The origin of canned food

The earliest cans were made of glass bottles with cork and wire tightly plugged into the bottle mouth. In 1795, the French Emperor Napoleon led his troops to conquer all directions. The sailors who lived on the ship for a long time fell ill because they could not eat fresh vegetables, fruits and other foods. Some even suffered from serious life-threatening scurvy. Because the front line was too long, a large amount of food would rot and deteriorate after being transported to the front line. He hoped to solve the problem of food storage during war marches, so the French government used a huge bonus of 12,000 francs to solicit a long-term food storage method. If someone could invent a method to prevent food from being stored for a long time, This huge sum of money was awarded to him for the technology and equipment to prevent food spoilage. Many people have invested in research activities in order to win awards. Among them, the Frenchman Nicolas Appert (1749-1841) and his wife, who were engaged in candied food, devoted all their energy to continuous research and practice, and finally found a good way: put the food into a wide-mouth glass bottle, and use Plug the mouth of the bottle with a cork, heat it in a steamer, plug the cork tightly, and seal it with wax.
After ten years of hard research, he finally succeeded in 1804. He processes the food, puts it into jars, puts it all in a boiling water pot, heats it for 30-60 minutes, then plugs it tightly with a cork while it's still hot, and then reinforces it with thread or seals it with wax. This technology is used in It was patented and made public in 1810. In this way, food can be preserved for a longer period of time without deterioration. This was the prototype of modern canning.
Appel received a bonus from Napoleon and opened a factory to provide food for the French army. Shortly after the advent of Appel's glass can, the British Peter Durand developed a tin can made of thin tin iron and obtained a patent in the UK. This patent was later used by Hall and Gan. Acquired by Gamble and Donkin. It is the ancestor of the iron cans commonly used today.
In 1862, French biologist Pasteur published a paper stating that food spoilage was caused by bacteria. Therefore, canning factories use steam sterilization technology to make canned food reach absolute sterility standards. Today's aluminum foil packaging cans were born in the United States in the 20th century.