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Some potentially dangerous preserva- tion practices were reported, and at a disturbing frequency. For example, only 23"}. of the 1812 people who canned vegetables used a pressure cooker for processing: the remaining 77'} used the boiling water-kettle, or oven method. The last three methods are all unsafe for processing vegetables because the temperature is too low to destroy botulin spores. Those who processed meat, poultry. and fish were also courting danger; 80% processed meat, 84% poultry, and 75% fish by the incorrect boiling water-bath method. in addition, poor handling practices, such as freezing corn and tomatoes without any heat treatment, were re- ported. This leads to products of poor flavor and color and thus economic loss because the products are unaccept- able for eating. Most vegetables must be blanched before freezing to destroy the ripening enzymes. The surVey results indicate that the unsafe preservation methods used by previous generations are still being practised today. leading to the belief that knowledge of food preservation techniques is being obtained from word-ofâ€"mouth communication rather than from schools and modern publi. cations, It is surprising that in a tech- nological society with sophisticated educational and communication facil» ities, dangerous home food preservation practices have not been eliminated. The information collected in this survey will assist federal and provincial food specialists in developing consumer educational material and programs consistent with the demonstrated con- sumer needs and habits, as well as re- vising publications dealing with food preservation. Because of the alarming survey results, Food Advisory Division has initiated a research program on canning meat and poultry to develop a safe method for this somewhat difficult process. The Division is also planning an educational kit on safe home food preserving techniques. The 1982 revi- sion of Canning Canadian Fruits and Vegetables is now available, and new publications on jam- and jelly-making, and on pickling will be ready this fall. Reprinted from Agriculture Canada Food Market Commentary Vol. 4 Na. 2 June ’82 A menu is like a bank account ~ de- posit enough nutrients to meet your needs, keep a cushion of vitamins and minerals for extra demands and the dividend, regularly paid, is good health. 22 Wellington Branches Co-operate on Fashion Show .3 as awry?“ Mrs. ‘Nellie Webb models an 18705-5:er dress during the ten and him J1 fashion show organized jointly by the WI branches of Wellington County, To celebrate the 85th Anniversary of the founding of Women‘s Instinr m Ontario, institute branches of Wellington County co-operated on an earl} lll.’ tea and historical fashion show at Wellington Place. Orchestrating the event were representatives of each of the three Ins h districts in Wellington County. They were Mrs. Pat Salter of Wellington Ct ll'. Mrs. Irene Bailey of Wellington North, and Mrs. Sharon Currie and Mrs. l m Topolsilc of Wellington South. The event marked the first time all the W01 i‘. Institutes of the county had worked together on such a project. The fashion show featured men’s and women's wear from the 1820s it Mi 19205. A witty and humourous commentary was skillfully delivered by 021]. ‘lc fashion designer Elizabeth Allen. The tea also followed the historical th is. featuring scones, muffins and tea biscuits with homemade spreads. Everyday wear of the 18205 to 18405 was presented by models iron in Joseph Schneider House of Kitchener-Waterloo. The 18505 wear was prese :d by costumed models from Montgomery’s Inn, Toronto and the early 18905 recreated by interpreters from Woodside National Historic Park of Kitchi Waterloo. In-between periods and the IS90-to-l920 period were represente i} authentic monnted costumes from the Wellington County Museum Collec v as well as by live models from the museum. A highlight of the evening‘s entertainment was a vocal presentation by Eramosa Youth Ensemble. In connection with the show, the Women‘s Institutes of the county prov :d funds for the reproduction of a late-Victorian tea gown in the museum’s CL tion. The museum finds many uses in its programs for such reproduced fashior Congratulations to the Women‘s Institutes of Wellington County on i H co-operative effort and original project. Interesting Topics at L ynedoch WI Meetings The Lynedoch Women’s Institute of Norfolk, South District, covered some interesting topics at recent meetings. Guest speaker at its annual meeting was Rosemary Csercsics of the Big Sisters, a group that was introduced just three years earlier in the Haldi» mandâ€"Norfolk area. Ms. Csercsics ex- plained to the members how her organization assists young girls who would benefit from a woman’s steady- ing influence and friendship by teaming them up with a “big sister”. At another meeting, program k \- vener Mrs. Arthur Sayer presented i~ formation on a worldwide inth v of the temperate zones that is of l ‘ mary importance to Haldimand-N 1- follc â€" the apple industry. Mrs. Sayer touched on the int '- duction of seeds from England in lo 9 by the first governor ofMassachusel x as well as the influence on the aPl“" industry in Ohio by John Chapman- 1ater known as “Johnny Appleseed“