The 18th–Early 19th Century: In 1795, the French government, facing the need to supply stable food for its soldiers and seamen in various battles, offered a 12,000-franc prize for a breakthrough in food preservation. Nicolas Appert, a young chef from the Champagne region, dedicated himself to this research. He packed food in champagne bottles and sealed them airtight with a mixture of cheese and lime. Later, he switched to wide-necked glass containers. In 1804, he began to experiment with meat packed in tin cans. In 1806, his canned fresh peas were highly praised. In 1810, he was officially awarded the prize and published his method.
The Development of Canned Food
The Early 19th Century: In 1810, British merchant Peter Durand obtained a patent for using tin-plated steel cans to hold food, addressing the fragility issue of glass cans. In 1812, he sold the patent to British engineers Brown Denkin and John Hall, who established the world's first tin-can factory. In the early 19th century, canning technology was introduced to the United States, and canneries were established in Boston, New York, and other places.
The Mid-19th Century: Canned food was mainly used by people in extreme situations, such as Arctic explorers and sailors on long-distance voyages. It played a crucial role in feeding the large armies during the Crimean War, the U.S. Civil War, and the Franco-Prussian War, and provided a taste of home for explorers and colonialists in foreign lands.
The Late 19th–Early 20th Century: After the global depression of 1873, U.S. exports of canned foods boomed, led by companies like Campbell, Heinz, and Borden. In 1904, the Max Ams Machine Company of New York patented the double-seam process used in most modern food cans, greatly improving the sealing efficiency and quality of cans.
The Mid-20th Century: The United States entered the "golden age" of processed foods, and canned foods became very popular. Manufacturers promoted the benefits of canned foods through cookbooks and programs. Canned foods also became popular in some European countries, such as "conservas" in Portugal and Spain, especially canned seafood, which was very popular in bars.
The Late 20th Century: In the 1960s, the U.S. Continental Can Co. first used aluminum to make can lids, and later aluminum became the main material for can manufacturing. In the 1970s, the "green revolution" led to a significant reduction in the weight of aluminum cans. At the same time, the production speed of cans also increased significantly. In 1969, the soft can developed by the U.S. Army Natick Research Institute was successfully applied to the Apollo space program. Soft cans are called the second-generation canned food and are a major innovation in the history of food packaging.
The Spread and Continued Development of Canned Food
Around the World: In the 20th century, canned food became popular all over the world. In China, the Shanghai Taifeng Company established the first canning factory in 1906. After the founding of the People's Republic of China, the annual output of canned food increased exponentially. Canned food has also become an important part of people's daily lives in many other countries, and is widely used in various scenarios such as family reserves, outdoor activities, and emergency relief.
Modern Times: Canned food production has basically achieved continuous and mechanized production. With the development of technology, the variety of canned food is constantly increasing, and the packaging and preservation technology are also constantly improving. At the same time, people's requirements for the quality and safety of canned food are also getting higher and higher, and relevant regulatory systems are gradually being improved.
Conclusion
The history of canned food reflects the development of human food preservation technology. From the initial simple glass bottle packaging to the modern metal cans and soft cans, canned food has continuously adapted to people's needs and played an important role in different historical periods.
