The History of Canning

The History of Canning

December 22, 2020

The magical process of food preservation has changed dramatically in the span of human history. Before the modern day canning process, which was developed in the early 19th century, humans had been using food preservation methods such as the conservation of fruit in sugar and acidity, dehydration, salting, fermentation and refrigeration. The Romans experimented with different processes and substances like honey and sugar to preserve food.  Through the dark ages, monks in monasteries would chill jars in the cellar to keep fruit fresh throughout the winter. The magic of canning comes from having just the right amount of acidity along with a sterilized and sealed jar, to prevent the growth of microbes and bacteria.

At K’s European Jams, we have discovered the perfect trifecta of sugar, acidity and fruit to ensure the lasting freshness of each of our jams with no need for additives and preservatives. We use copper pans to ensure the best flavor and consistency for every jar of jam.

Did you know?

The world’s first marmalade was made out of Quinces, a rare fruit that’s best described as a cross between an apple and pear? The word “marmalade” comes from the Portuguese word “Marlemos”, a paste made out of Quince.