Home Canning and Freezing: Recipes Tested and Compiled by the Home Service Department of Your Gas Company

Home Canning and Freezing followed multiple editions of Home Canning, distributed by Canadian Western Gas Company (Calgary) and Northwestern Utilities (Edmonton) in the 1930s and 40s. Although this book is not dated, the “freezing” addition is new to the 1950s editions, mirroring the growing popularity of gas-powered refrigerators and freezers in the home. This copy belonged to Calgary District Home Economist Mrs. S.R. Leavitt. The book emphasizes sterilization in home canning, probably because of women’s decreased experience in canning and increased consciousness of risk; the author insists, for example, on using oven controls for proper high-temperature processing, and also includes several notes waiving all liability for “failure or spoilage.” Home Canning and Freezing includes common home-canning recipes, such as chow chow and piccalilli. In addition to distributing recipe books, the gas companies’ home service departments also offered tips on menu planning and kitchen design, housecalls for new gas appliances, and a telephone service to answer cooking questions. They also ran cooking schools and programs for youth and club groups.