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
When will the ordeal finally be over?
I was just thinking about the ordeal I’ve been going through since Sept. 19.
Life in Stringtown was full of hard work, simple pleasures
I had a chance to visit recently with an old friend, Alene Perkins Long.
Burning bridges and the importance of relationships
“Congratulations on your new job!” You tell a co-worker who announced she would be leaving in a couple of weeks. “Where are you going?” You ask her.
“I’ve landed a job that will put this place to shame! I am so excited about leaving here. This is going to be a great chance to advance my career,” the co-worker tells you.
Ensuring children develop a habit brushing their teeth
“Are you sure you brushed your teeth?” the father asked his son. His son solemnly nodded. His father said, “Let me smell your breath.” The son obligingly opened his mouth. Finally, the father said, “I need to check and see if your toothbrush is wet.”
This type of exchange happens in many households as children often do not brush their teeth, even when told to do so. This nightly inquisition can occur less frequently if parents establish a habit in their children to brush their teeth.
Saturated fat consumption leads to abdominal fat
New research from Uppsala University shows that eating more saturated fat in the diet causes an increase in the amount of fat stored in the abdominal area in comparison with extra consumption of polyunsaturated fat.
County’s oldest consignment sale begins today
The Little Ones’ Consignment Sale, Madison County’s oldest semi-annual sale of its kind, is open to the public 8 a.m. to 6 p.m. today (Friday) and 8 a.m. to noon Saturday at the multi-ministry center behind United Methodist Church, West Main Street, Richmond. Marked items are half price on Saturday.
There’s more to do at the Village Trough
“I wish there was more to do here.”
Do you ever find yourself saying this sentence as you sit there bored out of your mind? Have you heard others ask it?
Well, there is something more to do now that Village Trough in Berea is staging shows with local and regional talent and preparing to open as a full dining and entertainment venue.
Let’s have a Mardi Gras party in Kentucky
It’s the time of year when the people in New Orleans celebrate a festival called Mardi Gras. Many states now do the same. Some call it “Fat Tuesday” which I have never understood till I went to New Orleans (five times) and saw all of the excitement for myself.
Beat the winter blues with meatballs
When it’s this cold outside it’s nice to warm up with some good comfort food.
I can think of few things more wonderful than the smell of simmering meatballs coming from the kitchen while I cuddle with my two young children, and a few good books, on a brisk winter day.
Taste test Thursday
The sun is shining, but the chill has returned, so I hope you made the most of the warm, sunny weather this weekend.
The spring greens are being as tentative as the warm temperatures, but there is talk of lettuce being harvested and a continued trickle of kale, pea shoots, miner’s lettuce and spinach. To make room for the spring harvests, winter squash and sweet potatoes have been marked down to $1/pound and pumpkins are only 50 cents/pound.
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- When will the ordeal finally be over?