1940 ParoWax Canning Book with recipe for Ripe Tomato Jam
This is one of our favorites! A very old canning booklet, printed circa 1940:
Year 'Round Preserving.
Published by Standard Oil, this cookbook was distributed to promote use of their Standard Parowax Household Wax for sealing jars.
This copy contains all its original sealing labels. Each label reads "SEALED WITH PAROWAX," and has room for labeling. The cookbook advises:
"Label each glass jar, giving name of product and date. You'll be glad, for many of the red jellies look alike."
This little canning cookbook contains general information about canning as well as recipes. Categories include Fruit Butters, Conserves, Fruit honeys, Jams, Jellies, Juices, Marmalades, and Preserves.
A wonderfully historical canning resource, both for the recipes and canning information and for the Standard Oil name. The backs of the seals are printed with advertisements for Standard Oil products, including their candles.
How did canning wax actually work?
Sealing wax was recommended for jellies and jams only. The Parowax cookbook states, "since sugar plays a big part in helping to preserve the fruit, it is not considered necessary to have the seal air-tight. But it is important the preserved do not come in contact with the air.
"To this end, we use paraffin.
1) Melt the Parowax in a container placed in a pan of hot water.
2) Fill hot, sterilized glasses to 1/2 inch from the top with jelly or jam. This allows for two pourings of Parowax.
3) Pour on a thin layer of the wax immediately, holding a teaspoon over the jelly, allowing the hot melted wax to overflow onto the jelly. This prevents the chance of the paraffin forming bubbles or holes in the jelly.
"The first layer protects at once. It doesn't mix with the jelly or jam, but floats on top of it.
4) When the first layer is set, see to it that the inner edges of the glass jars are perfectly clean and free from particles of jelly before pouring on the second layer of wax.
5) Pour on a second layer. Make a complete covering about 1/4 thick in all.
6)
Just a little extra bother at the time, but a real "wife-saver" when it comes to taking the Parowax off the jelly - cut 4" lengths of string. When putting on the first layer of wax, pour on a very thin layer. Then place the string on crosswise and pour on a bit more wax. When jelly and wax are cold, add the second layer. When ready to use, pull up the string!
Year 'Round Preserving is 20 pages. The text is to fun read, including the "8 Steps to Success," #4: "You'll be a success...if you don't answer the telephone or the doorbell while your jam is cooking!"
Here is an interesting canning recipe from the cookbook, for a sweetened tomato jam. The cookbook explains,
"Is this good on nice fresh buttered bread, especially when it's homemade! "
Ripe Tomato Jam
5 pounds or 10 Cups cut-up ripe tomatoes
Grated rind of 2 lemons
1/2 Cup lemon juice
8 Cups sugar
Instructions: Dip a few tomatoes at a time into boiling water, then into cold water and remove skins. Cut in quarters or eights. Add 1/4 Cup water or tomato juice and simmer uncovered for 10 minutes. Crush. Add remainder of ingredients.
Bring to the boiling point. Cook quickly, stirring most of the time, until thickened. Remove from heat. Saucer Test. If thick enough, let stand for 5 or 10 minutes, stirring occasionally. Pour and seal with ParoWax. Makes 6 eight-ounce glasses.
Flavor Variations:
1) As a meat or chicken accompaniment, just before pouring, stir in 2 teaspoons Worcestershire sauce. You might like to divide the above recipe, using half for this variation.
2) As a relish or as a spread for bread, omit the lemon and mix in at the beginning 4 teaspoons ground cinnamon, 1 teaspoon each of ground allspice, ground cloves and nutmeg.
