Talk:Canning

Canning

Isn't it funny how this article was missing information about the typical shelf life of products. I was not allowed to post my reference because wikipedia blacklists references to other wiki-style sites (some of them, such as eHow.com). I would like to know why the authors of the original article so blithely left out valuable information in this article? Why would after so many years of wikileaks existing would I have to go out of my way just to add such a simple and obvious piece of information? This is pathetic my expectations were that people were smarter than that.

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 could be a way.

Any replies?

Isnt it amazing that sooooo many nerds can get soooo excited about canned food and other products. Seriosly pople! Ccalm Down!!

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)

Metal cans had to be opened with chisels, etc., for several decades. While surely such implements would have been issued (after a while, anyway) there were just as surely incidents in which they were lost, forgotten, etc.--Piledhigheranddeeper (talk) 16:13, 24 June 2008 (UTC)

in desperate need of pictures

the description of how canning is done is in dire need of visuals. I am a machinist, and trained in seeing machines work and how they function, and I'm having trouble seeing how these cans can be made. I am a professional, How can the normal person figure it out? thanks 71.141.91.106 01:28, 8 April 2007 (UTC)

Bell Peppers

Sir I was wondering how to or can you put up Bell peppers? 

 cowhand21@wmconnect.com

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)

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.

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.

---

MichaelManaloLazo

HAPPY ALL SAINTS DAY ON NOV 1, 2006.

Fri Oct 13, 2006 at 13:51 in Santiago(City approx 10 mins drive NE of Cordon,Isabela(Province approx 8 hours drive NE of Manila,Metro Manila),Philippines.)

Just Surfing. Thanks.

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

Mistake? (Please explain)

Article says: During the early Revolutionary Wars, the notable French newspaper Le Monde, prompted by the government, offered a hefty cash award of 12,000 Francs to any inventor ...

BUT French Revolutionary Wars were a series of major conflicts, from 1792 until 1802, ... ( http://en.wikipedia.org/wiki/French_Revolutionary_Wars ) AND French newspaper Le Monde was created in 1944 ( http://en.wikipedia.org/wiki/Le_Monde )

Yes, mistake

As far as I recollect the invention of "canning" is a Napoleonic era invention, but I do not recall a newspaper offering a prize for an invention for preserving food. It would certainly be the napoleonic authorities that offered the prize. <<Le Monde>> AFAIK was in fact founded in 1944, about 135 years after "canning" This is another example of the editorial flaws in Wikipedia process. —Preceding unsigned comment added by 76.191.140.239 (talk) 04:14, 1 April 2009 (UTC)

An error with the link in External Links -"Regional canning information from the Agricultural Extension Office"

This link goes to the Web site that I help manage http://www.csrees.usda.gov/ and points to one of our pages incorrectly. We do not provide information on canning (local or otherwise). The best site to find relevant USDA canning info is http://www.uga.edu/nchfp/publications/publications_usda.html. I would be greatly appreciative if someone would correct this. Currently visitors are coming to our site with incorrect expectations and, I believe, are being frustrated.

I can be contacted at webchanges@csrees.usda.gov

Many thanks,

Andrew

Date information

The article begins by setting the time period as "during the Civil Wars". Since most readers will not be familiar with French history, the article should either provide the time period in parentheses or hot-link "Civil Wars" to a page where the date is clearly stated. The listings for France in the Wikipedia page on civil wars was not conclusive, so I could not come up with the correct edit myself.

Salliesatt (talk) 00:08, 23 November 2007 (UTC)

Lacking Details

Heating, nutrients, pressurizing

Why doesn't the food boil inside and nutrients destruct when it is heated at 121 °? How is the pressure added? What kind of stress does a tin can have bear when the food inside heats up and causes expanding gases? Teemu Ruskeepää (talk) 10:16, 28 December 2007 (UTC)

Agreed. This article could stand to have this information added, IMO. RobertM525 (talk) 01:35, 3 March 2008 (UTC)

Famous canned foods?

I can't see why Pineapple is considered a "Famous" canned food. Why is it famous? who made it famous? I can't see it being any more famous than canned bean or peas for that matter. —Preceding unsigned comment added by 205.231.130.2 (talk) 18:35, 16 January 2008 (UTC)

Cannery, assessment and images

Three small things. Firstly, cannery redirects here, but the word doesn't even occur once in the article. Second, why is this rated 'top' on the food and drink project? Canning is just one form of food packaging. Finally, an image relating to a cannery would be good. Richard001 (talk) 07:48, 28 March 2008 (UTC)

Introduction

The introduction at the moment is ambiguous and waffles with details better left in the body. Ie: "From a public safety point of view, foods with low acidity, i.e., pH > 4.3 need sterilization by canning under conditions of both high temperature (116-130°C) and pressure." Iciac (talk) 05:55, 28 April 2008 (UTC)

Too long a heading section, and lack of focus

In the current headpiece, quite a lot of bickering is present. I think it should be moved into a separate section down below, if not outright deleted. —Preceding unsigned comment added by Decoy (talk • contribs) 23:35, 12 May 2008 (UTC)

Dented or damaged food cans

Hello does anyone know if it is true that when cans are dented (but unruptured) a mild poison is somehow released inside the can and that the contents are to some degree tainted with this poison. —Preceding unsigned comment added by 93.96.128.58 (talk) 11:32, 22 November 2009 (UTC)

Some severely dented cans might no longer have negative pressure, which years ago was considered a key characteristic for preserving food. The most contemporary findings in the US (from various county coops and university extensions) support a claim that once the food is sealed sterile, it may suffer in flavor, nutrients and especially in "shelf life" for what a consumer would find palatable. As long as the food was processed to sterilize the contents when it was canned, a dented but not punctured can might taste bad sooner, but it will still be edible food for a long, long time. Commercially canned food according to USDA guidelines pretty much never 'goes bad', it just loses its flavor and nutritional value over time. It doesn't turn toxic if it is still sealed. 68.115.33.149 (talk) 06:49, 7 February 2011 (UTC)

Francesco Cirio

This page http://en.wikipedia.org/wiki/Francesco_Cirio claims that Francesco Cirio is the inventor of canned foods. I already removed his name from the "canned" disambiguation page, but I'm wondering if this Francesco Cirio exists, and if the information stated is correct. —Preceding unsigned comment added by 83.101.72.129 (talk) 10:35, 23 January 2011 (UTC)