Canning began in France in the early 1800s as a way to safely preserve food for the military. It soon became a way for families to have fruits and vegetables year-round.
The practice fell out of favor in the mid-20th century, as convenience became more of a priority. But there’s renewed interest in the art of canning.
Lilley Halloran reports for Harvest Public Media on the history of canning and why it’s growing popular again.
Lauren Hines-Acosta contributed to this story. It comes from “Canned Peaches” — a new podcast from NPR member station KBIA.
This article was originally published on WBUR.org.
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