Dignified individuals have put the childish ways of gossip and complaining and faultfinding behind them. They are seen in the church as people of respect, not only because of their inherent age, but also because of their Christian maturity. They are individuals of integrity and character above reproach. They avoid pursuing, being consumed with the triviality of life. They are serious, not entertained by the offbeat humor of modern sit-coms. They live their days in the light of eternity, knowing how to manage their appearance and time and money and energies that reflect the true priorities of life of God, family, church and career. Their love for God and people is so evident that others respect them and naturally come to them for counsel. A dignified person has nothing to disgrace his or her character in the sight of man or God. When people look at your personal life, family life, financial life, church life, professional life, do they see a person of dignity?

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Vegetables		Canning, Vegetables	1	Recipe

INGREDIENTS

INSTRUCTIONS

Quantity: An average of 35 pounds is needed per canner load of 7
quarts; an average of 22-1/2 pounds is needed per canner load of 9
pints. A bag weighs 50 pounds and yields 8 to 12 quarts--an average  of
5 pounds per quart.  Quality: Select small to medium-size mature
potatoes of ideal quality  for cooking. Tubers stored below 45 degrees
F may discolor when  canned. Choose potatoes 1 to 2 inches in diameter
if they are to be  packed whole.  Procedure: Wash and peel potatoes.
Place in ascorbic acid solution to  prevent darkening. If desired, cut
into 1/2-inch cubes. Drain. Cook 2  minutes in boiling water and drain
again. For whole potatoes, boil 10  minutes and drain. Add 1 teaspoon
of salt per quart to the jar, if  desired. Fill jars with hot potatoes
and fresh hot water, leaving  1-inch headspace.  Adjust lids and
process following the recommendations in Table 1 and  Table 2.  Table
1. Recommended process time for White Potatoes in a dial-gauge
pressure canner.  Style of Pack: Hot.  Jar Size: Pints, Quarts. Process
Time: 35  minutes for Pints, 40 minutes for Quarts. Canner Pressure
(PSI) at  Altitudes of 0 - 2,000 ft: 11 lb. 2,001 - 4,000 ft: 12 lb.
4,001 -  6,000 ft: 13 lb. 6,001 - 8,000 ft: 14 lb.  Table 2.
Recommended process time for White Potatoes in a  weighted-gauge
pressure canner.  Style of Pack: Hot.  Jar Size: Pints, Quarts. Process
Time: 35  minutes for Pints, 40 minutes for Quarts. Canner Pressure
(PSI) at  Altitudes of 0 - 1,000 ft: 10 lb. Above 1,000 ft: 15 lb.
======================================================= === * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
format courtesy of Karen Mintzias  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

A Message from our Provider:

“Where love is, God is. #Henry Drummond”