Paige Weisskirch, UC Master Food Preserver Online Program Volunteer
Home canning has an incredible story. What started as a way to feed hungry soldiers — facing the critical challenge of preventing food spoilage during long campaigns — has evolved into a practical skill and a beloved hobby for millions. The fascinating journey of canning innovations has consistently made the process safer and more accessible, a perfect example of human ingenuity solving one of our oldest problems.
The Birth of Food Preservation
Modern canning began because of a military necessity. In 1795, Napoleon Bonaparte offered a hefty 12,000-franc reward (est. $300,000 today) for someone to develop a reliable food preservation method for his troops. After years of experimentation, a French confectioner named Nicolas Appert claimed the prize in 1809 with a method that seems remarkably familiar today — sealing food in glass jars and heating them. What makes Appert's achievement remarkable is that he had absolutely no idea why his method worked. He thought air caused spoilage, so he simply aimed to keep it out. Decades later, Louis Pasteur proved that microorganisms were the real culprits behind food spoilage. Appert's process worked perfectly despite his lack of understanding of the underlying science.
Shortly after Appert's breakthrough, an Englishman named Peter Durand introduced tin canisters — the origin of the word "canning." These were sturdier than glass, making preserved foods easier to ship without breaking. By 1812, Americans were adopting the technology, with Robert Ayars and Thomas Kensett establishing the first U.S. canneries.
Early Innovations in Home Canning
In 1858, John Mason solved the frustration of inadequate food containers for home use with his threaded glass jar with a rubber seal design. Today's iconic clear Mason jars with their distinctive two-piece lids remain remarkably similar to his original design, a testament to the enduring quality of Mason's innovation.
Amanda Theodosia Jones developed the "Jones Process" in 1872. Her method was revolutionary because it preserved food without turning it into mush. Unlike earlier methods that thoroughly cooked everything before canning, her vacuum technique kept food at just 120°F, maintaining significantly more flavor and texture.
Alexander Kerr later simplified home canning with his two-piece lid system in 1915. That satisfying "ping" when a jar seals properly is the result of Kerr's practical innovation.
Science Meets Safety
Food safety became increasingly important as home canning became popular in the late 19th and early 20th centuries. The USDA's 1917 determination that pressure canning was essential for low-acid foods was a crucial advancement. However, when science revealed the danger of botulism caused by improperly canned vegetables and meats, many family food preservation traditions had to be updated.
During WWII, home canning exploded in popularity. Many older canners recall stories about everyone with a backyard garden putting up food as part of the war effort. Victory Gardens and home canning became practical expressions of patriotism during a time of national crisis.
Modern Developments
Today's canners have advantages that previous generations would have appreciated. The USDA published its comprehensive Guide to Home Canning in 1988, consolidating decades of research into one accessible resource. Modern equipment, such as electric canners with automated controls and steam canners, has made the process more approachable for beginners.
The COVID pandemic sparked the most recent surge in interest in canning as people sought food security and meaningful home activities. There's something profoundly satisfying about seeing home-preserved foods lined up on pantry shelves, knowing exactly what's in them and where the ingredients originated. This connection to our food sources represents something essential and timeless in human experience.
Next time you twist open a jar of homemade preserves, consider the centuries of innovation that made that satisfying "pop" possible. From Napoleon's army to your kitchen table—what a remarkable journey!
Fun Historical Note
Amanda Jones claimed she received her canning inspiration during séances. According to her 1910 autobiography, some of her advisors had already passed away when they "helped" her develop her preservation process.