Napoleon offered a prize to anyone who could feed his troops effectively, and canned foods were born!

Back in the late 18th century, Napoleon Bonaparte was worried about keeping his troops well fed. He offered a cash prize to anyone who could find an effective way to preserve food. Nicholas Appert thought of using bottles to preserve food, like wine. He experimented for 15 years before discovering that if food is properly heated and sealed in an airtight container it won’t spoil.

Englishman, Peter Durand, took Appert’s idea a step further by creating a method of sealing food into unbreakable tin containers. Then, Bryan Dorkin and John Hall perfected Durand’s containers and opened the first commercial canning factory in England in 1813. 

As world travel grew more popular and feasible, Thomas Kensett emigrated to the U.S. and opened the first U.S. canning facility for canning oysters, meats, fruit, and vegetables in 1812. Later, Louis Pasteur was the first to explain that microorganisms were the cause of food spoilage.