• Saturday, April 5, 2008 - Dedicated to homemakers everywhere

I was going though some old canning books that belonged to my grandmother.  I am trying to plan out what I want to can this year.  Right now, I am wanting to can some soup beans. I have never can them before and was looking up how to.  Both of my aunts can them all the time.   My aunt told me to look in one of my canning books.  That is how I came across this and thought I would share.  Sorry it is so big but I wanted you all to be able to read the letter. First copy right date is 1948 and last one is 1965.  I also found a recipe on canning one of my favorite things to eat as a kid.  I thought, I would share it with you all too.   Here it goes. Pickled Pigs feet Scald, scrape and clean the feet very thoroughly, then sprinkle lightly with salt and let stand for 4 to 8 hours.  Wash feet well with clean water. Place them in hot water and cook until tender but not until meat can be removed from bones.  Pack the feet into clean Kerr jars, filling to within 1/2 inch of top of jar with a boiling spiced vinegar.  Put on cap, screwing the band firmly tight. Process jars in water bath for 90 minutes. Vinegar Solution: 2 quarts vinegar              1 tsp. whole black pepper 1 sm. red pepper              1 tsp. whole allspice 2 TBSP. of grated horseradish       1 bay leaf Mix all together and bring to the boiling point. Now I do not remember mamaw ever canning the pigs feet but she did buy it from the store.  I haven`t eaten any in years.   But I sure loved them as a kid.  I hope you all enjoyed it.

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Comments

• Sunday, April 6, 2008 - Untitled Comment

Posted by gabbie427

Oh my. How interesting to find such an old Kerr canning book! I bet it was neat to look through and I hope you got some wonderful recipes. I for one, will not, be trying the pickled pigs feet however. LOL Gods' Blessings, Amy Jo

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