Those who can…
31 January 2005 | By Dr Francesca Fiorenza, Manager, Process Research Centre, Food Knowledge and Know-how
The invention of the canning process has been ascribed to the French chemist and confectioner Nicolas Appert in the early 1880s. He found that it was possible to prevent the deterioration of food sealed in a glass jar, when subjected to heat. Canning per se started in America in 1819…