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Canning Facts | Canning Moms

Archive for the 'Canning Facts' Category

Steam Canning vs. Water Bath Canning

Tuesday, September 18th, 2007

Is one way of canning better than the other? Here are some facts that may help you decide.

1. Steam Canner uses less water.

2. Less water means less time to heat.

3. Less time means less heat in the kitchen.

4. Less time means lower electric bills.

5. Turnaround time is much shorter.

6. Water bath Canner is heavily filled with water.

7. Steam Canner is not heavy because it uses a small amount of water.

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Short History of Canning

Thursday, September 13th, 2007

Canning facts courtesy of: Noll’s Home Canning and Freezing

1795 — Napoleon offers 12,000 francs to anyone who can devise a way to preserve food for his army and navy.

1809 — Nicolas Appert of France devises a way to preserving food in bottles. He wins prize preserving food through sterilization.

1810 — Peter Durand of England gets a patent using pottery, glass and tinplated iron to use in canning.

1812 — A small plant started by in New York cans oysters, meats, fruits and vegetables in hermetically sealed containers. Read the rest of this entry »

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