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. с 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.