What Was the First Food Ever Canned?

The first food ever canned was a French delicacy – preserved oysters. In 1795, the French inventor Nicholas Appert discovered that boiling food in sealed glass jars could preserve its flavor and texture, and this method of canning quickly spread throughout Europe. It wasn’t until 1809 that an Englishman named Peter Durand patented the use of tin-plated iron containers, which is what we refer to as “cans” today.

This revolutionized food preservation as it allowed for better sealing and a longer shelf life. Canned foods could now be transported over long distances without spoiling or going bad.

This enabled troops to take canned food with them in battles and made feeding large armies much easier during wars. The invention of cans also made it possible for people to store food for long periods of time without fear of spoilage, making canned foods an essential part of people’s daily diets.

Although Appert was the first to discover the process of canning, it was actually a Scottish brewer named John Hall who developed the first commercial canning operation in Bermondsey, England in 1813. He used his experience in brewing beer to develop a method for preserving food using tin cans. His company was the first to commercially produce canned foods such as meat, vegetables, fruits and soups.

Conclusion

The first food ever canned was oysters and it occurred in 1795 when French inventor Nicholas Appert discovered that boiling food in sealed glass jars could preserve its flavor and texture. It wasn’t until 1809 that an Englishman named Peter Durand patented the use of tin-plated iron containers which is what we refer to as “cans” today. John Hall then developed the first commercial canning operation in Bermondsey, England in 1813 which enabled troops to take canned foods with them during battles and made feeding large armies much easier during wars.