I'd call it more the pioneer side Carmine.That's the way it was done back then.
Yes, that does sound better Don, doesn't it. I'll go with the pioneer from now on LOL.
I would have liked to be your neighbor Phil, especially with all those peaches and corn. I'd be busy for a while. Certainly would have shared some with you. Wouldn't mind checking out your cars and parts too.
Been in NY my whole life. Actually, the same county which is quite large. Population is about 330,000 but there is still a lot of room and open space left. Wish I had the courage to relocate to a better climate with lower taxes, but I never did. I'm envious of those that do. Now with all the grandbabies and more on the way, it will never happen. Best I can hope for is maybe a southern Winter hiatus. I choose to stay where I am so I can't whine too much about it.
No, never a cook per se. I think it's my love affair with food that drove me to learn more about it. I learned what I could from those around me and then wanted to expand in certain area's. That's why I took some courses at the CIA. I enjoy preparing, serving and eating quality dishes. The canning seemed to be a natural accent to everything, in addition to really enjoying doing it . Nothing like opening a jar of peaches or tomatoes over the Winter. The flavor is so much better. All natural ingredients. Unfortunately, the canning is seasonal. Most is done in August and then the applesauce in Oct. Then, I have to wait until the following year again, Carmine.