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Clean With Water. Dishwasher Safe. Dishwasher-Safe Parts. Do Not Microwave. Like other kinds of preservation—drying, curing, pickling, freezing—canning maintains foods against the natural processes of this decay. The two most common methods, water bath and pressure, are appropriate for different types of food.

Highly acidic foods—like fruits, jams, and pickles—respond well to the water bath. Vegetables, meat, and poultry, however, need to be pressure canned, a process in which the contents are heated to more than degrees Fahrenheit to destroy bacteria.

But, as Sue Shepard writes in her book Pickled, Potted, and Canned , the products of this technique were often compromised by imperfect seals: Appert originally used champagne bottles, which he secured with the improbable mixture of cheese and lime.

He soon exchanged champagne bottles for glasses with wider necks, and by his canned goods were being successfully distributed to the French Navy.

The transparency of the glass that Mason used also made the contents appealingly visible. In the early 20th century, mass production made Mason jars ubiquitous in America. One of the most prolific manufacturers was the Ball Corporation. One often sees jars etched with this name, in lilting cursive, opposite an engraved cornucopia and measurement markers. In these contests, color and beauty were often scored—a glinting ruby red, for example, was a testament not only to the quality of the fruit but the integrity and sophistication of the labor that went into transforming this fruit into jam.

Jams and pickles and various kinds of sauces were also exchanged as gifts, and vestiges of that culture remain in the jars of preserved goods people sometimes give each other at holidays. In the aftermath of the war, however, economic and industrial developments displaced canning as the primary form of food preservation. Large numbers of people began leaving farms for the city, refrigerators became ubiquitous, and canning was supplanted by freezing.

As transportation systems improved, fresh fruits and vegetables became available year-round even in New Hampshire , lessening the need for food preservation.