The History of Canning

It was a cash prize offered by Napoleon Bonaparte that began the idea of food preservation. Nicholas Appert came up with the idea of preserving food in bottles like wine and began to realize that if food was heated and sealed airtight it would not spoil.

Peter Durand later developed the method of using an unbreakable tin container to seal food in and it was Bryan Dorkin and John Hall who set up the first commercial canning factory in England 1813.

As exploration of the undiscovered world grew so did the demand for supplies that would last the whole voyage and starvation would not be a concern.

The US started canning early than the Europeans with Thomas Kennett establishing the 1st American Canning facility in NY in 1812.

Canning is when food is packed into airtight containers, at their most nutritional and flavorful, after they have been heated to a temperature that will destroy all microorganisms. The containers are then heated under steam pressure to 240-250 degrees F. Each type of food requires a different amount of processing time based on density, acidity and ability to transfer heat.

Any food that is harvested or processed can be put into a can giving the consumer more options when it comes to the availability of seasonal items. While fresh is always the preference it’s nice to be able to enjoy a bowl of peaches or can of corn in the dead of winter.

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