In one of two kitchens in the Gardner home on Horn Harbor (Bill’s kitchen), Eleanor and Bill Gardner can, pickle and preserve what their garden produces in abundance.
This 1940s kitchen, Bill says, is almost a replica of his grandmother’s kitchen in North Carolina. Even the décor is a trip down Memory Lane. Just one very important appliance in canning, the canner, slips over into Eleanor’s kitchen, the modern up-to-date area with all the extras.
This special day the Gardners were canning tomatoes for the first time this season. There were 2 to 2½ bushels to process. “More will be coming in.” From the hot water bath, which Eleanor was handling, to Bill’s station, the sink filled with cold water, the tomatoes went. He skinned, removed hard bits and cut them into quarters. As Bill’s labor progressed Eleanor took a new position. Before filling each quart jar she measured in 2 tablespoons of lemon juice; after filling, s...
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