Can Understand?

During the late eighteenth century, when Napoleon's army suffered a terrible famine whilst waging war in their Russian campaign, the emperor offered a reward to anyone who can present a method to keep food in a good state for a longer period of time, convinced that "hosts win better fed."

This is when a French chef, Nicolas Appert, discovered entirely empirically, that he could preserve food for several years simply by heating it for a period of time in sealed containers. Appert placed vegetables and soups in glass containers sealed with cork and wax which once boiled became preserved. Thus, in 1810, Nicolas won the emperor’s reward of 12 000 francs and was awarded the prize of "Benefactor of Humanity." Nicolas Appert published the first modern preserved cook book titled: L'Art de conserver les substances animales et végétales (The Art of Preserving Animal and Vegetable Substances) In honour of Appert, the preservation of food is also referred to as "appertización" and was thus the birth of the industrial conservation and preservation of food technology invented.

                                                 

Above is Nicolas Appert's Glass Canning Jar

The news of "appertización" only arrived in Spain in 1840 with the shipwreck of a French sailing vessel off Cape Finisterre... and in less than a year the first fish cannery in Spain was built. By 1900 the frying of foods preserved by steaming is replaced, which significantly lowered the manufacturing process, popularized worldwide the "system of Spanish cooking," which marked the access of all social classes to affordable and quality foods.

At the time of the discovery by Appert, glass containers were used, but later in 1810 Englishman Peter Durand, began using tin cans instead of glass which drastically reduced the effect of light and thus preventing deterioration of the vitamin content. The tin can allowed for a greater nutritional value of preservation which was widely made use by the British Navy & Army and reached the Americas in 1822. 

Then followed numerous improvements with the packaging technology mainly the development of printed cases and stacking cans that facilitated distribution and sales. In the 1940's, during the course of World War II, given the scarcity of tin, the aluminium industry began manufacturing cans for packaging. This constitutes a technological revolution in the canning industry. The reduced weight aluminium cans ensures a greater reduction in oxidation and sulfurization which in turn is not transmitted into the preserved product as easily. Aluminium also allows great versatility of shapes and sizes with a glossy attractive and neat finish to facilitate its handling. Aluminium is an abundant metal in the earth's crust, whose manufacturing process consumes little power and is also infinitely recyclable. 

Although tin is resistant to corrosion, certain foods with a high level of acidity can cause dissolution of element tin into the preserved product. Thus the canning industry began layering the inside of cans with an epoxy coating to prevent the contents from coming into contact with the tin. Modern day cans contain Bisphenol-A (BPA) in their lining which is a harmful toxic chemical compound found in plastic. 

The story of preservation and canning is an interesting one which without would have influenced the fishing industry to a great extent.