What Is Canning?

Canning is a method of preserving food from spoilage by storing it in containers that are
hermetically sealed and then sterilized by heat.

History of canning

➢ In 1795, Napoleon Bonaparte offered a reward for whoever could develop a safe, reliable
food preservation method for his constantly travel in army.
➢ Nicholas Appert took on the challenge, and about 15 years later
introduced a method that consisted of tightly sealing food inside a
bottle or jar, heating it to a certain temperature, and maintaining the
heat for a certain period, after which the container was kept sealed
until use.
➢ In 1810 Peter Durand of England patented the use of tin-coated iron cans instead of
bottles, and by 1820 he was supplying canned food to the Royal Navy in large quantities.
➢ The first commercial canning establishment in the U.S. was started in 1912 by Thomas
Kensett.
➢ It wasn’t until almost a century after Louis Pasteur was able to explain why the food
so treated did not spoil: The heat killed the microorganisms in the food,
and the sealing kept other microorganisms from entering the jar.
➢ In 1858, John Mason invented a glass container with a screw-on thread
molded into its top and a lid with a rubber seal.
➢ Wire-clamped jars such as Lightning and Atlas jars were in use from the late 19th
century until 1964, and still, turn up in yard sales and thrift shops.
➢ In the late 1800s, William Charles Ball and his brothers got into the food
preservation jar business and began buying up smaller companies. They quickly became
leaders in the industry.
➢ Alexander Kerr invented the easy-to-fill wide-mouth canning jar
in 1903. Later, in 1915, Kerr developed the idea of a metal lid
with a permanently attached gasket that a man named Julius
Landsberger had invented