Kim and I checked that out too. It looks like the kind of set-up my Grandma White would have used when she was canning outdoors, except that her pit (is that the right term?) would have been larger, as she processed her canned goods in a copper washtub that she lined with straw to keep the jars from breaking. She would also have had a big kettle going for sterilizing jars, and another with the food to be put up. (I'm really into this sort of thing, because
I'm writing a book about my family, and trying to gather accurate information to go with the stories I've been told.)
Back to the subject, I read your recipe, and thought, "If only I had some cabbage with that." Then, lo and behold, you show the dish with a wedge of cabbage. Those corn cakes look mighty good, too. When I first got married, I didn't have a working oven for a while, and I made those to go with my ham'n beans. How do you make them?
We get by with a little help from our friends