Canning

A few weeks ago, I posted the title page of a publication, which I thought was a book, published in 1918, about keeping poultry in household setting. I never did find the rest of the it but I did learn that the publication was some type of periodical or magazine, called the Winthrop Bulletin, published for members of regional home demonstration clubs located throughout South Carolina. The Home Demonstration Club Program was sponsored by what was the Winthrop Normal and Industrial College (now Winthrop University).

Last week, I found another edition of the Winthrop Bulletin, this one without a cover or title page, but with all the body in tact. This one is about home canning.

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Home canning is another food production method that has made a comeback in recent years as consumers are concerned about what goes into their food supply or want to preserve what they have grown in their own gardens. A quick glance at Clemson University’s Home and Garden Information Center’s webpage showed a variety of resources for the home canner. I know people in various age groups who can some of their own food. If one has time to devote to doing it properly, canning can be a viable method of preserving fresh foods.

But, if canning not done properly , the results can be disastrous, as sterilization issues may arise. The first
two pages of this book are devoted to making sure the home canner knows how to prevent molds, yeasts, and bacteria growing in canned food. These pages are printed in bold font. Sterilization issues are the main reason I’ve never attempted to can food myself. I’m afraid I’d do something wrong. In recent years, Clemson has offered classes in home canning through their extension service, and I really think I would take a class before I would make an attempt to do it myself.

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