Canning Food Basics 101

The history of canning food begins back in 1809 when a French confectioner named Nicolas Francois Appert answered the challenge of the French newspaper Le Monde, who had offered a large sum of money to anyone who could invent an inexpensive and effective method of preserving large amounts of food. Since huge armies of men during the Revolutionary War required large supplies of food on a regular basis, preservation was essential. Mr. Appert experimented and observed that when food was cooked inside a jar, it didn’t spoil, unless of course, the seal was compromised. He wasn’t able to give... CONTINUE READING

Tomato Preserves

1 1/2 quarts peeled, small, yellow, green or red tomatoes (about 2 lbs.)
1 tablespoon mixed pickling spices
1 (1/2 inch) piece of ginger root
4 cups sugar
1 cup thinly slicked lemons (about 2 medium)
3/4 cup water

Wash and drain tomatoes. Do not core... CONTINUE READING
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Canning Recipe date rating
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Canning Recipe date rating
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10 Most Popular Canning Recipes
Canning Recipe date rating
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Thursday
July 02, 2009
8:36 PM

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