I guess this proves I'm a throwback to the days of the old west. Preserving food was a must if you were going to survive on the ranch. We had a large garden out back of the house that provided most of the vegetables we ate.
Beef of course was an every day affair, having come from that cow that tried to jump the fence and broke her neck. Life was never lighthearted in the cattle business. It was full of hard work from dawn to dark and death was an everyday experience you tried your best to avoid.
When the veggies got ripe, anything we couldn't eat within a few days was kept in the locker until canning day came around. For the entire year, any glass jar that could be salvaged and turned into a canning jar, was lovingly stored in the freezer house. They were very expensive to buy and thank goodness, easy to reuse over and over again. You were in for a big whooping if you dropped and broke one of those jars.
We canned everything from cucumbers for pickles, to onions, tomatoes, green beans, okra, rhubarb, squash and potatoes. It was a long arduous process to blanch the veggies before sticking them in jars as tight as possible, then pouring boiling water (full of spices in many cases) over the top. Stick on a lid and process in the huge canning pot on the stove.
Nowadays, everyone can afford to just buy it fresh at the store, or in cans. So when my buddy Patty suggested I whip up some of that apple butter I used to make, I said OKAY!! By the way, we never bought jam or jelly. Any fruit we could scrounge from the neighbors trees at midnight, was turned into jam ... perfect with that breakfast toast.