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).

Sky

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.

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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.
    https://nchfp.uga.edu/how/can_home.html

    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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