Before canning, people used methods like drying, smoking, pickling, and freezing to store food. These techniques helped sustain early civilizations.

As societies grew, preserving food became crucial for survival. New methods were developed to store food for longer periods without spoilage.

In 1809, Nicolas Appert discovered that sealing food in glass jars and heating them prevented spoilage, leading to the birth of canning.

In the 19th century, Louis Pasteur's discoveries about bacteria led to pasteurization, improving food safety and extending shelf life.

In 1810, Peter Durand received a patent for preserving food in tinplate containers, making cans more durable and practical than glass jars.

Canned food became essential for armies, ensuring soldiers had preserved rations during long military campaigns.

In 1812, Donkin and Hall established the world’s first commercial canning factory in London, revolutionizing the food industry.

Explorers, including Arctic expeditions, relied on canned food for survival in harsh environments. Some cans remained edible for decades.

World War I and II boosted the canned food industry, with companies supplying millions of ration packs to soldiers worldwide.

By the mid-20th century, canned foods became household staples, with brands like Campbell's and Heinz leading the market.

Modern innovations, including automated canning lines, vacuum sealing, and improved sterilization, enhanced food safety and quality.

Today, the industry focuses on eco-friendly packaging, reduced preservatives, and sustainable practices to meet consumer demands.

Canned foods are now a global convenience, available in every supermarket. While more common in developed nations, they remain essential worldwide.