How canning won the War!

For this week’s Throwback Thursday, here is a photo from January 1943 from the Redfield, Aberdeen, and Ipswich, SD area titled War Effort – Women and canned goods. Back in days before modern refrigeration and the conveniences of fresh food available at your local Walmart, canning was a necessary tool in preserving your surplus crop. Recently, home canning has seen a rush in popularity.* Modern home canning has taken on a new purpose, carrying the message that canning is good for your health and the environment because you can control it.*

Do you want to learn how to can? Tonight at 6pm, we will be partnering with the Brookings Hy-Vee and the SDSU Extension service to show you how to pressure can your meats and low-acid foods. The event will take place at the Hy-Vee Club Room and free for anyone to attend. This program will answer the following questions:

•What are low-acid foods?
•What foods shouldn’t be canned at home?
•What is the right pressure canner to buy?
•How do you evaluate recipes found on Pintrest and church cookbooks?

Lavonne Meyers, Extension Food Safety Specialist, will answer these questions and demonstrate the process of canning using a presser canner. If you have any questions, please contact us at 605-688-6226.

Read a little more on victory gardens and canning  during the 1940s through this article: