The Can – A Brief History Lesson

The story of the can begins in 1795 when Nicholas Appert, a Parisian, had an idea: why not pack food in bottles like wine? Fifteen years later, after researching and testing his idea, he published his theory: if food is sufficiently heated and sealed in an airtight container, it will not spoil. In 1810 Peter Durand, an Englishman, wanted to surpass Appert’s invention, so he elected to try tin instead of glass. Like glass, tin could be sealed airtight but tin was not breakable and was much easier to handle. Durand himself did no canning, but two other Englishmen, Bryan Donkin and John Hall, used Durand’s patent. After experimenting for more than a year, they set up a commercial canning factory and by 1813 they were sending tins of food to British army and navy authorities for trial. Perhaps the greatest encouragement to the newborn canning industry was the explosion in the number of new colonial territories. As people and goods were being transported to all parts of the world, the can industry itself was growing in new territories. Englishmen who emigrated to America brought their newfound knowledge with them. One of these was Thomas Kensett, who might fairly be called the father of the can manufacturing industry in the United States. In 1812 he set up a small plant on the New York waterfront to can the first hermetically sealed products in the United States. Just before the Civil War, a technical advance by canners enabled them to speed up production. Adding calcium chloride to the water in which cans were cooked raised the water temperature, speeding up the canning…