The East Bay Harvest: What Went Into the Jars

​The East Bay Harvest: What Went Into the Jars

​During the mid-20th century, the "orchard belt" stretching from Hayward down through San Jose provided specific varieties that were prized for their ability to hold texture after being heated in a jar.

Apricots Blenheim (Royal)

June – July The "Gold of the Valley." They held their shape and tartness perfectly.

Peaches Elberta & Cling July – August Cling peaches were the industry standard for those perfect, smooth halves.

Tomatoes San Marzano / Pear August – September Essential for winter sauces; often the most voluminous crop for home canners.

Pears Bartlett August Soft but sturdy, these were a luxury item in the winter pantry.

Cherries Royal Ann June Often used for "Maraschino" style or heavy syrup preserves.

Presentation: The Two Sides of the Tin Can

​Time Estimate: 5 Minutes

​Slide 1: Title Slide – The Valley of Heart’s Delight

"Today, when we drive through the Bay Area, we see glass towers and tech campuses. But if we could peel back the pavement, we’d find the roots of millions of fruit trees. This was the 'Valley of Heart’s Delight.' My mother, and women like Edna Conwright, lived in a time when the rhythm of the year wasn't set by product launches, but by the ripening of the apricot. Today, we’re going to look at how the Bay Area fed the world through giant industries, and how our mothers fed us through the art of home canning."

​Slide 2: The Industrial Giants

​"In the early 1900s, the tin can was the 'smartphone' of its day. It was high technology. It meant you could eat a California summer in the middle of a New York winter. Huge names like Del Monte and Hunt’s built empires here. San Francisco’s Plant No. 1 was once the largest cannery on earth. These companies sold 'Modernity.' They told the world that factory-sealed food was safer, cleaner, and more 'scientific' than the old ways. But while the factories grew, the old ways didn't disappear—they just moved into our kitchens."

​Slide 3: The Labor of the Fields and Factories

​"This industry was built by hand. It was the sweat of Italian, Portuguese, Mexican, and African American families who migrated here for a better life. During the summer, the air in Hayward and San Jose smelled like simmering sugar and ripening fruit. Men worked the heavy steam cookers, while thousands of women worked the lines, peeling and pitting with incredible speed. This was the engine of our local economy, turning our backyard beauty into a global commodity."

​Slide 4: The Domestic Cannery (The Home Kitchen)

​"But the real magic happened at home. While the big brands were for the store, the best food was kept in glass Mason jars. Women like my mother and Edna Conwright were master chemists. They’d go out to the local orchards—sometimes picking the 'seconds' that the factories didn't want—and bring that bounty home. In a kitchen that grew hotter than the summer sun, they would blanch, peel, and seal. To them, canning wasn't just a chore; it was a symbol of pride and a guarantee that their children would have the best, even when the trees were bare in January."

​Slide 5: Why It Matters – A Dual Legacy

​"We often think of history as only the big things—the big brands, the big buildings. But the history of the Bay Area is also written in the cursive on a masking-tape label that says 'Peaches 1946.' The industrial cans gave us convenience and moved us into the modern age. But the hand-sealed jars gave us tradition. They represented a mother’s foresight and a community’s connection to the land."

​Slide 6: Conclusion

​"The orchards are mostly gone now, replaced by the digital world. But the spirit of that era—the hard work, the communal spirit of the harvest, and the love put into every jar—is something we must never forget. We stand on the shoulders of women who knew how to preserve the best of life. Thank you."