Submitted by Lynn Beard
Canning has been a summer activity every year of my family’s life. Everything was fresh from the garden, jarred and stored for the “long, cold winter.” My grandparent’s farmed in Taneytown and their garden dirt was clay red unlike my mother’s rocky garden near Manchester. My grandmother had a large wood burning cook stove, in the middle of her kitchen, that was the centerpiece of the room. Every Sunday we would visit for lunch and gather around the kitchen table. My grandfather sat in his rocker while all of the women folks gathered a meal for the table. Tucked away in the back corner stood the electric stove that produced jar after jar of canned goods, to be stored away in the dirt floor cellar’s long shelves, for storage. The love of food and gardening has been passed down from generation-to-generation in our family.
- 3 dozen peppers, large
- 2 large bunches of celery5 lb. white sugar
- 1 quart vinegar
- 2 1/2 teaspoons salt
- Start by grinding 3 dozen large peppers and 15 large onions and place into a large pot. Next you will want to pour boiling water over the freshly diced vegetables, let stand for 15 minutes then drain. Once this is done you will want to cut up 2 large bunches of celery into small blocks. Place into the pot and add 5lb of white sugar, 1-quart vinegar, 2 ½ teaspoons of salt. Once the celery has been boiled soft, then you can start the canning process.