I remember my paternal grandma making scrapple, but never tasted it. She had tried sweetbreads, fried brain, liver, and other 'parts' not appealing to me as a small child, with NO success. Grandpa did insist once that I eat the fat from a pork chop because I was just "skin and bones". All that did was make me sick and grandma spent the afternoon cleaning up and comforting me when it all came back up! She was not happy with grandpa!!! But, she was from the waste not, want not era, and I have inherited some of that. I'm not a good scavenger of wild plant foods, tho, so she is probably disappointed in that. It is just too time consuming. Grandma wasn't an enthusiast cook, and a neighbor confided in me that she was NOT considered a good cook. I'm sure her mind was more on a book or a program for the Federated Womens' Club, or Ladies Aid as of more interest to her and maybe even of more benefit to others.
My grand girls sure do run the gamut of food preferences. The little great grand girl mentioned in first post here, could be the modern girl, one of her older cousins, our 17 year old grand girl is into 'clean foods', natural things like honey produced on our ranch, grass feed beef we grow, and makes great salads of fresh foods, often from Farmers Market in Rapid City. And I wish I had access to that more often than I do! Our 25 year old grand girl loves to cook from scratch and favors fresh veggies, home grown beef, and pretty plain foods. She dreams of learning to can beef. She loves home canned beef to the point she hid the last jar of it in her mothers' pantry to be sure they wouldn't eat it when she wasn't at home while she was going to college. Her younger sister is more adventurous, works in an Asian Food court in a mall and loves to try different dishes there. Their whole family likes to cook meals together when they have the all too rare change to do that. They often invite a friend or several and do that instead of going out, since they have moved into a newer house with a wonderful kitchen which is great for either a single cook, or a whole group of them to work together in.
I think I've demonstrated that there are many styles of food choices today. And, isn't it great that our system of agriculture and 'truck gardens' makes it possible for ALL of them to get what they want.....and at such reasonable prices compared with so many people in the world???
BTW, I learned to can meat from my mil, back in 1957. The critter was processed at a locker plant, the front quarters were brought home to cut up to our specifications. The water for canning was heated in the old copper boiler on the modern electric range in her new house. We scalded the jars and lids, packed the cut up meat into them, added some salt and pepper, and the lids, then placed them in the canner and brought the water to the necks of the jars. The load was boiled for four hours. How that was determined to be the proper time, I do not recall. But the lids sealed and the meat was wonderful. A true convenience food and very versatile....from sandwich spread to tasty beef and noodles, soups, with mashed potatoes, and more! I have a nice pressure canner which takes about 70 minutes for pints, or 90 for quarts, and I like to heat it on a large single burner camp stove just outside the back door to keep the heat and steam out of the kitchen. It has been too long since I did that. I look forward to it again after the ankle is healed. The locker will now cut the meat up for us, which will be a time saver. The eldest grand girl hopes for some vacation time to come and learn to can beef this fall. She is a treasure as she is very capable at doing household repairs, re-painting the propane tank and picnic tables, and repairing things the guys here don't seem to have time for. I could keep her busy for a month!