Stump Water Posted December 27, 2024 Posted December 27, 2024 Didn't want to further hijack the condiment thread... My grandparents (both sides) raised a big garden and canned food - all types. Vegetables, fruits and meat were all canned (jarred). When a hog was killed** parts were salt cured and parts were sugar cured. "Sausage" was canned. One thing is certain, nothing went to waste (pickled pigs feet anyone?). Taters and other root vegetables went in the root cellar. Wasn't really a cellar, but a "room" dug out of a bank with earthen walls and floor - stayed 45 deg. year-round. ** Paternal grandfather was a cabinet maker- they didn't have a "farm", just a few acres with a couple of cows, goats and chickens. Pork was the only meat you ever found on the table and that's what it was raised for. You didn't eat the animals that produced food - cows & goats (milk) and chickens (eggs). I only remember them ever killing one chicken, a mean-ass rooster, it was such a special occasion that they invited the preacher over for supper. Maternal grandparents: after moving back to SW Va. after WW2 (grandpa was a welder in the shipyards up north) grandpa started a dairy farm. He worked that until the early sixties when mechanization took over and he switched to beef cattle (Santa Gertrudis). Until that time nobody had ever "killed a beef" for personal consumption. Of course, by that time freezers were commonplace in households and that's how it was preserved. As a kid I strung A LOT of beans, shelled peas, peeled apples & peaches... dug A LOT of taters & beets. I can hear grandma's pressure cooker going now... and I want some of aunt Mamie's rhubarb pie. 5 3 Quote
Stump Water Posted December 27, 2024 Author Posted December 27, 2024 The evolution of home canning 2 Quote
Jack Spade Posted December 27, 2024 Posted December 27, 2024 Home canning is alive and well at our house. Besides having a lot of food stored in jars on the shelves my wife really likes it for convenience. We can a lot of hamburger and chicken. Had a long day and need a quick meal the canned meat really speeds up the process. Stores safely for years. We also can tomatoes, salsa, spaghetti sauce, green beans, corn, all sorts of dry beans, kidney, black beans, black eye peas, pinto beans. 2 Quote
Rye Miles #13621 Posted December 27, 2024 Posted December 27, 2024 (edited) My mom canned tomatoes from the garden and preserved garlic, oregano and basil. This was in the 50's up until she and dad passed away in the 90's. My dad had a big backyard garden. Tomatoes, lettuce, green beans, peas, garlic, squash and peppers. Edited December 27, 2024 by Rye Miles #13621 1 Quote
Eyesa Horg Posted December 29, 2024 Posted December 29, 2024 What does "strong enough to bear an egg" mean? Quote
Alpo Posted December 29, 2024 Posted December 29, 2024 You ever hear how you can't drown in the Dead Sea? Because it is so salty you can't sink. I assume that means to put enough salt in the water that an egg will float on the surface instead of sinking. 2 Quote
Widder, SASS #59054 Posted December 29, 2024 Posted December 29, 2024 (edited) deleted. ..........Widder Edited December 29, 2024 by Widder, SASS #59054 Quote
Eyesa Horg Posted December 29, 2024 Posted December 29, 2024 7 minutes ago, Alpo said: You ever hear how you can't drown in the Dead Sea? Because it is so salty you can't sink. I assume that means to put enough salt in the water that an egg will float on the surface instead of sinking. That sounds logical, thanks Quote
Subdeacon Joe Posted December 29, 2024 Posted December 29, 2024 1 hour ago, Eyesa Horg said: What does "strong enough to bear an egg" mean? 1 hour ago, Alpo said: I assume that means to put enough salt in the water that an egg will float on the surface instead of sinking. That's it exactly. It's common in old receipts. If I recall correctly, it's about 30 ounces (about 3 1/2 cups) of salt per gallon of water. 2 Quote
Cypress Sun Posted December 29, 2024 Posted December 29, 2024 6 minutes ago, Subdeacon Joe said: That's it exactly. It's common in old receipts. If I recall correctly, it's about 30 ounces (about 3 1/2 cups) of salt per gallon of water. Add another 1/2 gallon and it sounds about right for a BIG batch of boiled peanuts! 1 Quote
Subdeacon Joe Posted December 29, 2024 Posted December 29, 2024 2 minutes ago, Cypress Sun said: Add another 1/2 gallon and it sounds about right for a BIG batch of boiled peanuts! Half gallon of water, or half gallon of salt? I've never had fresh boiled peanuts. I tried 'em canned. Had 5 or 6. Threw out the rest. Quote
Cypress Sun Posted December 29, 2024 Posted December 29, 2024 Just now, Subdeacon Joe said: Half gallon of water, or half gallon of salt? I've never had fresh boiled peanuts. I tried 'em canned. Had 5 or 6. Threw out the rest. Water, of course. Gotta have boilt peanuts fresh, The canned ones are nasty. 1 2 Quote
Subdeacon Joe Posted December 29, 2024 Posted December 29, 2024 13 minutes ago, Cypress Sun said: Water, of course. 13 minutes ago, Cypress Sun said: Gotta have boilt peanuts fresh, The canned ones are nasty. That's what I suspected. I imagine that they should also be fresh dug, not dried raw peanuts. Quote
Stump Water Posted December 29, 2024 Author Posted December 29, 2024 Historical Origins of Food Preservation 2 Quote
Eyesa Horg Posted December 29, 2024 Posted December 29, 2024 2 hours ago, Subdeacon Joe said: That's it exactly. It's common in old receipts. If I recall correctly, it's about 30 ounces (about 3 1/2 cups) of salt per gallon of water. Makes sense now thinking of "bear" as holding the weight. Quote
Alpo Posted December 29, 2024 Posted December 29, 2024 1 hour ago, Eyesa Horg said: Makes sense now thinking of "bear" as holding the weight. Like "keep and bear arms". Means carry, or hold on to. 2 Quote
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