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Posts tagged: Canning

How Did We Can? – New Online Exhibit Looks Back

Can All You Can graphic

USDA’s National Agricultural Library launches its latest Web exhibit “How Did We Can?” on home canning in the United States.

July is the height of summer grilling season, and throughout the month USDA is highlighting changes made to the U.S. food safety system over the course of this Administration. For an interactive look at USDA’s work to ensure your food is safe, visit the USDA Results project on and read Chapter Seven: Safer Food and Greater Consumer Confidence.

The USDA’s National Agricultural Library (NAL) recently launched its newest online exhibit, “How Did We Can?The Evolution of Home Canning Practices.” The exhibit follows the evolution of home canning in the United States and the progression of associated food safety guidelines. Canning aids in food preservation by removing microorganisms responsible for decay through heating and creating a seal to prevent recontamination. Home canning held an important role in 20th century food preservation, particularly through the two World Wars, and continues to be practiced today.

“How Did We Can?” highlights changes in home canning guidelines based on a growing understanding of bacteriology. Around the turn of the 20th century, the four most prominent canning techniques were oven, open-kettle, water bath, and pressure canning. By the end of World War II, the USDA recommended only two techniques: water bath for high-acid foods and pressure canning for low-acid foods. Those recommendations remain the same under the current USDA Complete Guide to Home Canning. Read more »

SAVE Money by Knowing When Food is Safe

Stop! Don’t throw that food away! It might be safe to use, and that will save you money. According to USDA’s Economic Research Service, each American wastes more than 20 pounds of food every month. That’s about $115 billion worth of good food thrown away every year at the consumer level in the U.S. Top food group wasted by value is meat, poultry and fish.

While the USDA Meat and Poultry Hotline would never advise you to eat unsafe food, we don’t want you to throw away safe food and lose money. Read more »