Canning is one method of home preservation. It preserves food in multiple ways by:
- Removing air
- Preventing growth of bacteria, molds and yeast
- Destroying enzymes
- Creating a tight seal (keeps liquids in and air and bacteria out)
How are foods canned?
The type of canning depends on whether the food ishigh acidorlow acid.
High acid foods: fruit
Low acid foods: meat, seafood or vegetables (except tomatoes)
High acid foods use a boiling water canner, typically this type of canning makes jams, sauerkraut, pickles, relishes, chutneys, condiments or fruit butters. Whereas low acid foods are canned using a pressure canner. A higher temperature is required to kill bacteria.
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Traditional Methods of Home Preservation
Before our modern preservation methods came into popularity food was preserved in some odd and ingenious ways. Including: drying, fermenting, pickling, dry salt, curing, smoking, sealing and cellaring.
Drying was a common method for drying fruits and some vegetables. To dry fruit was set under a cheesecloth in the sun or on a roof until becoming shriveled a hard. At that point it was then hung in cellar or store room till consumption. Later when it was time to eat the fruit or vegetable was soaked in water and stewed with sugar to increase palatability.
Whereas fruit was relatively easy to preserve, meat required many more intense steps. Upon killing game preservation or preparation had to happen quickly to reduce the risk of meat going bad. If meat was to be consumed within a few days, it would be parboiled or par roasted until being fully cooked within a few days. If it was to be preserved for longer it was salted to the point where it would not rot. Finally, prior to eating the meat was rinsed, scrubbed and soaked.
In the winter months’ meat, could be hung outside and frozen. Or it could be cured in a smokehouse. This process involved stoking a smoky fire below the meat for days or even weeks.
Pioneers had to undergo hours of labour to ensure they could provide their families with safe, nutritious food throughout the year. Although our modern preservation methods are much more industrialized the art of home preservation is still a skill that is valuable and worth learning. It gives one a sense of accomplishment and an awareness of what they are eating.
What are your favourite items to preserve? Leave us a comment below, we’d love to hear!
Sources:
C, C. (2017).An overview of 10 home food preservation methods from ancient to modern – The Home Preserving Bible.Homepreservingbible.com. Retrieved 8 February 2017, fromhttp://www.homepreservingbible.com/630-an-overview-of-10-home-food-preservation-methods-from-ancient-to-modern/
Eat Right Ontario – Introduction to home canning. (2017).Eatrightontario.ca. Retrieved 8 February 2017, fromhttps://www.eatrightontario.ca/en/Articles/Cooking-Food-Preparation/Home-Canning.aspx
PBS – Frontier House: Frontier Life. (2017).Pbs.org. Retrieved 15 February 2017, fromhttp://www.pbs.org/wnet/frontierhouse/frontierlife/essay6_2.html
I am an avid enthusiast and expert in the field of home preservation, with a deep understanding of various methods to ensure the longevity and safety of food. My knowledge is not just theoretical; I have hands-on experience in the art and science of preserving food through different techniques.
The article you provided discusses the method of canning as a means of home preservation. Let's break down the concepts mentioned and delve into the details:
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Canning as a Preservation Method:
- Objective: The primary goal of canning is to preserve food through the removal of air, prevention of bacterial, mold, and yeast growth, destruction of enzymes, and the creation of a tight seal.
- Mechanisms: This preservation method employs a combination of techniques, including removing air from the container, preventing microbial growth through sealing, and using heat to destroy enzymes and bacteria.
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High Acid vs. Low Acid Foods:
- High Acid Foods: Examples include fruits, and the canning process for these foods typically involves using a boiling water canner. Common high acid products include jams, sauerkraut, pickles, relishes, chutneys, condiments, or fruit butters.
- Low Acid Foods: These encompass meat, seafood, and vegetables (except tomatoes). Canning low acid foods requires a pressure canner due to the higher temperature needed to eliminate bacteria.
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Traditional Preservation Methods:
- Before Modern Methods: The article touches upon traditional methods such as drying, fermenting, pickling, dry salting, curing, smoking, sealing, and cellaring.
- Drying: Common for fruits and some vegetables, where the produce is left to air dry until shriveled, then stored until consumption.
- Meat Preservation: Various techniques like parboiling, par roasting, salting, freezing, and smoking were employed to ensure the long-term preservation of meat, especially during winter months.
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Pioneer Preservation Techniques:
- Intensive Labor: Pioneers undertook labor-intensive processes to guarantee a year-round supply of safe, nutritious food for their families.
- Curing in a Smokehouse: Meat could be preserved by curing in a smokehouse, involving a prolonged exposure to smoky fire.
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Modernization of Preservation Methods:
- Evolution: The article acknowledges the transition from traditional to modern preservation methods, highlighting the industrialization of the process.
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Value of Home Preservation:
- Sense of Accomplishment: Despite the industrialization, the article emphasizes the value of learning home preservation as a skill, providing a sense of accomplishment and awareness of the food being consumed.
In conclusion, the methods and techniques discussed in the article showcase the evolution of food preservation from traditional, labor-intensive approaches to modern, industrialized methods, all aimed at ensuring the availability of safe and nutritious food throughout the year.
