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Canning, Pickling, and Freezing with Irma Harding


Canning, Pickling, and Freezing with Irma Harding
Recipes to Preserve Food, Family and the American Way
by Marilyn McCray and Michael Perry

Octane Press, 2014

Created by farm equipment manufacturer International Harvester (IH) to peddle home appliances to rural women, Irma Harding was an iconic figure of the 1950s - much like Betty Crocker - who taught women how to can, pickle, and store foodstuffs in newly available freezers and refrigerators.
Canning, Pickling, and Freezing with Irma Harding

From their base in Evasnville, Illinois, a sales force of young educated women armed with pamphlets and recipes traveled throughout the Midwest as Irma Harding (IH) deputies, educating rural housewives on the advantages of freezing and refrigerating.

This book republishes some of those Irma Harding recipes, along wth several IH advertisements and period photographs, but the bulk of the volume's how-to information has been updated and complemented by fresh and time-saving approaches to retro cooking techniques.





Tomato Canning Tips
  • Select only firm, disease-free, preferably vine-ripened tomatoes.
  • Do not can tomatoes from dead or frost-killed vines.
  • Green tomatoes are more acidic than ripened fruit and can be canned safely with any of the following recommendations:
    • Add 2 tablespoons of bottled lemon juice per quart of tomatoes.
    • For pints, use 1 tablespoon of bottled lemon juice.
    • Lemon juice can be added directly to the jars before filling with product.
    • Add sugar to offset acid taste, if desired.

"Once the domain of our grandmothers, canning and preserving have made a comeback," notes author Marilyn McCray. "There is a new nostalgia for blue-ribbon county fair recipes and a longing for homemade comestibles. Farmers markets, the locavore movement. and rising interest in sustainable living are all compelling reasons for this revival.

"The new frugality, economic necessity, and back-to-the-basics movement also drive interest in traditional cooking and preserving. Today, most home-canned foods are used in the kitchens where they were produced. Friends gather for canning parties. It's cool to can."

This book provides the recipes, step-by-step instructions and advice for not only canning and pickling, but also smoking, fermenting and curing all kinds of meats, fruits and vegetables.


Pickled Watermelon Rind
from Jesse Griffiths and Tamara Mayfield, Dai Due, Austin, Texas

5 pounds watermelon rind, sliced
¼ cup salt
Brine:
3 cups apple cider vinegar
3 cups water
3 cinnamon sticks
2 teaspoons cloves
5 cardamon pods
2 teaspoons peppercorns
1 pound brown sugar

Trim the pink flesh and the green outer skin from the rind. Cut into small strips, about 1 x 2 inches. Toss rind with salt and let stand one day. Drain. Place watermelon rinds in pint jars. Boil brine and pour over rinds. Let stand one week in the refrigerator before serving.  Store in refrigerator.




Canning Jars of Tomatoes and Peaches by Susan Savad
Canning: Tomatoes Packed Raw Without Liquid

An average of 21 pounds is needed per canner-load of 7 quarts; an average of 13 pounds is needed for a canner-load of 9 pints. A bushel weighs 53 pounds and yields 15 - 21 quarts - an average of 3 pounds per quart.

Wash tomatoes and dip in boiling water for 30-60 seconds or until skins split, then dip in cold water. Slip off skins, remove stems and cores. Leave whole or halve.

Add two tablespoons of bottled lemon juice or ½ teaspoon of citric acid per quart of tomatoes. For pints, use 1 tablespoon bottled lemon juice or ¼ teaspoon citric acid. Acid can be added directly to the jars before filling the product. Add sugar offset acid taste, if desired. Four tablespoons of vinegar with 5 percent acidity may be used per quart instead of bottled lemon juice or citric acid. However, vinegar may cause undesirable flavor changes. Add 1 teaspoon of salt per quart to each jar, if desired.

Fill hot jars with raw tomatoes. Press tomatoes in the jars until spaces between them fill with juice. Leave ½ inch headspace. Remove air bubbles and adjust headspace if needed. Wipe jar rims; adjust lids. Process pint jars and quart jars for 85 minutes in a water-bath canner. Adjust time for altitude.


Advertise Here

Tomato Canning Tips
Pickled Watermelon Rind
Canning: Tomatoes Packed Raw Without Liquid


Canning Kit
Canning Kit


Square Jar with Blue Lid
Square Jar with Blue Lid

Citric Acid
Citric Acid

Irma Harding Calendar 2015
Irma Harding Calendar 2015

Irma Harding Ladies Apron with Ruffles
Irma Harding Ladies Apron with Ruffles


Honey Sweet Watermelon Rind poster
Honey Sweet Watermelon Rind poster

Water-Bath Canner with Rack
Water-Bath Canner with Rack

International Harvester Refrigerator Recipes by Irma Harding
International Harvester Refrigerator Recipes by Irma Harding







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