Interest in canning started to spike in 2020 when a combination of supply chain disruptions, extra time at home, and unrelenting anxiety got locked-down Americans into DIY food. Marisa McClellan, author of Food in Jars: Preserving in Small Batches Year-Round, started noticing an upswing that summer, when the arrival of seasonal produce coincided with the waning of the early-pandemic sourdough trend. Google searches for “canning” and “Ball jar” — by far the most popular vessel for home preserving — shot up in August 2020 to far above their pre-pandemic levels. Sales of the All-American Pressure Cooker, a popular pressure canner, skyrocketed as more consumers learned to preserve soups and stews at home.

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