Food Canned Made Glass Jars Thick Metal Make

In the past, "preserving food" (preparing food so that it can be eaten much later) was "critical" (extremely important) in "rural" (not in the city) America. Stores were "few and far between" (very far apart) and offered a small number of items to choose among, especially in the wintertime. So families had to preserve food for the long winter.

One of the best ways to "put up" (preserve and store) food is to "can" food, putting it into glass jars and heating them to a very high temperature and pressure to kill the bacteria that would "otherwise" (if one didn't heat them up) cause the food to "spoil" (become ruined; go bad). Food is usually canned in Mason jars, which are thick glass jars with a thin metal lid and a metal "ring" (circle) that screws on to make a tight "seal" (a line where two pieces meet tightly, without letting air or liquid move between).

Americans often can tomatoes, green beans, beets, corn, and beans. Among fruits, peaches, pears, and cherries are some of the most popular canned fruits.

Some people like to can more than just a single item, so they might can a "tomato sauce" (a thick red liquid made from tomatoes, onions, garlic, and herbs, often served over noodles). And others like to make canned "jams" and "jellies" (thick spreads made from fruit and sugar, often put on bread or toast) or "syrups" (thick liquids made from fruit and sugar, often poured over pancakes and waffles). Finally, some people can fish and other types of meat.