The following article is the introduction from the Ball Brothers Book(let) "How to Use the Foods You Can" by Ira B. Allen. As you read, remember this is copyright 1924, as we all know, tastes and canning procedures have changed since then. I will mention however, this is NOT a canning instruction book. It is a booklet of suggested menus and recipes for those menus using home-canned foods covering the year from January through December. In my opinion, it's fun reading (at least for home-canners!)

I hope you enjoy!

THE CUPBOARD

The cupboard - well, its not bare - not housekeeping the Ball-way! ItÂs filled with shining glass-jarred vegetables - corn, string beans, succotash, beets cauliflower, Brussels sprouts, pickled carrots, tomatoes, rhubarb - all the Summer vegetables. Close by are peaches, pears, plums, spiced grapes, pineapple, strawberries, raspberries, blackberries, blueberries - in immaculate jars - ready to eat, or for combination with other foods; mustard pickles, piccalilli, chow chow, shredded cabbage, pickled pears, maraschino cherries, - with conserve, jellies, jams, marmalades and quince honey. Luxuries - ready to eat, that only those-who-can may enjoy!

"Mrs. Wiggs" turned a jar of peaches into a party. Pathetic? No! Wise Mrs. Wiggs realized that one jar of perfectly home-canned food lightened her whole meal. More than a thousand meals stretches our homemaking year. What a treasure a cupboard would be with a thousand Ball jars of canned foods upon itÂs shelves. Learn to can the season through, while cooking. A jar of pineapple, some uncooked canned strawberries, - cold-water processed rhubarb, - asparagus - tender carrots, - refreshing fruit juices, - the seasons through. But would that make a thousand jars, - and how would they be stored? What of the Fall, Winter and Spring months - of the empty jars that stand idle - the Fall and Winter foods that may be used to fill those jars? Apples, citron, cranberries, the last green peppers, cabbages, green tomatoes; fill the Jars emptied in October; in November, fill as fast as they accumulate with mincemeat, pumpkin and squash pie filling; in December, orange marmalade, chutney and apple cranberry jelly or cranberry conserve can be made for Christmas presents.

January brings opportunity to fill the empty Spring jam jars with prune butter, or dried peach preserve - and leisure to can Boston baked beans, chicken a la king, or delicious beef stew - for why cook the same thing over and over, when this way of preparedness keeps the Ball Jars filled on your shelves.

In February, prepare some dried pea soup for your empty jars - it will be delicious in late March and early April - housecleaning time is coming and the Spring sewing and every moment will count.

Early Spring, there you are - back again not to an empty cupboard, but to a cupboard containing enough out-of-season foods to enliven the Springtime menu - and which - because of the time saved - will make possible enough time for you to again begin the cycle and can in Ball Jars - in their own season, at the lowest market price - the foods for tomorrow.