Vintage or Everyday Use

16 Sep

The garden has been quite productive.  Last weekend (the 6th and 7th) I worked hard to can the tomatoes I picked on Labor Day.  I’ve been canning so much that I had to clean my pantry to make more room.

I’ve been canning tomatoes for a long time.  My mom canned before me, and her mom canned before her.  I have in my possession a lovely vintage food mill.  It is a Foley food mill.  I’m not sure how old it is for sure.  They began making them in 1926, and I’m guessing this one is from the 1940’s or 50’s.

I did find one at an antique store that I bought for myself, but the hooked leg was bent.  I went back to using the one from my mom, and eventually used the spring from the one I bought to replace the hand-me-down.

salsa and roasted tomato sauce in progress

Now that spring is starting to wear out, so I decided to try for a new one, even though I’ve finished most of my canning for the year.

Well, this one doesn’t work.  I couldn’t use it.  At all.

working on tomato juice after the sauce and salsa

I had to go back to the vintage one.  Sigh… If it really dies, I don’t know what I’ll do.  But that might be a problem for next year.  Last weekend I picked about eight five-gallon buckets.

I gave them away! So far this year I’ve canned 64 pints and 3 half-pints of tomato sauce; 17 1/2 pints of salsa; 8 quarts and 5 pints of tomato juice (with 2 1/2 gallon bags in the freezer to still can); and 5 quarts and 34 pints of cold-pack tomatoes.  I do still want to do a batch of relish and maybe more tomatoes if I get caught up with everything else.  We’ll see…

And someone asked me about a butter dish behind Sky in one photo (I didn’t forget–just busy).


Well, this is also passed down from my mother’s mother.  It was her favorite butter dish, and I remember her using it when I was little.

I do not use this one.  I’m pretty sure I’d break it because it’s glass.  It just gets to look pretty.

8 Responses to “Vintage or Everyday Use”

  1. Laura Thomas September 16, 2019 at 6:49 pm #

    Thank you again for all of the tomatoes! They have all been either canned or eaten. 4 quarts and 6 pints of spaghetti sauce, 2 quarts and 7 pints of salsa and 20 quarts and 1 pint of cold canned tomatoes! I am honestly kind of sad that I am done. Something about doing all of the work they entail is kind of good for the soul ❤
    Thanks again, Laura

    • Teresa September 16, 2019 at 6:58 pm #

      I am glad you could use them.

  2. Mish September 16, 2019 at 9:07 pm #

    Wonderful! I would love to can tomatoes, sauce, etc. but I’m so afraid of botulism. Any tips regarding this?

    • Teresa September 16, 2019 at 9:14 pm #

      Use proper FDA techniques and always cook completely after opening the jars.

  3. 53old September 16, 2019 at 10:06 pm #

    I would hope a hardware store…not a “big box” store….would, after seeing the old one, have a suitable spring.

  4. Jeanne September 16, 2019 at 10:50 pm #

    Well,, if you want another opinion here you are: my mom always used her pressure canner, no matter what she was canning. I followed in her footsteps, using 5 lbs of pressure. Never had a bit of trouble! As a rule, tomatoes have enough acid, that you don’t have to worry about botulism…

  5. Jeanne September 16, 2019 at 10:56 pm #

    By the way… That old butter dish is really beautiful! I can’t tell for sure, but it might be Vaseline glass. You can find out by contacting an antique dealer.

  6. WolfSong September 17, 2019 at 12:59 pm #

    Gonna throw my canning $0.02 in here for Mish…

    National Center for Home Food Preservation is my go to website for all things canning.

    Follow their guidelines and recipes, and make sure your equipment is in good shape, and you don’t have to worry about botulism.

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