History Of Canned Food

What Is Canned Food?

The whole process consisting of the pre-treatment such as washing, sorting, peeling, chopping, boiling and frying raw materials,
addition of necessary ingredients (i.e. oil, sauce, marinades), then highly heating them in sealed airtight metal boxes or jars
to purify from all potential microorganisms so that the foodstuff remains fresh for years without having to keep it in a cold environment is called
preserve and food products obtained in the end of these processes are called canned food.

The First Canned Food

The first canned food was made in a glass jar by Nicolas Appert in 1804. Appert stuffed the food to be preserved
in a wide-mouthed glass jar and loosely closed it with a cork. He kept the jar in the boiling water for 30 - 60 min.
to remove the air above the prepared food in the jar. Then, he tightened the cork and observed that the canned food preserved its freshness for long time.
Canned food prepared in this way were historically used for long voyages.

The First Canned Food Factory

English William Under Word is the founder of the first canned food factory in Boston City of America.
After the foundation of this canned food factory in 1821, english Thomas Kensett canned seafood such as jellyfish, oysters, shrimp in New York.
The same person was able to get private permission from the US government to produce canned food. Canning technology highly improved in the United States between 1840 and 1860,
in terms of business and tin production. Acen Tailor developed the technique of making 2-piece spinning can in 1847.
In 1849, Steveson invented the soldering machine. In 1852, Shiyer invented autoclave.

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