I always remember my grandma canning while growing up, mainly applesauce, peaches and pears. When she heard that I was getting into canning she gave me a bunch of old canning books.
Check these out!
The Jam and Jelly Time is a collection of ‘America’s Favorite Recipes’ using Certo and Sure-Jell fruit pectins. This version has a copyright date of 1983. I love the two tone mauve printing color, and that it has a variety of jam, jelly, marmalades and butters. Next canning season I look forward to trying the Spiced Apple Jelly.
The old Kerr canning book is the one with the deer on it. It’s an old one too, but I don’t see a copyright date anywhere on it. My guess is from the 1940s. Does anyone have an idea of when it was published? This book came in handy when looking for a recipe on crab apple jelly. I have found that many of the new canning books don’t include many fruits and vegetables that are traditionally foraged, like crab apples. The back of the book has a really great Q&A about common questions and/or problems in canning and gives great answers on why something is the way it is, or how to fix your issue.
It’s really neat to note that the first page it opens to is page 38, Catsups, Chutneys & Relishes. The page is spattered with food stains and the recipe for Chow-Chow is circled. Apparently my great-grandma regularly made Chow-Chow. I have never had it, but now would like to try it. What are your opinions of Chow-Chow if you have ever had it?
The Ball Blue Book 5th Edition is also an old copy that belonged to my great- grandma. Copyright is 1943 and she must have bought it for 10 cents. Unfortunately, this book is in poor shape, so I keep it in a plastic bag to look at. Not many people put up enough canned goods to live off of all year long, but back in 1943 it was popular to have victory gardens and essential to stock up for the year. I was amused by the Canning Plan or Budget table to help housewives determine how much they need to plant & grow and how many jars to put up. Anyone up for trying Cantaloupe Butter, Gooseberries, Pimientos, Liver Paste, Clam Broth, or Walnut Sauce? I have the recipes for them!