History of Canning
With our family having canned so long, we decided to share a little bit of canning's history with you here:
Canning in the 1790s
Nicolas Appert, a French confectioner, discovered that the application of heat to food in sealed glass bottles preserved the food from deterioration. This was the first discovery of the canning process.
Canning in the 1800s
1806: The French Navy was able to successfully store meat, vegetables, fruit, and even milk thanks to Nicolas Appert's discovery.
1810: Peter Durand developed a method of packaging food in sealed airtight tin-plated wrought-iron cans based on Apppert's canning methods. This was a break through in the food storing process. At the time a good worker could produce four of these tin cans in a day.
1812: The first American cannery was opened by Robert Ayars in New York City.
1815: Early explorers greatly favored canned foods. Starting in 1814 these goods were sent to distant British colonies, reaching Australia by 1815.
1860s: With further development in the canning industry smaller machine made steel cans were made possible.
1915: Alexander Kerr invented disposable, flat metal-disks, allowing the re-use of canning jars with the inexpensive disposable lids. This two-part lid system made home canning safer and is still in use today.