1969 Kerr Home Canning Book

A  slim paperback cookbook, published in 1969, Kerr Home Canning and How to Freeze Foods packed a lot of information and recipes in for its .35 cent price!

Packed with tips, canning charts and recipes, this 56-page cookbook covers all the essentials. Canning recipes from soups & fish to preserves & pickles are included. Though the Kerr cookbooks were written to drive sales of their canning jars and supplies, their recipes have been trusted by canners for decades.

Here is the Kerr Canning recipe for Chicken Stock-

Chicken Soup Stock

Such bony pieces as back, neck, feet and wings may be used. Cover with cold water and allow to simmer for several hours. Seasoning such as a small amount of onion and celery may be added. Simmer until meat can be removed from bones.

Cook down until of desired flavor. Removes onions and celery and pour into clean Kerr Jars to within 1 inch of the top of jar.

Meat removed from bones may be added to jars if desired.

Put on cap, screwing the band tight. Process according to time table for soup stock, page 8.  

You may be asking yourself,

"How can I removed the onions and celery when I was never told to add onions and celery?"

We asked the same question. Apparently that was some of the "common knowledge" possessed by canners that didn't even bear mentioning!

Here is the time table information for Soup Stock:

Boiling Water Bath Minutes: 180

Pressure Cooker Minutes: 45

Pressure Cooker Pounds: 10

The cookbook forward has some advice from Ruth Kerr:

"There seems to be a genuine yearning for fresh-from-the-garden vegetables, tree-ripened fruits, and tasteful, satisfying meats, not to mention delicious jams, jellies, preserves, pickles, etc."

"Our men-folks are longing for and even demanding these appetizing foods that tickle the palate."

Today's cookbooks don't talk about 'Men-Folk' and they don't cost .35 cents! This is a fun look at a canning cookbook from the 1960's - the recipes endure, even as other things change!