Pickling & preserving: A brief history.
Posted: Aug 06 2014
Preserving food has been around for centuries in varying forms, originally food was dried in the sun in hot climates and frozen in ice in cold ones. Since then we have been curing, pickling, jamming and fermenting all manner of foods to preserve them throughout seasons and on long journeys, as well as for cultural and religious reasons. Today as more and more of us have access to all kinds of foods throughout the year, we preserve food because we want to, rather than because we have to.
Napoleon is often credited with inventing modern canning, in 1795 the French military offered a cash prize for anyone who could come up with a new method to preserve food. Nicolas Appert put forward the suggestion of canning food and it was first proven to work in 1806. This original method of canning used a glass jar, a flat tin lid and sealing wax.
Since then many companies have followed suite creating less messy, re-useable canning methods which have become popular throughout Europe and America. Weck jars, as stocked by us, are made in Germany as they have been since the early 1900s when they soon became one of the most popular ranges of preserving jars. This was due to their wide openings for easy filling, large selection of shapes and sizes, re-sealable lids and neat stackable design. for further information on Weck's home canning system, go to the Weck website and follow their expert instructions.
Weck jars are ideal for bottling, pickling, preserving and curing, and they also look good as neat kitchen storage for all manner of food stuff. Check out our recipes for tomato ketchup, elderflower cordial and preserved lemons.