n.
Method of preserving food from spoilage by storing it in containers that are hermetically sealed and then sterilized by heat.
The process was invented in 1809 by Nicolas Appert (b. 0441; 1750
d. 1841) of France, who used glass bottles. In the 19th century tin-coated iron cans with soldered tops, bottoms, and seams were used, but in the early 20th century these were replaced by tin-plated steel containers with interlocking seams and polymer seals. In the later 20th century seamless aluminum cans (punched out from a single sheet) capped with a steel or aluminum lid became common, particularly in the beverage industry. In modern canning, food is passed under hot water or steam, transferred to a sterile container, sealed inside, and subjected to heat sufficient to kill any remaining microorganisms, cooking the food. The process preserves most nutrients but often affects consistency and taste.