Putting By For Winter Store

Equipped with silver knife and enameled preserving kettle, the housewife joyously proceeds with her task of converting the baskets or cases of luscious fruit into delicious preserves, spicy, pungent pickles, rich marmalades, and translucent jellies; and when all is finished, it is with worthy pride and satisfaction that she gazes upon the “fruits of her labor.”

--“The Housekeeper” The Ladies’ World,

One of the highlights of the old-fashioned kitchen, that lends such flavor and distinction to family and holiday meals, are the home canned fruits, vegetables and condiments, all lovingly put by when at their peak of freshness and flavor.  As summer draws near, the old canning kettle is brought from its place in the buttery and mason jars are washed and made ready, for “pickling, preserving and putting by” for winter store.   Old-fashioned canning implements are retrieved from their place of occupation, and family recipes are gathered from the recipe box to preserve the bountiful summer harvest. 

                                                               --The Enchantments of  The Seasons

Old-Time Pickling Spice

4 cinnamon sticks (each about 3 inches long) broken or crushed
2 Tablespoons mustard seeds
2 teaspoons whole allspice berries
2 Tablespoons whole black peppercorns
2 teaspoons whole cloves
2 teaspoons dill seeds
2 teaspoons coriander seeds
2 teaspoons whole mace, crumbled medium fine
8 bay leaves, crumbled medium fine
2 small dried hot red peppers (1 1/2 inches long), chopped or crumbled medium fine,

            In a medium sized mixing bowl, combine the ingredients and place in a glass jar with a tight fitting lid. 

Among pickles, sweet or spiced ones are my favorites, although mamma, no doubt, would object to them as occupying neutral ground between pickles and preserves, as being too undecided, not positive enough, in character to suit her.

                                                   --Cooking and Castle-Building, 1880