04/09/2026
What’s the actual difference between canning and bottling?
Why do we call it canning, when its in glass jars?
We get asked this ALOT.. Let me explain 🙂
Modern recipes and global preserving communities usually break the terms down by the shape of the glass and what goes inside.
🍅 Canning: This refers to the heat-treatment process (like water-bath or pressure canning) preserving jars like your favourite Ball Mason jars. This is the term used when preserving jams, relishes, whole fruits, soups, vegetables, and meats.
🍾 Bottling: Today this term is mostly reserved for liquids. Think homebrew, spring cordials, passata, or thin hot sauces going into narrow-neck bottles sealed with crown caps or corks.
In the past the heat-sterilization (canning) method, invented by Nicolas Appert in 1809 for the French military actually used glass jars sealed with wax and wire. However, just a year later, British inventor Peter Durand patented the use of wrought-iron and tin canisters which was quickly shortened to "cans".
Tin cans were much cheaper, lighter and didn't shatter in transit. As the commercial food industry exploded using these tin canisters. The word canning stuck as the universal term for heat-processing and vacuum-sealing food.
No matter your preserving preference the end goal is the same... fully stocked self-sufficient pantries, freezers and shelves!
Happy Weekend
Nicole :)
