Canning Season 101 – Home Made Vs Store BoughtCans

Canning originates from the long 1810 year. Even from before, because Nicolas Appert, the father of canning, begins its experiments 14 years earlier.

A little brief on the history of food canning

Story tells, that Napoleon himself proposed a reward of 12 000 franks for the one who manages to find a way to store food for long time for army need. Appert claims the award in January 1810. in the same year he publishes his book L'Art de conserver les substances animales et végétales.

Canning quickly becomes a popular method for food preservation and, in the same 1810, Peter Durant – also of French origin, patented the metal cans. Of course, the enterprising Englishmen takematter in their own hands and Brian Donkin together with John Hall buy the two patents and begin production of cans. A decade later the process spreads out to America.

With time, the canning methods perfected, but the basic principles remain the same – adding acids, sugar and salt, pre-cooking of the food, sterilisation, sucking out the air (vacuum), etc. Another

innovation in the process is the pressure cooker. It allows for canning at much higher than 100 ℃temperatures. Make sure your hob burners are cleaned well, so that the cooker does not burn and affect the quality of prepared food. Regular burner cleaning should occur at least once every two months, suggest professional oven cleaners from Haringey.

On The Supermarket Shelves

During the fall it is traditional for huge quantities of agricultural products to find its way into the jars. A process which many young people look at with mockery. After all, nowadays even during thewinter, you can find fresh tomatoes, peppers and whatnot even in the coldest of winters. All those goods though come from far and wide around the world and they usually have a taste of a pressed carton.

Yet, every respectful supermarket has a ton of jams, pickles, jellies and many other kinds of cans during the winter or the summer. The terminology on their labels has become quite scientific. In order to understand what you eat, you need a Bachelor in chemistry, which I most certainly don't have. But that doesn't interfere with the most of us, because our ability to eat with ready-made foodsand cans from the store and do not care what exactly we put in our mouths, as long as it is cheap enough, is epic! The today's kitchen motto is: “Quick! Easy! Cheap! (A lot).

Why Do We Choose Home Canning?

In spite of the lack of time, I decided that this fall will prepare at home some cans. What tipped the scales in the jars' favour, is the fact that we alone can make winter supplies of our own taste. When

we me it alone, we can choose the most delicious and ripe fruits and vegetables. We can preserve the summer in a jar. What's more, we don't need the complicated scientific terminology of the store-bought can label.

Lately, I was thinking on the idea of bottling a ready tomato sauce for pizza and a bunch of other meals, which later will save you more time that what would take to prepare. Ultimately, the pleasureof eating what we made ourselves is incomparable.

I don't think that we will save ourselves all the shopping from the market with this move, but we will be more into fashion with the season, while the Mendelevium table will stay on the supermarket rafts.