A Beginner at Canning: Why Can?

By Joy Hoover

The history of canning goes back to the early 1800’s when food spoilage was a major issue. The art of canning was in fact invented to feed armies of the Napoleonic Wars. Therefore, Nicolas Appert, a French confectioner and brewer, developed a way to seal food in glass jars using heat that would prevent spoiling. Of course, no one at that time understood the science of it all, that would come much later with the understanding of germs and their relationship with the breakdown of organic material. Nonetheless, the art of canning was quickly adopted across Europe and the US.

Now the use of canning progressed from glass containers to tin cans after some fits and starts, and of course is the industry it is today. However, home canning continues to be enjoyed by folks around the world.

And there is more than one technique that can be used, i.e. water bath and pressure canning. Depending on the food source, the technique maybe different. However, the most important element of home canning is safety, followed by preserving the flavor. This means that home canning is a balance and an art, like most things in life! Therefore, anyone embarking on home canning should do their homework before jumping in. There are many great resources out there, but an expert canner that I visited with recommends The All New Ball Book of Canning and Preserving. So besides being armed with information, you now need the right tools. A pressure canner seems to offer the best safety methods and can range from $85-$300+. In addition, jars, lids, rims and ingredients are needed. And depending on what you are canning, the quantity and size of each of these will vary. A rack, heat resistant oven mitts, jar lifter, timer and a cooling surface are a must. Now be prepared for this activity to take some time and energy. Perhaps the best way to learn canning is experiencing it with others. The activity of home canning has probably ebbed and flowed over the years, with the COVID years providing renewed interest in the activity. But most folks I know have learned this art from their mothers, aunts, grandmothers, etc. It was a way to get together, make food, preserve the bounty of the season and bond over shared activities. It made memories and strengthened relationships. Today it is also a way to enjoy good vegetables, fruits, and meats where the ingredients are controlled by the canner, limiting sugar and preservatives.

So if you already can, nothing here is new to you, and if you are thinking about embarking on the home canning experience, you should do your homework, be prepared to invest some time and resources, and plan ahead. And if you are an expert canner, maybe invite some newbies to your next canning session. Maybe this is your next-door neighbor, your widowed aunt, or your granddaughter. Perhaps enjoying this experience with friends and family is a way to develop new relationships, extend existing ones and build a lasting legacy that is strengthened with shared experiences!

Joy Hoover is a writer who is recently retired and living in Arizona.