Harvest - that time of year when farmers smile while they watch golden grains fill the bins; and women look with pride at gleaming jars of fruits, vegetables and jams.
Women don’t do as much canning now as in the old days, partly because we can buy our fruits and vegetables at reasonable prices year round, and partly because we feel we don’t have the time.
Canning does take a lot of time and hard work; even with all our modern appliances.
I am sure that we have all done some canning, favourites that can’t be bought, so we know the work and time involved.
In 1952 canning was a big part of the fall work for families, food for the long winters.
Private homes were not the only ones who depended on preserves for their winter supplies. Hospitals, for example, needed large quantities; and one hardworking woman did her best to make sure the Coronation hospital had as much as was needed.

November 27, 1952
“ Among Other Things
“Ladies who have done some canning at one time or another quite likely can readily appreciate the wonderful work done by Mrs. Agnes Miller, our hardworking cook at the hospital.
“She canned 740 quarts of vegetables, 77 quarts of pickles, 46 quarts of jam, 35 quarts of jellies and 539 quarts of preserves, miscellaneous 33 quarts, making a grand total of 1470 quarts this year, all of which means a financial help to our hospital and recognized by the hospital board as a sacrifice of her time beyond her regular duties.
“The majority of the vegetables canned were grown in the hospital’s own garden by Mr. John Schaffer the caretaker.”

I sure hope she had someone helping her. Just thinking of the amount of hard work all that canning would take makes me tired. Then if I think of doing that on top of working as the hospital cook, well, it boggles my mind.
The only person nowadays that I know of who can come close to Mrs. Miller’s efforts is Mildred Lawrence.

Back to Back In Time page