#can it forward

[popculturelib]

Another book on canning and victory gardens is Home Canning in Wartime: A Victory Guide to Canning, Preserving, Pickling, and Drying (1943) by Elsie Clark. Notice the phrasing in chapter one that likens a woman's effort in the kitchen to a soldier serving in the war. It was part of wartime propaganda encouraging every American to participate in the war effort and military-industrial complex even if they were not enlisted.

Included here is a page of recipes for canning grapefruit, peaches, pears, and pineapple, as well as a time table for processing fruits and vegetables. Image transcripts are below the cut.

The Browne Popular Culture Library (BPCL), founded in 1969, is the most comprehensive archive of its kind in the United States.  Our focus and mission is to acquire and preserve research materials on American Popular Culture (post 1876) for curricular and research use. Visit our website at https://www.bgsu.edu/library/pcl.html.

1. Canning in Wartime

"LADY," says Uncle Sam, "it's your war. Win it."

You are the top sergeant in your own kitchen, and that's one of the most important battlegrounds in the war on the Home Front. Solving the food problem is in your hands—and it's a job that takes a good deal of skill, and thought, and hard work. You've been baking delicious cakes without sugar and preparing miraculous meat dishes without meat. You're spreading the butter thinner, and using margarine. You've budgeted your ration points so that they supply the family with the greatest nourishment and food value. And those freckles on your nose, and that crick in your back prove that you've been doing your share of hoeing in the Victory Garden.

Now here's another job that you can tackle just as important as anything you've done yet—and that's canning a supply of fruits and vegetables for your family.

Can What You Can

After you've taken what you need for your table out of your garden, can every surplus for future use. There are just as many vitamins and minerals in canned foods as in fresh cooked foods, and you will be storing up health and energy for your family. Your ancestors preserved and pickled and brined and salted food to last them through the winter, because they couldn't go down to the corner grocery to replenish their supply. Now that [page ends]

Grapefruit

(yield: 1 1/2 medium size = 1 pint)

Wash and dry firm, ripe grapefruit. Peel off thick skin, along with white membrane. With a sharp knife remove sections of grapefruit. Pack firmly into sterilized jars. Cover to within Y2 inch of the top with grapefruit juice. (Sugar may be added when used.) Seal according to lids used (see page 25). Process pints and quarts in boiling-water bath for 10 minutes.

Peaches

(yield: 2 to 2 1/2 pounds = 1 quart; 1 bushel = 18 to 24 quarts)

Use freshly picked, firm, ripe peaches. Grade for uniformity and degree of ripeness. Put enough for 1 quart into a wire basket. Plunge into boiling water for about 1 minute until skins slip off easily. Then plunge into cold water. Remove from water. Quickly slip skins from peaches, cut in half, and pit. Clingstone peaches may be canned whole if you wish. Drop pieces as you cut them in a salt solution to prevent discoloration. (Use 1 tablespoon salt to 1 quart of water.)

Make a syrup of 1 cup of sugar to 2. cups of water; or 1/2 cup of sugar plus 1/2 cup of honey or syrup to 2 cups of water. Bring to boil. Simmer peaches in the hot syrup for 4 or 5 minutes to shrink them. Pack tightly into hot sterile jars, cut side down, to 1/2 inch of the top. Bring syrup to a boil. Pour boiling hot over peaches to within 1/2 inch of the top. Seal according to lids used (see page 25). Process in boiling-water bath for 15 minutes.

WITHOUT SUGAR. Can peaches in their own juice. Crush soft or imperfect fruit, add a small amount of water to start juice, and a few cracked pits for flavor. Cook, covered, for about 5 minutes until fruit is soft. Strain. Bring to a boil. Simmer prepared peaches in this juice for 4 or 5 minutes, pack and process as above.

Pears

(yield: 2 to 2 1/2 pounds = 1 quart; 1 bushel = 25 to 28 quarts)

Can pears when they are very slightly under-ripe. Grade for uniformity. Work with enough fruit for 1 quart. Wash. Peel with a stainless steel knife. If pears are small, can whole, removing core with an apple corer. If they are large, cut in half and core. Drop them into a salt solution to prevent discoloring (1 table-spoon salt to 1 quart of water). Prepare a medium syrup of 1 cup of sugar to 2 cups of water; or 1/2 cup of sugar plus 1/2 cup of honey or syrup to 2 cups of water. Bring to boil. Allow 1 to 1 1/2 cups syrup for 1 quart. Simmer pears in the syrup 4 to 8 minutes, according to ripeness and size. Pack into hot sterile containers, cut side down, to within 1/2 inch from the top. Cover with boiling syrup. Seal according to lids used (see page 25). Process in the boiling-water bath for 20 minutes.

VARIATIONS: Add a few drops of mint extract and a little green coloring for minted pears; a piece of ginger root for a gingery flavor; or a few red cinnamon candies for spiciness.

Pineapple

(yield: 2, medium sized = 1 quart; 1 crate of 30 pineapples = 12 to 16 quarts)

COLD PACK. Select pineapples that are ripe, but not soft. Twist off top. Scrub. Cut crosswise into slices about 1/2 inch wide. Peel slices, removing eyes carefully. Trim and cut out core with a doughnut cutter if you wish to leave slices whole. Otherwise core and cut into convenient pieces. (Use peelings and cores for juice.) Pack into sterile jars. Cover to within I/2 inch from the top with a boiling hot thin or medium syrup of I cup of sugar to 2 or 3 cups of water; or 1/2cup sugar plus 1/2 cup corn syrup; or 1/2 cup sugar plus 1/2 cup honey to 2 cups of water. Allow about 1 cup of syrup to 1 quart jar. Seal according to lids used (see page 25). Process in boiling-water bath for 30 minutes.

[auckie]

https://x.com/MorePerfectUS/status/1765391777580912958?s=20

PLEASE GD IF YOU LOVE AND WANT TRAINS

[poorly-drawn-mdzs]

The squad of all time has arrived on scene.

[fishandshesmygills]

everything is about reaching the ending except for the ending which is about wanting to go back to the start

[journey-to-the-attic]

"karasu search how 2 cheer human up"

"karasu search difference between sad human and zoning out human"

"karasu search how long is it safe for humans to zone out for?"

(+ a longer look at each scene:)

[hermit-frog]

[beif0ngs]

everyone on tumblr @Buggy the 🤡 right now 

[sexiest-objects-tournament]

Please share propaganda in the notes!

EDIT since this has breached containment! Some info on the poll as whole!

1- I'm sorry to put two bad bitches against each other. The bracket setup was randomly selected, not seeded to have equal match-ups. BUT there will be a revival round! 2- Image descriptions are in the ALT text. 3- As always, there is a real human person running these, so keep negative propaganda to a minimum in the notes. Talk up your faves as much as you want, but don't shit-talk the other option.

Thanks!

[problemnyatic]

executive dysfunction really is a complete fucking nightmare. all the decisions you could make, but you won't. All the things you know you should do, you want to do, but you won't. Yeah yeah we all know it's a symptom but it feels and looks like just.... deciding not to be responsible.

It's easier not to, so i guess I just won't. I promise it's not laziness, I swear. It's not me just giving up on things that affect more than just me, I swear. Maybe if I say it enough I could hope to believe it myself.

[somnimagus]

out of the frying pan and into the fire and into another frying pan that's also on fire

[id in alt text]

[vriskan8or]

let her go

[popculturelib]

Patented and Improved Methods of Preserving and Canning Fruits and Vegetables, Pickling, Making of Jams, Vinegar, Cider and Unfermented Drinks: Also the Crystallizing and Candying of Fruits, etc / With Cook Book of Over 400 Pages Comprising Receipts from Celebrated Chefs of This Country and Europe (1890) by the Northwestern Publishers and Patent Right Specialists is one of our older cookbooks, and it's a hefty one of over 500 pages. The book touts itself as having the "most modern and improved methods known" for preserving food and has sourced its recipes from both the United States and Europe "at considerable cost." Note: $3 in 1890 is about $100 in 2023.

Featured here are two pages of recipes from the section on Jellies, Jams and Preserves, as well as a page from the index showing sections of recipes for sick people and for infants and children, among other topics. A transcript of the recipes is below the read more.

An interesting fact: On the copyright page for this book, there is a line that reads "As members have all pledges themselves to secrecy, they must not publish or circulate methods, or use for business purposes, under penalty of law."

The Browne Popular Culture Library (BPCL), founded in 1969, is the most comprehensive archive of its kind in the United States.  Our focus and mission is to acquire and preserve research materials on American Popular Culture (post 1876) for curricular and research use. Visit our website at https://www.bgsu.edu/library/pcl.html.

...has become considerably evaporated, test it frequently by dipping a few drops on a plate to cool; and when it jellies sufficiently remove at once from the fire. A much larger quantity of juice will be needed for jelly prepared in this manner than when sugar is used, about two quarts of juice being required for one-half pint of jelly. Such jelly, however, has a most delicious flavor, and is excellent served with grains. Diluted with water, it forms a most pleasing beverage.

Apple and Pear Marmalade

Peel seven pounds of tart apples and put them into the preserving kettle with a pint of cold water ; peel the yellow rind of four lemons, and add same to the apples. Boil it to a pulp, then squeeze in the juice of the lemons and add four pounds of sugar, and boil the marmalade from one-half to three-quarters of an hour until it has the proper "form" and seal in your glasses.

To put Fruit in Jelly.

Prepare some jelly, either from apples or oranges when boiled gins to cool stoned to the proper consistency, and add to it as it be dates, seeded raisins, pitted cherries or other small fruits.

Quince Jelly.

Clean thoroughly good sound fruit, and slice thin. Put into a double boiler with one cup of water for each five pounds of fruit, and cook until softened. Express the juice, and proceed as with other jellies, allowing three-fourths of a pound of sugar to each pint of juice. Tart or sweet apples may be used with quinces in equal proportions, and make a jelly of more pleasant flavor than quinces used alone. The seeds of quinces contain considerable gelatinous substance, and should be cooked with the quince for jelly making.

Plum Jelly.

Use damsons or greengages. Stone, and make them in the same way as for berry and other small fruit jellies.

Peach marmalade.

With a rough cloth rub the fur from sound ripe peaches. Cut them in halves, taking out the stones, and crack about half of them and take out the kernels ; pour boiling water over the kernels, and rub off the skins; then cut them lengthwise in small strips, weigh the peaches, put them in preserving kettle, and add to them three-fourths of a pound of sugar to each pound of peaches ; set on back of stove where it will heat slowly ; when it boils stir constantly and let it boil half an hour ; when it has boiled twenty-five minutes put in the kernels you have cut in strips, and boil it five minutes longer. Put the marmalade in jars, and when cold clip a white paper in brandy and lay over it and seal tight.

Crab Apple Jelly.

Wash the apples, cut them in small pieces, put them in preserving-kettle with just enough water to cover them. Set them on the stove and let them cook to a pulp ; then pour all into the jelly bag, and let the juice drain through them (do not squeeze the bag), and to each pint of juice add one pound of sugar and boil together, removing all scum, for twenty minutes, or until a little of the juice cooled forms a jelly ; when partly cooled put it in your cups, clip a piece of white paper in brandy and lay over it, and seal tight.

[nine-aetharia]

i need swifties to shut the fuck up about 'oh so kendrick's disses can be analyzed for hidden meanings but we can't do the same for taylor songs' yeah bc that's not isolated to kendrick. subliminals and entendres abound in rap. taylor swift songs are as deep as a puddle while youre wearing flip flops and your feet still arent wet

[curemi]

Some Mew Ichigo poses 🍓

[tumbly-s]

Okay so i said i haven’t drawn hualian yet for the end of season 2, and thought “what stops me from drawing them right now?”

Well, uhm, nothing. So here we go, lovey-dovey hualian for our souls that i drew in just under 4 hours <3

[araneapeixes]

playing around in krita teeheehee