Celebrities Favorite's Weird Candy Trivia. Growing Candy.
Copywrite 1963
The Ball Blue Book - Easy Guide to Tasty, Thrifty Home Canning and Freezing.
I will open by saying the booklet is in good shape and was well taken care of. All the information provided on this page is to intice the customer to purchase this booklet. Price of this booklet is 18.95, plus 4.50 for shipping/handling.
If you want to learn how to can foods from your garden or how to freeze foods for later use, then this is the booklet!
Once sold, this information will be deleted and a new booklet will be added to the page.
If you are looking for the 1952, Pillsbury's 4th Grand National $100,000 Recipe and Baking Contest booklet, it has been sold with all the wonderful recipes. Gone is the Pillsbury cranberry quick bread with cream cheese layered in middle. Gone is the Pillsbury chocolate chip coconut recipe, the Utah Pillsbury bar recipe, the coconut pineapple chocolate chips and all the Pillsbury frosting recipes.
You simply missed out. Don't let this one get away.
Angels and Devils.
Apple Recipes
Barbeques
Beef Dinners and Steaks.
Breads, Muffins, and Rolls.
Cake Recipes.
Candy.
Casserole Dishes
Carry In Dishes
Chili Recipes
Chow Mein
Cobbler & Crisp Recipes
Cookies.
Dips and Party Mix Recipes
Fish, Shrimps, & other Swimmers
Fudge.
Gravy - Gravies
Helpful Hints
Italian
Ice Cream Recipes
Jams, Jellies, Marmalades
Lunch Box Sandwich Spreads
Marshmallows
Mexican
Pancakes, Hotcakes, BuckWheats and Syrups
Pickles and Picklers
Pies From Scratch.
Popcorn Recipes
Porkchops, Piggies, and other Oinkers
Potato, Potatoes
Pudding
Salad Recipes.
Sandwich Recipes
Sauces, Condiments
Sauerkraut
Scary Recipes
Soups and Chowders
Uncategorized
Unusual Recipes
Vegetable Bin
Vintage Recipe Books
Coconut Recipe Booklet - 1948
Vintage Molasses Booklet
Other Booklets
Vintage Hersheys Recipe Booklet
Old Calumet Recipes
There are various methods covered in the booklet: Steam-Pressure Method, Water-Bath Method and the Open-Kettle Method which is recommended only for jams, jellies, conserves, marmalades, preserves, relishes and some pickles.
Ok, I am screaming already, but then I don't can foods. My sister, Anna Stone, and cousin, Susan Cydrus, are master canners and cooks for that matter.
There is another section called, "Food Planning Guide" It reads, "This guide is based on the United States Department of Agriculture's Daily Food Guide. Only foods that may be canned are listed. Knowing that few families serve canned meat at all meals, we have allowed for 4 servings of canned meat a week: in addition 10 other servings of meat, poultry, sea food or eggs are needed weekly. Adjust this guide to your family's needs and appetites. Increase amounts if you often have guest for meals and if you give gifts of food. Plan to can for one year's food supply. Next year fresh produce will be available in season at low cost."
Another section is called the "Altitude Chart" - "The processing times given in this book are for foods canned at altitudes less then 1,000 feet above sea level, when using the water-bath canner. When using the steam -pressured canner, the pressure given is for altitudes less than 2,000 feet above sea level. If you live in an area of higher altitude, it is necessary to make the following adjustment in time or pressure."
The next section covers the, "Types of Ball Jars and Fittings" followed by , "How to Use Ball Jars and Fittings" which includes Ball Mason Dome Caps. Ball Zinc Caps, Ball Can or Freeze Jars, Ball Ideal Jars, and Ball Mason Jars.
A section for "Best Results", another for troubleshooting called "What's the Cause...." and a "Canning Time Reference".
The section for "Seasonings" is one of my favorites. It is a sort of - what seasoning goes with what food, plus it "describes" the flavor.........
For instance:
Herbs
Basil - Sweet, warm, pungent undertone - Uses - Tomatoes, tomato paste
Bay Leaves - Pungent - Uses - Tomato paste, sauce, juice: vegetable pickles; meat' fish' poultry
Marjoram - Aromatic, bitter undertone - Uses - Tomato sauce, meats sauces
Mint - Strong, sweet, tangy - Uses - Jellies
Oregano - Strong, aromatic, bitter undertone - Uses - Tomato paste, meat sauces
Parsley - Mild - Uses - Tomato juice, sauce; meat; poultry
Tarragon - similar to anise - Uses in Vegetable pickles
Seeds
Anise - Licorice - Used in Fruit and vegetable pickles
Caraway - Slightly sharp, sweet undertone - Uses - Vegetable pickles, sauerkraut
Cardamon - Aromatic, pungent - Used Vegetable pickles
Celery - Warm, slightly bitter - Uses - Vegetable pickles,vegetable relishes, tomato catchup, chili sauce
Coriander - Blend of lemon peel and sage - Used in Vegetable pickles
Cumin - Slightly bitter, similar to caraway - Used in Vegetable pickles, chutney, chili
Dill - Faint caraway tang - Vegetable pickles
Fennel - Licorice - Used in Fruit and vegetable pickles
Mustard - Sharp, hot pungent - Used in Vegetable pickles, vegetable relishes, chutneys, tomato catchup, chili sauce
Blends
Chili Powder - Flavors - Chilies, cumin and caraway seeds, onion, garlic, oregano, cayenne, etc. Used in Tomato sauce, chili
Curry Powder - Flavors - Cardamon seed, cayenne, cumin, turmeric, coriander seed, clove, red and black pepper, garlic, ginger, ect. Used in Vegetable pickles
Mixed Pickling spices - Flavors - Allspice; caraway, cardamon, cumin, fennel, coriander, mustard and dill seeds; cayenne; bay leaves; chilies; ginger; turmeric; cinnamon; clove; mace; black pepper; ect.
Read "Santa and the Magic Key". An entertaining story for the holidays, plus recipes for your Christmas. A story by Robin Wallace.
Read "Easter and Where NOT to Hide Eggs" Memories of Easters past and a few vintage recipes.
Logan's Halloween Story -The original story won first place in sixth-eighth grade division of Southeastern Middle School, 2005 by Logan Lyon
Food and Genealogy. A story By Robin L. Wallace. Our lives, our families, our very history's are defined by the foods we eat.
Family Reunion Recipes.
"The Fourth of July and Other Disasters"
(With Apologies to Jean Shepherd)
By Robin L. Wallace
A short story by Suellen Fry. Memories of my father and his version of Kickapoojoyjuice.
Memorial Day Recipes - "For me, Memorial Day was the day when we went out where relatives were buried in the tiny, local cemeteries and thoroughly cleaned up each gravesite, carrying away branches that may have fallen in the winter.................."
Grandma Irwin's Story of Courage and Swit Tater Biskits Recipe
After the peach canning page, there are various recipes for canning other fruits.
Berries :
Cold or Raw Pack...Use for red raspberries and other (except strawberries) which do not hold shape well. Make light or medium syrup Wash berries in cold or ice water to firm fruit. Drain. Pour about 1/2 cup boiling syrup into hot Ball jar. Fill jar with berries. shake jar to pack berries closely without crushing, leaving 1/2 inch head space. Add more hot sirup, if needed, leaving 1/2 inch head space. Adjust cap. Process pints 15 minutes, quarts 20 minutes, in boiling water bath.
Hot Pack...Use for blackberries and others that hold shape well. Wash, drain and measure firm ripe berries. Put into kettle; add /4 to 1/2 cup sugar for reach quart berries. Let stand 2 hours. Cook until sugar dissolves and berries are boiling hot. Pour, hot into hot Ball jars, leaving 1/2 inch head space. If there is not enough sirup to cover berries, add boiling water, leaving 1/2 inch head space. Adjust caps. Process pints 10 minutes, quarts 15 minutes, in boiling water bath.
Without Sugar - Use in Pies... Wash and drain firm ripe berries. Pour hot water into pan, barely covering the bottom. Add berries. simmer until hot through. Pack, hot, into hot Ball Jars, leaving 1/2 inch head space. If there is not enough juice to cover berries, add boiling water, leaving 1/2 inch head space. Adjust caps. Process pints 10 minutes, quarts 15 minutes, in boiling water bath.
Here is a sample recipe:
Applesauce Recipe
Wash, pare, if desired, quarter and core cooking apples. simmer, covered, in a small amount of water, until tender. Press apples through sieve or food mill. Sweeten sauce to taste (about 1/4 cup sugar to 4 medium apples). Reheat to boiling. Pour, boiling hot, into hot Ball jars, leaving 1/2 inch head space. Stir with rubber bottle scraper or similar non metal utensil to remove air bubbles. Adjust caps. Process pints and quarts 20 minutes in boiling-water bath.
Or this:
Strawberries tend to fade and lose flavor when canned. Use firm, red-ripe berries, which have neither white nor hollow centers. Hull (cap), wash, drain and measure berries. Use 1/2 to 3/4 cup sugar to each quart berries. Gently mix sugar with berries. Let stand 5 to hours in a cool place. Heat slowly until sugar dissolves and berries are hot. Pack, hot into hot Ball jars, leaving 1/2 inch head space. Adjust caps. Process pints 10 minutes, quarts 15 minutes, in boiling-water bath.
Cranberry Sauce
Whole... Wash, sort and stem berries. Boil 4 cups sugar and 4 cups water together 5 minutes. Add 8 cups berries ( about 2 pounds). boil without stirring, until skins burst. Pour, boiling hot, into sterilized Ball jars, leaving 1/8 inch head space. Adjust caps. Yield: about 6 pints.
Note: a stick of cinnamon or a few whole cloves may be cooked with the sauce to give a spicy flavor. remove spices before packing sauce.
Jellied...Wash, sort and stem berries. Boil 4 1/4 cups berries and 1 3/4 cups sugar to pulp and juice. Boil almost to jellying point. (See page 67.) Pour, boiling hot, into sterilized Ball jars, leaving 1/8 inch head space. Adjust caps. Yield: about 2 pints.
Other ways and means for canning include Figs, Frozen Fruits For Canning, Grapes - Ripe, Grapes - Unripe, Grapefruit, Guavas, Loquats, Mixed Fruits, Nectarines,,Peaches, Peaches - Baked, Pears, Pears- Baked, Pear and Melon balls, Pineapple, Plums and Plums and Fresh Prunes among other fruits.
Turning the page I see two newspaper clippings about tomatoes, they read as follows:
Acid Needed
Lucky you if you found the citric acid you need to can tomatoes. Using the correct amount is important!
For each pint of tomatoes use 1/4 teaspoon (crystalline) citric acid or one citric acid tablet.
For each quart of tomatoes use 1/2 teaspoon crystals or two citric acid tablets.
Citric acid will reduce or prevent spoilage and protect against botulism.
Citric acid crystals may be obtained from drug stores. Tablets are available by writing to : Ohio State University Student Food Technology Club, 2001 Fyffe Ct., Columbus, O. 43210 Price is $1.25 for a 50 tablet bottle, postpaid.
Tomatoes may be frozen
Yes, you can freeze tomatoes. tomatoes are almost all water and turn to mush as they defrost. For soups, stews and sauces you can cook tomato quarters until done, cool and pour into rigid freezer containers and freeze. These frozen and defrosted tomatoes will not have the full flavor as canned tomatoes have. Adjust the water in your recipe if you use tomatoes instead of water.
The next section of the booklet deals with "Acid Vegetables". Included are Pimientos, Rhubarb, Rhubarb - Baked, and TOMATOES!
The section on tomatoes includes Tomatoes For Salad, Tomato Juice, Stewed Tomatoes, Tomato Paste, Tomato Puree, Tomato Puree - Seasoned, then a two page photo array of "Canning Tomatoes, Step by Step"
The Cider recipe reads as follows:
Cider - Put clean, sound, ripe apples through a cider mill. Strain. Pour cider into hot Ball jars, leaving 1/4 inch head space. Adjust caps. Process pints and quarts 30 minutes at 185 degrees F. in hot water bath. Strain before serving. (Yield depends upon juiciness of apples used.)
Low-acid vegetables must be processed in a steam-pressure canner at a temperature of 240 degrees F. (10 pounds pressure) to assure that all spoilage microorganisms are destroyed. The pounds pressure in this section are for foods processed at altitudes less then 2,000 feet above sea level. If you live in an area of higher altitude, see page 7 for the adjustment you need to make.
General Instructions
1. Read recipe for product being canned. Check manufacturer's instructions for filling and sealing jars.
2. Get out all equipment and utensils needed. To assure safe operation of your steam-pressure canner, clean petcock (vent) and safety valve openings by drawing a string through them. Wash canner kettle thoroughly. reread manufacturer's instructions for using the steam -pressure canner.
3. Check jars for nicks, cracks and sharp edges on sealing surfaces. Wash jars in hot soapy water. Rinse. Cover with hot water. Let jars remain in hot water until ready to use. Wash and rinse fittings. (See page 10.)