Local Interest

By Emily Stine, Extension Educator & Panhandle Master Gardener Coordinator

What is the Nebraska Master Gardener Program?

The Nebraska Master Gardener Program provides science-based horticulture education to volunteers. Participants complete 40 hours of training in integrated pest management, weeds, insects, plant selection, soil fertility and other related topics. 40 hours of volunteer service in the first year completes the certification. For more information visit mastergardener.unl.edu.

What volunteering opportunities are there as a Master Gardener?

 The Pick-Sloan Missouri River Basin Project – Glendo

By Gary Stone, Nebraska Extension Water & Integrated Cropping Systems Educator

This will be a six-part series on the dams, reservoirs, power generation and some diversion dams located on the North Platte River. The series will follow a chronological order of the history and construction of these projects.

By Andrea Nisely, UNL Extension Educator, Dawson County

Salt is generally added to canned foods to enhance their flavor. Canning or Pickling Salt is recommended for home food preservation. 

With the exception of fermented pickles and sauerkraut, salt is an optional ingredient. Salt can be omitted when canning tomatoes, vegetables, meats, poultry, and seafood since the amount added does not contribute to the safety of the food. However, in fermented sauerkraut and brined pickles, salt not only provides flavor but also is vital to safety since it may encourage the growth of desirable bacteria while inhibiting the growth of others. Therefore, do not attempt to make sauerkraut or fermented pickles by cutting back on the salt required. 

By Jeanne Yeoman, Nebraska Extension Master Gardener

By Jeanne Murray, Nebraska Extension Master Gardener

Are you planning to can some of your garden produce? 

Garden produce can be preserved by two canning methods, the water-bath or the pressure canner. Water-bath canning is for produce with high acidity, like pickles, most fruits, sauerkraut, tomatoes, jams and jellies. The pressure canner is used for low-acid foods, like vegetables, meats, sea foods and salsas without added acid. Improperly canned produce may result in a deadly food poisoning.

Do you need to adjust your canning time or pressure for high altitude, or can you use the recipe as printed? 

The University of Nebraska Panhandle Research and Extension Center will partner with the Nebraska Dry Bean Growers Association on Aug. 23 to host the annual field tour, Panhandle Agricultural Research and Technology Tour (PARTT). The 2022 event will highlight up-to-date research on dry beans and other crops. Entry is free. PARTT will include tours of crop research plots; lunch; afternoon presentations on timely topics; and a chance to see new ag technologies. 

Registration begins at 8:30 a.m. at the Panhandle Center, 4502 Avenue I. At 9 a.m. the program will begin, and plot tours will follow starting at 9:15 a.m. Trailers will take visitors on the plot tours and each stop will last 25 - 30 minutes.  

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UNMC, Nebraska Extension announce annual hazardous occupations safety courses for teens across Nebraska this summer

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Research technologist played part in research history

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PREEC welcomes new communications specialist

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The University of Nebraska-Lincoln Panhandle Research, Extension and Education Center in Scottsbluff welcomed Chabella Guzman, as its new communications specialist. She will be responsible for news media, social media, web content, video content, meeting technology, and other communications roles related to the Panhandle Center and Extension in western Nebraska.

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