The tin can was invented in 1810 but it wasn't until around 1870 that a method of sealing cans was perfected. The lids were hand-soldered until 1922 when a "crimping" method was introduced to speed up the canning process. Since then, advances in technology have created a multi-billion dollar industry of safe, efficient commercial food packaging.
Instructions
1. Examine the can. Choose cans that are not damaged. Be aware that a dent can be a sign of a tear in the seam of the can, which can encourage the growth of bacteria, mold spores and botulism.
2. Look at the rim of the can. Note any corrosion along the top edge or along the seam where the rim joins the body of the can. Reject cans that are corroded or appear dirty, as this can be a sign of leakage, spoilage or age.
3. Note the expiration date on the can. Purchase only canned good with clearly marked expiration dates. Select items with a substantial shelf life.
4. Buy canned goods for long-term storage. Think ahead about how the products will be used so that expiration dates are not exceeded.
5. Keep a detailed inventory of the canned goods stored in the pantry or food cupboard. Note the expiration dates and rotate the stock so that older products are used sooner and that unnecessary duplicate purchases are avoided.
