Canning Anastasia Stolyrova Tatiana Pimenova Varvara Tyurina Natalia

Canning Anastasia Stolyrova Tatiana Pimenova Varvara Tyurina Natalia Merzlyakova

Canning is a method of preserving food in which the food contents are processed and sealed in an airtight container.

The Invention of Canning

During the first years of the Napoleonic Wars, the French government offered a cash award of 12, 000 francs to any inventor who could devise a cheap and effective method of preserving large amounts of food.

Canning was invented by Nicolas Appert in 1795. As he was born in Champagne he use a bottle as an airtight container. He filled the first bottles with meat and broth and the second ones with jam. Then he corked them up hermetically, and boiled for several hours. In eight months the food tasted great.

Glass jars were replaced in commercial canneries with cans following the work of Peter Durand in 1810. Cans are cheaper and quicker to make, and much less fragile than glass jars. Glass jars have remained popular for some high-value products and in home canning. Can-openers were invented thirty years later.

Can-openers were invented thirty years later. Soldiers had to cut the cans open with bayonets or smash them open with rocks. Following the end of the Napoleonic Wars, the canning process was gradually employed in other European countries and in the US.