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This month has started out just as busy as the ones we have just enjoyed. Time really does slip away!
When I think about all the canning we did every year to prepare for the long winter months, I wonder how it was all accomplished. It required much time and hard work for all the food we enjoyed all winter.
There were seven in my family, so much of the canning was done in half gallon jars. You see very few of them now, but they saved time and jars as well as space to store them.
Everything was gathered from the garden in large quantities, bushels of beans and tomatoes, etc.
Gardens were planted early so that fresh vegetables could be gathered as soon as the weather permitted, because the winter’s canned supply had been depleted.
The garden was started in March with plowing, and the potatoes were usually planted on Saint Patrick’s Day, along with peas and onions. Vegetables were planted as soon as the ground was warmer and the chance of frost was over. The garden was our grocery store.
The preparation, gathering, and canning of vegetables was an all day job when it was canned on a wood stove. We had a canning boiler filled
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