Heat preservation of food in sealed containers was first developed in the 1800’s for Napoleon’s Army by one Nicholas Apart. Equipment and recommended procedures have evolved over time as technology and science-based research provided us with answers to why food spoils, which pathogens can cause human illness and how to ensure top quality food that is safe.

Interest in home canning has risen and fallen through the years.
Sadly today it has become a lost art because of several factors. Women working outside the home in large numbers, men not taking the time to work up a garden patch for their keepers at home, fear of canning or lack of knowledge and plain old slothfulness.

During the 40’s and World War II when food was in short supply, Victory gardens and home canning were patriotic and popular. Today’s “old time canners” remember canning in the 40’s and 50’s and passed on methods used then. Interest and reasons I mentioned above declined in the 60’s and 70’s as more methods such as freezing moved center stage.

Also, with freezing came a “taste lose” to many of the foods which were frozen like those cardboard green beans that I just do not think freeze well. I do love to freeze my corn, peppers and peaches though as they seem to taste just fine frozen, but little else.

Some of the “old-fashioned” canning methods recommended in the 40’s and 50’s by the USDA are no longer considered safe. Some other methods used by home canners have been identified as unsafe in light of what we know now.

Old canning books should be cherished, but replaced with current safe processes.

I want to begin a line of entries on the subject of food preserving or canning as my great grandmothers, grandmothers, mother and now I call it. I thought it best to begin with some very basics for our younger wives and for those who are new to canning.

If you are a veteran canner, perhaps you can just overlook this section or perhaps you will enjoy the recipes to come later this year or you might just learn something new as well.

The concept of canning is simple: When food is processed in jars at extremely high temperatures for a long period of time, the heat kills microorganisms and inactivates enzymes that could cause the food to spoil.

The heating process also drives air from the jar, creating a vacuum seal as the food cools. This prevents air, and the microorganisms it contains, from entering the jar and recontaminating the food.

There are two types of canned foods: raw pack-uncooked food put into jars and processed; and hot pack-food that is heated before it is put into jars.

Be thinking about your garden right now, making plans of seeds you will need, plants you will need later and exactly what YOUR family wants.

Remember that some things grow better in different zones and are best planted in cooler weather. In Pa. I am think of onions, peas, lettuce and then green beans to start. By the time these cooler vegetables come out, others will take their place thus saving room and allowing for more good things to be planted in their spots.

Just make sure you plant what your family will eat. IF Susie down the road grows the best acre of red beets and your family hates red beets, well then do not plant red beets.

Experience is your very best teacher ladies. Trial and error and yet some more. You take your time, self educate yourself and you will soon be a canning “expert”! I am always learning! Do what works for YOUR family!!

(I come from a long, long line of planters and growers as well as canning women. I have canned for the past 24 years and have been a certified Master Food Preserver for the past 11 of those. I pray these entries are a help.

(P.S. I will be posting around 20 or so entries. You are more than welcome to copy all of these for your personal reference.)