Earlier it was one of the few ways to preserve and save foods from micro-organisms. Home canning methods originated in the late 1800's to prevent spoilage of foods from enzymes, mold, yeast and bacteria.
Resources That Can Help People Learn About It
Since a very long time home canning has occupied an important place in preserving home grown fruits and vegetables. It has many advantages. The commercially preserved foods uses chemicals and pesticides in large amounts whereas home preserved foods are not much exposed to chemicals and pesticides. Moreover commercially prepared spreads and sauces contain added amounts of sugar, salts and preservatives which is not required for a good healthy diet. In fact it may cause harm to people suffering from diabetes or hypertension.
Preserving foods when it is completely ripe will enable home canners to enjoy flavoured spreads and sauces throughout the year. According to Jennifer Wilkins, a nutritional scientist in Cornell University's Life Sciences department, a completely riped food has a superior nutritional value when preserved. She gives the example of tomatoes in which vitamin C increases when the tomatoes are allowed to completely ripe in the vine.
To gain more knowledge about it you can check out the University of Georgia Cooperative Extension's "So Easy to Preserve" video series. It consists of 8 shows of around 20 to 35 minutes telling about canning
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The guide explains canning methods for a variety of foods.
Home Canning Offers Better Nutrition
HomeCanning.com too offers a number of recipes for canning fruits
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It Makes You Self-Reliant
It Is The Best Method To Preserve Food
People who want to preserve foods through this method should refer to the U.S. Department of Agriculture's 'Complete Guide to Home Canning' which can be found online.
According to master gardener and home canner Connie Densmore, in case of a natural disaster when the food supplies are short
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