Canning food is not a new method of food preservation. The original process is credited to Nicolas Appert, a French chef and confectioner. In his early process, he used glass bottles that were filled with a variety of soups, vegetables, beef, eggs, and even dairy products. The bottles were then corked, wrapped in canvas, and boiled.
The early canning process did not use tin, largely due to the challenges of obtaining quality tinplate to avoid chemical reactions with the food. Despite the good idea, the commercialization of large production of tinned meats and other foods did not occur until 1810, when Bryan Donkin and John Hall invested in and developed the processing of canning meats as we know today. The first canned meats were processed in hand-made cans with processing times of up to six hours.
The Royal Navy and the British Army were the biggest consumers of these early canned products. However, it was the demand for meat that could be easily and safely transported in World War 1 that drove the market. This included early versions of corned beef, canned sausages, and a variety of types of soups and stews.
A Versatile Option
Today, canned meats are a gourmet option that offers a versatile and practical ingredient to have in the kitchen. Canning preserves the meat and eliminates exposure to the air, preventing the growth of microbes and preserving the contents for years of safe storage.
Canned corn beef is a staple in many households across the country. It is the central ingredient in corned beef hash and a terrific option for making a hearty sandwich to enjoy throughout the day.
Horgans Pure Corned Beef is a gourmet version of canned meats that is a great staple in any kitchen or pantry. For more information on our products, see us online at www.horgans.com.
