Once upon a time, in an era before smartphones and fast food, the fragrance of pickled fruits and vegetables filled American homes. These glass jars of summertime goodness graced pantries and cellars, bringing a touch of warmth and brightness to the cold, dark days of winter. But as time unfurled its cloak, the art of canning slipped into obscurity for many.
Yet, now, it appears that canning is making a delightful comeback. A resurgence is sweeping through the hearts of many, as they joyously revive this age-old tradition. The hashtag #canning has garnered over 960 million views on TikTok, while Instagram is awash with vibrant images of luscious foods nestled in colourful jars.
The COVID-19 pandemic played a pivotal role in this revival. With lockdown measures in place, sales for pressure cookers – essential tools for at-home canning – soared. People yearned for ways to reduce trips to the grocery store and stay connected with loved ones. A jar of preserved peaches meant another day free from navigating the congested aisles of the supermarket.
Even as life gradually returns to its normal rhythms, the allure of canning remains undimmed. In fact, Jenna Smith, a nutrition and wellness educator, revealed that she hosted more food preservation classes in 2023 than ever before. The prevailing sentiment in the community is a collective eagerness to learn and undertake activities safely.
The motivations for embracing canning are multifaceted. Some seek to economise in the face of escalating food prices, while others yearn for greater control over the foods they consume, steering clear of common preservatives. Above all, there is a sense of pride that accompanies the sight of impeccably preserved foods gracing one’s kitchen.
Canning itself is not a novel concept; it has been interwoven into the tapestry of American history for centuries. In days of yore, women diligently preserved surplus peaches, peas, and corn in glass jars. As industrial canning gained prominence, there was a shift towards the convenience of store-bought goods, relegating home canning to the periphery. However, the fervour of the feminist movement in the 1960s led people to place their trust in brands and labels, relinquishing their intuition when it came to food.
Fast forward to the present, and canning is experiencing a renaissance. Yet, it is not without its trials. Jenna Smith underscores the necessity of adhering to proper canning methods to stave off the risk of foodborne illnesses such as botulism. Following contemporary instructions and verified recipes is paramount, rather than relying on obsolete methods. While taste can often serve as an indicator of a well-executed recipe, the complex art of food preservation is not always so straightforward.
Then, there are those who have raised the bar for the practice of canning. Tim Tuohy, the proprietor of Kansas City Canning Co., has revolutionised the traditional process by producing fruit preserves, pickles, and vegetables on a grander scale. His enterprise not only rekindles memories of bygone eras but also introduces new devotees to the enchanting world of canning.
In essence, canning is more than the mere act of preserving food – it is the preservation of traditions and a way of life. As more individuals turn to this centuries-old practice, it serves as a testament to the idea that the simplest ways are often the most enriching. In the words of an old adage, “Out with the new, in with the old.” And in the context of canning, truer words are seldom spoken.
Therefore, as you gaze upon those neatly arrayed jars of preserved foods, remember that you are not merely crafting jams or pickles. You are grasping at a slice of history, savouring a hint of the past, and fashioning memories for the future.
