When was canning first invented

As foods age, they begin to shed some of their essential nutrients. Fruits and vegetables especially have the highest nutrient content when they are ripest.

Since canneries are located close to the point of harvest, few if any nutrients are lost in transit. According to a University of Illinois study and other recent studies, the canning process actually may help to enhance the nutrient profile of certain foods. Other foods like canned beans have higher fiber content, and canned tomatoes contain significantly higher quantities of lycopene, an essential phytochemical, than fresh tomatoes. The canning process was developed to preserve food safely and for long periods of time.

Once a food is packed into a can, the can is heated to a temperature extreme which kills all known microorganisms. A HACCP system identifies areas of potential contamination within the food process and builds check points to ensure that the highest possible safety standards are maintained at all times.

Modern processors maintain close watch on the heating process, ensuring that the canned food that reaches the market is the safest possible product for the consumer. Virtually any food that is harvested or processed can be found in a can. In fact, for decades, many foods were only available in cans. Today, the consumer has more options and can often find fresh and frozen alternatives to canned food, but canned food remains an essential part of the contemporary pantry. For hundreds of nutritious, delicious, easy recipes that use canned food, visit www.

Please feel free to link to any pages of FoodReference. Ehler and www. All rights reserved. Donkin already had a passion for metal work, having already patented the first steel pen, as an alternative to the quill. In , Donkin invested profits from his current papermaking machine business into his new interest — canning — where he then massed produced corned beef for the first time. By s the UK was importing 16 million pounds of canned meat as industries took off around the globe as transportation of goods became easier with the expansion of railways, roads and canals.

In the US, Thomas Kensett and Ezra Daggett patented the use of tinplate in to sell canned oysters, fruits, meats and vegetables. By turn of nineteenth century, scientists discovered that the preserving process used in canning killed micro-organisms which caused food to decay during the cooking stage.

And a more efficient way of canning food was invented. The first cans were expensive and were made by hand. Production became mechanized and a machine was developed which would stamp out can bodies and then solder the ends. How Did We Can? The Evolution of Home Canning Practices.

This timeline shows some of the major points of interest for the development of this food preservation method. Kerr and the Kerr Glass Manufacturing Corporation create a home canning supply business. Kerr is granted patent for his two-piece disposable metal canning lid. Department of Agriculture determines that presure canning is the only safe way to process low-acid foods. Clostridium botulinum. Preserve ca.