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Canning is a method of food preservation in which food is processed and sealed in an airtight container (jars like Mason jars, and steel and tin cans). Canning provides a shelf life that typically ranges from one to five years, [ a ] although under specific circumstances, it can be much longer. [ 2 ]
Home canning or bottling, also known colloquially as putting up or processing, is the process of preserving foods, in particular, fruits, vegetables, and meats, by packing them into glass jars and then heating the jars to create a vacuum seal and kill the organisms that would create spoilage.
John Landis Mason, inventor of the Mason jar. In 1858, a Vineland, New Jersey, tinsmith named John Landis Mason (1832–1902) invented and patented a screw threaded glass jar or bottle that became known as the Mason jar (U.S. Patent No. 22,186.) [1] [2] From 1857, when it was first patented, to the present, Mason jars have had hundreds of variations in shape and cap design. [8]
Nicolas Appert (17 November 1749 – 1 June 1841) was a French confectioner and inventor who, in the early 19th century, invented airtight food preservation.Appert, known as the "father of food science", [1] described his invention as a way "of conserving all kinds of food substances in containers".
However, glass containers presented problems for transportation. Shortly after, the British inventor and merchant Peter Durand patented his own method, this time in a tin can, creating the modern-day process of canning foods. [5] Canning was used in the 1830s in Scotland to keep fish fresh until it could be marketed.
The tin canning process was conceived by the Frenchman Philippe de Girard, who had British merchant Peter Durand patent the idea in 1810. [ 5 ] [ 6 ] The canning concept was based on experimental food preservation work in glass containers the year before by the French inventor Nicholas Appert .
Pressure canning, water bath canning, and atmospheric steam canning. All use heat to ensure food in sealed jars is hot enough to destroy bacteria. Meats and low acid foods need pressure canning ...
Canning involves cooking food, sealing it in sterilized cans or jars, and boiling the containers to kill or weaken any remaining bacteria as a form of sterilization. It was invented by the French confectioner Nicolas Appert. [4] By 1806, this process was used by the French Navy to preserve meat, fruit, vegetables, and even milk.
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