COMPLETE COMPLETE ROOF REPLACEMENT
Homelife Remodeling is A+ Rated with the BBB, has
tons of great reviews, and is certifi ed by GAF, the world’s
largest shingle manufacturer. You get proven roofi ng
materials installed by total pros at a terrifi c price!
MORE DETAILS ABOUT THIS OFFER:
• Residential roofs up to 1600 sq ft. with a standard
pitched roof (up to 6/12).
• Includes: removal of 1 layer of existing shingles,
installation of new Royal Sovereign shingles,
drip edge, 15 lb. underlayment, fl ashing, pipe collars,
ice guard, debris removal and magnetic sweep.
Additional fees may apply for extra layer removal
(25¢ per sq ft), steep roofs beyond 6/12 (20¢ per sq ft),
ridge vent ($5 per ft), square ft above 1600 ($4 sq ft).
Off er can’t be used on any current or past jobs.
JAMS AND PRESERVES
Summer is coming, which means plenty of wonderful
things are on the horizon, including fresh, succulent
fruit! Enjoy taste of summer fruit all year long by
making your own jams and preserves out of fresh
fruits. Effectively and cheaply savor your own slice of
summer by following the steps below on how to make
homemade jams and preserves.
Why Should I Make My Own?
To extend their shelf life of jams, manufacturers often
pump preservatives and other undesirables into your
food. Not to mention, they’re expensive! You can
select your own fruit at their prime and have a blast in
the kitchen for a fraction of the cost. This activity is
an also a fun way to get children involved and educate
them about healthy food.
What’s The Difference?
Although they are strikingly similar, jams and
preserves are not the same thing. Once you understand
the differences in textures, you can decide which suits
your preferences best. Jams are made up of mashed
fruits whereas preserves use big chunks or even the
whole fruit. Both are incredibly tasty homemade, now
it’s up to you to decide what texture you’re aiming for.
Tips Before You Start
1) Make sure your fruit is washed and any stems or
cores are removed. If you’re using fruit with a skin,
2) Take your time and cook in small batches so the
fruit can cool quicker and the color will be more
3) Use a 1 to .75 ratio for cups of fruit to cups of
4) If your particular recipe doesn’t call for lemon,
squeeze a couple tablespoons in anyway. Lemon juice
is a great, natural preservative and it brightens up the
5) Avoid burned pans by stirring your mixture every
6) The best way to know if your jam or preserve is
fi nished is the spoon test. Scrape a bit of your fruit
onto a spoon and if it can hold its shape for a minute,
Page 6 - Call us at 410-684-2600 WOODLAWN/RANDALLSTOWN PENNYSAVER May 23, 2018 - Zone 219