“We Eat What We Can. . . “

Quote about canning
General Welfare Guild Cook Book (Compiled by The Beaver Valley General Hospital, New Brighton, Pennsylvania, 1923)

I have an early apple tree that is just loaded with apples this year. There’s no way my husband and I can eat all the apples, so last week-end I canned 14 quarts of apples. When I was flipping through a hundred-year-old cookbook for ideas for this post, this quote at the beginning of the chapter with jelly and preserves recipes really resonated with me. Maybe I’m the exception, but when it comes to canning for me, some things haven’t changed over the last hundred years.

15 thoughts on ““We Eat What We Can. . . “

  1. We are a freezing kind of family. My dad froze a year’s worth of vegetables and made sauce from the tomatoes. My neighbor had an apple tree and we made applesauce and froze it when I was a kid. We put red food dye in it to make it pink. My dad wasn’t happy with pink apple sauce. We could have made it blue!

    1. I grew up in central PA – though it just happened that I ended up with a cookbook from western PA. At the beginning of each year, I buy several cookbooks that were published exactly a hundred years earlier off Ebay. Someone was selling the cookbook from New Brighton PA, and I bought it. It’s a very nice cookbook, and well done. The members of the hospital’s General Welfare Guild did a nice job of organizing and compiling the recipes

  2. Anytime my mother made applesauce or spiced apples to can, we had to save the peels to make apple jelly! She’d “cheat” and use beet juice with the apple jelly and add some raspberry jell-o to make raspberry jelly. Funny thing was that no one could tell it wasn’t the real deal! I guess we do “taste” with our eyes!

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