canned food
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At first the canning process was very slow and much labor was required, seeing as each large can had to be hand-made, and took up to six hours to cook. This made canned food too expensive for ordinary people.
Second attempt
Based on Appert's methods, the preservation of food was tested by Peter Durand, an Englishman, in the year of 1810. He realized that there was a problem with glass, it was breakable. He decided instead to use wrought-iron cans sometimes lined with tin. His new cans had easy instructions on how they were to be opened. It was said a good worker could produce four cans in one day. Cans are now manufactured at around 400 cans per minute.
What is Canning food?
By definition; canning is a method of preserving food in which the food contents are processed and sealed in an airtight container.
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Canned food was somewhat of a novelty for middle-class Europeans and was mostly only purchased by the military.
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Drying food is when you expose the food to a temperature that is high enough to remove the moisture but low enough that it will not cook. An electrical dehydrator is the most efficient way.
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Freezing food is quite simple. It's best that the food is fresh and frozen as quickly as possible, and that you keep it at a proper frozen temperature of zero degrees.
What is the point of canning food?
It provides a shelf life of one to five years, although under specific circumstances it can be much longer.
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In 1858, the canning industry changed completely. A New York Tinsmith by the name of John. L. Mason invented a glass jar with a threaded lid and reusable metal lid. This was the birth of the Mason jar. From that point on canning food was widespread, yet it was mostly restricted to highly acidic foods such as tomatoes.
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Methods for low acid foods came later such as the hot water bath, pressure canning, drying and freezing.
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One problem that canned food faced was that it's solder (a fusible metal alloy used to join metal work-pieces together) was made of lead. This often resulted in lead poisoning.
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Pressure Canning requires a large kettle that produces steam in a closed compartment. The jars in the kettle must reach a temperature of 240 degrees under a certain pressure which is measured with a dial gauge. This method is used for vegetables and other low-acid foods.
First Attempt to Can Food
The first attempt at canning food was done by a man named Nicolas Appert sometime in the 1790s when a cash prize was offered by Napoleon to anyone who could invent a way to preserve food for his army. It was he who discovered that when heat was applied to food in sealed glass it could be preserved from deterioration. His theories were tried by the French Navy in 1806 for a wide range of foods.
Canning Food Today
Water Bath Canning typically requires a large bath of boiling water. Jars containing food are placed in the water and heated till they reach a temperature of 212 degrees for a specific period of time. This method is mostly used for highly acidic foods.
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With the ongoing innovations and improvements being made to canning, it was a fast-growing and prosperous industry
