“People are STARVING to Death, even while Feasting to Death: because they are Starving for True Foods.” source
“People are STARVING to Death, even while Feasting to Death: because they are Starving for True Foods.” source

You can see Ball Canning Jars at the far Left, with Kerr Lids and a Ring in front of the Jars, which are used in Order to Seal up the Jars. Notice the Stainless Steel Canning Funnel that rests in the Quart Jar. You can also see the large Pressure Cooker/Canner, which is made by Wisconsin Aluminum Foundry Co., Inc., 838 South 16th Street, Manitowoc, Wisconsin 54220. This one is called the ALL-AMERICAN Pressure Canner/Cooker, Model No. 941, which can hold as many as 22 one-Quart Jars at one Time, or 7 one-half-Gallon Jars. You can also see a large Stainless Steel Cooking Pot, which holds 3 Gallons. You will need at least 2 such Pots in Order to keep yourself Busy, without having to Wait for a Pot of something to Heat up, or Cook. You can also see various small Tools, such as a Ladle, large Spoons, Tongs, and so on. You will also need other small Household Tools, such as Forks and Knives, plus small Pans, a large Cook Stove, and perhaps a Grinder, Norwalk Juicing Machine, Potato Peeler, Food Mixer, and other Tools. Nevertheless, the Basic Hand Tools are in this Photograph. Notice the many large and small Stainless Steel Pans at the Right, which are used for Washing various Things, such as Cucumbers and Tomatoes. Indeed, you can hardly have Enough Table Space and Countertop Space for the Canning Operation.

This is my own Special Canning Jar Lifting Tool, which is used for Setting Filled Canning Jars into Boiling Hot Water, and also for Extracting them from the Boiling Water, after they are Processed. (The Tool is also Perfect for Setting and Removing Jars from the Pressure Cooker.) This Tool was made for me by the Local Welder, according to my Instructions, using Stainless Steel. Then I went to the NAPA Auto Sales Parts, and got some Rubber Hose to slip over the "Grips," which are at the Bottom of the Tool, which hold onto the Jar. The Lifting Tool also has Leverage, which gives an Extra Tight Grip on the Jar when the Handles are Squeezed Together, as you can see in the next Photo.

This is about 3/4ths of a 5-gallon Bucket of Cucumbers


The Brine for these Swangkee Pickles is made up of half and half Vinegar and Honey, plus one Teaspoon of Canning Salt per Quart of Liquid, plus one Tablespoon of Ground Kiian Pepper, which is an Option that you may Choose to put in or leave out. After Mixing it all Together, set it on the Hot Plate on Medium Heat, while you continue to Work with the Cucumbers.

You put the Dry Ingredients into the Jars before you put the Cucumbers in them. You may make up your own Recipe, or else Follow mine. I use 2 Teaspoons of Canning Salt in each half-gallon Jar, plus one Tablespoon of Whole Mustard Seeds, plus 1 Teaspoons of Anise Seed, plus several Cloves of Garlic, plus Hot Pepper to Taste. (You can always add more Hot Pepper next Year, if you do not have enough this Year. Whole Peppers would be even Better, if you have them; but, they usually come on too Late for Early Cucumbers. Yes, it Requires much Patience when Gardening and Canning Food, which Happens once each Year. However, it is Possible to do Canning during the Wintertime, if you have Cheap Food, like Beans, which you can Buy in large Bags at your Local Organic Produce Store. Peanuts seem to be the Best Tasting Thing that you can Can with Beans of any Kind, plus Chopped Onions, Bell Peppers, Carrots, Celery, Turnips, Rutabagas, Potatoes, or whatever Survival Foods that you can Find. Remember that whatever Produce that you do not have in your own Garden, at Home, you can probably Find it at your Local Health Food Store. For Example, People often have Yellow Crook-necked Squash and Onions; but, no Bell Peppers. Therefore, if you have lots of Squash and Onions, and only lack the Pepper, it is Profitable to Save those Squashes and Onions by Canning them with Boughten Bell Peppers of any Color that you can Afford: beCause those 3 Things just Happen to make a Perfect Combination! Yes, you may Try it for Supper, Tonight! Moreover you can "Improve" on it by Frying the Chopped Onions in some Light Vegetable Oil for 30 Minutes, with gentle Heat; and then, while they are Cooking, you may Chop up and add some Squash and Red / Green / Yellow Peppers, having Equal Portions of Squash, Onions, and Peppers. Moreover, when you Add the Peppers and Squash, you must Stir it all up and put a Lid on the Pan or Pot after Adding one Teaspoon of Salt per Quart of Food, no matter what Food it is; and do not Worry about getting too much Salt by Following this Recipe: beCause a Small Amount of Salt is GOOD for you, even as Jesus Christ Suggested; but, that is also under the Assumption that you might be a Moderate Eater, and NOT a Cow of some Kind, who likes to Lick on Salt Blocks, which makes her Manure so Salty that it cannot be used Safely on Land, lest it should Ruin it with Salt, even though a little Sea Salt is also Good for a Garden, as if you were Salting your own Food at the Table.)

The Quart Jar of Mustard Seeds at the left Cost $2.80, while the little 1.4 ounce Container Cost $2.58 at Super Smallmart. Therefore, if you have Buckets of Cucumbers to Pickle, you should Order a 5-pound Bag of Organic Mustard Seeds from Jaffe Brothers Natural Foods, PO Box 636, Valley Center, CA 92082-0636, which will Cost about $8.45, plus Postage. Call 1 (760) 749-1133, Sunday through Thursday, 8 A.M. to 5 P.M. Pacific Time; or, go online at: OrganicFruitsandNuts.com — and Understand that this is a Free Advertisement for the Jaffe Bros: beCause they are Honest Reliable Trustworthy Businessmen (even though I think that their Daughters now run the Business). They have many Good Things for Sale, at Reasonable Prices, if you can Afford them. Check out their Beans and Grains for Good Prices. Think SURVIVAL Foods.

All of the Cucumbers that were in the Bucket have now been put into 4 One-half-gallon Jars, plus 6 One-quart Canning Jars. One large Cucumber was left over.