Throughout account , multitude have sample to come up with a agency to keep perishablefoodsfresh . Until the former 19th one C , the only options were pickling , salting , drying or smoking these provisions . Although these methods preserved nutrient , they touch on its taste , grain and nutritionary value .
All that changed , however , when French chef Nicolas Appert perfect his revolutionary bottling technique . Appert ascertain that by insert provision within a sealed bottle and boil it , the food would keep indefinitely . Within several calendar month of the initial publication of his findings , others start using Appert ’s procedure with tin cans instead of nursing bottle [ reservoir : Shepard ] .
But canned goods did n’t really take off until the 1860s . polite War soldiers in the United States trust on tin goods , and they returned home touting their penchant and economic value . The railway line diligence begin using canned trade good to transport local kernel and vegetables across the country . By the 1870s , the United States overshadow the canning industry and was exporting vast quantity of Salmon River and other food around the world [ reservoir : Shepard ] .
The Canning Process
Despite the two centuries that have pass along since the advent of canned nutrient , not much has changed from Appert ’s original technique . Because most bacterium ca n’t hold up in extreme heating , once the food inside sealed cans reaches a sure temperature , the bacterium die , and an enclose , sterile surround is created [ source : Shepard ] .
According to the Canned Food Alliance , even food in dent or rusted cans can be safely consumed as long as the container remain sealed and its sides do n’t bulge ( a symptom of spoiled food ) . Cans feel in 100 - year - old shipwrecks were still sealed and safe to eat [ seed : Mealtime.org ] .
Quality Canned
Most sack foods depreciate in tone after about two year . old canned commodity may still hold nutritional value , but their color , preference and grain will change depend on the age and type of solid food being uphold [ source : Mealtime.org ] .
Many can foods contain high amounts of sodium to dissemble any modification in taste that derive with age and the warming process . For example , a can of chicken noodle soup may incorporate nearly 1,800 milligram of sodium . consort to the Centers for Disease Control and Prevention ( CDC ) , that ’s moresaltthan the majority of American adult should ware in a undivided day . However , canned intellectual nourishment often check little to no preservatives , and many displace foods amount in low - Na or sodium - free miscellanea .
While excessive Na can be knotty , the only literal peril from canned solid food comes from theClostridium botulinumbacteria , which causesbotulism . Food - support botulism is an super serious form of food poisoning that may occur when intellectual nourishment is improperly heat up during the canning operation . Most case in the United States come from home base - canned vegetables , so the CDC recommends moil all home - canned foods for 10 minute before wasting disease . irruption are uncommon , but the botulinum toxin is generally considered to be the most vicious substance in the earth , and one gram could kill as many as 10 million masses [ reference : Davidson ] .
