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Canning without the use of plastic?

PrettySquareGal

I'll Lock Up
Messages
4,002
Location
New England
This summer will be my first time ever canning what I grow! It appears that I need a "bubble popper" and a top space measurer, and all I am seeing online for those tools are ones made of plastic. I did a search for vintage but nothing was coming up. In the meantime I have ordered a granite ware canning pot and rack. Please help out a newbie and teach me how to can like it's 1939!
 

PrettySquareGal

I'll Lock Up
Messages
4,002
Location
New England

Turnip

My Mail is Forwarded Here
Messages
3,248
Location
Europe
I, my girlie and many friends around here had canned stuff of all sorts way beyond any limit as kids as our parents were war kids and carried that canning thing on as kind of an obsession.
I would not know anyone who would be keen on reanimating that, maybe in case of a new war or with an other kind of gun in the neck.
 

PrettySquareGal

I'll Lock Up
Messages
4,002
Location
New England
I would not know anyone who would be keen on reanimating that, maybe in case of a new war or with an other kind of gun in the neck.

I am keen on reanimating it. That's what the Fedora Lounge is about for many of us: learning about and continuing traditions and customs from a bygone era. Even so, canning is very much alive and a contemporary practice. I have no interest in Fedoras but other aspects of the era. No need to throw shade on those of us who have other interests different from yours. I wanted to post here first but will find a non-vintage site to seek advice in hopes that some will be familiar with how their grandparents canned. Thanks all.
 

Turnip

My Mail is Forwarded Here
Messages
3,248
Location
Europe
Here´s some equipment that has been used on slaughter days, when the butcher came to our yard slaughtering the selected pig(s)... at home.

The piggy barn still exists, we use it as a garden shed meanwhile, other half it is my little workshop.
The whole slurry infrastructure still exists, it´s just filled up with gravel, so could easily be re-activated.

The cooking machine below, where all the good sausages, headcheese...have been made on, stands in it (been placed in the laundry cellar back in the days) and i still fire it sometimes for heating the shed / workshop in winter.

The last pig slaughter i attended must have been late eighties / early nineties of the last century...:cool:


Good old style, knocking the pig out with the square end of an axe blade, then bled it out by a stab in the throat, scalding over and de-bristling it, then carving it down bit by bit in the yard.

full


full
 
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