Tin Can

Tin Can. Tin Can Directed by Seth A Smith With Anna Hopkins Simon Mutabazi Michael Ironside Amy Trefry As the world faces a deadly plague a frontlines parasitologist is imprisoned in a lifesuspension chamber.

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Appert’s ExperimentsPrize MoneyMore About DurandWhere Does Philippe de Girard Fit Into All of this?Donkin Hall and Gamble – The Southwark ConnectionAppert was no stranger to the kitchen He worked as a confectioner and chef in Paris for 11 years up until 1795 Obviously back then there was no such thing as a fridge and no tried and tested method of preserving perishable foods for long periods of time existed aside from salting and pickling As they say necessity is the mother of all invention and spurred on by this he decided to experiment with ways to preserve food such as dairy products vegetables soups juices and jams etc He figured that making an airtight container would be a good place to start so he decided to try sealing the food in glass jars to see what would happen He placed the food in a glass jar then corked it tightly He then covered the jar with wax to make it airtight This in itself didn’t preserve the food as it was necessary to rid the food of bacteria by sterilizing it once in the jar – Bear in mind that this was years before Louis Pasteur proved that heat killed bacteria! He placed the newly s In 1800 Napoleon decided to offer a prize of 12000 francs to anyone that could come up with a way to preserve every day perishable food It’s not clear why Appert didn’t do it sooner (presumably because he was still experimenting) but in 1806 he presented a selection of bottled fruits and vegetables from his manufacture at the Exposition Des Produits De L’industrie Française (Exhibition of Products of French Industry) which was a kind of industrial French trade fair For reasons that aren’t clear he didn’t get the prize money that Napolean had offered a few years before However in 1810 the Bureau of Arts and Manufactures of the Ministry of the Interior stated that it would pay Appert the 12000 francs on the condition that he shared his preservation method with the wider world Appert duly agreed and published a book describing his process the same year He had 200 copies of his little book “L’Art de conserver les substances animales et végétales”(The Art of Preserving Animal Hot on the heels of Appert’s new method Peter Durand was granted a patent (No 3372) by the British King George III on August 25 1810 The patent described a method of preserving animal food vegetable food and other perishable articles using various vessels made of glass pottery tin or other suitable metals Strikingly similar to Appert’s method the procedure involved filling up a vessel with food and then capping it Vegetables were to be put in raw whereas animal products were either raw or partcooked The sealed food container would then be steamed or boiled (sound familiar?) or even placed in an oven or on a stove to cook As Appert had previously discovered boiling did seem to be both an effective and efficient method Presumably to stop the vessel exploding the patent specified that during the cooking and cooling of time the jar (or other container) would have its cork lid or cap slightly loose but as soon as possible afterwards it would be sealed tighly The Yep hang on what about Philippe de Girard who was cited as the possible ‘father of the tin can’ at the very beginning of this article? He’s only had the very briefest of mentions so far Well it does seem that the “certain foreigner residing abroad”mentioned in Durand’s patent was in fact Philippe de Girard and not Nicolas Appert (the guy that boiled the whole sheep) Whilst it seems that Appert conducted some groundbreaking experiments preserving food in jars it appears that the concept of canning was passed from Philippe de Girard to Durand although admittedly little is known about the relationship between Girard and Durand According to Norman Cowell a retired lecturer at the department of food science and technology at Reading University Philippe de Girard did actually come to Londonhimself and merely used Durand as a kind of agent to front his ideas At that time the French and English weren’t exactly the best of friends so using an Englishman such as Durand was a After shelling out £1000 to buy the patent from Durand Bryan Donkin John Hall and John Gambleexperimented with their can design and were able to refine the process and streamline the production of the modern canning process They set up the world’s first commercial canning factory in Southwark Park Road London trading as Donkin Hall and Gamble It’s worth mentioning that the company later underwent a merger and became the more familiar household name of today – Crosse & Blackwells Anyway things went well and by 1813 they were already lucratively producing tin canned goods for the Royal Navy Well yes and no they were actually made of tinplate Steel and iron were often plated with tin for its anticorrosive properties and it was common for kitchen utensils to be made of tinplate As it was relatively cheap to massproduce it was already frequently used for pots and pans and other similar items The lids of the early tin cans were typically sealed by soldering the top and.