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     • Appert published his work in L’Art de conserver, pendant plusieurs années, toutes les substances animales et végétales (The Art of Preserving All Kinds of Animal and Vegetable Substances for Several Years) in 1810.
     www.foodingredientfacts.org/apperttotheballbrothers/

     From Appert to the Ball Brothers: a history of canning

2. People also ask

   What was the first canning book?

   • The Book For All Households: Preserving Animal and Vegetable Substances (1811) – One of the very first canning books ever produced, commissioned by the French Minister of the Interior to help create a guide for preserving foods for long sea voyages. Via the Library of Congress

   100+ Vintage Canning Books (Free Full Text Online) - Creative Canning

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   Who wrote the ball Blue Book of Canning?

   • The first edition of the Ball Blue Book of Canning was actually called “The Correct Method for Preserving Fruits,” and it was written by George Ball and his wife, Frances Woodworth Ball. With just 30 pages, it was more of a pamphlet than a book.

   Ball Blue Book of Preserving (Then And Now) - Creative Canning

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   When was the first USDA Complete Guide to home canning published?

   • The first USDA Complete Guide to Home Canning was issued in 1988, under the guidance of Dr Gerald Kuhn at the Penn State Center for Excellence. The 1988 edition replaced the all the previous separate books and bulletins. The edition did bring forward a lot of stuff from those previous publications.

   Historical Canning Guides - Healthy Canning

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   When did Ball canning start?

   • The earliest copy that is publically available (digitized by the University of Iowa) under the title, The Ball Blue Book of Preserving, is Ball Blue Book Edition M from the 1920s, and due to contextual cues, I’ve been able to date it to some time between the end of WWI in 1919 and when Ball Canning changed their name in 1922.

   Ball Blue Book of Preserving (Then And Now) - Creative Canning

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3. creativecanning.com › vintage-canning-books100+ Vintage Canning Books (Free Full Text Online)

   creativecanning.com › vintage-canning-books

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   Apr 5, 2024 · The Book For All Households: Preserving Animal and Vegetable Substances (1811) – One of the very first canning books ever produced, commissioned by the French Minister of the Interior to help create a guide for preserving foods for long sea voyages. Via the Library of Congress

   • Ball Blue Book of Preserving (Vintage First Edition – Full Text)

     The Ball Blue Book of Preserving was originally written in...

   • Ball Blue Book of Preserving (Then And Now) - Creative Canning

     The first edition of the Ball Blue Book of Canning was...

4. creativecanning.com › ball-blue-book-of-preservingBall Blue Book of Preserving (Vintage First Edition – Full Text)

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   5 days ago · The Ball Blue Book of Preserving was originally written in 1909. The first edition was called “The Correct Method for Preserving Fruits.”. The title changed several times in the last century, but we now know it as The Ball Blue Book of Preserving. Most people think of home canning as an old-time food preservation technique, but it’s ...

5. creativecanning.com › ball-blue-bookBall Blue Book of Preserving (Then And Now) - Creative Canning

   creativecanning.com › ball-blue-book

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   Apr 5, 2024 · The first edition of the Ball Blue Book of Canning was actually called “The Correct Method for Preserving Fruits,” and it was written by George Ball and his wife, Frances Woodworth Ball. With just 30 pages, it was more of a pamphlet than a book.

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7. www.foodingredientfacts.org › apperttotheballbrothersFrom Appert to the Ball Brothers: a history of canning

   www.foodingredientfacts.org › apperttotheballbrothers

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   • The Great Seal
   • Across The Pond
   • The Home Front
   • Canning Today

   The process of preserving food in a hermetically-sealed jar or tin was the answer to a problem proposed by the French and English governments as their armies subsided on salted meat and hardtack— the need for more nutritious and non-perishable food was great. In France, Napoleon saw the toll poor nutrition took on his men and launched the Preservat...

   See full list on foodingredientfacts.org

   The first can arrives in America in 1825, as Thomas Kensett and Ezra Daggert sell their patented cans filled with oysters, fruits, meats and vegetables to New Yorkers. However, canned food doesn’t achieve commercial success in the USA until Gail Bordon’s 1856 invention, condensed milk. Milk was hard to keep fresh and was costly to source in urban a...

   See full list on foodingredientfacts.org

   Home canning was slower to take off than tin. The USDA made its first reference to the canning process in the Farmer’s Bulletin 359 from May 1909, entitled “Canning Vegetables in the Home” followed by “Canning Peaches on the Farm” in 1910. These guidelines outlined the safest method for home canning, known as fractional sterilization, a multi-day p...

   See full list on foodingredientfacts.org

   Home cooks around the world continue to can, but it’s far from the amount in the 1930s and 40s. Canning is still an excellent way to capture the taste of a season – from peaches and tomatoes in summer to apples in the fall. If you’re interested in taking up canning, there are a few helpful additives and food ingredients that will help you produce b...

   See full list on foodingredientfacts.org

8. www.healthycanning.com › historical-canning-guidesHistorical Canning Guides - Healthy Canning in Partnership ...

   www.healthycanning.com › historical-canning-guides

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   The first USDA Complete Guide to Home Canning was issued in 1988, under the guidance of Dr Gerald Kuhn at the Penn State Center for Excellence. The 1988 edition replaced the all the previous separate books and bulletins.

9. www.thespruceeats.com › brief-history-of-canningThe Brief History of Canning Food - The Spruce Eats

   www.thespruceeats.com › brief-history-of-canning

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   Sep 27, 2023 · The first commercial canning establishment in the U.S. was started in 1812 by Thomas Kensett. It wasn't until almost a century after Nicholas Appert took on Napoleon's food preservation challenge that Louis Pasteur was able to demonstrate how the growth of microorganisms causes food to spoil.

10. www.nal.usda.gov › exhibits › ipdHow Did We Can? | Canning Timeline Table

    www.nal.usda.gov › exhibits › ipd

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    Canning, which was adopted in the United States shortly after its development, quickly became an important means of food preservation for American citizens. This timeline shows some of the major points of interest for the development of this food preservation method.