Food Preservation Is In The Can

According to NAL’s digital exhibit “How Did We Can?” canning wasn’t always easy or safe. The exhibit contains over 100 full-text digital documents, articles, and images documenting the progression of canning practices in the United States during the 20^th century, including the consequences of improper canning techniques. For example, despite the fact that the first American cannery opened in 1812, a full understanding of spoilage bacteria wasn’t known until nearly a half century later. Names like Mason and Ball became part of American vernacular when they perfected the manufacture of glass jars to replace the tin cans that rusted and reacted with the acidic contents during the early years of canning.

In 1914, the Smith-Lever Act established a cooperative extension service at the land grant universities to inform people about current developments in agriculture and home economics, including how to select, prepare, and preserve food to improve public health. With the advent of refrigeration in the 1940s, home canning became an unnecessary burden. However, a resurgence in home canning occurred in the late 1980s, and with it a concern about dangerous practices, which prompted USDA to publish its first edition of USDA Agriculture Information Bulletin 539 Complete Guide to Home Canning.

An updated version of the Complete Guide to Home Canning was published in 2015 and provides clear instructions to help avoid contamination and other food safety issues. Both novice and beginner canners can also contact their local Extension representative for resources and advice. Both resources will empower you to capture your favorite foods at their peak of freshness and nutrient content. In fact, the updated guide even has instructions for canning your own baby food. Just think of how proud you’ll be when you announce at your next meal that not only was the meal your creation, but the vegetables were canned at home by the chef! —by Marcia Greenblum, RDN, National Agricultural Library