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In 1872, Jones developed a vacuum canning process for preserving food, with the help of Professor Leroy C. Cooley of Albany, who was the brother-in-law of her sister Emily. At the time, food safety and preservation was only beginning to be understood. While canning food had been relatively popular for European militaries, the system had its ...
A canning jar used by Nicolas Appert's canning factory. Shortly before the Napoleonic Wars, the French government offered a hefty cash award of 12,000 francs to any inventor who could devise a cheap and effective method of preserving large amounts of food to create well-preserved military rations for the Grande Armée. The larger armies of the ...
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Preserved food in Mason jars. Home canning or bottling, also known colloquially as putting up or processing, is the process of preserving foods, in particular, fruits, vegetables, and meats, by packing them into glass jars and then heating the jars to create a vacuum seal and kill the organisms that would create spoilage.
Meat canning demonstration at meeting of the Akron Home Economics Club on December 19, 1916. Home Demonstration Clubs (also known as homemaker clubs, home bureaus or home adviser groups) were a program of the U.S. Department of Agriculture's Cooperative Extension Service.
Whether choosing to preserve food by canning, freezing or drying, remember there are guidelines to follow for the best results in safety and flavor.