People have tried to come up with a way to keep perishable foods fresh for many years. Until the early 19th century, the only options were pickling, salting, drying or smoking these provisions. Although these methods preserved food, they affected the texture, taste, and nutritional value of the foods. All that changed when French chef Nicolas Appert perfected his revolutionary bottling technique. He found that by enclosing foods within a sealed bottle and boiling it, the food would keep indefinitely. Within several months of the initial publication of his findings, others began using Appert's process with tin cans instead of bottles.
But canned foods didn't really take off until the 1860s. Civil War soldiers in the United States relied on canned foods and they returned home touting their taste. The railroad industry began using canned foods to transport local meats and vegetables across the country. By the 1870s, the United States dominated the canning industry and was exporting vast quantities of salmon and other foods around the world.
But canned foods didn't really take off until the 1860s. Civil War soldiers in the United States relied on canned foods and they returned home touting their taste. The railroad industry began using canned foods to transport local meats and vegetables across the country. By the 1870s, the United States dominated the canning industry and was exporting vast quantities of salmon and other foods around the world.
The only real danger from canned food comes from the Clostridium botulinum bacteria, which causes botulism. Food-borne botulism is an extremely dangerous form of food poisoning that may occur when food is improperly heated during the canning process. Most cases in the United States come from home-canned vegetables, so the CDC recommends boiling all home-canned foods for 10 minutes before consumption. Outbreaks are rare, but the botulinum toxin is generally considered to be the most poisonous substance in the world, and one gram could kill as many as 10 million people.
Canned foods provide a shelf-stable option for foods. This is a great way for individuals with limited opportunties to shop to maintain a variety of fruits and vegetables. Canned vegetables can be eaten cold in an emergency. Canned foods sometimes get a bad rap for their higher sodium levels. However, manufacturers have been gradually lowering the sodium level of foods. You can also lower the sodium level of canned vegetable by draining them.
Canned foods can be used in many recipes found in Flavorful Fortified Food - Recipes to Enrich Life.
Canned foods can be used in many recipes found in Flavorful Fortified Food - Recipes to Enrich Life.
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