Post by cynthiadaigle on Mar 26, 2006 9:01:51 GMT -5
When my mother-in-law, Ruby Savoie Daigle, past away in Aug. 2005, I was appointed the keeper of papers, pictures and books. In the mountain of papers, I found a couple of Ball Blue Books for canning/freezing, presumably one was dated before 1941, because I the other book was dated 1941 and is intact. The ratty one from which these recipes come, has no cover or date anywhere to be found. I thought you'd get a kick out of this
Special Recipes (this is not included in the 1941 book)
Beef
Heart
Remove the tough membrane and wash out blood clots. Soak for 30 minutes in cold water to which salt has been added, 1 teasthingy to each quart of water. Cut in pieces, pack raw or pre-cooked into hot sterilized Ball jars, partly seal and process in Steam Pressure Cooker for 60 minutes at 15 pounds or for 3 hours in Hot Water Bath. Remove from canner and seal immediately.
Huh? Hot water bath? Oh, how the times have changed!
Here's another goodie
Brains
Brains should be soaked in several changes of cold water to draw out the blood. Remove the membranes. Sear or fry and sprinkle with salt and pepper. Pack into hot BALL Jars, add the fat in which the brains were fried, thinned with a little hot water. Partly seal and process for 60 minutes in a Steam Pressure cooker at 15 pounds or for 3 hours in a Hot Water Bath. Remove from canner and seal immediately.
Oh yummy.
Partly seal? The pictures show the jars topped with a rubber gasket looking thing and then the top is secured with a wire bail. Geez, I've seen that kind at WalMart
For 25 years I was a volunteer instructor for a three day hands on Food Preservation Workshop sponsored by LSU Extention Service where we focused mostly on canning. We never could figure out why some of the older guys and gals thought if you boiled something for three hours that it would be safe to eat. NOW WE KNOW!
I'd like to say I can't wait to try these recipes, but I think I'll pass!
Special Recipes (this is not included in the 1941 book)
Beef
Heart
Remove the tough membrane and wash out blood clots. Soak for 30 minutes in cold water to which salt has been added, 1 teasthingy to each quart of water. Cut in pieces, pack raw or pre-cooked into hot sterilized Ball jars, partly seal and process in Steam Pressure Cooker for 60 minutes at 15 pounds or for 3 hours in Hot Water Bath. Remove from canner and seal immediately.
Huh? Hot water bath? Oh, how the times have changed!
Here's another goodie
Brains
Brains should be soaked in several changes of cold water to draw out the blood. Remove the membranes. Sear or fry and sprinkle with salt and pepper. Pack into hot BALL Jars, add the fat in which the brains were fried, thinned with a little hot water. Partly seal and process for 60 minutes in a Steam Pressure cooker at 15 pounds or for 3 hours in a Hot Water Bath. Remove from canner and seal immediately.
Oh yummy.
Partly seal? The pictures show the jars topped with a rubber gasket looking thing and then the top is secured with a wire bail. Geez, I've seen that kind at WalMart
For 25 years I was a volunteer instructor for a three day hands on Food Preservation Workshop sponsored by LSU Extention Service where we focused mostly on canning. We never could figure out why some of the older guys and gals thought if you boiled something for three hours that it would be safe to eat. NOW WE KNOW!
I'd like to say I can't wait to try these recipes, but I think I'll pass!