Canning is a very popular method of preserving food, especially garden produce. It was originally developed in France by a chemist named Nicolas Appert in response to a drive by Napoleon to find a way to get more healthy foods for his army while on the march. He figured out that if he heated foods in jars and then sealed them that the foods would stay relatively fresh until they were opened months and even years later.
Since then advances have been made in canning. Louis Pasteur figured out that it was microorganisms that were spoiling the food. The heat used in the canning process kills the microorganisms. Botulism can still be a problem in food that is improperly canned so before you begin canning, it is wise to read our safety guidelines.
Canning fresh produce can preserve vitamins, and it has the added benefit of allowing a person to prepare food to taste. Soups, pickles, jams, jellies and more can all be prepared using favorite recipes. People who require a low salt diet or have other restrictions can make sure that their canned vegetables are tailor made to their taste and health requirements.
Canned goods can last for several years. However, their optimal life is one year. It is most efficient to can enough garden produce to last until the next harvest. This is because, over time, aging canned goods do, indeed, lose some of their crispness and nutritional value.
Canning is a relatively simple procedure. It requires a few fairly inexpensive pieces of canning equipment a fair amount of produce and a few hours of time. A list of procedures and a few recipes are also helpful.
You are now ready to embark on the adventure of canning your own produce.
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