Water bath canning evolved from the pioneering work of French confectioner Nicolas Appert, who in 1809, developed a technique of sealing food in glass jars and heating them, which he called "appertization." This process prevented spoilage and led to Appert winning a prize from the French government for his innovation in food preservation.

In 1810, Peter Durand advanced Appert's work by using tin cans instead of glass jars, but the fundamental principle of heat processing remained the same.

The introduction of Mason jars in 1858 by John Landis Mason greatly improved the safety and convenience of home canning. These jars featured a screw-on lid with a rubber seal, which created an airtight environment and significantly reduced the risk of contamination.

Canning rose in popularity in the United States during WW I and II as a result of successful wartime campaigns encouraging citizens to produce their own food. Home canning waned in popularity as home refrigeration became more accessible, though there have been resurgences throughout the years, most recently during the pandemic.

Home water bath canning is safe for preserving high-acid foods, provided proper guidelines are followed.

High-acid foods, such as fruits, pickles, and tomatoes (often acidified with lemon juice or vinegar), can be safely canned using this method because the acidity, combined with the heat during processing, prevents the growth of harmful bacteria, particularly Clostridium botulinum, which causes botulism.

Always follow approved recipes from trusted sources and use good quality ingredients and equipment to ensure safety.

The barrier to entry is low for water bath canning. Here’s what you need to get started:

• Water bath canner OR large, deep pot

• Canning rack OR rolled towel OR secure canning rings together to create a DIY trivet

• Utensil set (jar lifter, head space measuring tool, bubble remover)

• Jars and rings (can be reused as long as they remain free of chips and rust)

• Jar lids (must use new lids for each canning adventure

This is a great place to start if you're looking for approved recipes from trusted sources:

• USDA's National Center for Home Food Preservation

• Ball Canning

• Colorado State University Extension

• University of Georgia Cooperative Extension