MURRAY CANNERY DECEMBER 2009 FAMILY CANNING SCHEDULE
Dear Family Canners,
After a busy year of providing extra food for the Bishops’ Storehouses, we are happy to start family canning again. SPECIAL NOTICE: New federal regulations require all meat products to be kept at the cannery for ten days before they are released. We already have cream of chicken soup that was produced in October and will have chili that will be produced on November 21st with family canning labels that can be picked up the day you work. Those signing up to do chicken chunks will need to come back sometime after December 20th to pick-up their chicken chunks. Pick up chicken chunks by Jan. 7th. (Over time we should be able to build a small inventory of meat products so all products can be picked up the same day you work.)
DATES PRODUCT CONTAINER PRICE CASES / PERSON
Wednesday December 2
*Cream of Chicken Soup 14.4 oz can (24 can/case) $27.60 / case 1 to 5 Friday December 4
*Chili 14.4 oz can (24 can/case) $27.60 / case 1 to 4
Tuesday thru ThursdayDecember 8th, 9th or 10th.
*White Chicken Chunks 14.4 oz can (24 can/case) $46.80 / case 1 or 2 casesper person Monday Dec. 14
** Blueberries and/or 10 – 3 pound bags = 30 lb cs. Frozen Blueberries $1.25 / lb = $37.50 for 3 – 10 lb bags. 1 or 2 cases per person Friday Dec. 18 Raspberries May fill at cannery or take case and freezer bags home to fill. Frozen Raspberries $2.15 / lb = $64.50 for 3 – 10 lb bags. 1 or 2 cases per person
* Shifts begin at 7:00 am, 9:00 am, 11:00 am, 1:00 pm All canning shifts are 2 ¼ hours long.
** It takes about a half hour to fill 10 freezer bags with blueberries and/or raspberries.
• FYI Those doing chili, cream of chicken soup, or chicken chunks may buy their berries while here. To pick-up berries early, you will still need to fill in a time on the regular berry schedule.
Scheduling: Reservations will be taken in person or by phone. Reservation sheets are available in the foyer of the Murray Cannery or call 801-266-1460, 9:00 am to 3:30 pm, Monday-Friday. Please do not leave reservation requests on voice messaging. The following information is required for each person you register:
● Product desired
● Number of cases each person will purchase
● Process date
● Name of Ward
● Preferred shift
● Phone number of each participant
Each person will be required to register on the sign in sheet during their shift. You must participate in the session in order to purchase product. To allow others an equal opportunity to participate, we request you sign up for only one shift per product. If you cannot keep your reservation, please call the Murray Cannery to cancel. Debit and credit cards are not accepted. Please do not bring children who are under age 16.
Thursday, November 19, 2009
Tuesday, October 6, 2009
Rice
Rice is part of the grains category. It is Recommended to have 400 pounds per person of grains (includes wheat, flour, rice, corn, oatmeal, and pasta).
White Rice stored properly can last 10+ years to indefinitely. You need to decide how much rice your family eats then how much you need for a year. Rice is an excellent grain for both nutrition and long-term storage.
Long grain rice is distinguished because of its length.
Medium Grain rice is less expensive than long grain rice. This is due to its shorter growing season and higher yield per acre.
Short grain is generally the least expensive of the three lengths.
Brown rice is the whole unpolished grain of rice. Brown rice requires more water and longer cooking time to prepare. It only has a shelf life of about 6 months due to the natural oils in it that will go rancid over time.
Regular milled white rice grains are blander in flavor and are fluffy and distinct when cooking.
Parboiled rice is also called processed or converted rice. This rice has been treated to keep some of the natural vitamins and minerals like the whole grain. It has been pre- cooked before the milling process. It too will require longer cooking time. The grains will be fluffy, separate and plump.
Pre cooked rice or instant rice is completely cooked. It needs only to stand in boiling water to be ready for serving. This type of rice will become a big blob of mass very quickly. This rice is not particularly suitable for inclusion in storage programs, but it does have a place in 72 hr and other short-term emergencies
____________________________________________
“Now I think the time is coming when there will be more distresses, when there may be more tornadoes, and more floods,… More earthquakes,...I think they will be increasing probably as we come nearer to the end, and so we must be prepared for this.”
Spencer W. Kimball
White Rice stored properly can last 10+ years to indefinitely. You need to decide how much rice your family eats then how much you need for a year. Rice is an excellent grain for both nutrition and long-term storage.
Long grain rice is distinguished because of its length.
Medium Grain rice is less expensive than long grain rice. This is due to its shorter growing season and higher yield per acre.
Short grain is generally the least expensive of the three lengths.
Brown rice is the whole unpolished grain of rice. Brown rice requires more water and longer cooking time to prepare. It only has a shelf life of about 6 months due to the natural oils in it that will go rancid over time.
Regular milled white rice grains are blander in flavor and are fluffy and distinct when cooking.
Parboiled rice is also called processed or converted rice. This rice has been treated to keep some of the natural vitamins and minerals like the whole grain. It has been pre- cooked before the milling process. It too will require longer cooking time. The grains will be fluffy, separate and plump.
Pre cooked rice or instant rice is completely cooked. It needs only to stand in boiling water to be ready for serving. This type of rice will become a big blob of mass very quickly. This rice is not particularly suitable for inclusion in storage programs, but it does have a place in 72 hr and other short-term emergencies
____________________________________________
“Now I think the time is coming when there will be more distresses, when there may be more tornadoes, and more floods,… More earthquakes,...I think they will be increasing probably as we come nearer to the end, and so we must be prepared for this.”
Spencer W. Kimball
Tuesday, July 28, 2009
Message from the First Presidency
Message from the First Presidency
Dear Brothers and Sisters:
Our Heavenly Father created this beautiful earth, with all its abundance, for our benefit and use. His purpose is to provide for our needs as we walk in faith and obedience. He has lovingly commanded us to "prepare every needful thing" (see D&C 109:8) so that, should adversity come, we may care for ourselves and our neighbors and support Bishops as they care for others.
We encourage Church members worldwide to prepare for adversity in life by having a basic supply of food and water and some money in savings. We ask that you be wise as you store food and water and build your savings. Do not go to extremes; it is not prudent for example, to go into debt to establish your food storage all at once. With careful planning, you can, over time, establish a home storage supply and a financial reserve. We realize that some of you may not have the financial resources or space for such storage. Some of you may be prohibited by law from storing large amounts of food. We encourage you to store as much as circumstances allow.
May the Lord bless you in your home storage efforts.
The First Presidency of the Church of Jesus Christ of Latter-day Saints
Dear Brothers and Sisters:
Our Heavenly Father created this beautiful earth, with all its abundance, for our benefit and use. His purpose is to provide for our needs as we walk in faith and obedience. He has lovingly commanded us to "prepare every needful thing" (see D&C 109:8) so that, should adversity come, we may care for ourselves and our neighbors and support Bishops as they care for others.
We encourage Church members worldwide to prepare for adversity in life by having a basic supply of food and water and some money in savings. We ask that you be wise as you store food and water and build your savings. Do not go to extremes; it is not prudent for example, to go into debt to establish your food storage all at once. With careful planning, you can, over time, establish a home storage supply and a financial reserve. We realize that some of you may not have the financial resources or space for such storage. Some of you may be prohibited by law from storing large amounts of food. We encourage you to store as much as circumstances allow.
May the Lord bless you in your home storage efforts.
The First Presidency of the Church of Jesus Christ of Latter-day Saints
Basic Wheat Recipes
Honey Whole Wheat Bread
Ingredients
3 cup Gold Medal whole wheat flour
1/3 cup honey
1/4 cup vegetable oil
1 tbsp salt
2 pkgs regular or quick-acting active dry yeast
2 1/4 cup very warm water (120 to 130 degrees)
3 to 4 cup Gold Medal oat flour blendButter or margarine, softened
Instructions
Mix whole wheat flour, honey, oil, salt, and yeast in large bowl. Add warm water. Beat on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough of the oat flour blend, 1 cup at a time, to make dough easy to handle.
Turn dough onto lightly floured surface; knead about 10 minutes or until smooth and elastic. Place in bowl sprayed with non-stick cooking spray; spray the top of dough with non-stick cooking spray. Cover and let rise in warm place 40 to 60 minutes or until double. (Dough is ready when indentation remains when touched.)
Spray 2 loaf pans with nonstick cooking spray. Punch down dough; divide in half. Flatten each half with hands or rolling pin into 18 x 9 inch rectangle. Fold crosswise into thirds, overlapping the two sides. Roll dough up tightly toward you, beginning at short end. Press with thumbs to seal after each turn. Press each end with side of hand to seal; fold ends under. Place loaves, seam side down, in pans. Brush lightly with butter or margarine; sprinkle with whole wheat flour or crushed rolled oats, if desired. Let rise 35 to 50 minutes or until double.
Move oven rack to lowest position. Heat oven to 375 degrees F. Place loaves on lowest oven rack. Bake 40 to 45 minutes or until loaves are deep golden brown and sound hollow when tapped. Remove from pans; cool on wire rack.
WHEAT WAFFLES
Makes 8 waffles
2 Cups flour (1 Cup white, 1 Cup wheat) 1 3/4 Cup water
4 tsp. baking powder 6 Tbsp. salad oil
½ tsp. salt 2 eggs
2/3 Cup non-fat dry milk powder
Mix dry ingredients together, including dry non-fat milk powder. Stir in the remaining ingredients. For lighter waffles, separate eggs. Beat egg whites until stiff, and carefully fold in just before baking in waffle iron according to manufacturer’s directions.
Ingredients
3 cup Gold Medal whole wheat flour
1/3 cup honey
1/4 cup vegetable oil
1 tbsp salt
2 pkgs regular or quick-acting active dry yeast
2 1/4 cup very warm water (120 to 130 degrees)
3 to 4 cup Gold Medal oat flour blendButter or margarine, softened
Instructions
Mix whole wheat flour, honey, oil, salt, and yeast in large bowl. Add warm water. Beat on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough of the oat flour blend, 1 cup at a time, to make dough easy to handle.
Turn dough onto lightly floured surface; knead about 10 minutes or until smooth and elastic. Place in bowl sprayed with non-stick cooking spray; spray the top of dough with non-stick cooking spray. Cover and let rise in warm place 40 to 60 minutes or until double. (Dough is ready when indentation remains when touched.)
Spray 2 loaf pans with nonstick cooking spray. Punch down dough; divide in half. Flatten each half with hands or rolling pin into 18 x 9 inch rectangle. Fold crosswise into thirds, overlapping the two sides. Roll dough up tightly toward you, beginning at short end. Press with thumbs to seal after each turn. Press each end with side of hand to seal; fold ends under. Place loaves, seam side down, in pans. Brush lightly with butter or margarine; sprinkle with whole wheat flour or crushed rolled oats, if desired. Let rise 35 to 50 minutes or until double.
Move oven rack to lowest position. Heat oven to 375 degrees F. Place loaves on lowest oven rack. Bake 40 to 45 minutes or until loaves are deep golden brown and sound hollow when tapped. Remove from pans; cool on wire rack.
WHEAT WAFFLES
Makes 8 waffles
2 Cups flour (1 Cup white, 1 Cup wheat) 1 3/4 Cup water
4 tsp. baking powder 6 Tbsp. salad oil
½ tsp. salt 2 eggs
2/3 Cup non-fat dry milk powder
Mix dry ingredients together, including dry non-fat milk powder. Stir in the remaining ingredients. For lighter waffles, separate eggs. Beat egg whites until stiff, and carefully fold in just before baking in waffle iron according to manufacturer’s directions.
Food Storage Desserts
HEARTY APPLE CRISP
Place 6 Cups sliced (uncooked) apples (or reconstitute an equivalent of dried apple slices) in a greased 9x13-inch pan. Combine in a bowl the following:
2 Cups flour 6 Cups rolled oats
2 tsp. cinnamon 1 ½ tsp. salt
3/4 Cup vegetable oil or 1 Cup honey
melted margarine
Sprinkle over apples. Bake at 375' F. for 25 minutes. Roll up and slice. If apple crisp seems too dry, keep some of the water on the apples and then add the topping and bake.
APPLE CRISP
6 peeled apples ½ Cup packed brown sugar
½ Cup sugar 1 Cup rolled oats
2 Tbsp. water ½ tsp. cinnamon
4 Tbsp. butter Or margarine ½ Cup chopped nuts,
1 tsp. grated lemon peel optional
Slice 6 peeled apples (or you may use the equivalent dried apple slices reconstituted) and spread in greased 8x8 inch baking pan. Sprinkle water and ½ cup sugar onto apples. Mix the remaining ingredients and spread over apples. Bake at 350' F. for 45 minutes or until tender. Serve warm or cold. You may top with ice cream or whipped cream. You may also substitute hydrated dried apples, but cut down baking time 10 minutes.
APPLE BROWN BETTY
Pour 2 Cups boiling water over 4 Cups dried apples. Let stand 5 min.
TOPPING: Mix the following ingredients well.
½ Cup flour 1/4 Cup oatmeal
½ tsp. cinnamon 1/4 Cup brown sugar
firmly packed
Then cut in 1/4 Cup butter. Place the apples and liquid remaining in a greased 9x9-inch pan. Sprinkle topping over the apples. Bake at 350' F. for 55 minutes.
Place 6 Cups sliced (uncooked) apples (or reconstitute an equivalent of dried apple slices) in a greased 9x13-inch pan. Combine in a bowl the following:
2 Cups flour 6 Cups rolled oats
2 tsp. cinnamon 1 ½ tsp. salt
3/4 Cup vegetable oil or 1 Cup honey
melted margarine
Sprinkle over apples. Bake at 375' F. for 25 minutes. Roll up and slice. If apple crisp seems too dry, keep some of the water on the apples and then add the topping and bake.
APPLE CRISP
6 peeled apples ½ Cup packed brown sugar
½ Cup sugar 1 Cup rolled oats
2 Tbsp. water ½ tsp. cinnamon
4 Tbsp. butter Or margarine ½ Cup chopped nuts,
1 tsp. grated lemon peel optional
Slice 6 peeled apples (or you may use the equivalent dried apple slices reconstituted) and spread in greased 8x8 inch baking pan. Sprinkle water and ½ cup sugar onto apples. Mix the remaining ingredients and spread over apples. Bake at 350' F. for 45 minutes or until tender. Serve warm or cold. You may top with ice cream or whipped cream. You may also substitute hydrated dried apples, but cut down baking time 10 minutes.
APPLE BROWN BETTY
Pour 2 Cups boiling water over 4 Cups dried apples. Let stand 5 min.
TOPPING: Mix the following ingredients well.
½ Cup flour 1/4 Cup oatmeal
½ tsp. cinnamon 1/4 Cup brown sugar
firmly packed
Then cut in 1/4 Cup butter. Place the apples and liquid remaining in a greased 9x9-inch pan. Sprinkle topping over the apples. Bake at 350' F. for 55 minutes.
Food Storage Recipes
CALIFORNIA BEAN SOUP
2 Cups white beans (rinsed) 10 Cups water
1 Quart tomatoes
1/4 Cup dried onion Or ½ Cup chopped fresh onion
1/4 Cup dried diced carrots Or ½ to 1 Cup chopped fresh carrots
½ Cup dried chopped celery Or 1 Cup chopped fresh celery
1 or 2 ham hocks Or 5 - 7 Tbsp. ham soup base or bouillon
Soak beans in water overnight or boil 5 minutes and soak one hour. Add tomatoes. Cook two hours. Add remaining ingredients and cook until beans are soft.
THREE BEAN STEW
Makes 6 servings
1(8 oz) pkg. dry navy beans 2 tsp. salt
½ Cup dry baby lima beans 1/4 tsp. pepper
½ Cup dry red kidney beans 1/8 tsp. ground cloves
1 Tbsp. salad oil 6 Cups water
1 medium green pepper, cut up 1 (15 oz) can tomatoes
1 medium onion, diced (Pg. 44) 1 (6 oz) can tomato paste
1 garlic clove, minced 1 lb. smoked Polish sausage
1 ½ Tbsp. packed brown sugar cut into 1 ½ inch chunks
Note: If desired, cook sausage and drain before adding to stew.
Note: Reconstituted dry onions may be used in place of fresh onion.
Use quick-soaking method (Pg. 42) to prepare beans; drain water. In heavy pan or Dutch oven, heat salad oil over medium heat. Add green peppers, onions, and garlic. Cook until tender, stirring occasionally. Add beans. Stir in the brown sugar, salt, pepper, cloves, and water. Heat to boiling. Reduce heat to low, cover and simmer about one hour or until beans are tender, stirring occasionally. Stir in tomatoes with their liquid, tomato paste, and Polish sausage chunks. Stir to mix well. Cover and simmer 30 minutes.
BEANS AND HAM STEW
Serves 4 - 6
2 Cups dried lima beans 1 Cup onions, chopped Or
Water for soaking beans equivalent rehydrated dry
4 slices bacon, diced 3 bay leaves
1 lb. ham shank cut into 1 tsp. salt
3 or 4 pieces 3 ½ Cups cooking water
Sort and soak lima beans (see pg. 42); drain; discard soak water. Put soaked lima beans in a 4-quart pot, add cooking water, set aside. In a medium skillet, fry bacon until almost crisp. Add onion and cook until onion is tender, but not browned. Add bacon/onion mixture to lima beans. Break bay leaves in half and add to beans. Add ham shank pieces and salt. Bring to a boil; reduce heat. Cover and simmer until beans are tender, about 45 minutes. Remove from heat and cool at least one hour at room temperature or overnight in the refrigerator. Remove pieces of ham. Cut meat from bones and discard bones. Dice meat. Add ham to beans. Remove and discard bay leaves. To serve, reheat stew uncovered over medium heat until heated through, 20-30 minutes stirring frequently to prevent sticking.
2 Cups white beans (rinsed) 10 Cups water
1 Quart tomatoes
1/4 Cup dried onion Or ½ Cup chopped fresh onion
1/4 Cup dried diced carrots Or ½ to 1 Cup chopped fresh carrots
½ Cup dried chopped celery Or 1 Cup chopped fresh celery
1 or 2 ham hocks Or 5 - 7 Tbsp. ham soup base or bouillon
Soak beans in water overnight or boil 5 minutes and soak one hour. Add tomatoes. Cook two hours. Add remaining ingredients and cook until beans are soft.
THREE BEAN STEW
Makes 6 servings
1(8 oz) pkg. dry navy beans 2 tsp. salt
½ Cup dry baby lima beans 1/4 tsp. pepper
½ Cup dry red kidney beans 1/8 tsp. ground cloves
1 Tbsp. salad oil 6 Cups water
1 medium green pepper, cut up 1 (15 oz) can tomatoes
1 medium onion, diced (Pg. 44) 1 (6 oz) can tomato paste
1 garlic clove, minced 1 lb. smoked Polish sausage
1 ½ Tbsp. packed brown sugar cut into 1 ½ inch chunks
Note: If desired, cook sausage and drain before adding to stew.
Note: Reconstituted dry onions may be used in place of fresh onion.
Use quick-soaking method (Pg. 42) to prepare beans; drain water. In heavy pan or Dutch oven, heat salad oil over medium heat. Add green peppers, onions, and garlic. Cook until tender, stirring occasionally. Add beans. Stir in the brown sugar, salt, pepper, cloves, and water. Heat to boiling. Reduce heat to low, cover and simmer about one hour or until beans are tender, stirring occasionally. Stir in tomatoes with their liquid, tomato paste, and Polish sausage chunks. Stir to mix well. Cover and simmer 30 minutes.
BEANS AND HAM STEW
Serves 4 - 6
2 Cups dried lima beans 1 Cup onions, chopped Or
Water for soaking beans equivalent rehydrated dry
4 slices bacon, diced 3 bay leaves
1 lb. ham shank cut into 1 tsp. salt
3 or 4 pieces 3 ½ Cups cooking water
Sort and soak lima beans (see pg. 42); drain; discard soak water. Put soaked lima beans in a 4-quart pot, add cooking water, set aside. In a medium skillet, fry bacon until almost crisp. Add onion and cook until onion is tender, but not browned. Add bacon/onion mixture to lima beans. Break bay leaves in half and add to beans. Add ham shank pieces and salt. Bring to a boil; reduce heat. Cover and simmer until beans are tender, about 45 minutes. Remove from heat and cool at least one hour at room temperature or overnight in the refrigerator. Remove pieces of ham. Cut meat from bones and discard bones. Dice meat. Add ham to beans. Remove and discard bay leaves. To serve, reheat stew uncovered over medium heat until heated through, 20-30 minutes stirring frequently to prevent sticking.
More Recipes
The Beef Chunks canned at the Cannery work great for BBQ beef sandwiches using your favorite recipe, or in gravy over hot noodles or over bread slices for a Hot Beef Sandwich or over mashed potatoes (especially our dry pack Potato Pearls) for a delicious beef gravy. Simply separate the beef with a fork and then use in your favorite recipe. Great for any recipe calling for shredded beef, like tacos, enchiladas, etc. The light or dark Turkey Chunks may be used in the same way, and the Ground Beef makes excellent Hamburger Gravy (or what some of our grannies used to call ‘Pioneer Gravy’).
The light Turkey Chunks may be used in any recipe calling for cooked, cubed chicken breast. Most folks won’t know the difference. The dark Turkey Chunks may be used in any recipe calling for canned Tuna with good results.
COTTAGE CHEESE BEEF STROGANOFF
Serves 4 - 6
1 lb. ground beef Or 1 (15 oz dash of pepper
can ground beef ½ tsp. sweet basil
5 slices bacon, diced 1 tsp. garlic salt
½ Cup chopped onion 1 (10 oz) can cream of
½ tsp. salt mushroom soup
1/4 tsp. paprika 1 Cup cottage cheese
Hot, buttered noodles
In skillet, brown ground beef with bacon (if using canned ground beef, simply heat with bacon). Add onion (rehydrated dried onion may be used, reconstituting to fresh equivalent, but add when you begin to heat with bacon) and cook until tender but not brown. Drain off excess fat. Add salt, basil, paprika, garlic and pepper. Stir in soup and cook slowly, uncovered, 20 minutes, stirring frequently. Blend cottage cheese in blender until smooth. Stir into stroganoff sauce and heat, but do not boil. Serve meat sauce over hot, buttered noodles.
CHICKEN (OR TURKEY) FRICASSEE FOR 1
Makes 1 Cup Broth and 2 Cups Potatoes
1 tsp. Chicken Soup Base 3/4 Cup dry Potato Pearls
1 tsp. dried onion 1/8 tsp. salt
Dash pepper 3 Tbsp. flour
2 oz. Chicken (1/4 cup) 3 Cups water, divided
Cook soup base, chicken, onions, salt and pepper in 1 cup of water. Thicken with as much flour as needed. Boil the other 2 cups of water and stir in the Potato Pearls. Make a “bowl” of the mashed potatoes and spoon broth mixture into it. Increase the recipe according to number of persons to be served. Enjoy!
The light Turkey Chunks may be used in any recipe calling for cooked, cubed chicken breast. Most folks won’t know the difference. The dark Turkey Chunks may be used in any recipe calling for canned Tuna with good results.
COTTAGE CHEESE BEEF STROGANOFF
Serves 4 - 6
1 lb. ground beef Or 1 (15 oz dash of pepper
can ground beef ½ tsp. sweet basil
5 slices bacon, diced 1 tsp. garlic salt
½ Cup chopped onion 1 (10 oz) can cream of
½ tsp. salt mushroom soup
1/4 tsp. paprika 1 Cup cottage cheese
Hot, buttered noodles
In skillet, brown ground beef with bacon (if using canned ground beef, simply heat with bacon). Add onion (rehydrated dried onion may be used, reconstituting to fresh equivalent, but add when you begin to heat with bacon) and cook until tender but not brown. Drain off excess fat. Add salt, basil, paprika, garlic and pepper. Stir in soup and cook slowly, uncovered, 20 minutes, stirring frequently. Blend cottage cheese in blender until smooth. Stir into stroganoff sauce and heat, but do not boil. Serve meat sauce over hot, buttered noodles.
CHICKEN (OR TURKEY) FRICASSEE FOR 1
Makes 1 Cup Broth and 2 Cups Potatoes
1 tsp. Chicken Soup Base 3/4 Cup dry Potato Pearls
1 tsp. dried onion 1/8 tsp. salt
Dash pepper 3 Tbsp. flour
2 oz. Chicken (1/4 cup) 3 Cups water, divided
Cook soup base, chicken, onions, salt and pepper in 1 cup of water. Thicken with as much flour as needed. Boil the other 2 cups of water and stir in the Potato Pearls. Make a “bowl” of the mashed potatoes and spoon broth mixture into it. Increase the recipe according to number of persons to be served. Enjoy!
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