Blackberries Robert Sheridan bobsheridan firstname.lastname@example.org
Blackberry bramble bushes had more thorns than rosebushes, which is why we called them sticker-bushes. If you could grab a few black berries you were in luck. The red ones were sour and the green ones were bitter. The birds often pecked the black ones and if you picked one-a them, you got a mess of blackberry ink on your hand. Inkaberries we called them, or maybe this was another berry, as a result, if you like old words.
Not everybody did canning. It was chess to ordinary cooking's checkers. You have to know what you're doing to do canning properly and it required equipment, boilers, and mason jars that you had to buy a lot of, along with the covers, the metal spring clips that held the tops on, and the red rubber gaskets to seal them. And you had to melt blocks of paraffin wax that you had to buy. If you didn't get it right, you were bottlin' botulism, which meant you had to get the temperature right and keep the air out of the finished product. Then you had to pick the wax off the top when you went to eat the product later.
Have any of you done any real canning of "preserves?" I certainly didn't see it done, except very rarely, probably as an attempt at trying something new. It was probably done more by farmers or gardeners out of necessity.
Not much point when you had an Acme or Safeway market nearby.
PS: Speaking of preserved foods, have you ever seen sauerkraut or pickles made?
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