Canning, Canning, Canning - Bomgaars BLOG
Posted on 08/17/2021 at 08:30 AM by Amanda Oberman
Can you can? I think you can.
Before canning, there were (and still are) various means of preserving food. These include fermentation, drying, & smoking, to name a few. From Napoleon Bonapart (who challenged his citizens to find a more suitable preservation method in 1795) to John Mason (who invented the glass container we use today in 1858), canning has come a long way.
The Spruce Eats has a wonderfully brief breakdown of its history here.
Canning has exploded onto blogs and social media everywhere. And it makes sense. America has a rich tradition stemming from the 1940s & 50s during World War II. It's become more than a way to preserve food; it's a family tradition. Even if you don't feel a familial tie to canning, the nostalgia and curiosity factor are two other ways people come across it.
No matter the reason, canning proves to be a fun and (relatively) simple process. You can get away from the potential additives of manufactured canned foods, eat homegrown food, and make concoctions of food such as salsa and jams.
What's better at the farmer's market than some homemade jams and salsa? Besides the fresh local food, of course.
But canning is finicky. If you don't stick to the times and recipes closely, you could invite harmful bacteria into the canned food. It's not something you want to exercise your experimenting skills on.
Also, try to stick to recipes & guides from the 2000s only. Grandma may have made that jam for generations, but canning has changed drastically over the years. We've learned much about bacteria & disease since. Please only use updated recipes.
Serious Eats breaks down the basics of canning in this article.
Some recipes we recommend for August:
No matter what you decide to can, Bomgaars has all the jars you need for canning. Stop in & grab them before they're gone!
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