WOOSTER - Theda Zimmerman asked if I had any info on the Wooster Preserving Company. Here is its history from the 1958 Wooster Sesquicentennial Book. ----------------------------------------------------------------------------------- The Wooster Preserving Company The Wooster Preserving Company, one of the older manufacturing establishments of Wayne County, was organized in 1897 by a group of farmers. In 1905 it was purchased by F. A. Warner, James 0. Snyder and others and incorporated in 1908. Officers were—James 0. Snyder, President, E. J. Young, Vice President, F. A. Warner, Secretary-Treasurer & General Manager. A few years later F. A. Warner became President which office he held until his death in 1951 when his son Lloyd F. Warner became President and General Manager, daughters Hattie M. Warner, Vice President and Zella Warner, Secretary-Treasurer. Each Spring The Wooster Preserving Co. contracts with the farmers of Wayne and adjoining counties for Cucumber Acreage at guaranteed prices. During July, August and September fresh cucumbers come rolling in-to the companys Spruce St. Plant by trucks, trailers and automobiles—in the early days by horse drawn wagons. Also, during these months large refrigerated trucks haul fresh cucumbers in from Michigan. While 1,003 bushel tank cars bring salt stock pickles in from their Michigan Salting Station during the Spring months. Approximately 75,000 to 100,000 bushels of cucumbers are required annually for the companys business. Also, several thousand barrels of cucumbers are put up each year to cure out in their own lactic acid for the tasty, vitamin filled Old Fashion Genuine Dill—one of the companys Specialties. The fresh cucumbers are sorted by machine into contract sizes and placed in 800 and 1000 bushel wood tanks to cure out in (certain degrees of) salt brine for 9 months to 1 year under careful daily testing and inspection. After this Curing stage the now so called salt brine stock is used as needed. First it is taken through many waters, desalted, hand sorted into 30 sizes and started through the various vinegar processes. These sizes are again hand sorted into numerous uniform sizes and enter the final Seasoning cure. After a final inspection and testing they are hand packed into glass jars according to size and labeled under the companys popular Registered Brands Buckeye, Try Me, or Idoall—as Sweet Pickles, Midgets, Sweet Disc, Candied Sweet Dill Strips, Fancy Sweet Mixed, Sweet Relish, Dill Disc, Sweet Cauliflower, Sweet Onions, Sour Pickles, Genuine Dills, Kosher Style Dills, etc. Also, pure fruit Preserves and Jellies are made and packed under their Wooster Fancy label. All products are manufactured under strict Government Inspection and Regulations. In the early days only three (3) kinds of pickles were made—Sour, Dill and Sweet. These were packed and sold mostly in wood barrels from which the Grocer sold them direct as he did crackers, sugar, salt, spices, potatoes, etc. Now see the attractive display of all kinds of tasty pickles packed in glass jars on your Grocers shelves. A large quantity of sugar is required as it takes from 250 to 300 pounds to sweeten a barrel of Buckeye Brand Pickles. So sugar, vinegar, salt and many other canning supplies, as well as barrels, glass jars, and coal, are purchased in truckload and carload lots. The cars are spotted on the companys private railroad siding for unloading at their dock—serviced by both the Penna. and B. & 0. RR. Most spices used are imported from foreign countries and the little onions come from Holland—being hand peeled and cured in salt brine before import into the U. S. The Pickle business is a year round process so from 35 to 50 local people are regularly employed at the Companys Spruce St. factory and during the seasonal periods this number is increased temporarily. Regular employees receiving vacation pay, group health, accident and life Insurance. Yes, Pickles have gone to school and through extended research and experimental work by the National Pickle Packers Association it is found that the lowly pickle is full of the essential vitamins A, B and C, also minerals which our bodies require for good health. The last few years 13 to 15 million bushels of pickles are consumed annually in the U.S.—advancing from 5 million bushels in the 1920s. More pickles were sold off the Grocers shelves during 1956 and 1957 than any other vegetable—Corn came 2nd, Peas 3rd and Tomatoes 4th in line. This proves that the American people realize pickles are essential and a must in our daily diet. Also what zest a pickle gives to any meal or lunch.
Posted on: Wed, 12 Nov 2014 20:53:39 +0000