Nevada County Picayune and Gurdon Times Newspaper Archive

Living Well

Now is the time to get your equipment ready to can.

Dial pressure cooker gauges should be checked every year or two to be sure that they are accurate. Weighted pressure cookers, those that 'jiggle' when pressure reaches the correct pressure, do not need to be tested.

Pressure cooker gauges are checked free at the Extension office. Simply bring in the lid of your pressure canner.

BARBECUE

It is that time of the year for some outdoor cooking, so let's get ready.

The first thing to do is to check your equipment and supplies. The grill should be absolutely clean and rust free. If you're buying a grill, think about your needs.

A small hibachi is economical and just family-sized; for entertaining larger groups, a bigger grill is more appropriate.

If you will be barbecuing frequently, buy the largest bag of charcoal you can it's more eco-nomical. It's important to start the season with a fresh supply. Briquets stored over the winter usually have absorbed a lot of moisture and don't burn very well.

Other tools to make barbecuing easier would include long-handled spatula, a pair of tongs, padded mitt, wood matches, fire lighters and a spray bottle of water.

Coat the rack with oil to help in the ease of clean-up.

Make sure you set up the grill in a dry and protected area. Since weather is changeable, remember to allow extra cooking time for windy or overcast days.

As everyone knows, anything tastes better when cooked out-of-doors. Even plain old hamburger has a special flavor when grilled over the coals with hickory or a handful of your favorite herbs.

Old standbys like chicken will get a new taste by marinating the meat before grilling.

Marinades can be made from a number of ingredients such as soy sauce and ginger, pineapple juice and honey, apple cider and garlics, etc.

Fresh produce takes on a different dimension when cut into chunks, parboiled, strung on skewers and grilled.