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Why isn't home canning done in cans? Why isn't it called jarring?


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The use of “can” to mean “seal food in a glass jar” does seem illogical, until we note that the process of preserving food in cans uses roughly the same method you use in “putting up” food in jars, namely heating the food in the vessel to eliminate bacteria and then sealing the container with a vacuum. This method of preserving food was invented in the late 18th century by Nicolas Appert in France in response to a call by Napoleon Bonaparte for a system of supplying French troops with preserved food that could both be easily transported overseas and actually eaten. (Existing methods relied on drying, smoking, and/or salting the food.) Appert’s invention used fragile glass bottles, however, and it was only with the substitution of durable tin cans by Peter Durand of England that the process really took off and led to a worldwide revolution in preserving food. The word “can,” by the way, comes from the Latin “canna” (meaning “container”), and is unrelated to “can” meaning “to be able,” which comes from a Germanic root meaning “to know.”

Sealing food in metal cans, however, has never really proven practical in the home kitchen (sealing the cans pretty much requires soldering, for instance), so the use of glass containers has been far more successful. With the success of commercial canning, it was natural to use “can” as the verb for “putting up” food in jars (perhaps especially since “jar” as a verb in this context raises the specter of broken glass on the floor). The Mason jar, a heavy glass jar with a threaded lid sealed by a rubber grommet, was invented by tinsmith John Mason in 1858, and the simplicity and durability of his design has made the Mason jar the de facto standard of home canning ever since.



]found here

I wonder what it was called before there were tin cans? emoticon

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Re: Why isn't home canning done in cans? Why isn't it called jarring?


 emoticon Thank you for that!! emoticon
Me, Mom and Granny called it "Canning"...Great Grandma Phoebe, called it "putting up".. emoticon

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Re: Why isn't home canning done in cans? Why isn't it called jarring?


 emoticon

I have heard of putting up! I wonder if my grandmother said that.

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Re: Why isn't home canning done in cans? Why isn't it called jarring?


The German word for this comes from a producer of mason jars in Germany that was called "Weck". That's printed on the jars, too.

So canning food was and still is called "einwecken" in some parts of Germany (which translates to "put into a Weck jar", basically).

I love language. emoticon

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Re:


That's interesting, [sign in to see URL] have to ask my mother what her German aunts called it!

I've heard both "Canning" and "putting up" used.

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Re: Why isn't home canning done in cans? Why isn't it called jarring?


quote:

Susa wrote:
I wonder what it was called before there were tin cans? emoticon



The first container was bottles.
"Appert’s invention used fragile glass bottles." I read that Napoleon received fresh garden peas packed and preserved in wine bottles.

So, there you go, another word for canning, "preserving" [in glass].







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Re: Why isn't home canning done in cans? Why isn't it called jarring?


 emoticon

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Re:


I don`t recall ever my mom doing any canning or jarring! emoticon well "jarring" does not sound right at all does it!

I would be familiar with the word "preserving" but I have no recollection of that ever being done in my family, I guess we ate the food as fast as it appeared!

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Re:


I think that the early methods of preserving meat was drying and salting, dried fish or salt cod?

In the middle ages black pepper was used to cover the foul taste of meat.



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Re:


[sign in to see URL]

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That was a very interesting rational read, Susa, I liked the short comments discussion best. Dry history not so much so I skim read the blog part. emoticon



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emoticon HG are you suggesting that I am that old!

quote:

I think that the early methods of preserving meat was drying and salting, dried fish or salt cod?

In the middle ages black pepper was used to cover the foul taste of meat.



and

quote:


That was a very interesting rational read, Susa, I liked the short comments discussion best. Dry history not so much so I skim read the blog part. emoticon



I do this with many so called news articles, I understand more from many of the comments.


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Re:


Susan, I love that link you have given, gonna go and read more from her, I think I have heard of her before now..
and so heartily agree with what she has said.. in fact I had never heard that spices were used to cover the rancidness, etc.

I understood, meat was dried,smoked or salted ,,, obviously spices were in the domain of the very rich...

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I am sure that I have some of her books. Now I need to go find out what I have and what she has newer.

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Ha, ha! I knew I had read Elizabeth Chadwick! I have read her a lot. LOL

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