In times past, if you lived in the country or even a small town, the chances were that you would have a garden, and maybe a chicken or two. People just did not buy as much fresh food from the grocery stores as we do today. The grocery store (Piggly Wiggly was the first “modern” food store) was where you bought salt, flour and other necessities that you could not produce at home.
Even meats, like ham and bacon were made at home, almost everyone had a smoke house in those bygone days. Smoking was a relatively simple process, but it was time consuming. First the meat would be salt cured for at least three to five days, then it was hung over a smoldering fire (which had to be tended often to make sure it did not go out and was producing enough smoke to do the job). In a modern smoker, a ham can be smoked in as little as three hours, so it’s a much quicker process these days. Cured meats are still popular all over the world, with famous examples like prosciutto de Parma from Italy, and German Black Forest ham.
Another popular, and relatively easy way to preserve food is by canning. If you are savvy enough to go to the local farmer’s market for fresh produce, you can enjoy those great vine ripened tomatoes all year long if you “put up,” or can a dozen jars or more. The same goes for a special vegetable your grocery store might have on sale. Stock up and you will have plenty even through the winter months.
Canning is a simple process. Boil jars, lids and rings for at least ten minutes. Cook tomatoes or whatever vegetable you like until done and tasty. Fill the jars, leaving at least half an inch space at the top, Screw the lids on, and place back in the boiling water for ten minutes. Remove, place upside down on a counter top (to make sure they are sealed) and allow to cool. You can reuse the jars and the sealing ring, but not the lids.
My favorite thing to can is chow-chow. It’s a simple recipe made with one can of best quality tomatoes, one chopped onion, 2 diced and seeded jalapeno peppers, 4-6 whole cloves, 2/3 cup of sugar and almost a full cup of vinegar. Simmer until thick. Chow-chow is a great condiment for beans and peas. It will keep refrigerated for several weeks without canning.
