You may have noticed that home canning & preserving is really hot right now. Everywhere we turn there are articles and blog posts about preserving the harvest. In order to understand what all the fuss is about, it might help to look at the reasons behind canning.
In the Past
WWII Poster
Home canning gained popularity through the early part of the 1900’s. It started as just another great way to stretch the dollar (alongside drying, smoking and root cellaring). By preserving the harvest, families were able to feed themselves through winter.
But it was during WWII that canning peaked in popularity and the reason for canning changed. Instead of just “putting food up” to save money, people did it as a form of patriotism and an extension of the Victory Garden. During the war, nearly 20 million Americans were growing and preserving their own food, thereby saving the nations food production for the armed forces. After the war, home canning declined and commercial canning soared. That is, until the 1970s “back to the land” movement when canning was touted as a means to a more simple, self- sufficient lifestyle. But after about 10 years, canning declined again.
That was Then, This is Now
Today, any grocery store in America is filled with a large selection of commercially preserved products. Why would anyone want to can or preserve? Well, there are several different reasons.
No gardener wants to let their bumper crop go to waste. Preserve the extra produce by canning!
First, all food preservation (canning, drying, freezing, etc) is a natural extension of the new “food growing” trend happening right now. As many Americans are now growing their own food, they are looking for ways to preserve those bumper crops so that nothing goes to waste. Why go to all the trouble of growing something from seed only to see it wind up in the compost bin? Preserve it and you reap maximum benefits from that edible garden.
The economy is another reason that some have turned to food preservation. Although there may be an initial investment (of jars and some equipment), food preservation can be a great way to stretch the dollar – if done correctly. We can buy in bulk or get free surplus produce from friends and end up preserving many meals inexpensively.
Canning and preserving is also an important part of the self-reliant and urban homesteading movement that is growing right now. People want to be more responsible for their own survival as well as for the survival of the earth. All food preservation is a part of that. In addition, by preserving our own food, we know exactly what is IN that food. We can be assured that it is free from preservatives or chemical sprays that may be in commercially produced products.
And then there is the locavore movement. (Eating locally to lower your carbon footprint and support our local farmers/community) Sure we can buy a tomato year round at the grocery store – but at what cost? And even if it is grown locally, a greenhouse tomato in the dead of winter is not the same as a summer, fresh-picked-off-the-vine tomato. BUT, if we can or otherwise preserve that fresh-picked tomato, later we can enjoy it in the dead of winter and STILL be eating locally! We get the benefit of a lower carbon footprint AND delicious flavor. Now, what could be better than that?
Finally, canning and preserving is a great way to extend the “story” of your own garden. By passing on a jar of deliciousness to a friend, you are giving a bit of your garden and yourself. And that, my friends, is one of the best benefits of all!
About Theresa Loe
Theresa Loe is an award-winning garden writer for television, print media and video. She is also one of the founding producers of Growing A Greener World, bringing her voice and expertise both on-camera and behind-camera from day one. She is passionate about taking the garden full circle (from seed, to pantry, to table) and shares how to capture seasonal, fresh-picked flavor.
What about the nutrient level in canned/persevered foods? One method better than another?
In general, freezing keeps the most nutrients because the foods are only blanched or frozen without heating. Fermented foods also offer a lot of nutrition and include many other health benefits. Some ferments require salt which can be a problem for some, but things like kefir and kombucha do not need salt. However even in salt ferment recipes (like fermented pickles), you can rinse some of the excess salt off before eating. So ferments are considered extremely nutritious.
Jams and jellies normally include a lot of sugar, but you can make low-no sugar versions and then you just have the cooked fruit. Also the less heating/cooking you do, the more nutrition is preserved in the finished product. But to water bath and pressure can safely, you MUST heat foods to the proper temperature. So as you can see, you can find recipes in every preservation category that offer more nutrition. I can’t say that one preservation method is always “better” than another – except freezing and fermenting.
Theresa
Can you help me fine where I can buy a Presser Canner so I can can my String beans and fish? I can’t fine one around here, I live in Bakersfield, Ca.
Thank you, Adas
Hi Ada,
I sorry that I don’t what stores in your area might carry pressure canners, but both Target and Walmart show them on their website. You might start with calling them to see what they have in stock. You can always mail order them, but then you have to pay shipping and that might be expensive.
~Theresa
One further reason for home canning is that occasionally a certain fruit or vegetable may be plentiful and cheap at retail. Canning this produce at home preserves some of that for later in the season when it may be more expensive or even unavailable.
It’s not all about local or home-grown.
I agree with you 100% Rob! That is why I said that we can “preserve those bumper crops so that nothing goes to waste” and “food preservation is a great way to stretch the dollar” and that we can preserve many meals inexpensively. I’m sorry if I gave you the impression that is was all about being local. But that is not at all what I meant.
The main reason that people have EVER canned is to preserve excess food. I’m glad we are on the same page here.
Great job, Theresa! This is a boon year for canning! It’s wonderful that you are spreading the knowledge and fun!
Thanks Julia. I hope to help keep the excitement alive here. Lots of fun posts coming up on everything from canning fruits and veggies to drying and freezing. And I plan on throwing in some recipes for making liqueurs, herb concentrates and more.
Stay tuned!
~Theresa
Rebecca,
How wonderful that your daughter wants to can with you! You two will be creating delicious recipes as well as memories. How great is that?
Ivette-
Guess what?? Monday’s blog post is all about canning tomatoes! Perfect timing is right.
Yes, some canning does take hours and hours – but hey! I am a mom, gardener AND the Associate Producer of a TV show. I just don’t have hours and hours! Seriously! Who does these days?
So, I will be featuring some time saving tips here in the very near future. We can CAN and we can do it simply. I promise!
~Theresa
Susan-
It really is nice to see that ALL generations are turning to canning and preserving in a big way. Unfortunately, most young people do not have many people to turn to for advice. We are hoping that this section of the GGW website can become a great resource for everyone interested in this topic.
Thanks for stopping by!
~Theresa
TOTALLY timely post, Theresa! Right now, I have tomatoes coming out of my EARS and my friends and neighbors have been inundated by my sharing – time to put some up!
I am hoping that what is happening right now is more than a trend, and that people fully embrace the lifestyle, like YOU have! I know that many people fear the time factor – “I have a full time job and I’m raising kids (and possibly chickens!), I’m growing food and NOW I have to preserve it, too?” – but your example shows that it CAN be done, with a little forethought and some good planning.
Thanks for the historical overview and the great addition to the site – I’m eager to see what the future brings!
Timely post, Theresa! Just 2 days ago my 15-year old daughter asked if we can make our own jam sometime soon. While I sort of cringed at the thought of spending all day in the hot kitchen, the other side of me thought how cool it was that a young girl wants to try this, and remembered how much fun I had making jam in my early 20’s. I’ll definitely let you know how it goes (btw: any good peach jam recipies?) 😉
I used to think of canning and preserving as something grandmothers or folks living in rural communities did. Now I’m realizing I’M the one whose in danger of becoming out of touch, as so many of my friends in their 20’s and 30’s are embracing the idea of growing and preserving their own food.
Thanks for the interesting overview.