Talk:Canning
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Canning
Isnt it amazing that is was invented so long ago, and yet, we still use it? I think the technology allows us to develop the idea of canning into something even better. Some way that the botox can be killed and not be found in cans anymore. I think there oculd be a way.
Any replies?
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[edit] Sounds like urban legend
However, glass containers were unsuitable for transportation, and soon they had been replaced with cylindrical tin or steel cans. (Tin-openers were not to be invented for another thirty years — at first, soldiers either had to cut the cans open with bayonets or smash them open with rocks to get the food out) The French Army began experimenting with issuing tinned foods to its soldiers, but the slow process of tinning foods and the even slower development stage, along with the difficulties of loading wooden wagons with tons of metal canisters, prevented the army from shipping large amounts around the Empire, and the war ended before the process could be perfected. Unfortunately for Appert, the factory which he had built with his prize money was burned down in 1814 by Allied soldiers invading France.
- Why would anyone have to smash open a can? Every soldier has a bayonette, and even if you lost yours, someone else would have one. This would only be a problem if you were alone, and the original servings were not individual servings, they were tinned meats for serving several people at a time.
- Why would it be difficult to carry tons of square metal canisters when already armies were transporting tons of round cannonballs, and huge cannons?
These sound like urban myths, and not really verifiable research. Maybe some sound references would help or some good editing.
--Richard Arthur Norton (1958- ) 16:52, 3 February 2006 (UTC)
- No, these problems were quite real for the French Army. You're right that cannonballs and heavy artillery were carried around easily enough, but such items were carried in very small quantities by large numbers of small, fast wagons. Foodstuffs, including tinned food, had to be carried on large, slow transport wagons, which were not designed to carry large amounts of such heavy items. As for the rocks, there are several references to soldiers having to smash open tins (which were a lot more fragile than those we have today) to extract the food. Rusty2005 10:10, 6 October 2006 (UTC)
[edit] Bell Peppers
Sir I was wondering how to or can you put up Bell peppers? cowhand21@wmconnect.com
[edit] Article on "Cannery" needed
Currently [[Cannery]] redirects here, which IMO it shouldn't. A cannery is a full industrial sector in the history of where I'm from (British Columbia and the Pacific Northwest in general) and there's a whole history to the canning industry and various cannery towns, and assorted social and cultural and political issues to do with same. I'm not an expert but I'll post a link to this somewhere that someone who might be capable of writing an article would see it.Skookum1 06:47, 12 August 2006 (UTC)
I agree. I'm working on two articles about canneries. One is almost done Monterey clipper and the second is salmon canneries. I'll put together a stub on this, if we can all agree. meatclerk 07:57, 19 August 2006 (UTC)
[edit] Uncited material
I removed the following material as it was added by an annoymous user uncited. meatclerk 05:24, 28 August 2006 (UTC)
Some food firms are currently experimenting with self-heating cans.
[edit] Food Preservation reference to canning and bottling
Canning and Bottling Preserved food Enlarge Preserved food
Canning involves cooking fruits or vegetables, sealing them in sterile cans or jars, and boiling the containers to kill or weaken any remaining bacteria. Various foods have varying degrees of natural protection against spoilage and may require that the final step occur in a pressure cooker. High-acid fruits like strawberries require no preservatives to can and only a short boiling cycle, whereas marginal fruits such as tomatoes require longer boiling and addition of other acidic elements. Many vegetables require pressure canning. Food preserved by canning or bottling is at immediate risk of spoilage once the can or bottle has been opened.
Lack of quality control in the canning process may allow ingress of water or micro-organisms. Most such failures are rapidly detected as decomposition within the can causes gas production and the can will swell or burst. However, there have been examples of poor manufacture and poor hygiene allowing contanmination of canned food by the obligate anaerobe, Clostridium botulinum which produces an acute toxin within the food leading to severe illness or death. This organism produces no gas or obvious taste and remains undetected by taste or smell. Food contaminated in this way has included Corned beef and Tuna.
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[edit] Canning article needs help
Whoever wrote this canning article has included incorrect information, especially re: canning vegetables and pressure cooking. 71.29.179.82 16:26, 31 December 2006 (UTC) Kathy Williams, Berea, KY
