Filling Jars

In the late 19th century canning food was a popular way to store and preserve food for later use in homes. Taking the precautions for safe preservation was vital to ensure that foodborne illnesses such as botulism were not present in the food. Specifically, canning fruits and vegetables meant that following guidelines and recipes were the only way to guarantee safe canning at this time. There was no internet at this time, indicating it was hard for people to get reliable information, while cookbooks were deemed a dependable guideline to use. Mainly, books released by the government such as Home Canning Ontario Fruits and Vegetables (1975), by the Ministry of Agriculture, Food, and Rural Affairs (OMAFRA) was an easy and accessible way for citizens to can their food using government regulations. 

In the 1950s, refrigerators were accessible in most homes making canned foods unpopular, but by the 1970s, do-it-yourself home canning resulted in a resurgence of pressure canning and home canning techniques. The return of home canning caused a mason jar shortage forcing many canning businesses in Canada to suffer, making canning a hazardous market to partake in. Following the home canning rush in the late 1970s, there was an outbreak of botulism in both Canada and the USA. The botulism outbreak changed canning permanently; in Canada, there were 61 outbreaks with 122 cases and 22 deaths. The outbreak outlined the importance of proper home canning techniques to avoid botulism. At this time, it was hazardous to can fruits and vegetables at home due to the changes in acidity, especially in foods that can remain above refrigerator temperature. It was evident by the early 1980s that precautionary measures are vital to avoid spoilage and hazardous for consumption. Despite the foodborne illness outbreak, it can be assumed that government-mandated sources such as the home canning cookbook were provided to secure the safety of canning in the future. The Home Canning book has since come out with revised versions using more relevant technology and new information. In another source, The Big Book of Preserving the Harvest published in the late 1990s, discusses the importance of safely canning acidic and non-acidic foods and thier preservation. This book is not released by the government, but it does include updated guidelines for home canners to follow and was released a decade later than the OMAFRA publication. The Preserving the Harvest book dedicated a section specifically on the new use of pressure canning for foods that have low acid such as vegetables, as opposed to traditional heat methods for fruit. Seeing growth in pressure canning techniques entails an expansion on procedures that limit bacterial growth within the food resulting in safer storage. Updated resources of home canning published by the government have limited the number of foodborne illness outbreaks while continuing to popularize safe home canning techniques.

Using a Pressure Canner

Overall, home canning techniques have rapidly evolved, allowing for safe and efficient food storage techniques. From the mid 19th century to the early 2000s, home canning has been a staple in households to preserve food for later use. The distribution of government-issued cookbooks has created a stepping stone for future technology, such as the pressure canning as opposed to traditional methods. The Home Canning Ontario Fruits and Vegetables was an essential cookbook for home canners in the late 19th century. The cookbook represents a valuable part of Canadian agricultural history while symbolizing the importance of home canning of fruits and vegetables since the 1970s.