0 2 % 3 % 2 6 ) . '
&REEZING
&REEZE ONLY UP TO POUNDS OF FOOD PER CUBIC FOOT OF FREEZER CAPACITY PER DAY
3YRUP PACK IS PREFERRED FOR APPLES TO BE USED FOR UNCOOKED DESSERTS OR FRUIT COCKTAIL
! SUGAR OR DRY PACK IS GOOD FOR PIE MAKING
3ELECT FULLmAVORED APPLES THAT ARE CRISP AND lRM NOT MEALY IN TEXTURE 7ASH PEEL AND
CORE 3LICE THE MEDIUM APPLES INTO TWELFTHS THE LARGE ONES INTO SIXTEENTHS
&OR A SYRUP PACK 5SE A CHILLED PERCENT SYRUP $ISSOLVE £ CUPS OF SUGAR IN CUPS
OF LUKEWARM WATER MIXING UNTIL THE SOLUTION IS CLEAR #HILL
4O PREVENT BROWNING ADD › TEASPOON MG OF ASCORBIC ACID TO EACH QUART OF
SYRUP
3LICE THE APPLES INTO THE SYRUP IN A CONTAINER STARTING WITH A › CUP OF SYRUP FOR EACH
PINT OF APPLES &ILL PINT OR QUARTSIZE FREEZER BAGS TO A LEVEL OF TO INCHES FROM THE
TOPS ADD THE SYRUP IF NEEDED TO COVER THE APPLES SQUEEZE OUT THE AIR SEAL AND LABEL
&OR A SUGAR PACK 4O PREVENT DARKENING DISSOLVE › TEASPOON MG OF ASCORBIC
ACID IN TABLESPOONS OF WATER 3PRINKLE OVER THE FRUIT -IX › CUP OF SUGAR WITH QUART
ž LBS OF FRUIT &ILL FREEZER BAGS TO A LEVEL OF TO INCHES FROM THE TOPS SQUEEZE OUT
THE AIR SEAL AND LABEL
&OR A DRYTRAY PACK &OLLOW THE DIRECTIONS FOR A SUGAR PACK OMITTING THE SUGAR 4REATED
APPLE SLICES CAN ALSO BE FROZEN lRST ON A TRAY AND THEN PACKED INTO CONTAINERS AS SOON AS
THEY ARE FROZEN
#ANNING
0REPARE APPLE PRODUCTS AS DESCRIBED IN THE FOLLOWING PAGES
7ASH THE JARS 0RODUCTS PROCESSED LESS THAN MINUTES SHOULD BE lLLED INTO STERILE
EMPTY JARS 4O STERILIZE THE EMPTY JARS PUT THEM RIGHTSIDE UP ON A RACK IN A BOILINGWATER
CANNER &ILL THE CANNER AND THE JARS WITH HOT NOT BOILING WATER TO INCH ABOVE THE TOPS
OF THE JARS "OIL THE JARS FOR MINUTES AT ALTITUDES OF LESS THAN FT "OIL ADDITIONAL
MINUTE FOR EACH ADDITIONAL FT OF ELEVATION
2EMOVE AND DRAIN THE HOT STERILIZED JARS ONE AT A TIME AND lLL IMMEDIATELY WITH FOOD
0REPARE THE LIDS ACCORDING TO THE MANUFACTURERS INSTRUCTIONS 0LACE THE HOT PRODUCTS INTO
THE JARS 7IPE THE SEALING EDGES OF THE JARS WITH A CLEAN DAMP PAPER TOWEL !DD THE LIDS
AND TIGHTEN THE SCREW BANDS 0ROCESS THE JARS IN A BOILINGWATER OR PRESSURE CANNER
4O PROCESS IN A BOILINGWATER CANNER 0REHEAT THE CANNER lLLED HALFWAY WITH WATER TO
& ,OAD THE CLOSED JARS ONTO THE CANNER RACK AND LOWER WITH THE HANDLES OR LOAD ONE
JAR AT A TIME WITH A JAR LIFTER ONTO THE RACK IN THE CANNER !DD BOILING WATER IF NEEDED TO
A LEVEL OF INCH ABOVE THE JARS AND ADD THE COVER 7HEN THE WATER BOILS VIGOROUSLY LOWER
THE HEAT TO MAINTAIN A GENTLE BOIL AND PROCESS THE JARS OF PRODUCT FOR THE TIME SHOWN IN
4ABLE ON PAGE 4O PROCESS IN A PRESSURE CANNER 0LACE THE JAR RACK INCHES OF WATER AND THE CLOSED
JARS IN THE CANNER &ASTEN THE CANNER LID AND HEAT THE CANNER ON A HIGH SETTING !FTER THE
STEAM EXHAUSTS FOR MINUTES ADD THE WEIGHTED GAUGE OR CLOSE THE PETCOCK TO PRESSURIZE
THE CANNER 3TART TIMING THE PROCESS WHEN THE DESIRED PRESSURE IS REACHED 2EGULATE THE
HEAT TO MAINTAIN A UNIFORM PRESSURE AND PROCESS THE JARS FOR THE TIME GIVEN IN 4ABLE ON
PAGE 7HEN PROCESSING IS COMPLETED REMOVE THE CANNER FROM THE HEAT !IRCOOL THE CANNER
UNTIL IT IS FULLY DEPRESSURIZED 3LOWLY REMOVE THE WEIGHTED GAUGE OR OPEN THE PETCOCK
WAIT FOR MORE MINUTES AND CAREFULLY REMOVE THE CANNER LID
+ANSAS 3TATE 5NIVERSITY !GRICULTURAL %XPERIMENT 3TATION AND #OOPERATIVE %XTENSION 3ERVICE
0 2 % 3 % 2 6 ) . '
2EMOVE THE JARS FROM THE CANNER WITH A JAR LIFTER AND PLACE THEM ON A TOWEL OR RACK
$O NOT RETIGHTEN THE SCREW BANDS !IRCOOL THE JARS FOR TO HOURS 2EMOVE THE SCREW
BANDS AND CHECK THE LID SEALS )F THE CENTER OF THE LID IS INDENTED WASH DRY LABEL AND
STORE THE JAR IN A CLEAN COOL DARK PLACE )F THE LID IS UNSEALED EXAMINE AND REPLACE THE JAR
IF IT IS DEFECTIVE 5SE A NEW LID AND REPROCESS AS BEFORE 7ASH THE SCREW BANDS AND STORE
SEPARATELY
4HE PRODUCTS ARE BEST IF EATEN WITHIN A YEAR AND SAFE AS LONG AS THE LIDS REMAIN VACUUM
SEALED
4ABLE 2ECOMMENDED PROCESSING TIMES IN A BOILINGWATER CANNER
0RODUCT
!PPLE BUTTER
!PPLE JELLY
!PPLE JUICE
!PPLE PIE lLLING
!PPLESAUCE
3LICED APPLES
3PICED APPLE RINGS
3PICED CRAB APPLES
4ABLE *AR SIZE
(ALFPINTS OR PINTS
1UARTS
(ALFPINTS OR PINTS
0INTS OR QUARTS
(ALFGALLONS
0INTS OR QUARTS
0INTS
1UARTS
0INTS OR QUARTS
(ALFPINTS OR PINTS
0INTS
2ECOMMENDED HOTPACK PROCESSING TIMES IN A PRESSURE CANNER
0RODUCT
3LICED
APPLES
!PPLESAUCE
!PPLE "UTTER
(OTPACK PROCESSING TIMES IN MINUTES
AT DIFFERENT ALTITUDES IN FEET
*AR
SIZE
0INTS OR
QUARTS
0INTS
1UARTS
0ROCESS
TIME MIN
#ANNER GAUGE PRESSURE
AT DIFFERENT ALTITUDES IN FEET
$IAL GAUGE
7EIGHTED GAUGE
!BOVE
5SE *ONATHAN 7INESAP 3TAYMAN 'OLDEN $ELICIOUS -AC)NTOSH OR OTHER TASTY APPLE
VARIETIES FOR GOOD RESULTS
POUNDS APPLES
CUPS CIDER
CUPS VINEGAR
ž CUPS WHITE SUGAR
ž CUPS PACKED BROWN SUGAR
TABLESPOONS GROUND CINNAMON
TABLESPOON GROUND CLOVES
9IELD !BOUT TO PINTS
0ROCEDURE
7ASH REMOVE THE STEMS AND QUARTER AND CORE THE FRUIT #OOK SLOWLY IN CIDER AND
VINEGAR UNTIL SOFT 0RESS THE FRUIT THROUGH A COLANDER FOOD MILL OR STRAINER #OOK THE
FRUIT PULP WITH THE SUGAR AND SPICES STIRRING FREQUENTLY 4O TEST FOR DONENESS REMOVE A
SPOONFUL AND HOLD IT AWAY FROM THE STEAM FOR MINUTES )T IS DONE IF THE BUTTER REMAINS
MOUNDED ON THE SPOON !NOTHER WAY TO DETERMINE WHEN THE BUTTER IS COOKED ADEQUATELY
0 2 % 3 % 2 6 ) . '
IS TO SPOON A SMALL QUANTITY ONTO A PLATE 7HEN A RIM OF LIQUID DOES NOT SEPARATE AROUND
THE EDGE OF THE BUTTER IT IS READY FOR CANNING &ILL STERILE HALFPINT OR PINT JARS WITH THE HOT
PRODUCT LEAVING žINCH HEAD SPACE 4O PRESTERILIZE THE JARS SEE PAGE 1UART JARS NEED
NOT BE PRESTERILIZED !DJUST THE LIDS AND PROCESS ACCORDING TO 4ABLE ON PAGE !PPLE *ELLY
0ROCEDURE
!PPLE *UICE
1UALITY
CUPS APPLE JUICE ABOUT POUNDS OF APPLES AND CUPS OF WATER
TABLESPOONS LEMON JUICE OPTIONAL
CUPS SUGAR
9IELD HALFPINTS
4O PREPARE JUICE 3ELECT ABOUT ONEFOURTH SLIGHTLY UNDERRIPE APPLES AND THREEFOURTHS
FULLY RIPE APPLES 3ORT WASH AND REMOVE THE STEMS AND BLOSSOM ENDS DO NOT PEEL OR
CORE #UT THE APPLES INTO SMALL PIECES !DD WATER COVER AND BRING TO A BOIL ON HIGH HEAT
2EDUCE THE HEAT AND SIMMER FOR TO MINUTES OR UNTIL THE APPLES ARE SOFT 3QUEEZE OUT
THE JUICE THROUGH A DAMP JELLY BAG OR FOUR THICKNESSES OF CHEESECLOTH
4O MAKE JELLY 3TERILIZE THE CANNING JARS SEE PAGE -EASURE THE APPLE JUICE INTO A
SAUCEPAN !DD THE LEMON JUICE AND SUGAR AND STIR TO DISSOLVE THE SUGAR "OIL OVER HIGH
HEAT STIRRING CONSTANTLY TO & ABOVE THE BOILING POINT OF WATER OR UNTIL THE JELLY MIXTURE
SHEETS FROM A SPOON
2EMOVE FROM THE HEAT SKIM OFF THE FOAM QUICKLY 0OUR THE JELLY IMMEDIATELY INTO HOT
STERILIZED JARS LEAVING žINCH HEAD SPACE 7IPE THE JAR RIMS AND ADJUST THE LIDS 0ROCESS
ACCORDING TO 4ABLE ON PAGE 'OOD QUALITY APPLE JUICE IS MADE FROM A BLEND OF VARIETIES &OR BEST RESULTS BUY FRESH
JUICE FROM A LOCAL CIDER MAKER WITHIN HOURS AFTER IT HAS BEEN PRESSED
0ROCEDURE
2EFRIGERATE THE JUICE FOR TO HOURS 7ITHOUT MIXING CAREFULLY POUR OFF THE CLEAR
LIQUID AND DISCARD THE SEDIMENT 3TRAIN THE CLEAR LIQUID THROUGH A PAPER COFFEE lLTER OR
DOUBLE LAYERS OF DAMP CHEESECLOTH (EAT QUICKLY STIRRING OCCASIONALLY UNTIL THE JUICE BE
GINS TO BOIL &ILL IMMEDIATELY INTO STERILE PINT OR QUART JARS SEE PAGE TO STERILIZE THE JARS
OR lLL INTO CLEAN HALFGALLON JARS LEAVING žINCH HEAD SPACE !DJUST THE LIDS AND PROCESS
ACCORDING TO 4ABLE ON PAGE !PPLE 0IE &ILLING
4HIS FRUIT lLLING IS AN EXCELLENT AND SAFE PRODUCT %ACH CANNED QUART MAKES ONE TO
INCH PIE &ILLINGS MAY BE USED AS TOPPINGS ON DESSERTS OR PASTRIES #LEAR *EL¤ IS A STARCH
MODIlED TO PRODUCE EXCELLENT SAUCE CONSISTENCY EVEN AFTER lLLINGS ARE CANNED AND BAKED
/THER HOUSEHOLD STARCHES BREAK DOWN CAUSING RUNNY SAUCE CONSISTENCY #LEAR *EL¤ IS
AVAILABLE FROM THE 'LENNS "ULK &OOD 3HOPPE 7 -ORGAN !VE (UTCHINSON +3
"ECAUSE THE VARIETY OF THE FRUIT MAY ALTER THE mAVOR OF THE FRUIT PIE YOU SHOULD lRST
MAKE A SINGLE QUART MAKE A PIE AND SERVE IT 4HEN ADJUST THE SUGAR AND SPICES IN THE
RECIPE TO SUIT YOUR PERSONAL PREFERENCE 4HE AMOUNT OF LEMON JUICE SHOULD NOT BE ALTERED
BECAUSE IT AIDS IN ENSURING THE SAFETY AND STORAGE STABILITY OF THE lLLINGS )F THE lLLING IS
TOO TART ADD MORE SUGAR TO TASTE
)NGREDIENTS
"LANCHED SLICED FRESH APPLES
'RANULATED SUGAR
#LEAR *EL¤
#INNAMON
#OLD WATER
!PPLE JUICE
"OTTLED LEMON JUICE
.UTMEG OPTIONAL
9ELLOW FOOD COLORING OPTIONAL
1UANTITIES OF INGREDIENTS NEEDED FOR
QUART
QUARTS
› CUPS
QUARTS
£ CUP TBSP
› CUPS
ž CUP
› CUPS
› TSP
TBSP
› CUP
› CUPS
£ CUP
CUPS
TBSP
£ CUP
Ŀ TSP
TSP
DROP
DROPS
0 2 % 3 % 2 6 ) . '
1UALITY
5SE lRM CRISP APPLES 3TAYMAN 'OLDEN $ELICIOUS 2OME AND OTHER VARIETIES OF SIMI
LAR QUALITY ARE SUITABLE )F THE APPLES LACK TARTNESS USE AN ADDITIONAL ž CUP OF LEMON JUICE
FOR EACH QUARTS OF SLICES
0ROCEDURE
7ASH PEEL AND CORE THE APPLES 0REPARE ›INCHWIDE SLICES AND PLACE THEM IN WATER
CONTAINING ASCORBIC ACID TO PREVENT BROWNING 5SE TEASPOON OF ASCORBIC ACID CRYSTALS OR
SIX MG VITAMIN # TABLETS CRUSHED IN GALLON OF WATER &OR FRESH FRUIT PLACE CUPS
AT A TIME IN GALLON OF BOILING WATER "OIL EACH BATCH MINUTE AFTER THE WATER RETURNS
TO A BOIL $RAIN BUT KEEP THE HEATED FRUIT IN A COVERED BOWL OR POT #OMBINE THE SUGAR
#LEAR *EL¤ AND CINNAMON IN A LARGE KETTLE WITH THE WATER AND APPLE JUICE )F DESIRED
FOOD COLORING AND NUTMEG MAY BE ADDED 3TIR AND COOK ON A MEDIUM HIGH HEAT UNTIL THE
MIXTURE THICKENS AND BEGINS TO BUBBLE !DD THE LEMON JUICE AND BOIL MINUTE STIRRING
CONSTANTLY &OLD IN THE DRAINED APPLE SLICES IMMEDIATELY AND lLL THE JARS WITH THE MIXTURE
WITHOUT DELAY LEAVING INCH HEAD SPACE !DJUST THE LIDS AND PROCESS IMMEDIATELY AC
CORDING TO 4ABLE ON PAGE !PPLESAUCE
1UANTITY
1UALITY
0ROCEDURE
!PPLES n 3LICED 2INGS
1UANTITY
1UALITY
0ROCEDURE
!N AVERAGE OF POUNDS IS NEEDED PER CANNER LOAD OF QUARTS AN AVERAGE OF b
POUNDS IS NEEDED PER CANNER LOAD OF PINTS ! BUSHEL WEIGHS POUNDS AND YIELDS TO
QUARTS OF SAUCE ˆ AN AVERAGE OF POUNDS PER QUART
3ELECT THE APPLES THAT ARE SWEET JUICY AND CRISP &OR A TART mAVOR ADD TO POUNDS OF
TART APPLES TO EACH POUNDS OF SWEETER FRUIT
7ASH PEEL AND CORE THE APPLES )F DESIRED SLICE THE APPLES INTO WATER CONTAINING
ASCORBIC ACID TO PREVENT BROWNING 5SE TEASPOON OF ASCORBIC ACID CRYSTALS OR SIX MG VITAMIN # TABLETS CRUSHED IN GALLON OF WATER 0LACE THE DRAINED SLICES IN AN TO
QUART POT !DD › CUP OF WATER 3TIRRING OCCASIONALLY TO PREVENT BURNING HEAT QUICKLY
UNTIL TENDER TO MINUTES DEPENDING ON THE MATURITY AND VARIETY 0RESS THROUGH A
SIEVE OR FOOD MILL OR SKIP THE PRESSING STEP IF YOU PREFER CHUNKSTYLE SAUCE 3AUCE MAY
BE PACKED WITHOUT SUGAR )F DESIRED ADD Ŀ CUP OF SUGAR PER QUART OF SAUCE 4ASTE AND ADD
MORE IF PREFERRED 2EHEAT THE SAUCE TO BOILING &ILL THE JARS WITH HOT SAUCE LEAVING ›
INCH HEAD SPACE !DJUST THE LIDS AND PROCESS ACCORDING TO 4ABLE OR ON PAGE !N AVERAGE OF POUNDS IS NEEDED PER CANNER LOAD OF QUARTS AN AVERAGE OF ž
POUNDS IS NEEDED PER CANNER LOAD OF PINTS ! BUSHEL WEIGHS POUNDS AND YIELDS TO
QUARTS ˆ AN AVERAGE OF £ POUNDS PER QUART
3ELECT APPLES THAT ARE JUICY CRISPY AND PREFERABLY BOTH SWEET AND TART
7ASH PEEL AND CORE THE APPLES 4O PREVENT DISCOLORATION SLICE THE APPLES INTO WATER
CONTAINING ASCORBIC ACID 5SE TEASPOON OF ASCORBIC ACID CRYSTALS OR SIX MG VITAMIN
# TABLETS CRUSHED IN GALLON OF WATER 2AW PACKS MAKE POOR QUALITY PRODUCTS 0LACE THE
DRAINED SLICES IN A LARGE SAUCEPAN AND ADD PINT OF WATER OR VERY LIGHT LIGHT OR MEDIUM
SYRUP PER POUNDS OF SLICED APPLES 5SE THE TABLE BELOW TO MAKE THE SYRUP "OIL FOR MINUTES STIRRING OCCASIONALLY TO PREVENT BURNING &ILL THE JARS WITH HOT SLICES AND HOT
SYRUP OR WATER LEAVING ›INCH HEAD SPACE !DJUST THE LIDS AND PROCESS ACCORDING TO 4ABLE
OR ON PAGE 0 2 % 3 % 2 6 ) . '
-EASURES OF WATER AND SUGAR
IN PREPARING AND USING SYRUPS
&OR PINT LOAD
&OR QUART LOAD
3YRUP
!PPROXIMATE
#UPS
#UPS
#UPS
#UPS
TYPE
PERCENT OF SUGAR
OF WATER OF SUGAR
OF WATER OF SUGAR
6ERY LIGHT
›
£
›
ž
,IGHT
£
›
ž
-EDIUM
ž
ž
ž
£
4HIS AMOUNT IS ALSO ADEQUATE FOR A QUART LOAD
(EAT THE WATER AND SUGAR TOGETHER "RING TO A BOIL AND POUR OVER THE RAW FRUIT
3PICED !PPLE 2INGS
0ROCEDURE
3PICED #RAB !PPLES
POUNDS lRM TART APPLES MAXIMUM DIAMETER IS › INCHES
CUPS SUGAR
CUPS WATER
ž CUPS WHITE VINEGAR TABLESPOONS WHOLE CLOVES
£ CUP RED HOT CINNAMON CANDIES OR
CINNAMON STICKS AND
TEASPOON RED FOOD COLORING OPTIONAL
9IELD !BOUT TO PINTS
7ASH THE APPLES 4O PREVENT DISCOLORATION PEEL AND SLICE ONE APPLE AT A TIME )MME
DIATELY CUT CROSSWISE INTO ›INCH SLICES REMOVE THE CORE AREA WITH A MELON BALLER AND
IMMERSE IN AN ASCORBIC ACID SOLUTION 5SE TEASPOON OF ASCORBIC ACID CRYSTALS OR SIX MG VITAMIN # TABLETS CRUSHED IN GALLON OF WATER 4O MAKE A mAVORED SYRUP COMBINE
THE SUGAR WATER VINEGAR CLOVES CINNAMON CANDIES OR CINNAMON STICKS AND FOOD COLOR
ING IN A QUART SAUCEPAN 3TIR HEAT TO BOIL AND SIMMER FOR MINUTES $RAIN THE APPLES
ADD TO THE HOT SYRUP AND COOK FOR MINUTES &ILL THE JARS PREFERABLY WIDEMOUTH WITH
APPLE RINGS AND HOT mAVORED SYRUP LEAVING ›INCH HEAD SPACE !DJUST THE LIDS AND PRO
CESS ACCORDING TO 4ABLE ON PAGE POUNDS CRAB APPLES
› CUPS APPLE VINEGAR £ CUPS WATER
› CUPS SUGAR
TEASPOONS WHOLE CLOVES
STICKS CINNAMON
›INCHCUBES OF FRESH GINGER ROOT
9IELD !BOUT PINTS
2EMOVE THE BLOSSOM PETALS AND WASH THE APPLES BUT LEAVE THE STEMS ATTACHED 0UNC
TURE THE SKIN OF EACH APPLE FOUR TIMES WITH AN ICE PICK OR TOOTHPICK -IX THE VINEGAR
WATER AND SUGAR AND BRING TO A BOIL !DD THE SPICES TIED IN A SPICE BAG OR CHEESECLOTH
5SING A BLANCHER BASKET OR SIEVE IMMERSE ONETHIRD OF THE APPLES AT A TIME IN THE BOILING
VINEGARSYRUP SOLUTION FOR MINUTES 0LACE THE COOKED APPLES AND SPICE BAG IN A CLEAN OR GALLON CROCK AND ADD THE HOT SYRUP #OVER AND LET STAND OVERNIGHT 2EMOVE THE SPICE
BAG DRAIN THE SYRUP INTO A LARGE SAUCEPAN AND REHEAT TO BOILING &ILL THE PINT JARS WITH THE
APPLES AND HOT SYRUP LEAVING ›INCH HEAD SPACE !DJUST THE LIDS AND PROCESS ACCORDING
TO 4ABLE ON PAGE 0 2 % 3 % 2 6 ) . '
0 2 % 3 % 2 6 ) . '
0 2 % 3 % 2 6 ) . '
2EVISED BY +AREN "LAKESLEE -3 %XTENSION ASSOCIATE &OOD 3CIENCE 0REPARED BY +AREN 0ESARESI
0ENNER PROFESSOR EMERITUS &OOD 3CIENCE AND *EANNE $RAY %XTENSION ASSISTANT &OOD 3CIENCE
!DAPTED FROM #OMPLETE 'UIDE TO (OME #ANNING 53$! !)" .O AND ,ETS 0RESERVE 4HE
0ENNSYLVANIA 3TATE 5NIVERSITY #OOPERATIVE %XTENSION
!PPLE JELLY RECIPE REPRINTED WITH PERMISSION OF "ALL "LUE "OOK 'UIDE TO (OME #ANNING &REEZING
AND $EHYDRATION -UNCIE )NDIANA +ANSAS 3TATE 5NIVERSITY !GRICULTURAL %XPERIMENT 3TATION AND #OOPERATIVE %XTENSION 3ERVICE
-&
-ARCH )T IS THE POLICY OF +ANSAS 3TATE 5NIVERSITY !GRICULTURAL %XPERIMENT 3TATION AND #OOPERATIVE %XTENSION 3ERVICE THAT ALL PERSONS SHALL HAVE EQUAL OPPORTUNITY AND
ACCESS TO ITS EDUCATIONAL PROGRAMS SERVICES ACTIVITIES AND MATERIALS WITHOUT REGARD TO RACE COLOR RELIGION NATIONAL ORIGIN SEX AGE OR DISABILITY +ANSAS 3TATE
5NIVERSITY IS AN EQUAL OPPORTUNITY ORGANIZATION )SSUED IN FURTHERANCE OF #OOPERATIVE %XTENSION 7ORK !CTS OF -AY AND *UNE AS AMENDED +ANSAS
3TATE 5NIVERSITY #OUNTY %XTENSION #OUNCILS %XTENSION $ISTRICTS AND 5NITED 3TATES $EPARTMENT OF !GRICULTURE #OOPERATING -ARC ! *OHNSON $IRECTOR