Canning food at home makes comeback
By Kelsey Peart
Mina Harker, ‘15, is finishing up her degree this semester but something she has found during her time at Bryn Mawr will stay with her after she leaves.
Harker discovered her love for canning while juggling a knack for gardening and a tight, student budget.
“There’s something magical about opening a can up in the winter and reliving memories from the summer,” she says, motioning towards her kitchen cabinet that houses her various canned creations.
The Wall Street Journal credits “the worst recession in decades and a trend towards healthier foods” as the main influences towards self-sustainability. Canning is the next logical step for an avid gardener.
Reasons to can include cost-efficiency, better taste, year-round organic produce availability, and the pure joy that comes with “a mini-time capsule,” as Harker describes it.
Although there is not a lot of hard data available about canning, there is plenty of anecdotal evidence: canning-related cookbooks and workshops are popping up all over the country.
There is one solid statistic that is telling. Ball Corporation, a name synonymous with the Mason jar, has seen a 60 percent rise in stocks over the past three years,due mostly to an increase in sales.
2014 has been one of the most successful years for Ball Corp. According to its annual report, it has seen a 5.5% increase in net sales from 2013, every year’s sales proving to be better than the last.
Ad Age reveals that Ball Corp.’s sales were mostly flat throughout the ’90s, so this rise in popularity is attributed to the millennials. Ball Corp. has begun targeting the younger generations as a result.