National Canning Day

The National Canning Day, celebrated annually on October 23, honors the age‑old craft of preserving fruits, vegetables and other foods through canning. It’s a day to give a nod to jars, lids and the gentle hiss of a vacuum seal.

History of National Canning Day

The roots of canning go back to the early 19th century when Nicolas Appert discovered a way to preserve food in sealed glass jars and heat‑process them to keep spoilage at bay. The specific observance of National Canning Day on October 23 began more recently, credited to hobby‑caning enthusiasts and food‑preservation advocates who picked that date to mark the season when many home‑preservers would already have their produce supplies ready. Over time the date has been listed in food‑calendar sources and recognized by home‑preservation networks as an occasion to share recipes, tips and celebration of a sustainable approach to storing food.

Why is National Canning Day important?

There’s something quietly profound in the act of turning fresh produce into something shelf‑stable—jarred peaches in winter, pickles in early spring—and National Canning Day invites us to pause and appreciate that transformation. It reminds us of connection: between seasons, between food and the hands that prepared it, and between the ingenuity of past generations and our own kitchens today. Canning isn’t just about storage—it’s about memory, care and continuity.
At the same time, the day offers a moment to reflect on sustainability, food waste and self‑reliance. In a world where food often arrives packaged and processed, choosing to preserve our own harvest or purchase local produce and can it ourselves speaks to values of resourcefulness and mindfulness. Celebrating this craft helps keep alive knowledge that might otherwise fade—knowledge of tilts, jars, lids, proper seals and safe processing.

• It honors the preservation methods that extend the life of seasonal bounty
• It connects food preparation to heritage and craftsmanship
• It encourages reducing waste by making the most of fresh produce
• It fosters appreciation for home‑based skills that often go unseen
• It reminds us that food isn’t just fuel—it’s a story, a process, a choice

How to Celebrate National Canning Day

Observing National Canning Day can be as simple or as elaborate as you like. Maybe you’ll pop open a jar you canned last summer, label it with the date and savour the flavour of your own handiwork. Or you might set aside an afternoon to try a new canning recipe—jam, chutney, pickles or tomato sauce—and invite someone to join in so that the experience becomes shared rather than solitary. If you don’t have fresh‑from‑garden produce, visit a local farmers’ market, pick up some seasonal fruit or vegetables and use the day as an excuse to give canning a go.
For those who already know the ropes, use the occasion to teach someone else—perhaps a younger family member or a friend—how to safely process jars, test seals and store goods for later. Sharing knowledge keeps the skill alive. And if you prefer a lower‑key approach, simply take a moment to research how canning works, what tools you’d need and make plans for next season.

• Open and enjoy a jar you canned in the past and reflect on the labour behind it
• Pick up seasonal produce and try a simple jam or pickle recipe together
• Teach someone the basics of safe canning (seals, processing, lids)
• Visit a local farmers’ market or farm stand and buy produce for preserving
• Use the day to plan next year’s canning season, get jars cleaned and ready

National Canning Day Dates Table