I love getting feedback. A reader asked me about canning and preserving information whilst reminiscing about grandma's bread and butter pickles. Recent studies find many canned foods are even more nutritious than their fresh counterparts. Your kitchen should always be stocked for any natural disaster, even if it's just a power outage. Canning and preserving is not only a necessity to many, but also a hobby.
Canning history
Canning began its illustrious history with Nicolas Appert of France who in 1795 discovered that food sealed in glass bottles under heat was an effective food preservation method. But it was Englishman Peter Durand who patented the tin can packaging process in 1810. Although consumers were enjoying the benefits of preserved foods, getting into those cans was quite a chore until Edward J. Warner of Connecticut, US, patented the first can-opener in 1848.
Canning safety
Safety is a very important factor, of course. The primary danger arising from home-canned foods is poisoning from botulism (Clostridium botulinum). There are various methods of canning and preserving, including pressure canning, boiling water, hot pack, and raw pack. There are also methods to avoid. If you plan on canning tomatoes, be aware that the guidelines were revised in 1988 by the USDA, changing recommendations to acidification of tomatoes before canning. Find out what to do if the jars don't seal properly and what to do when things go wrong. Foods that are home-canned and stored properly should last up to one year. It may seem obvious, but it bears repeating: Do not consume any canned foods that are moldy, not even if you scrape off the mold.
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