Preserving food, recipes

by Betty Wrenn Day - Posted on Jul 31, 2013 - 12:38 PM

Photo: It’s the season for canning, pickling, and jelly- and jam-making. Glenna Hudgins of Onemo, has already prepared, packed and sealed 40 jars of pickles with more on the way. Photo by Betty Wrenn Day

It’s the season for canning, pickling, and jelly- and jam-making. Glenna Hudgins of Onemo, has already prepared, packed and sealed 40 jars of pickles with more on the way. Photo by Betty Wrenn Day

Working on her sixth hand-written cookbook, Glenna Hudgins, as she turns the pages, speaks of her family with love and pride, and explains how this project started. "I have given a cookbook to five of my grandchildren when each was to be married; now I’m working on the sixth with one more to go. We have seven grandchildren. They’ll have to pass these books along to their children as I’m only doing seven.

"I think family is very important and I believe one of the best ways for our grandchildren to learn about and get to know their ancestors, on both sides, is to have this cookbook where the credit is given to each family member from whom the recipe originated. Our grandchildren never knew our grandmothers. This way they will get to know them through their recipes. Everyone has asked me why I hadn’t typed the recipes, but that was not my purpose. I wanted them to have it in my own handwriting." Besides the family recipes that had been handed down, plus a few she had collected, Glenna has included verses of scripture for encouragement throughout the 238 pages.

One would possibly think this wife, mother, grandmother, and great-grandmother spends a great deal of her time in writing cookbooks. Not true; her pantry and lifestyle prove it. "I did and do those books at nighttime when I’m sitting down."