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Canning and Preserving
- The first dedicated canning cookbook, Canning and Preserving, was published in 1887 by Sarah Tyson Rorer, a food writer and pioneer in the burgeoning field of home economics.
www.smithsonianmag.com/innovation/brief-history-mason-jar-180975546/
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Apr 5, 2024 · The Book For All Households: Preserving Animal and Vegetable Substances (1811) – One of the very first canning books ever produced, commissioned by the French Minister of the Interior to help create a guide for preserving foods for long sea voyages. Via the Library of Congress
- Ball Blue Book of Preserving (Then And Now) - Creative Canning
First released in 1909, The Ball Blue Book of Preserving was...
- Ball Blue Book of Preserving (Then And Now) - Creative Canning
Apr 5, 2024 · First released in 1909, The Ball Blue Book of Preserving was one of the first canning books available to the general public. It’s still one of the most trusted sources for modern, up-to-date canning information.
- The Great Seal
- Across The Pond
- The Home Front
- Canning Today
The process of preserving food in a hermetically-sealed jar or tin was the answer to a problem proposed by the French and English governments as their armies subsided on salted meat and hardtack— the need for more nutritious and non-perishable food was great. In France, Napoleon saw the toll poor nutrition took on his men and launched the Preservat...
The first can arrives in America in 1825, as Thomas Kensett and Ezra Daggert sell their patented cans filled with oysters, fruits, meats and vegetables to New Yorkers. However, canned food doesn’t achieve commercial success in the USA until Gail Bordon’s 1856 invention, condensed milk. Milk was hard to keep fresh and was costly to source in urban a...
Home canning was slower to take off than tin. The USDA made its first reference to the canning process in the Farmer’s Bulletin 359 from May 1909, entitled “Canning Vegetables in the Home” followed by “Canning Peaches on the Farm” in 1910. These guidelines outlined the safest method for home canning, known as fractional sterilization, a multi-day p...
Home cooks around the world continue to can, but it’s far from the amount in the 1930s and 40s. Canning is still an excellent way to capture the taste of a season – from peaches and tomatoes in summer to apples in the fall. If you’re interested in taking up canning, there are a few helpful additives and food ingredients that will help you produce b...
Oct 31, 2022 · If you've ever tried your hand at home canning your own food, then chances are you've referenced what is often revered as the go-to source for safe canning, also known as the "Ball Blue Book of...
The first USDA Complete Guide to Home Canning was issued in 1988, under the guidance of Dr Gerald Kuhn at the Penn State Center for Excellence. The 1988 edition replaced the all the previous separate books and bulletins.
Apr 18, 2023 · These are the best books on hot water bath canning and pressure canning, according to our food preservation experts, from our best overall book, So Easy to Preserve, to the famous Ball Blue...
Jan 5, 2023 · The best cookbooks approach canning with safety and science as their primary focus. They may lack the stunning photos and wildly creative combinations of the latest meal-focused cookbooks, but they’re packed with details that will let you relax and enjoy canning.
