Remember it? I was intimately involved with it :)
My mother put up about 50 quarts of green beans, tomatoes, corn, pickled beets, and other veggies as well as 100 half-pints of grape jelly just about every year. What we didn't eat went to friends who started called months before wondering when she was going to make them some jelly, or into the tornado shelter as emergency rations.
I say "involved" because she used the Mustang grapes that grow wild along the roads here in this part of Texas to make her jelly, and I was the one who got shanghaied to go grape-picking every year in July when she got a hankering to start canning. My truck also got pressed into service buying bushels of veggies at the farmers markets before canning day.
Important safety tip: DO NOT be tempted to eat Mustang grapes raw. They will literally strip the hide off the inside of your mouth if you eat enough, a fact I learned from hard experience once.
The house was almost unliveable when Mom started canning - she turned off the A/C because it made the finished product cool down too quickly. It was like living in a sauna for 2 days as her two big pressure cookers and various pots and pans with boiling water ran day and night. She scrubbed and boiled jars, lids, and rings, washed veggies and grapes in a big tub, mashed the grapes into juice, then added boxes and boxes of Sure Jell to this big blue gloppy mix and poured everything into jars and put them into the pressure cookers.
The finished product was certainly delicious though. Store-bought snap beans and blackeyed peas can't touch the home-canned variety. And Mom's grape jelly put anything made by Welches to shame.
Today, I saw bunches of grapes along the side of the road and had to wonder what kind of wine they would make.