CAN DO

As gastronome Andre L Simon stated: ‘Canned foods at times are essential — although there are probably many people who believe anchovies have been born and bred in a can.’

The French wax lyrical about their favourite restaurants, the first asparagus or strawberries of the season or the best ‘boulangerie’. It is therefore perhaps curious that a Frenchman was the first to preserve food in cans, thus introducing convenience to cooking.

Nicholas Appert, a confectioner, was the father of modern commercial canning. During the 1790s he experimented with preserving meats, vegetables and fruits under controlled, hygienic conditions. In 1803, he sent samples to the French navy for trialling. The French government awarded him 12,000 francs to publish a full account of his work. As a result, factories were established all over Europe — in competition with Appert!

According to food manufacturers, there is often more goodness in canned food than fresh varieties which may have been badly cooked. Canned foods are cooked under controlled conditions inside an airtight container — the nutrients and flavours are trapped and cannot escape. No preservatives are needed as it is the canning process which preserves the food.

It is generally recommended that canned foods be kept no longer than two years. This is not because of the spoilage factor or loss of nutrients but because of chemical changes which may make the product unpalatable.