The History and Science of Canning and Preservation

Did you know that the origins of modern canning date back to the late 18th century, driven by the needs of Napoleon’s army?
In 1795, the French government offered a hefty cash prize for a method of food preservation that could sustain troops during long campaigns.

A decade later, Nicolas Appert, a French confectioner and chef, claimed the reward by developing a method that involved heating food in glass jars sealed with cork and wax.
This innovation kept food fresh for months and revolutionized food storage, laying the groundwork for modern canning techniques.

Interestingly, the science behind canning was established before germ theory was understood.
It wasn’t until the 1860s that Louis Pasteur’s work shed light on why the method was effective: the heat killed harmful microorganisms, preserving the food.

Since then, canning has evolved significantly, but its impact on food security and global cuisine remains profound, enabling us to enjoy seasonal flavors year-round.

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