Southeast Alabama Beekeepers Association























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Welcome to our website.  SEABA is
comprised of local beekeepers from
several surrounding counties and is
located in beautiful Coffee County.  
Meetings are held the first
Thursday of every month at 7 pm
at the Coffee County Extension
office in New Brockton, Alabama.  
Everyone is welcome to attend the
meeting where we discuss
problems, successes, upcoming
events, education, and helpful
information dealing with honeybees
and beekeeping.
President - Tim Faulkner
timfaulknert@aol.com
334-674-0687

Vice President - Al Liepins
alsbees48@troycable.net
334-372-7814

Secretary/Treasurer - Phyllis Wilson
ppwilson@centurytel.net
334-735-3343
The Allen Blair Project

The Southeast Alabama Beekeepers
Association, sensing a declining trend
in beekeeping and future
generations' interest and exposure
to it, initiated a youth in a
beekeeping project. It supplies an
interested person, ages 10 to 15,
with all the necessary equipment,
along with workshops, meetings and
most importantly, mentorship.

Club members' enthusiasm for the
project was unanimous, but no
enthusiasm was greater than that of
Allen Blair.  Allen, who had been
confined to a wheelchair, kept bees
for several years, even putting a
hive in his bedroom with an outside
entrance for the bees. "The
wheelchair was not enough to slow
him down when it came to caring for
his bees" shared Gerry Whitaker,
SEABA President.   His love for
beekeeping was so contagious that
his new wife cared for the bees by
his side. Allen was diagnosed with a
cancer and died just weeks after the
discovery. The Allen Blair Project is
named in his memory."

The Walter T. Kelley Company has
donated $200 worth of product,
allowing a youth to have everything
they need. We're honored to help
influence the next generation of
beekeepers, doing it in the name of
a man who loved bees, and with the
enthusiasm and expertise of the
SEABA!

If you know of a local youth, 10 to
15 years old, who is interested in
participating in the Allen Blair
Project, please contact us.
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MEETING SCHEDULE
May 5, 2016 @ 7:00 pm
June 2, 2016 @ 7:00 pm
July 7, 2016 @ 7:00 pm
1055 E. McKinnon St., New Brockton,AL
Honey bees have five eyes; three
small ones on top of their head and
two large ones up front.
Berries in Light Honey
Syrup

Makes about 10 half-pint
jars.  Will keep up to a
year.

8 baskets raspberries
4 baskets blackberries
5 cups water
½ cup honey
½ cup evaporated cane
juice (or other sugar)
10 - 12 squat half-pint
canning jars, with caps
and rings

Note: Quantities are
approximate, and you
might want to have more
canning jars on hand just
in case you need them.
Pack berries extremely
tightly, and use about ½
cup or less honey syrup
per jar or fewer berries
and ½ - ¾ cup of syrup.

Sterilize the jars by boiling
in hot water, then
inverting on a kitchen
towel until dry. Wash the
berries. It’s not necessary
that they be completely
dry, but less water is
better. Pack the jars with
berries with a firm touch,
filling all the gaps that you
can with appropriate-size
berries. Discard (eat!)
older berries that seem
soft, squishy, or
discolored. Fit as many
berries as you can into the
jar without crushing them
too much. Fill to the
bottom of the neck,
pressing berries down
gently.

Meanwhile, combine
water, honey, and sugar,
and heat to 200 degrees F,
stirring occasionally and
being careful not to boil.
The honey solution will boil
at just over 200 degrees.
A two-piece digital
thermometer helps
prevent overheating.

Pour hot honey sauce into
jars, filling to about ¼ inch
from the top. Wipe the jar
top and threads with a
damp paper towel. Top
with dry cap (use a new
one, don’t recycle used
caps).  Screw the ring on
till just barely finger-tight.
Air needs to escape from
the cap during processing,
so give it room.

(continued)
Berries contiued

Process in hot water bath
canner (or large pot of
boiled water that will
cover jars by at least 2
inches) at 200 degrees for
10 minutes. To avoid the
sauce (or wine) from
boiling out, use a two-
piece digital thermometer
and monitor the pot
continuously during
processing.

Remove from hot water
and let cool. When cool,
be sure that each cap has
“snapped” down, sealing
the contents (if you can
push the lid and make a
snapping noise, it is not
sealed). Tighten the rings.

If a jar did not seal,
remove the ring and cap
and wipe the top of the jar
and threads dry with a
damp cloth. Check the cap
to see if it looks bent—if so
replace it. If not, rinse off
syrup and dry it
completely. Re-cap and
ring the jar, and process
again in the hot water
bath.