steam Pressure Canning is
recommended for low-acid
vegetables. It processes food
under pressure at a tem
perature of 240 degrees F.
(10 pounds pressure at sea level
to 2,000 feet above). Low acid
vegetables must be heated to
this high a temperature to des
troy the bacterial organisms
that cause spoilage, including
the one causing the very dan
gerous botulism.
Steam pressuring is not only
the safest way but also the
quickest way to can low-acid
vegetables. For example, it re
quires about 100 times as long
to kill the same organisms at
212 degrees F. as it does at 250
degrees F. Thus 12 minutes
at 250 degrees F. has the same
processing effect as 20 hours
at 212 degrees F.
For high quality canning at
home, you need good equipment
kept in clean condition.
A steam-pressurer canner at
standard equipment for home
canning. Models and sizes are
available to meet the needs of
every family. A canner will
last a long time if it is well
cared for. Pressure saucepans
are not recommended for can
ning unless they are equipped
with an accurate gauge to in
dicate and control pressure.
Complete instructions come
with every pressure canner.
Read and follow carefully in
structions on the use and care
of your canner. A canner is not
dangerous if it is used
correctly.
Water-bath canners are on
the market. But any large metal
container may be used as a
boiling-water-bath canner if it
is deep enough so that the water
comes well over the tops of
the jars and has space to boil
freely.
Allow 2 to 4 inches above jar
tops for brisk boiling. The can
ner must have a tightfitting
cover and a wire or wooden
rack. If the rack has dividers
the jars will not touch one
another nor fall against the
sides of the canner during pro
cessing.
If a steam-pressure canner
is deep enough, you can use
it for a water bath. Put the
cover on, but do not fasten it.
Leave the petcock wide open
so that the steam can escape
and pressure does not build up
inside the canner.
The two main types of con
tainers for canning are glass
jars and tin cans. Various sizes
and styles of each are avilable.
Foods canned in glass jars re
quire longer to absorb the nee*
essary heat for adequate pro
cessing than those canned in tin
cans. However, since foods pro
cessed in tin cans maybe cooled
more rapidly than thaw in glass
jars, the processing times re
commended for foods in tin cans
are sometimes longer. Special
types of enamel linings are re
commended in tin cans used for
vegetable products that contain
small amounts of sulfur and for
fruit products having a soluble
red pigments.
Be sure all glass jars and
lids are perfect Discard any
with cracks, chips or dents. To
day many commercial foods,
such as mayonnaise, are pack
aged and sold in reusable glass
jars. If these are reused for
home canning, they should be
used only for boiling water bath
canning. It is not advisable to
use them with pressure-canner
processing.
Drop by our office and pick
up a canning or freezing bul
letin.
Cheeks Visits
World’s Fair
Navy Petty Officer Second
Class Jimmie L. Cheeks, son
of Mr. and Mrs. Herbert
Cheeks of Route 1, Clinton,
visited the World’s Fair, Expo
’70, while serving aboard the
tight guided missile cruiser USS
Oklahoma City, home-ported in
Yokosuka, Japan.
He had the opportunity to
visit pavilions of more than
100 participating nations during
a three day stay in the Osaka
area.
VOTE AND RE-ELECT
B. Noland Suddeth
YOUR
MAYOR
CLINTON'S GENERAL ELECTION
TUESDAY, AUGUST 11, 1970
POLLS OPEN 8 A.M. TO 7 P.M.
—Your Vote and Influence Greatly Appreciated-
Vote for
ROBERT L. WHITSEL
V.
Republican Candidate for
CITY COUNCIL WARD 6
Citizen of Clinton since 1934
Employed at Clinton Mill 22 years
Married to Myrtle Hedgpath
Two children: Alice Faye Beman
Darrell Whitsel
Attends Calvg;y Baptist Church
I will appreciate your support on August 11.
Honest - Courteous - Dependable - Serious
HEP
DRINKS
28-Oz. Bottle
No Deposit — No Return
Maxwell House
COFFEE
Ground
1-Lb.
Bag
1 With 85.M or More
Mr, Homo!
A-G All Purpose
Detergent 1
47-Oz. Box
Limit 2 With $6.00 or
More Grocery Order.
PORK
(HOPS
89<
69c
Center Cut lb.
End Cut lb...
%
All Ways Good
POTATO
(HIPS
Twin Pack
BLEACH
35c
Brlqaets
20-Lb. Baf
CHARCOAL
99c
P. P. Whole
22-Os. Jar
DILL PICKLE
33c
A-G Plate or Iodised
2f-Os. Baxes
SALT
3 tor 25c
Piffle Park
If-Os. Bottle
BAR RQ SAUCE
49c
KoB 8-Os. Foil
OLEOMARGARINE 10c
25 Feet
ALUMINUM FOIL 19c
Scotties Box of 2M
FACIAL TISSUES 33c
Twin Pet 15-Os. Cans
DOG FOOD 3 for 29c
Armoar 15-Os. Cam
CORNED BEEF HASH 49c
White Cobbler 10 Lbo.
POTATOES 59c
Freoh Green Lb.
CABBAGE 10c
PRICES EFFECTIVE AUGUST 6-7-8
FRESH
(HKKEN
CUT UP. lb.
WHOLE, lb.
27c
CUNTON MILLS STORE - LYDIA MILLS S
PHONE 8334710
FREE DELIVERY SERVICE