The origin of the canned food

The earliest canned food were made of glass bottles, cork and iron wire. In 1795, the French emperor Napoleon led the army to fight in all directions. Sailors who lived on the ship for a long time fell ill because they could not eat fresh vegetables, fruits and other food, and some suffered from life-threatening septicemia. Because the front line was too long, a large number of food would rot and deteriorate after being transported to the front line. He hoped to solve the problem of grain storage during the war March. Therefore, the French government asked for a method of long-term food storage with a huge bonus of 12000 francs. If anyone could invent technology and equipment to prevent food deterioration, he would be rewarded with this huge sum of money. Many people have devoted themselves to research activities in order to win awards. Nicolas Appert (1749-1841), a Frenchman engaged in candied food, devoted all his energy to continuous research and practice, and finally found a good way: put the food into a wide mouth glass bottle, plug the mouth of the bottle with a cork, put it into a steamer for heating, then plug the cork tightly and seal it with wax.

After ten years of hard research(canned food), he finally succeeded in 1804. He processed the food, put it into a wide mouth bottle, put it all in a boiling water pot, heated it for 30-60 minutes, plugged it with a cork while it was hot, and then reinforced it with a wire or sealed it with wax. This technology was disclosed after it was patented in 1810. In this way, food can be preserved for a long time without decay. This is the prototype of modern cans.

Apel won a prize from Napoleon and opened a factory to provide canned food for the French army. Shortly after Appel's glass can came out, the British Peter Durand developed an iron tin can made of thin plutonium iron and obtained a patent in the UK. This patent was later obtained by hall, gamble and dongkin. It is the ancestor of the commonly used iron cans.

In 1862, French biologist Pasteur published a paper stating that food corruption was caused by bacteria. Therefore, the cannery adopts steam sterilization technology to make the canned food reach the absolute aseptic standard. Today's aluminum foil cans were born in the United States in the 20th century.