What is canning in food processing?

Canning is a method of preserving food by sealing it in airtight containers and sterilizing it with heat to prevent spoilage. Nicolas Appert invented it in France in 1809 to preserve food for the army and navy. Appert's method involved sealing food in a bottle or jar, heating it, and keeping it sealed until use. Louis Pasteur later explained that the heat killed microorganisms, and the sealing prevented new ones from entering. In 1810, Peter Durand patented tin-coated iron cans, which replaced bottles. By 1820, he supplied canned food to the Royal Navy. The United States later became the world leader in automated canning and can production. Samuel C. Prescott and William Underwood set canning on a scientific basis in the late 19th century by determining specific time-temperature heating requirements for sterilizing canned foods.

Why is canning used to preserve food?

Canning is a method of preserving food by sealing it in airtight containers and then sterilizing it through heating. This process, developed by Nicolas Appert in 1809, prevents spoilage by killing microorganisms and preventing new ones from entering. The process involves cleaning, blanching, filling, sealing, sterilizing, and labeling. Sealing the cans creates anaerobic conditions that prevent the growth of microorganisms, while heat treatment destroys any remaining microorganisms. By protecting against environmental contamination, canning extends shelf life, making it a practical choice for food preservation.

How does the canning process work?

Canning is a method of preserving food by sealing it in airtight containers and sterilizing it through heat. The process involves cleaning, preparing, and blanching raw food. Containers are then filled, often under a vacuum, and sealed. Sterilization occurs by heating the sealed cans at high temperatures to kill microorganisms. Cooling, labeling, and warehousing follow. This prevents spoilage and allows long-term storage. The discovery of Clostridium botulinum in 1896, which produces a deadly toxin, led to a more scientific approach to canning. Heating to above 100°C is required to eliminate microorganisms, but acidic foods with a pH below 4.6 can be processed at lower temperatures. Although canning preserves nutrients, some, like vitamin C, may be lost due to heat.

What types of foods can be canned?

Most vegetables, fruits, meat, and dairy products can be preserved through canning . The canning process involves cleaning, blanching, filling containers, sealing, sterilizing, labeling, and warehousing. During filling, machines fill cans with solids and liquids like brine or syrup to remove air. The filled cans are then heated to expand the food and drive out any remaining air. However, it is important to note that low-acid foods such as vegetables must be heated to 120°C (248°F) to prevent botulism , and bulged cans should not be consumed.

What safety measures are important during canning?

During canning, prioritizing safety is crucial to prevent food spoilage and health risks like botulism . Essential safety measures include: * Thoroughly cleaning food to remove soil and other contaminants. * Heating food at the correct temperature and duration to eliminate microorganisms; failure to do so encourages heat-resistant spores to germinate and release toxins. * Properly sealing containers to prevent microorganisms from entering. * Ensuring that canned goods are stored in appropriate conditions to maintain their quality and safety.

How did canning impact the way people store and consume food?

Canning, invented by Nicolas Appert in 1809, revolutionized food storage and consumption by preserving food from spoilage. Appert's method involved sealing food in a container, heating it to sterilize it, and keeping it sealed. The process was further advanced when Peter Durand patented tin-coated iron cans in 1810. This method allowed food to be stored for extended periods, making it possible to transport and consume food that would otherwise spoil. By the late 19th century, canning was set on a scientific basis with specific time-temperature heating requirements for sterilizing canned foods. Canneries are typically located near growing areas to can foods quickly after harvesting.

canning

Introduction References & Edit History Related Topics

Images & Videos

A photograph of stacked cans of Del Monte Lite pear halves on a grocery store shelf.

Listen to a Maine Fish-Steak Canning Company Worker Discuss Rates and Wages

At a Glance

canning summary

Quick Facts

Key People:: Nicolas Appert

Related Topics:: packaging; cold spot; exhausting; bulging; thermal processing

See all related content

canning

food processing

Written and fact-checked by

Britannica Editors

Last updated

Oct. 23, 2026 •History

Top Questions

What is canning in food processing?
Canning is a method of preserving food by sealing it in airtight containers and sterilizing it with heat to prevent spoilage. Nicolas Appert invented it in France in 1809 to preserve food for the army and navy. Appert's method involved sealing food in a bottle or jar, heating it, and keeping it sealed until use. Louis Pasteur later explained that the heat killed microorganisms, and the sealing prevented new ones from entering.

In 1810, Peter Durand patented tin-coated iron cans, which replaced bottles. By 1820, he supplied canned food to the Royal Navy. The United States later became the world leader in automated canning and can production. Samuel C. Prescott and William Underwood set canning on a scientific basis in the late 19th century by determining specific time-temperature heating requirements for sterilizing canned foods.
2 Britannica Sources
1. canning
2. food preservation: Quality of canned foods
Created from Britannica articles using AI. AI can make mistakes, so verify using Britannica articles.
Why is canning used to preserve food?
Canning is a method of preserving food by sealing it in airtight containers and then sterilizing it through heating. This process, developed by Nicolas Appert in 1809, prevents spoilage by killing microorganisms and preventing new ones from entering.

The process involves cleaning, blanching, filling, sealing, sterilizing, and labeling. Sealing the cans creates anaerobic conditions that prevent the growth of microorganisms, while heat treatment destroys any remaining microorganisms. By protecting against environmental contamination, canning extends shelf life, making it a practical choice for food preservation.
3 Britannica Sources
Created from Britannica articles using AI. AI can make mistakes, so verify using Britannica articles.
How does the canning process work?
Canning is a method of preserving food by sealing it in airtight containers and sterilizing it through heat. The process involves cleaning, preparing, and blanching raw food. Containers are then filled, often under a vacuum, and sealed. Sterilization occurs by heating the sealed cans at high temperatures to kill microorganisms. Cooling, labeling, and warehousing follow. This prevents spoilage and allows long-term storage.

The discovery of Clostridium botulinum in 1896, which produces a deadly toxin, led to a more scientific approach to canning. Heating to above 100°C is required to eliminate microorganisms, but acidic foods with a pH below 4.6 can be processed at lower temperatures. Although canning preserves nutrients, some, like vitamin C, may be lost due to heat.
4 Britannica Sources
Created from Britannica articles using AI. AI can make mistakes, so verify using Britannica articles.
What types of foods can be canned?
Most vegetables, fruits, meat, and dairy products can be preserved through canning. The canning process involves cleaning, blanching, filling containers, sealing, sterilizing, labeling, and warehousing. During filling, machines fill cans with solids and liquids like brine or syrup to remove air. The filled cans are then heated to expand the food and drive out any remaining air.

However, it is important to note that low-acid foods such as vegetables must be heated to 120°C (248°F) to prevent botulism, and bulged cans should not be consumed.
6 Britannica Sources
Created from Britannica articles using AI. AI can make mistakes, so verify using Britannica articles.
What safety measures are important during canning?
During canning, prioritizing safety is crucial to prevent food spoilage and health risks like botulism.

Essential safety measures include:
* Thoroughly cleaning food to remove soil and other contaminants.
* Heating food at the correct temperature and duration to eliminate microorganisms; failure to do so encourages heat-resistant spores to germinate and release toxins.
* Properly sealing containers to prevent microorganisms from entering.
* Ensuring that canned goods are stored in appropriate conditions to maintain their quality and safety.
4 Britannica Sources
Created from Britannica articles using AI. AI can make mistakes, so verify using Britannica articles.
How did canning impact the way people store and consume food?
Canning, invented by Nicolas Appert in 1809, revolutionized food storage and consumption by preserving food from spoilage. Appert's method involved sealing food in a container, heating it to sterilize it, and keeping it sealed.

The process was further advanced when Peter Durand patented tin-coated iron cans in 1810. This method allowed food to be stored for extended periods, making it possible to transport and consume food that would otherwise spoil. By the late 19th century, canning was set on a scientific basis with specific time-temperature heating requirements for sterilizing canned foods. Canneries are typically located near growing areas to can foods quickly after harvesting.
2 Britannica Sources
1. canning
2. food preservation: Quality of canned foods
Created from Britannica articles using AI. AI can make mistakes, so verify using Britannica articles.

canning, method of preserving food from spoilage by storing it in containers that are hermetically sealed and then sterilized by heat. The process was invented after prolonged research by Nicolas Appert of France in 1809, in response to a call by his government for a means of preserving food for army and navy use. Appert’s method consisted of tightly sealing food inside a bottle or jar, heating it to a certain temperature, and maintaining the heat for a certain period, after which the container was kept sealed until use. It was 50 years before Louis Pasteur was able to explain why the food so treated did not spoil: the heat killed the microorganisms in the food, and the sealing kept other microorganisms from entering the jar. In 1810 Peter Durand of England patented the use of tin-coated iron cans instead of bottles, and by 1820 he was supplying canned food to the Royal Navy in large quantities. European canning methods reached the United States soon thereafter, and that country eventually became the world leader in both automated canning processes and total can production. In the late 19th century, Samuel C. Prescott and William Underwood of the United States set canning on a scientific basis by describing specific time-temperature heating requirements for sterilizing canned foods.

Originally, cans consisted of a sheet of tin-plated iron that was rolled into a cylinder (known as the body), onto which the top and bottom were manually soldered. This form was replaced in the early 20th century by the modern sanitary, or open-top, can, whose constituent parts are joined by interlocking folds that are crimped, or pressed together. Polymer sealing compounds are applied to the end, or lid, seams, and the body seams can be sealed on the outside by soldering. The modern tin can is made of 98.5 percent sheet steel with a thin coating of tin (i.e., tinplate). It is manufactured on wholly automatic lines of machinery at rates of hundreds of cans per minute.

Most vegetables, fruits, meat and dairy products, and processed foods are stored in tin cans, but soft drinks and many other beverages are now commonly stored in aluminum cans, which are lighter and do not rust. Aluminum cans are made by impact extrusion; the body of the can is punched out in one piece from a single aluminum sheet by a stamping die. This seamless piece, which has a rounded bottom, is then capped with a second piece as its lid. The tabs used in pop-top cans are also made of aluminum. Bimetal cans are made of aluminum bodies and steel lids.

canning

Thank you for signing up!