The history of the can begins with a military problem. In the late 18th century, Napoleon Bonaparte faced a significant challenge: how to feed his armies as they marched across Europe. Food spoilage was causing more casualties than combat, and the French government recognized this crisis demanded innovation.
In 1795, the French Directory offered a prize of 12,000 francs to anyone who could develop a reliable food preservation method. This incentive would spark a revolution in how humans store and transport food-one that continues to evolve more than two centuries later. Nicholas Appert, a Parisian confectioner and brewer, took up this challenge. After 14 years of experimentation, he demonstrated that food sealed in airtight glass containers and then heated would remain preserved. His method worked, though he didn’t understand the science behind it (Louis Pasteur would explain the role of microorganisms in food spoilage decades later).
The Invention of the Can: From Glass to Tinplate
While Appert’s method using glass containers proved effective, the invention of the can as we know it came shortly after. In 1810, Peter Durand, a British merchant, patented the use of tinplate containers for food preservation. Unlike fragile glass, these metal containers could withstand rough handling during military campaigns and long voyages. Bryan Donkin and John Hall purchased Durand’s patent and established the first commercial canning factory in England in 1812. Their early products supplied the British Army and Navy with preserved meats and vegetables. The invention of the can had arrived, though these early versions barely resembled today’s sleek, lightweight containers. Early cans were handcrafted from heavy-gauge iron, dipped in molten tin for corrosion resistance. Each can required skilled labor: “A good tinsmith could produce about 60 cans per day… The cans were cut, shaped, soldered, filled, and then sealed by hand, with a small hole left in the lid. The food was cooked in the sealed can, and then the hole was soldered shut.” These early preservation methods were effective but inefficient. The canned goods history shows that early products were expensive luxury items, with each can costing more than a laborer’s daily wage.
Canned Food History: American Innovation
The canned food history in America began in 1817 when William Underwood established a canning facility in Boston, focusing on pickles, condiments, and fruits. By 1819, Thomas Kensett was canning oysters, meats, fruits, and vegetables in New York. The American Civil War (1861-1865) dramatically accelerated can manufacturing history. Union forces relied heavily on canned goods, creating unprecedented demand. Gail Borden’s condensed milk became essential for troops, while various canned meats and vegetables sustained armies on both sides. After the war, technological advancements transformed production: “The development of the sanitary can in the early 1900s represented a major breakthrough. This new design eliminated the heavy side seam and cap soldering of earlier cans, reducing the risk of lead contamination and improving production efficiency.”
Canning Process Evolution: Mechanization and Mass Production
The canning process evolution accelerated in the late 19th and early 20th centuries. Max Ams’s double-seam sanitary can, introduced in 1896, created a safer, more reliable seal without solder inside the can. By 1908, the Sanitary Can Company had perfected this design, eliminating the need for lead solder entirely. Mechanization transformed production capabilities: “Early can-making was limited to about 10 cans per day by hand. With the introduction of semi-automated processes in the 1860s and 1870s, this increased to 1,500 cans per day. By the early 20th century, fully automated lines could produce 250 cans per minute.” The Campbell Soup Company exemplifies this industrial growth. In 1897, Dr. John T. Dorrance developed condensed soup, reducing shipping costs by removing water from the product. This innovation made canned soup affordable for average Americans and established Campbell’s as a household name.
Aluminum Can History: A Lighter, More Sustainable Option
Aluminum can history represents one of the most significant developments in packaging. While aluminum was discovered in the early 19th century, it remained more precious than gold until the Hall-Héroult electrolytic process made commercial production possible in the 1880s. The first aluminum beverage can appeared in 1958, but the real breakthrough came in 1963 when Reynolds Metals introduced the first all-aluminum can with a pull-tab opener. This innovation eliminated the need for can openers and revolutionized the beverage industry. “The aluminum can offered significant advantages: it was lighter, didn’t rust, and could be manufactured with thinner walls. Most importantly, it was infinitely recyclable without loss of quality.” By the 1970s, aluminum cans dominated the beverage market. Continuous improvements reduced the amount of aluminum needed: “In 1972, a pound of aluminum yielded 21.75 cans. By 2011, the same pound produced 34.35 cans-a 58% improvement in material efficiency.”
Environmental Benefits of Aluminum Cans: The Recycling Revolution
The environmental benefits of aluminum cans became apparent in the 1970s as recycling programs developed. The energy savings were substantial-recycling aluminum requires only 5% of the energy needed to produce new aluminum from bauxite ore. The first organized recycling programs began with buy-back centers, where consumers could return empty cans for cash. This system created economic incentives for recycling: “By the 1990s, over 60 percent of aluminum cans were being recycled annually in the United States, making them the most recycled consumer packaging product in the country.” Today, the aluminum can stands as one of our most sustainable packaging options:
- Infinitely recyclable without quality loss
- 75% of all aluminum ever produced is still in use today
- A recycled can returns to store shelves in as little as 60 days
- Modern cans use 40% less metal than those produced in the 1970s
Canned Goods History: Cultural Impact and Consumer Adoption
The canned goods history extends beyond mere utility to cultural significance. Canned foods democratized nutrition, making previously seasonal or regional foods available year-round and nationwide. Campbell’s soup, Coca-Cola, and countless other brands built their identities around their canned products. The cultural significance of beer can collecting emerged in the 1970s, with enthusiasts organizing “Canventions” and trading vintage specimens. Some rare beer cans now sell for thousands of dollars to collectors who appreciate their historical and artistic value. Canned food in military history continued to play a crucial role through World War I and II, with innovations like the P-38 can opener becoming iconic military equipment. These small, folding openers were issued with K-rations and C-rations, allowing soldiers to access their canned provisions in the field.
Sustainable Packaging Solutions: Modern Canning Technologies
Today’s canning industry continues to innovate with sustainable packaging solutions that build on two centuries of development. Modern advancements include:
- BPA-free internal coatings
- Plant-based and polyester linings
- Enhanced sealing technologies with vacuum-sealing
- Lightweighted aluminum cans (40% lighter than previous generations)
The impact of canning on food storage and preservation extends to significant environmental benefits. The canning process locks in nutrients at their peak, often making canned foods nutritionally comparable to fresh alternatives while drastically extending shelf life without refrigeration. Food waste reduction through canning is substantial:
- Extended shelf life of produce (1-5 years versus days for fresh)
- Preservation of surplus harvests
- Minimization of seasonal food waste
- Whole food utilization
The Future of the Can: Innovation Continues
The history of canned food preservation techniques continues to evolve with modern manufacturing incorporating Industry 4.0 technologies:
- IoT integration for real-time monitoring
- AI-driven quality control
- Predictive maintenance systems
- Automated production lines
These advancements further improve sustainability metrics while maintaining the can’s core benefits of food safety, convenience, and preservation.
Conclusion: Two Centuries of Innovation
The history of the can spans more than 200 years, evolving from a military necessity to an environmentally responsible packaging solution. From Nicholas Appert’s glass jars to today’s lightweight aluminum containers, cans have continuously adapted to meet changing consumer needs while improving their environmental footprint. As we look toward a more sustainable future, the humble can-infinitely recyclable and remarkably efficient-represents one of packaging’s greatest success stories. What began as a way to feed Napoleon’s armies has become an essential part of our modern food system and one of our most promising sustainable packaging solutions. The next time you open a can, remember you’re participating in a tradition of innovation that stretches back to the early 19th century-one that continues to evolve toward greater sustainability and efficiency with each generation.