The late summer and into fall was such a busy time for those who raised a big garden and their own meat for the coming winter.
My mother-in-law did as her mother and grandmother had done. She canned everything!
There were all those vegetables: tomatoes, beans, cucumbers, peas,corn and more. Fruit such as apples and peaches.
A large kettle was taken to the yard and put on a big rock to elevate it so wood could be piled beneath it.
The jars that had been so carefully cleaned, then filled, would be set into the kettle and water added to cover them. Then the fire was lit, bringing the water to a boil.
After a time the jars were removed and there was no greater sound than the “ping” you heard when, one by one, the jars would let you know they had sealed their precious ingredient.
Sometimes the corn, still on the cob, would be put into a wooden barrel, filled with water and salt and brined. They would keep forever this way. Longer than you cared sometimes,i f you'd had your fill of it. Kraut was made in barrels, too.
Then there were dried apples. Miss Edith would spread sheets on the roof of the porch and place her sliced apples there in the heat of the day. Then she would bring them in the house at the end of the day so the dampness wouldn't get to them. The next day she would do it again, until they reached the desired dryness.
They were then stored away until some cold winter day when she would surprise the family with those good ol’ fried pies.
There was a Beef Club in Newby some time back. A man by the name of Heathman, who lived on what is now Jolly Ridge Road, organized it.
About a dozen men would form a group that agreed, in turn, to share one beef of their own a month. When the beef was killed, each man was given a portion. It was recorded who got what part and the next month you were given a different part. It worked pretty well.
A side of beef could be hung in the barn from a rope and pulley and covered with canvas. When you wanted to cook some of it, you went out, lowered the rope, got what you wanted and raised it back up till next time.
Weather has changed so much since those days it probably wouldn’t keep today.
Meat was canned right along with the vegetables. Everything but the squeal of the pig was canned. And the beef liver was always eaten right away.
On a cold winter night, as you sat around the table enjoying the harvest, you could take a bite, close your eyes and imagine those warm summer days when all this food was still on the hoof or in the garden.
Sure was good eatin’!
- Lifestyles & Community
Beef Cattle Association field day is Thursday
Make plans to attend the Madison County Beef Cattle Association field day on Thursday from 5 to 7:30 p.m. The event will take place at the farm of Dr. Eugene Bowling, 1437 Barnes Mill Road in Richmond. Signs will be posted.
This meeting qualifies as a CAIP educational component.
Eat local and eat with the seasons
This week marks the 44th anniversary of Earth Day, and what could be more important to our survival than clean air, clean water and clean food?
Proper care enables planting of Easter lilies
Did you receive or purchase an Easter lily? If so, be sure to treat it right and you will be able to plant it outside this spring.
4-H Camping Season Nears
Hopefully, we have seen the last of the snow for the year, so now is the time for young people and their parents to begin making plans for an annual summer ritual, 4-H Camp.
These things cause me concern for the future
I was just thinking the other day about things that are happening in this country that do not bode well for the future.
Cruisin’ with the Oldies
With the sound of classic songs wafting through the air Saturday, hundreds of people took advantage of the summer-like temperatures and turned out for the Kirksville Community Center car show.
It’s egg party time
I love this time of the year because eggs really do go down in price during the Easter season. I have some new recipes on how to fix eggs besides the coloring part.
Where’s the beef?
Today, the American consumer has more money to spend on the widest variety of foods than at any other time in our history.
Easter bunny's ‛eggbeater’ will fly eggs to Richmond
Who knew the Easter bunny could fly?
Skeptics can come to the Easter Eggstravaganza in Richmond’s Irvine-McDowell Park on Saturday to see for themselves. However, the bunny still doesn’t fly in bad weather. But on Monday, temperatures in the 60s with partly cloudy skies were predicted for Saturday.
We old folks have unique experiences
A friend sent this to me by e-mail, and I thought my readers would enjoy it.
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- Beef Cattle Association field day is Thursday