It’s time to get geared up for canning! The season is about to begin, and I’m super excited to get started with preserving another year’s worth of fresh garden deliciousness. Wait. What’s the date? Is it October already?
Recently, some early twentieth century Muncie-related correspondence and Muncie newspapers were donated to the Minnetrista Heritage Collection. As I quickly skimmed through the newspapers, the headline “Workman Slain in Cold Blood” from The Muncie Evening Press of Thursday, December 23, 1920, screamed at me.
Look at the children in the front row of this group of glass workers. How old do you think they are? Eight or nine years old, maybe? While we would be horrified now to think of young children working in a glass factory—or any place, for that matter—it was common fewer than one hundred years ago.
Have you noticed any webs that seem to be swallowing leaves and branches in trees lately? Well, I have, and so have many of my friends. What we are all seeing are fall web worms.
When I talk about pressure canning, some people look at me as if I’m crazy for even thinking about using this method to preserve food. This reaction is just proof that pressure canning, or more specifically pressure canners, have a bad reputation. Yes, in order for a pressure canner to work it requires building up a lot of pressure inside the canner. However, as long as you keep your canner in good condition and follow the directions, it is a perfectly safe canning method. It allows you to broaden the scope of what you can can!
Let’s bust a few myths. The guy on the horse at the point of Granville and Walnut Avenues isn’t the non-existent Chief Munsee, the Indian depicted in the statue didn’t live in these parts, and the city of Muncie isn’t named for that same non-existent chief. So who is he, what is that statue doing here, and why was Muncie named “Muncie?”
Every now and then an object of mysterious function comes into the Minnetrista Heritage Collection. Often, the donor doesn’t know what it is, but just that they “found it when I cleaned out grandma’s basement.” We look through our reference books and search on-line. It is hard, however, to Google something when you have no idea at all what it is.
It was located on Broadway Avenue in Muncie—now Martin Luther King Boulevard—and it smelled bad. At times, it smelled really bad. It was the meat packing company that started as Kuhner and closed many years later as Marhoefer.