Franklin County's 4-H & Jr. Fair begins on July 10^th with the Clothing Show, Public Speaking, Demonstration and Flower Arranging contests. It will run through July 16^th and wrap up with the 4-H Barbecue and Livestock Auction.

We hope you will be able to attend one or more the Fair events. Detailed schedule is listed under Cindy Bauman's article. Call the Extension office at 439-3178 if you have further questions.

Belleville Agronomy Field Day Set for July 10

The 42^nd annual Belleville Research Center Field Day is scheduled for Thursday, July 10. During an "early bird" session at 8 a.m., John Caupert from the National Corn to Ethanol Research Center will speak on "Food versus Fuel – Fact or Fantasy."

Following that session, Southern Illinois University Dean Gary Minish will welcome field day participants at 8:50 a.m.

At 9 a.m., the program gets underway with topics on soybean diseases, weed management, herbicide resistance, soybean fertility, corn fungicides, wheat production, and the new farm bill. Lunch will be served at noon. For further information, contact Ron Krausz at 618-566-4761.

The Belleville Research Center is part of the SIUC College of Agricultural Sciences. The center is located on Illinois Route 161, south of Scott Air Force Base, Mascoutah Gate.

Home Canning Update

With food prices increasing, more people may be raising a garden and preserving food. It is critical to use updated instructions if you do this.

When preserving foods at home, we need to practice safe food handling principles to prevent food borne illness. Because of the concern for food safety, the National Center for Home Food Preservation (NCHFP), sponsored by U. S. Department of Agriculture (USDA), is constantly working to research and update home canning recommendations so that we can preserve foods safely at home.

According to Jananne Finck, Extension Nutrition and Wellness Educator, in 2005, NCHFP released two new recommendations for preserving foods using a pressure canning or boiling water bath canner. Both canning procedures are common methods used when canning fruits, vegetables, pickles, jams and jellies for home use.

When using the boiling water bath canner, the 2005 update included the following: "After 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 from the boiling water bath canner." Previously jars were removed from the canner after the processing time was completed.

For the pressure canning process, the following has been recommended since 2005: "After the canner is completely depressurized, remove the weight from the vent port or open the petcock. Wait 10 minutes; then unfasten the lid and remove it carefully."

These changes should be noted when pressure canning or water bath canning foods, respectively.

For a complete step-by-step description on pressure canning foods, visit University of Georgia Extension's website at: www.uga.edu/nchfp/publications/uga/uga_using_pres_can.pdf.

The boiling water bath canner directions are found at: www.uga.edu/nchfp/publications/uga/uga_using_bw_can.pdf.

For more information on home food preservation, including recipes, visit USDA's National Center for Home Food Preservation at: www.homefoodpreservation.com., or call the Extension office at 439-3178.