Have More In Winter, Too!
(Page 7 of 10)
Home Canning
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When guests come in unexpectedly for meals, Mrs. R. can
serve a wonderful dinner on short order, complete with
half-a-dozen meat choices, corn-on-the-cob, and fresh
strawberry shortcake. If you want to interest your wife in
home food production, plan to get her a quick freezer.
There was a time when practically every article written on
canning started out with the old saw - "Eat what you can -
and can what you can't."
Today, that's so far from reality it isn't even funny. Of
course, you eat all you want during July, August, September
and October directly from the garden. Then, as we've
pointed out, it's easiest to utilize a root cellar. Next is
preservation by freezing - if you're lucky enough to be
able to use this wonderful new method. Then comes canning.
In all frankness, it is best to preserve certain things in
glass jars - tomatoes, sauerkraut, pickles, stewed fruits,
preserves and jelly. But canning, even with a pressure
cooker, is more difficult than freezing and the results,
minus the exceptions noted, are, we think, inferior to
freezing.
I will say that the savings in canning your own fruits and
vegetables instead of buying them is tremendous. I know
that's contrary to what we've been told, but it's true
because you do it all on your own place-you don't pay for
all the traveling raw vegetables do to get to a factory and
back in cans to grocery shelves. Take the popular tomato as
an example - here is the cost of our 75 quarts of home
canned tomatoes the b est we can figure it:
75 quarts commercially sell at 22¢ each - $16.50 Our
Savings; 80%.
And we do not blush at saying our tomatoes are superior to
what you can buy in taste, color and texture!
Prejudice had been built up against home canning by making
it appear to be a back-breaking complicated chore. But we
have found it fun by doing only a few jars each day in the
summer instead of trying to do it all in a few days. It is
pretty simple, especially with the help of the booklets put
out by the canning jar companies. We happen to have a Kerr
booklet (Kerr Glass Manufacturing Co., Huntington, W. Va.)
which cost 10¢ and which led us successfully through
all our canning, though neither Ed nor I had ever canned
before.
Canning is not complicated but it does require accuracy. To
make the work easier, get all your equipment ready to use
before you actually prepare the food. And by all means do
your preparatory work in a pleasant place. At first we did
ours on our back terrace, but now we have our delightful
"Harvest Room."
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