Posted on 03/23/2008 11:36:40 PM PDT by nw_arizona_granny
Americans finding soaring food prices hard to stomach can battle back by growing their own food. [Click image for a larger version] Dean Fosdick Dean Fosdick
Home vegetable gardens appear to be booming as a result of the twin movements to eat local and pinch pennies.
At the Southeastern Flower Show in Atlanta this winter, D. Landreth Seed Co. of New Freedom, Pa., sold three to four times more seed packets than last year, says Barb Melera, president. "This is the first time I've ever heard people say, 'I can grow this more cheaply than I can buy it in the supermarket.' That's a 180-degree turn from the norm."
Roger Doiron, a gardener and fresh-food advocate from Scarborough, Maine, said he turned $85 worth of seeds into more than six months of vegetables for his family of five.
A year later, he says, the family still had "several quarts of tomato sauce, bags of mixed vegetables and ice-cube trays of pesto in the freezer; 20 heads of garlic, a five-gallon crock of sauerkraut, more homegrown hot-pepper sauce than one family could comfortably eat in a year and three sorts of squash, which we make into soups, stews and bread."
[snipped]
She compares the current period of market uncertainty with that of the early- to mid-20th century when the concept of victory gardens became popular.
"A lot of companies during the world wars and the Great Depression era encouraged vegetable gardening as a way of addressing layoffs, reduced wages and such," she says. "Some companies, like U.S. Steel, made gardens available at the workplace. Railroads provided easements they'd rent to employees and others for gardening."
(Excerpt) Read more at dallasnews.com ...
http://www.ready.gov/america/about/pressreleases/release_121208.html
NOW’S THE TIME: THE READY CAMPAIGN ENCOURAGES AMERICANS TO RESOLVE TO BE READY IN 2009
U.S. Department of Homeland Security
Office of the Press Secretary
Contact: 202-282-8010
For Immediate Release
December 12, 2008
With the new year approaching, the U.S. Department of Homeland Security’s (DHS) Ready Campaign is reminding Americans to Resolve to be Ready in 2009. Resolve to be Ready is a nationwide effort designed to encourage individuals, families, businesses and communities to take action and prepare for emergencies in the new year.
“Individual planning is the cornerstone of emergency preparedness,” said Homeland Security Secretary Michael Chertoff. “Since establishing this department and Ready, we have come a long way in raising the baseline of preparedness in this country, but we still have a long way to go. As 2009 approaches, I urge all Americans to consider the importance – and real value – of being prepared for all hazards.”
Being Ready for emergencies can be an easy new year’s resolution to keep by following the Ready Campaign’s three simple steps: 1) Get an emergency supply kit; 2) Make a family emergency plan; and 3) Be informed about the types of emergencies that can happen in your area and their appropriate responses.
By taking these three steps – in particular having an emergency supply kit both at home and in the car – Americans will be prepared for winter mainstays like power outages and icy roads. Each of these kits should include basic necessities such as water, food and first aid supplies to help you survive if you are without power or become stranded in your vehicle. Complete checklists for each kit are available at www.ready.gov.
This year, the Ready Campaign is employing new media strategies to promote emergency preparedness. By using Twitter, a social networking tool, Ready hopes to not only reach new audiences, but also to open the lines of communication with the public, ensuring emergency preparedness is top of mind year-round. Twitter users can stay up-to-date on the latest Ready activities by following their username, “ReadydotGov,” on Twitter.
By making the decision to Resolve to be Ready in 2009 and following the simple preparedness steps in advance, Americans will minimize the impact of emergencies on themselves, their family and their businesses. By visiting www.ready.gov or calling 1-800-BE-READY, individuals can access free materials that will help them make and keep a new year’s resolution that will bring their families peace of mind.
February 2008 marked the Ready Campaign’s fifth year at the Department of Homeland Security. Launched in 2003 in partnership with The Advertising Council, Ready is designed to educate and empower Americans to prepare for and respond to emergencies, including natural disasters and potential terrorist attacks. It has proven to be one of the most successful campaigns in Ad Council’s more than 65-year history. Since its launch, the campaign has generated more than $756.5 million in donated media support. Individuals interested in more information about family, business and community preparedness can visit www.ready.gov.
###
http://www.state.gov/r/pa/prs/ps/2008/dec/113182.htm
Fact Sheet
Office of the Spokesman
Washington, DC
December 12, 2008
U.S. and Canada Sign MOU on Emergency Management Cooperation
* On December 12, 2008, Secretary of State Condoleezza Rice and Canadian Foreign Minister Lawrence Cannon signed a revised and updated United States-Canada Agreement on Emergency Management Cooperation. The agreement provides a framework for our two countries to cooperate in planning for and responding to natural and man-made incidents, emergencies, and disasters.
* This new agreement replaces one originally signed in 1986 and reflects changes in agency responsibilities, stakeholders, and terminology, among many other features.
* The Consultative Group established under this revised agreement will provide a forum to address many aspects of emergency management, including prevention, preparedness, response, and recovery. Potential areas of eventual cooperation could range from traditional emergency management concerns such as natural disaster response to more recent concerns such as infrastructure protection and cyber-security.
* The Consultative Group will be co-chaired by the Department of Homeland Security and Department of State for the United States and by Public Safety Canada and the Department of Foreign Affairs and International Trade for Canada.
* The signing of this agreement addresses a Security and Prosperity Partnership goal of coordinating appropriate responses to catastrophic incidents in North America, a goal reiterated at the 2007 and 2008 North American Leaders’ Summits.
* A similarly updated U.S.-Mexico agreement on emergency management was signed October 23 during Secretary Rice’s visit to Mexico.
* The updated emergency management agreement is a new and positive step in our efforts to improve emergency management cooperation and coordination with Canada.
* It is also another visible sign of the continuing and vibrant tradition of collaboration, communication, and partnership between the United States and Canada.
2008/1051
Released on December 12, 2008
EBOLA-RESTON, PORCINE - PHILIPPINES (02)
****************************************
A ProMED-mail post
http://www.promedmail.org
ProMED-mail is a program of the
International Society for Infectious Diseases
http://www.isid.org
Date: Fri, 12 Dec 2008
Source: Fri, 12 Dec 2008
http://www.gmanews.tv/print/139123
DA prepares support program for hog industry amid Ebola Reston case
The planned program will include the acquisition of additional laboratory
kits needed to check the presence of the virus among swine and a support
package to help livestock growers whose infected hogs will be culled or
destroyed by quick-response government teams led by the DA’s Bureau of
Animal Industry (BAI) to prevent the spread of the Reston disease among
animals.
This developed as executives of international health institutions such as
the World Health Organization (WHO), the United Nations Food and
Agriculture Organization (FAO), and the Office International des Epizooties
(OIE) or World Animal Health Organization commended secretaries Yap of the
DA and Francisco Duque of the Department of Health (DOH) for their
respective offices’ quick and appropriate action in containing the latest
resurfacing of the Reston virus, which was earlier detected in 2 swine
farms in certain parts of Luzon.
Officials of the DA and DOH along with these international health
institutions have pointed out Wednesday night that the Reston virus “does
not pose a significant public health risk.”
Duque and Yap said this particular strain of the Ebola virus has been shown
in the past to be “non-pathogenic,” which means it is not harmful to
humans. Authorities say the Reston virus is entirely different from the 3
other Ebola subtypes, which are all potentially fatal to humans. Unlike the
Zaire, Ivory Coast and Sudan strains, the Reston strain has not been found
to be fatal like the 3 other strains or to have caused illnesses to humans
in contact with the infected animals. It was first discovered in the
Philippines in 1989 among crab-eating macaques or monkeys then being
exported by the Laguna-based Ferlite Farms to the Hazleton Laboratories in
Reston, Virginia.
The WHO and OIE consider the presence of the Reston virus in the
Philippines as an “animal health issue and does not consider this a
significant public health concern at this time.”
At the end of a 9-hour consultative meeting with livestock industry leaders
at the DA last Wednesday, WHO country representative to the Philippines Dr.
Soe Nyunt spoke on behalf of OIE and FAO in thanking Yap and Duque for
their efforts in immediately addressing the Reston issue.
The other experts present during the marathon meeting at the DA were
Anthony Hazzard, WHO regional adviser for Food Safety; Carolyn Anne
Coulombe, WHO technical officer (Risk Communications) Communicable Disease
Surveillance and Response; and Research Institute for Tropical Medicine
(RITM) director Remigio Olveda.
AGAP party-list Rep. Nicanor Briones, who represented the subsector of
small livestock stakeholders during the consultative meeting, also thanked
Yap, Duque and WHO officials for educating the public about the Reston
virus. “I would like to thank Secretary Duque and Secretary Yap and the
representatives of WHO for making this thing clear to the public so as not
to spook our consumers,” Briones said.
Earlier, Yap said that after finding out the presence of the Reston virus
in the quarantined farms, 28 pig tissue samples taken from different
locations in 4 different periods May, 4 and 26 June, and September were
sent to Center Disease Control (CDC) Plum Island in the US for testing.
Only 6 samples were positive of the virus.
Additional samples sent to the Research Institute for Tropical Medicine
(RITM) in Alabang, Muntinlupa, after these earlier tests were all found to
be free of the Reston virus.
WHO experts led by Dr Nyunt and Dr Julie Hall, team leader of its Emerging
Infectious Diseases Division, have confirmed during the 10 Dec 2008
consultative meeting at the DA that, based on historical evidence, the
Reston virus has been found to be “non-pathogenic” and does not cause
illnesses to humans in the past.
Yap said the WHO has also declared that pork that is properly handled,
washed and cooked is safe for human consumption because heat from adequate
cooking kills viruses, including Reston. In fact, Hazzard told a press
briefing after the consultative meeting that consumers should be worried of
normal bacteria and not of the Reston virus when eating undercooked pork.
“I think that if you undercooked pork, you have much more to worry about
with the normal bacteria and normal parasites. Significantly more to worry
about than Reston,” he said.
As a matter of precaution, Yap has called on the public to report sick
animals to their City and Provincial Veterinarians and to refrain from
buying meats from stalls without National Meat Inspection Service (NMIS)
certifications. Yap said that in general, meat from sick or already dead
animals “regardless of whatever viruses these animals had been infected
with” should never be eaten by people.
Yap and Duque, BAI Director Davinio Catbagan and Eric Tayag of the DOH
National Epidemiology Center along with the international health experts
met with officials of industry stakeholders like the National Federation of
Hog Farmers, the Philippine College of Swine Practitioners or PCSP,
Philippine Swine Producers Association, the Soro-soro Ibaba Development
Cooperative, and the partylist organization Agriculture Sector Alliance of
the Philippines (AGAP), to brief them on the official findings on the virus.
Yap pointed out that although “no current reports of unusual illnesses nor
deaths in pigs have been reported, the DA and the DOH have engaged
stakeholders in the hog industry, local and international health and animal
experts, to assist the government in the pro-active eradication of this
virus” and in the interest of transparency in government.
Besides tissue samples taken from pigs in the affected areas, Yap said
tests were also done on the handlers in the farms where the virus
originated; and even the butchers in the slaughterhouses where the animals
were usually sent, as a precautionary measure. All the tests conducted on
human samples yielded negative results for the presence of the Reston
virus, he said.
Yap has ordered the BAI, together with the local government units (LGUs),
to continually test pigs in their localities. Hogs in farms that have
tested positive for the virus will be quarantined and will undergo a
comprehensive inventory.
All pigs found to be infected will be destroyed and disposed of properly,
Yap said. As a precautionary measure, Yap had also suspended all Philippine
pork exports until further notice.
—
communicated by:
ProMED-mail promed@promedmail.org
[According to the above statement by Arthur Yap, agriculture secretary of
the Philippines, “no current reports of unusual illnesses nor deaths in
pigs have been reported”. In such case, the problem might be an
incidentally detected subclinical infection of pigs. There are still many
questions to be attended, such as the reservoir of the virus from which
pigs got infected, the route of infection, incubation time preceding
viraemia in the pigs, the possible role of vertebrate and/or invertebrate
as vectors, etc. Ebola is not included in OIE’s list of notifiable animal
diseases.
On Wed, 10 Dec 2008, Mr Davinio P Catbagan, chief veterinary officer,
Department of Agriculture, Office of the Director of the Bureau of Animal
Industry, Quezon City, Philippines, sent an “immediate notification” to the
OIE, reporting “unexpected increase in morbidity or mortality” allegedly
due to Porcine reproductive and respiratory syndrome (PPRS) virus. The
epidemiological comments, included in the said notification, are of
particular interest in relation to the Ebola event. (see
http://www.oie.int/wahis/public.php?page=single_report&pop=1&reportid=7596
The full epidemiological commentary says:
“In the district of Sto Nino (Pandi municipality, Bulacan province), the
mortality was mostly observed in piglets. In the district of Pinagpanaan
(Talavera municipality, Nueva Ecija province), all animals were downers
with clinical signs suggestive of Porcine reproductive and respiratory
syndrome (PRRS)/Classical swine fever/Porcine circovirus type 2.
“The Philippines has experienced a sudden increase in mortalities in pigs
in the latter part of the second quarter of 2007 until the first quarter of
2008. The clinical signs exhibited by the diseased animals indicated
atypical infection, which can be attributed to more than one pathogen.
“Samples from the outbreaks were sent to the USDA Plum Island laboratory.
Results show that samples were positive for porcine circovirus type 2 and
atypical PRRS virus, which is 98 percent homologous to the atypical PRRS
virus isolated in China and Vietnam. With high morbidity and mortality
observed similar to China and Vietnam, it was concluded that these
outbreaks were most likely caused by atypical PRRS virus.
“The USDA Plum Island laboratory also reported to have isolated Reston
Ebola virus from swine samples. Although considered of negligible public
health importance, as indicated in the literatures and by the previous
incident in the Philippines in a monkey farm in early 1990s with no human
cases in spite of close contact with the monkeys, as a precautionary
measure the BAI-DA (Bureau of Animal Industry Department of Agriculture)
and the DOH (Department of Health) immediately organised a team to
investigate the affected areas. Samples were collected from people and
animals in the affected areas. Serum samples from animal caretakers and
other people exposed to the animals were collected and tested at the
DOH-RITM (Department of Health - Research Institute for Tropical Medicine),
and all indicated negative results to Ebola-Reston antibodies. Results from
animals are still pending the arrival of kits for swine testing from CDC
Atlanta (Centers for disease control and prevention), which have committed
to send in the Philippines. All animals in the affected areas have been put
under strict quarantine. The BAI-DA and DOH team will continue to conduct
epidemiological investigation.”
The inclusion of the above information, pertaining to Ebola infection, in
the PRRS Notification can be seen as a reflection of OIE’s Terrestrial
Animal Health Code attitude towards “emerging disease”, defined as “a new
infection resulting from the evolution or change of an existing pathogenic
agent, a known infection spreading to a new geographic area or population,
or a previously unrecognized pathogenic agent or disease diagnosed for the
first time and which has a significant impact on animal or public health”.
From the above newswire it seems that the 3 mentioned international
organisations, namely the WHO, FAO and OIE, may have, as a precaution,
considered this (subclinical!) infection of pigs as having (potential?)
impact on animal or public health. This is in need of further
clarification. -Mod.AS]
[see also:
Ebola-Reston, porcine - Philippines 20081211.3896
1997
.................arn/sh
Evening
AVIAN INFLUENZA (117): CHINA (HONG KONG), H5N1, INDIA (ASSAM)
************************************************************
A ProMED-mail post
http://www.promedmail.org
ProMED-mail is a program of the
International Society for Infectious Diseases
http://www.isid.org
In this update:
[1] Hong Kong - H5N1 confirmed
[2] India, Assam - spread
******
[1] Hong Kong - H5N1 confirmed
Date: Thu 11 Dec 2008
Source: CIDRAP News [edited]
http://www.cidrap.umn.edu/cidrap/content/influenza/avianflu/news/dec1108birds-jw.html
Tests confirm H5N1 in Hong Kong outbreak
Jolly Choi, spokeswoman for Hong Kong’s agriculture, fisheries, and
conservation department said earlier tests on 9 Dec 2008 were positive for
an H5 virus, but further testing showed that 3 chickens found dead on the
farm had the H5N1 subtype, according to a report today from the Associated
Press.
Meanwhile, York Chow, Hong Kong’s secretary for food and health, told
reporters at a press conference yesterday [Wed 10 Dec 2008; see posting
20081210.3879 - Mod.AS] that experts are focusing on 2 lines of
investigation: a possible biosecurity lapse at the farm and if a change in
the circulating virus has hobbled Hong Kong’s poultry vaccine.
The outbreak, China’s 1st on a farm since 2003, prompted the culling of
more than 80 000 birds and restrictions on poultry imports.
Chow said Hong Kong been using an H5N2 vaccine manufactured in the
Netherlands since 2003. “Over the last few years it has been proven to be
effective, but we also think that because the change of the virus, we might
have to look for a more appropriate vaccine,” he said in a government press
release.
The Chinese mainland has been using H5N1 vaccine for poultry over the past
few years, which is modified periodically, Chow said, adding that
veterinary officials have contacted mainland authorities to explore if a
switch to the H5N1 vaccine would be more protective. He said that
government officials would also be seeking guidance from experts at Hong
Kong University, where vaccine studies in poultry have already been under
way since June [2008].
So far there is no evidence that the virus has spread to other farms, Chow
said in the statement. Investigators have collected samples from farms to
conduct polymerase chain reaction (PCR) testing, and the results should be
available in a day or 2.
In other developments, poultry trade representatives in Hong Kong said
today that smuggled fertilized eggs from China could be the source of the
recent H5N1 outbreak, according to a report today from Agence France-Presse
(AFP).
The Hong Kong Poultry Wholesalers Association said smuggling has become
more common since the government banned the import of 1-day-old chickens
from China as an H5N1 prevention measure earlier this year [2008], the AFP
report said.
The South China Morning Post reported today that the eggs, ostensibly
imported as food, contain potentially infected embryos that are less than a
week from hatching, according to AFP. However, the owner of the farm that
was struck by the H5N1 virus denied having smuggled any fertilized eggs
from China, the report said.
Elsewhere, health ministry officials in India said today that the H5N1
virus has now spread to 6 of 27 districts in Assam state, according to a
report from Indo-Asian News Service (IANS) [see item 2, below]. Parthajyoti
Gogoi, a health ministry official, told IANS that more than 200 000
chickens and ducks have been culled since the outbreak was 1st detected 2
weeks ago. The culling activities have affected 200 villages in Kamrup
(Metro), Kamrup (Rural), Dibrugarh, Nalbari, Barpeta, and Chirang districts.
Teams of doctors and paramedics are taking measures to prevent human H5N1
infections, the report said.
[byline: Lisa Schnirring]
—
communicated by:
ProMED-mail
promed@promedmail.org
******
[2] India, Assam - spread
Date: Thu 11 Dec 2008
Source: ZeeNews [edited]
http://www.zeenews.com/states/2008-12-11/490211news.html
Bird flu spreads its wings, affects 9 Assam districts
Sale of poultry and eggs, either cooked or raw, has been banned in Guwahati
and Kamrup (Metro) district which comprises Guwahati and adjoining areas.
Culling of poultry, ducks and other birds has been continuing in the
affected districts with over 1.5 lakh [150 000] birds killed so far, the
sources said.
“People are taking the disease very casually. Chicken and ducks are being
kept away from culling without realising the seriousness of the disease,”
Sarma told reporters here. “We will not be able to handle it, if the
disease spreads to humans from the birds. The way the disease is spreading,
it will be a greater disaster than bomb blasts or floods,” Sarma said. “The
human disaster will be immense. The health department is very worried about
human transmission of the disease as it is not 100 percent equipped to
handle a large scale outbreak as there are no isolation facilities here,”
he said.
The disease, starting from Hajo revenue circle in Kamrup (Rural) district
about 20 km [12.4 miles] from here [Guwahati] on 2 Dec 2008 and spread to
Guwahati in Kamrup (Metro) district, Nalbari, Barpeta, Chirang, Baksa,
Bongaigaon and Goalpara districts in Lower Assam spreading to Dibrugarh
district in Upper Assam.
Taking in view that the bird flu is spreading to new areas in neighbouring
Assam, Meghalaya banned the entry of poultry and poultry products from
Assam and Bangladesh.
“The ban comes into force with immediate effect. However, the ban does not
imply to the sale of poultry and poultry products produced within the
state,” a Veterinary Department release here said. A senior veterinary
official told media that they were preparing to cull birds and poultry in
the bordering areas with Assam as soon as the centre asks to do so.
“Normally culling operations are done in a radius of 3 km [1.8 miles] of
the place of disease outbreak. With the bird flu outbreak in Assam’s
Khanapara, lying along Assam-Meghalaya border, it is likely that culling
would be done in the bordering areas of Meghalaya too,” he said.
Deputy commissioner of Ri Bhoi district that borders Khanapara in Assam’s
Kamrup (Rural) district is on a visit to the bordering areas along with a
team of veterinary officials to take stock of the situation. The government
has set up control rooms in all districts to facilitate information to the
poultry farms. Veterinary officials have been regularly adopting measures
to prevent spread of the disease into the state and deputy commissioners of
all the districts have been alerted, sources said. Meghalaya already has in
place 150 rapid response teams along with 2170 personnel protective
equipment that were constituted last year [2007] after the outbreak of
avian flu in West Bengal.
—
communicated by:
ProMED-mail rapporteur Mary Marshall
[Since January 2006, India reported 51 outbreaks of HPAI H5N1; its current
spread in Assam seems to become India’s 2nd major outbreak, following the
one observed in January 2008 on its north eastern regions, bordering
(infected) Bangladesh. The previous outbreaks occurred in Jan-Apr 2006 (7
outbreaks); see OIE’s time-series analysis for the period Jan 2005-Dec 2008
by inserting India at
http://www.oie.int/wahis/public.php?page=country_disease_time_series&disease_id=15&disease_type=Terrestrial&selected_analysis=tot_new&selected_start_month=7&selected_start_year=2005&selected_end_month=12&selected_end_year=2008
India’s last report to the OIE on H5N1 in the Assam state was submitted on
28 Nov 2008, addressing an outbreak in Hajo (Rajabazar, Kamrup). It
included the following epidemiological commentary:
“Epidemiological investigation is ongoing. Stamping out of all domestic
poultry is being applied in an approximately 5-km-radius [3.1 mile] zone
around the outbreaks followed by compensation of the owners. An intensive
surveillance campaign has been launched in a 10-km-radius [6.2 mile] zone
including:
- closure of poultry markets and prohibition on sale and transportation of
poultry products in the infected zone;
- disinfection of premises after culling and sealing of premises where
appropriate.
Restocking will be applied in accordance with a specific protocol.”
For the report, including map, see
http://www.oie.int/wahis/public.php?page=event_summary&reportid=7566
and
posting 20081129.3757. In view of avian influenza’s pattern of seasonal
activity, further spread during the coming winter months may be
anticipated, requiring enhanced and drastic control measures. - Mod.AS]
[see also:
Avian influenza (116): China (Hong Kong), H5 20081210.3879
Avian influenza (115): China (JS, HB, HE) susp, RFI 20081204.3813
Avian influenza (114): India (AS) HPAI OIE 20081129.3757
Avian influenza (106): Bangladesh, China (Hong Kong) 20081019.3312
Avian influenza (87): China (Hong Kong), vaccine efficacy 20080711.2121
Avian influenza (80): China (Hong Kong, Guandong), UK 20080617.1900
Avian influenza (75): China (Hong Kong) 20080607.1814
Avian influenza (41): Viet Nam, China (Hong Kong) 20080308.0951
Avian influenza (34): China (Hong Kong), Laos 20080213.0574]
....................arn/ejp/sh
[Smile]
Good evening to you ......
[I would assume this is apart of the push by Homeland Security to get us prepared for a disaster...granny]
Army Brigade Trains for Homeland Response Mission
December 11, 2008
by Donna Miles
The first active-duty unit dedicated to supporting U.S. civilian authorities in the event of a nuclear, biological or chemical attack is wrapping up three days of intensive training its members hope they never have to apply in real life.
Soldiers from the 3rd Infantry Division’s 1st Brigade Combat Team are here getting hands-on training in skills they would depend on to provide humanitarian support during a chemical, biological, radiological, nuclear or high-yield explosive incident, known here as a CBRNE.
The ‘Rock of the Marne’ division, which returned to Fort Stewart , Ga. , in early spring from its third deployment to Iraq , was designated Oct. 1 as part of the CBRNE Consequence Management Force. The force includes various military assets assigned to U.S. Northern Command that could be called on to respond to a natural or manmade disaster.
The division will conduct the mission for a year, rotating its six divisions through escalating readiness levels, explained Army Col. Roger Cloutier, who commands the 1st Brigade ‘Raiders.’ After that, the mission will pass to other Army brigade combat teams.
If first responders found themselves short of manpower or equipment in a disaster, they could tap into the team through U.S. Northern Command and Joint Task Force Civil Support.
‘I can’t think of a more noble mission than saving American lives at home,’ Cloutier said, citing the ‘phenomenal responsibility’ it entails. ‘Every single soldier and Marine here takes this very personally. You can see it on the faces of my soldiers.’
About 200 of Cloutier’s soldiers came here this week to learn the ropes in a realistic setting from the experts: the Marine Corps Chemical Biological Incident Response Force. The Marines stood up the unit in 1996 in response to a subway sarin gas attack in Tokyo . Today, it remains the only active-duty element that trains daily in CBRNE consequence management.
The training realism began before the soldiers ever reached the Indian Head facility. They received a no-notice alert at 4:30 a.m. Dec. 8 and deployed just over 24 hours later from Hunter Army Airfield with four aircraft, about 15 vehicles and other equipment and gear.
Exercises at The Marines’ Raymond M. Downey Sr. Responder Training Facility gave the soldiers insight into the conditions and challenges they likely would face if called to help rescue victims and provide temporary life support during a disaster.
‘This is as realistic as I imagine it can get,’ said Army Lt. Col. Joel Hamilton as two of his soldiers burst from a smoke-filled building carrying the mannequin they had searched through the dark to locate. ‘My soldiers are being stressed with some very realistic scenarios.’
Hamilton, who commands the 1st Battalion, 41st Field Artillery, looked on as the soldiers navigated under and through ‘collapsed’ structures and walls and felt their way through dark, smoke-filled buildings and confined spaces to search for survivors.
Working in buddy teams, they inched through spaces as tight as two feet by two feet, wearing blacked-out gas masks that offered zero visibility. They yelled directions to the man behind them, their voices rising over rap music the Marines had cranked up to further confuse the situation.
As the soldiers moved, each maintained at least three points of contact on the floors and walls at all times to keep from getting disoriented. ‘This is all by feel and communication,’ Hamilton said.
At another station, the soldiers practiced the techniques to lift seemingly unmovable 17,000-pound concrete beams to reach people trapped beneath. Meanwhile, other soldiers tried their hand at using the ‘jaws of life’ and other equipment to free passengers ‘trapped’ in their vehicles.
The Marines focused on safety throughout the training, emphasizing how quickly first responders can become victims themselves. ‘We don’t want to be the rescuers who need rescuing,’ said Staff Sgt. Ray Johnstone, an M109 Palladin crew chief.
‘It’s all about teamwork,’ he said. ‘Teamwork is what gets the job done safely and effectively. And it’s what we’re doing here.’
Cloutier credited teamwork the brigade built during 15 months in Iraq ‘s Anbar province with giving its soldiers a leg up on their new mission. Junior leaders developed critical-thinking and problem-solving skills, and soldiers learned how to interact with other coalition forces as well as Iraqi military and local government leaders.
And just as they understood in Iraq that they were supporting Iraqi army and police forces, they understand that if called to respond to a CBRNE incident, they’ll support state and local authorities, Cloutier said.
‘We understand our role, and the fact that we are not in charge,’ he said. ‘We are here to help and to find out, ‘What do you need?’
The biggest strength his unit would bring to the mission, Cloutier said, is ‘4,000 soldiers with a can-do attitude who are here to help.’
That can-do attitude was evident yesterday as ‘hoo-ahs’ rang through the training area and soldiers exhibited ear-to-ear smiles as they moved between training stations.
‘I’m loving every minute of this!’ exclaimed Army Spc. David Johnson as he prepared to enter the ‘smokehouse’ facility. ‘This is something like the coolest training I’ve had in three years in the Army. And it’s all teamwork.’
Army Spc. David Draper called helping remove the doors and roof of a beat-up 1991 Cutlass to free a ‘trapped’ passenger ‘a rdally good time.’ But after growing up in the Midwest , and seeing the devastation from floods, tornadoes and ice storms, he said the significance of the CBRNE mission goes deeper.
‘I’m pretty excited that we have the utilities to go out and help save people,’ he said. ‘This is more of the stuff I joined the Army for.’
With 10 years in the Army, and a long string of deployments under his belt — to Kosovo , Afghanistan and three to Iraq – Johnstone called the CBRNE mission a welcome opportunity to serve his own countrymen.
‘We’re ecstatic about it,’ he said of the mission. ‘This is something new and different. It’s about actively saving lives,’ he said. ‘Hopefully we never have to get the call to do it. But if we get that call, we are ready.’
Source: http://www.defenselink.mil/news/newsarticle.aspx?id=52282
Kids Take Fantasy Flight to North Pole
FOX 2 News Detroit Thu, 11 Dec 2008 5:30 PM PST
TSA agents sing Christmas karaoke, Shriners clowns add lots of color to the terminal and the spirit of the season is everywhere inside Metro Airport. Who could inspire such good in so many? 60 children, all fighting life-threatening illnesses, taking a fantasy flight to the North Pole.
http://groups.yahoo.com/group/FSRecipes/message/349
Tomato Fritters
This old recipe calls for lard, but you can use vegetable oil.
Take equal quantities of tomatoes (skin and mince fine, and strain them from
their liquor) and green corn very tender; scrape it from the cob with a sharp
knife; use the milk of this. Season with sugar, salt, and pepper.
Add for a
quart of the mixture two well-beaten eggs, one tumbler of sweet milk, and flour
enough to hold the mass together.
Fry in thick cakes in boiling lard.
“Don’t take tomorrow to bed with you.”
http://groups.yahoo.com/group/FSRecipes/message/348
Fried Cucumbers
Wash and slice cucumbers. Dip them in a mixture of egg and a little milk.
Coat them in flour or corn meal and fry in a skillet like you would fried
green tomatoes.
http://groups.yahoo.com/group/FSRecipes/message/338
Green Tomato’s
Green tomatoes make great pickles, either dill or
sweet, or if you are like me, some of each. Small
ones pickle whole, larger ones slice thickly, and can
also alternate layers of sliced onion. Then just like
pickled cucumbers.
A friend sent this information to me awhile back might help someone out
there too.
Freezing Vegetables
Here are some simple guidelines for freezing a variety of vegetables
commonly grown in home gardens.
Artichoke, Globe Remove outer leaves. Wash and trim stalks. Remove “chokes”
and blanch, a few at a time, for 7 minutes. Cool in iced water for 7
minutes. Drain. Pack in freezer bags, seal and label. Keeps up to 6 months.
Artichoke, Jerusalem Peel and slice. Place in cold water with the juice of a
lemon to prevent discoloration. Blanch for 2 minutes in boiling water. Cool
in iced water for 2 minutes. Drain and place on tray in a single layer.
Freeze for 30 minutes. Transfer to freezer bags, remove air, label and seal.
Keeps for 6 months
.
Asparagus Wash and remove woody portions and scales of spears. Cut into 6
inch lengths and blanch in boiling water for 3 minutes. Cool in iced water
for 3 minutes. Drain. Place on trays in a single layer and freeze for 30
minutes. Pack into suitable containers, seal and label. Keeps up to 6
months.
Beans, Broad Shell and wash. Blanch in boiling water for 1½ minutes. Cool in
iced water for 1-2 minutes. Place on tray in a single layer and freeze for
30 minutes. Pack into freezer bags, remove air, seal and label. Keeps up to
6 months.
Beets Only freeze young tender beets, not more than 2-3 inches across. Cook
until tender and slice. Cool and transfer to plastic containers. Label.
Freeze up to 6 months.
Broccoli Choose tender young heads with no flowers and tender stalks. Wash
well and divide into sprigs. Blanch 3 minutes in boiling water. Cool in iced
water for 3 minutes. Drain. Spread on tray in single layer. Cover with
plastic wrap to prevent the smell from permeating the freezer. Freeze 30
minutes. Pack in freezer bags, remove air, seal and label. Keeps up to 6
months.
Brussels Sprouts Remove outer leaves and cut a cross at the stem end of
sprout. Wash thoroughly and blanch for 3 minutes. Cool in iced water for 3
minutes. Drain and spread on tray in a single layer. Cover with plastic wrap
to prevent the smell from permeating the freezer. Freeze 30 minutes, remove
from tray and pack into plastic bags. Remove air, label and seal. Keeps up
to 6 months.
Cabbage Remove outer leaves and wash the remainder. Cut into thin wedges or
shred. Blanch 1½ minutes if shredded or 2 minutes if cut into wedges. Chill
in iced water 1-2 minutes. Drain well. Pack in freezer bags, label and seal.
Keeps up to 6 months.
Carrots Wash and scrub carrots and cut large carrots into pieces. Blanch 3
minutes in boiling water. Chill in iced water 3 minutes. Drain. Spread on a
tray in a single layer and freeze 30 minutes. Pack in freezer bags, remove
air, label and seal. Keeps up to 6 months.
Cauliflower Divide into florets and wash. Blanch for 3 minutes in boiling
water. Chill in iced water for 3 minutes. Drain and place on a tray in a
single layer. Cover with plastic wrap. Freeze for 30 minutes. Transfer to
freezer bags, remove air, label and seal. Keeps for 6 months.
Celery Use young, tender stalks. Wash and cut into 1 inch pieces. Blanch for
2 minutes in boiling water. Chill in iced water for 2 minutes. Drain and
place on tray in a single layer. Freeze for 30 minutes. Transfer to freezer
bags, remove air, label and seal. Keeps for 6 months.
Chayote Cook sliced chayote until tender in boiling water. Drain well, mash
and cool. Pack into plastic containers with well fitting lids, leaving space
at the top for expansion. Freeze up to 6 months.
Chilies Remove seeds, wash and dry. Drain and place on tray in a single
layer. Freeze for 30 minutes. Transfer to freezer bags, remove air, label
and seal. Keeps for 6 months.
Chinese Broccoli Remove coarse leaves and thick stems. Wash and blanch in
boiling water 2 minutes. Chill in iced water for 2 minutes. Drain and place
on tray in a single layer. Freeze for 30 minutes. Transfer to freezer bags,
remove air, label and seal. Keeps for 6 months.
Chinese Cabbage Only freeze crisp and young cabbage. Wash and shred finely.
Blanch for 1½ minutes. Chill in iced water for 1-2 minutes. Drain and place
in freezer bags, label and seal. Keeps up to 6 months.
Chinese Spinach Wash and trim leaves off stalks. Blanch 1 minute. Chill in
iced water 1 minute. Drain, pack into freezer bags and remove air from bags.
Seal and label. Keeps up to 6 months.
Cucumber Peel and chop in food processor. Pack into plastic containers with
tight fitting lids. Label and freeze. Keeps up to 6 months.
Eggplant Cut into slices, sprinkle with salt and allow to stand 30 minutes.
Drain off excess liquid and fry gently in butter or margarine until just
tender. Cool and pack into plastic containers. Seal and label. Keeps up to 3
months.
Fennel Use fresh young stalks. Wash thoroughly. Blanch 3 minutes. Chill in
iced water 3 minutes. Drain, pack in freezer bags and remove air. Keeps up
to 6 months.
Garlic Place separated bulbs in freezer bags. Remove excess air from bags,
seal and label. Keeps up to 3 months.
Ginger Separate ginger into convenient sized knobs. Place in freezer bags.
Remove excess air from bags, seal and label. Freeze up to 6 months.
Kohlrabi Wash well, peel and cut into pieces. Blanch for 3 minutes. Chill in
iced water 3 minutes. Drain and place on tray in a single layer. Freeze for
30 minutes. Transfer to freezer bags, remove air, label and seal. Keeps for
6 months.
Leek Remove tough outer leaves, wash remainder. Cut away green part of stem,
slice white flesh or cut in half lengthwise. Blanch 2 minutes if sliced and
3 minutes if cut lengthwise. Chill in iced water 2-3 minutes. Drain and
place on tray in a single layer. Freeze for 30 minutes. Transfer to freezer
bags, remove air, label and seal. Keeps for 6 months.
Winter Squash Peel, cut into pieces and cook in boiling water until just
cooked. Cool and place in freezer bags, remove air, seal and label. Keeps up
to 3 months.
Mushrooms Cultivated mushrooms need no preparation. Pack clean mushrooms in
freezer bags. Remove air, seal and label. Freeze up to 6 months.
Okra Wash and trim off stems. Blanch in boiling water 3-4 minutes. Cool in
iced water 3-4 minutes. Drain and pack in freezer bags. Remove air from
bags, seal and label. Freeze up to 6 months.
Onion Peel, chop or cut into rings. Wrap in layers of plastic wrap, place in
a plastic container. Label and freeze up to 3 months.
Parsnip Peel and dice. Blanch 2 minutes, chill in iced water for 2 minutes,
spread on a tray and freeze for 30 minutes. Pack into freezer bags, remove
air, label and seal. Keeps up to 6 months.
Peas Shell, wash and blanch 1 minute. Chill in iced water 1 minute. Drain
and place on tray in a single layer. Freeze for 30 minutes. Transfer to
freezer bags, remove air, label and seal. Keeps for 6 months.
Pepper Wash, remove seeds and cut into slices or leave whole. Place on a
tray in a single layer. Freeze for 30 minutes. Pack in freezer bags, remove
air, label and seal. Freeze up to 6 months.
Potato Scrub new potatoes. Cook in boiling water until almost done. Drain,
cool, pack in freezer bags. Seal, label and freeze for up to 6 months.
Slice and deep fry 4 minutes. They should be tender but not browned. Drain
and cool on paper towels. Place on a tray in a single layer and freeze 30
minutes. Pack in freezer bags, remove air, label and seal. Freeze up to 3
months.
Prepare mashed potatoes and freeze up to 3 months.
Pumpkin Peel and cook in boiling salted water until tender. Mash, cool and
pack into plastic containers leaving headspace. Freeze up to 3 months.
Alternatively, peel and cut into pieces. Bake until almost done. Pack into
freezer bags when cool, remove the air, seal and label. Keeps up to 3
months.
Rutabaga Only use tender young rutabaga. Cut to required size and blanch 3
minutes. Chill in iced water 3 minutes. Drain and place on tray in a single
layer. Freeze for 30 minutes. Transfer to freezer bags, remove air, label
and seal. Keeps for 6 months.
Shallots Separate cloves and place in freezer bags. Remove excess air. Keeps
up to 3 months.
Snow Peas Use tender leaves. Wash and trim. Blanch 30 seconds. Chill in iced
water 30 seconds. Drain and place on tray in a single layer. Freeze for 30
minutes. Transfer to freezer bags, remove air, label and seal. Keeps for 6
months.
Spinach Wash well and trim leaves from stalks. Blanch in small quantities of
boiling water for 1 minute. Chill in iced water for 1 minute. Drain and
place on tray in a single layer. Freeze for 30 minutes. Transfer to freezer
bags, remove air, label and seal. Keeps for 6 months.
Squash Peel and cook in boiling salted water until tender. Mash, cool and
pack into freezer containers leaving room for expansion. Seal and label.
Freeze up to 3 months.
Sugar Snap Pea Remove pods, wash and blanch for 1 minute. Chill, drain and
spread on a tray. Freeze of 30 minutes, pack in plastic bags, remove air,
seal and label. Will keep up to 6 months.
Sweet Corn Clean well and remove all silk. Cut off top of cob. Wash, blanch
a few cobs at a time for 5-7 minutes, depending on size. Chill in iced water
5-7 minutes. Drain and wrap each cob in plastic wrap. Pack in freezer bags,
remove air, label and seal. Freeze up to 6 months.
Sweet Potato Peel and cut into pieces. Blanch 3 minutes in boiling water,
chill in iced water 3 minutes. Drain and place on tray in a single layer.
Freeze for 30 minutes. Transfer to freezer bags, remove air, label and seal.
Keeps for 6 months.
Tomatoes Wash, remove stems, cut into halves or quarters or leave whole. Dry
and pack into freezer bags. Remove air, label and seal. Keeps 6 months.
Dip into boiling water 1 minute. Remove and peel. Place on a tray and freeze
for 30 minutes. Place in plastic bags, remove air, seal and label. Keeps up
to 6 months.
Simmer chopped tomatoes in a pan for 5 minutes or until soft. Push through a
sieve or food mill to remove skins and seeds. Cool and pack in plastic
containers, leaving headspace. Keeps 6 months.
Turnip Peel and trim young, tender turnips. Cut to required size and blanch
3 minutes. Chill in iced water for 3 minutes. Drain and place on tray in a
single layer. Freeze for 30 minutes. Transfer to freezer bags, remove air,
label and seal. Keeps for 6 months.
Water Chestnuts Bring chestnuts to a boil. Drain and peel off shells. Pack
in freezer bags or plastic containers, remove air, seal and label. Freeze up
to 6 months.
Witloof Wash well. Blanch for 3 minutes. Drain and place on tray in a single
layer. Freeze for 30 minutes. Transfer to freezer bags, remove air, label
and seal. Keeps for 6 months.
Zucchini Slice into 1 inch pieces without peeling. Sauté gently in a little
melted butter until barely tender. Cool, pack into plastic containers
leaving headspace at the top. Freeze up to 3 months.
http://groups.yahoo.com/group/FSRecipes/message/322
http://groups.yahoo.com/group/FSRecipes/message/318
storing raisins
About storing raisins:
I always seem to be way behind the rest of the group on any answers to
questions... but I don’t see that anyone mentioned you can store raisins or
other dried fruit in gallon pickle jars (well cleaned, of course), or other
home canning jars by placing an oxygen absorption packet in the jar and
sealing it tight with a new lid and a band. Dried fruit or any other dry
product will store very well in a cool dark place for a year (give or take).
Just make sure everything is very dry... no water left over from washing
jars, etc.
http://groups.yahoo.com/group/FSRecipes/message/311
Good Morning Group,
I finally got around to reading my September newsletter from Walton Foods
found a couple of recipes for dehydrated using apple products that some of
you may be interested in. As bad as my cooking is, nobody would be
interested in recipes from my recipe book and I thought that these might make
a good trade for some of the wonderful recipes that I have learned from the
rest of you.
Rhonda P.
Orlando
Applesauce Cookies
1 cup dried applesauce mixed
with 2 cups water-let set
several hours or overnight
in refrigerator
1 cup margarine
2 cups sugar
2 eggs
2 tsp baking soda
1 tsp salt
1 tsp cinnamon
½ tsp cloves
½ tsp nutmeg
5 cups flour
2 cups chocolate chips or raisins
Mix well applesauce, margarine, sugar and egg until creamy. Add soda, salt,
spices and mix again. Stir in flour and chips. Batter should be moist.
Drop by spoonfuls on greased cookie sheet and bake for 8 minutes at 350
degrees.
Apple Topping
1 cup apples reconstituted in 2 cups water
1/4 cup brown sugar
1 tsp lemon peel grated (opt)
1 tsp lemon juice (fresh)
1/4 tsp cinnamon
1/4 tsp allspice
Cook apples over low heat until tender. Add remaining ingredients and bring
to a boil. Simmer until desired thickness. Use as a topping for pancakes,
crepes, or waffles.
Bran Apple Muffins
1 cup bran cereal
1 cup yogurt
3/4 cup flour
1/2 cup whole wheat flour
1/2 cup sugar
1 1/2 tsp cinnamon
3/4 tsp baking soda
1/4 tsp salt
1/4 tsp nutmeg
1/2 cup applesauce reconstituted in 1 cup water
1/4 cup vegetable oil
2 eggs
Mix cereal and yogurt and let stand until cereal is softened. Stir in
applesauce, oil, eggs, and sugar. Add cinnamon, soda, salt, and nutmeg and
stir slightly. Add flour mixing as little as necessary to moisten through.
Fill 12 muffin tins. Bake at 375 degrees for 15-20 minutes. Remove from
pan.
Apple-Jack Melt
Reconstitute apple slices by place 1/2 cup slices in 1 1/2 cup water and let
stand until softened. In a small bowl mix 1/3 cup mayonnaise, 2 tsp honey
and 1 tsp lemon juice. Spread lightly toasted multi-grain bread with
mixture. Cover with apple slices overlapping slightly. Cover with slice of
Monterey jack cheese. Place on sheet and broil in oven 1- 1 1/2 minutes or
microwave on paper towel 4-5 seconds.
Apple Stuffed Acorn Squash
3 acorn squash
1 1/2 - 2 cups apple slices reconstituted
1/2 cup maple syrup
1/4 cup butter or margarine melted
1 cup broken nuts (cashews are great)
Wash squash and cut in half lengthwise. Scoop out seed and string center.
Combine apples, butter, nuts and fill squash halves. Brush surface with
melted butter. Place in baking dish and pour in boiling water to 1/2 inch in
pan. Cover with foil and bake at 400 degrees for 45 minutes. Uncover and
bake 10 more minutes. Test squash for tenderness to be sure it is done.
Pork Chops and Apple Stuffing
Brown 4 pork chops and place in bottom of baking pan. Cover with 2 cups
reconstituted apple slices. Be sure there is plenty of liquid. Sprinkle 1/4-
1/2 cup sugar over top. May sprinkle with cinnamon if desired. Prepare 1
package of stuffing mix and place over top. Bake 30 minutes at 350 degrees.
Great in Dutch oven.
Apple Crumb Pie
3 cups apple slices
3/4 cup flour
1/3 cup butter
1 cup sugar
1 tsp cinnamon
1/2 tsp nutmeg
Reconstitute apples by covering with 2-2 1/2 cups water for about 30 minutes
or until tender. Mix 1/2 cup sugar and spices and spread in pie plate. With
fork mix soft butter, flour and 1/2 cup sugar until crumbly. Spread over
apples. Bake at 375 degrees for 30-40 minutes.
http://groups.yahoo.com/group/FSRecipes/message/309
reviving stored raisins
You can bring them back to life with boiling them a few. I
do this all the time. I makes them softer as well in the
recipe.
You could also use the water for the liquid in the recipe.
Elite in Idaho, USA
http://groups.yahoo.com/group/FSRecipes/message/298
PICKLED GREEN TOMATOES
1 gallon vinegar
1 gallon water
3 handfuls coarse grain salt
6 c. white sugar
1/2 box pickling spice
Bring to a boil and pour over tomatoes. Add a clove of garlic or a dried red
pepper or a sprig of fresh dill
whichever you like. Fill jars and seal tightly, can in boiling bath for 10
minutes. Store for 6 to 8 weeks before
using. Remember to sterilize your jars.
PICKLED GREEN TOMATOES
5 lbs. firm green tomatoes
10 garlic cloves
5 hot peppers
2 qts. water
1 qt. white vinegar
3/4 c. salt
5 stalks of celery
5 heads of fresh dill
2 1/2 tsp. dill seed
Wash tomatoes; slice 1/2 in. thick. Pack loosely with garlic, pepper and
celery into hot quart jars. Also 1 head of dill and
1/2 tsp. of dill seed in each jar. Heat vinegar, water and salt to a boil,
if desired simmer dill- weed with the brine. Fill jars
to within 1/2 inch of top. Process for 15 minutes. Season for 4 to 6 weeks
before using. Makes 5 pints.
Good Luck! Susan
http://groups.yahoo.com/group/FSRecipes/message/292
tofu-sour-cream recipe
In a blender, put:
1 10 or 12 oz. pkg of extra firm tofu
1 Tblsp vinegar
1 Tblsp lemon juice
1 Tblsp fructose or sugar
1 Tblsp flour
Optional: 1 Tblsp vanilla
Blend and chill.
You can also use this as the sour cream for making cheese cake.
http://groups.yahoo.com/group/FSRecipes/message/289
Vanilla Pear Jam
5 pounds pears
Grated zest of 1 lemon
6 tbs lemon juice
2 qts unsweetened apple juice or white grape juice
1 vanilla bean, split lengthwise
Peel, quarter, and core the pears. Chop the pears into small cubes and toss
with lemon zest and juice. Set aside. Combine apple/grape juice and vanilla
bean in saucepanand reduce liquid by half over medium heat. Remove vanilla bean
and add pear mixture. Bring to boil and cook for 20 to 40 minutes until pears
are tender and jellying point is reached. Spoon into hot jars. Adjust lids.
Process in boiling water canner for 45 minutes. Makes 3 pints.
From “Perfect Preserves” by Nora Carey ISBN 1-55670-132-2
http://groups.yahoo.com/group/FSRecipes/message/288
Cinnamon Pears
14 pounds pears
1 teaspoon cinnamon
1 teaspoon whole clove
1 qt cider vinegar
6 ponds honey
Peel pears. Put spices in a spice bag. Heat honey and vinegar to boiling,
adding spice bag and pears. Cook until pears are tender. Remove pears and
spices. Boil syrup until thick. Pack pears into hot jars, leaving 1/2 inch
headspace. Ladle hot syrup over pears, leaving 1/2 inch headspace. Adjust two
piece lids. Process in boiling water canner 20 minutes. Makes 6 quarts.
This recipe appears in “Keeping the Harvest” by Nancy Chioffi & Gretchen Mead,
1980 ISBN 0-88266-247-3
http://groups.yahoo.com/group/FSRecipes/message/287
Pear Preserves
4 lbs pears (whole, halved or quartered)
4 cups water
4 cups sugar
2 lemons, sliced thin
Boil 2 cups sugar and 2 cups water together for 15 minutes. Add
pears and sliced lemon and cook 15 minutes. Add remaining sugar
and water and cook until pears are clear and transparent and syrup
is thick. Pack into clean hot jars and seal at once. BWB for 5
minutes.
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