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Page 18 · column 5 of 6 · from the scan, no model involved
Canning and
carnival season
Linda and I were canning green beans the other day, and she mentioned how grateful she was for the pressure canner. We remembered the old days when we had to use the hot water bath for three hours or more.
Next, we remembered our moms, who not only had to use the hot water bath for three hours, but had to keep the wood stove cranking hot during the hottest part of the summer to can all those fruits and vegetables.
Then, I wondered just how many people in Flint Hill still can green beans. Don’t know the answer to that, but I think we must have gotten stuck in the mid 1900s, somehow.
Oh well, to each his own, but, I have to tell you, I really like the looks of all those quart jars on our shelves in the basement, full of green beans and tomatoes and tomato juice and black berries and jellies and jams.
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