Podcast Summary: Everything Everywhere Daily – Episode: Canned Food

Title: Everything Everywhere Daily
Host: Gary Arndt
Episode: Canned Food
Release Date: July 31, 2025

Introduction to Food Preservation and Canning

In this episode of Everything Everywhere Daily, host Gary Arndt delves into the critical role of food preservation in human history, focusing specifically on the advent and evolution of canning. Arndt emphasizes that "food preservation has been a massive problem for centuries" (02:18), highlighting how essential methods like canning have been in ensuring food availability and enhancing survival rates.

The Birth of Canning in France

Gary traces the origins of canning back to France during the Napoleonic Wars. Faced with the logistical nightmare of supplying vast armies, the French government offered a significant prize of 12,000 francs for a viable preservation solution. This challenge was met by Nicolas Appert, a confectioner and brewer, who pioneered the method of sealing food in glass jars and boiling them to create a vacuum seal. Arndt notes, "Appert is considered to be the father of food science today" (04:10). Despite Appert’s success in earning the prize in 1810, the method's practicality was hindered by the fragility and weight of glass jars, limiting its immediate military utility.

Transition to Metal Cans in the United Kingdom

The progression of canning technology took a significant leap in the United Kingdom in 1810 when Philippe de Garde introduced the process to London. Shortly thereafter, Peter Durand patented the use of tin-coated iron cans as a more durable and cost-effective alternative to glass. Arndt explains, "Using metal cans was both cheaper and quicker to make and was also more durable" (06:35). Durand’s innovation was instrumental in establishing the first commercial canning factory through his associates, Brian Donkin and John Hall, in 1812.

Early Challenges in Canning Practices

The initial foray into commercial canning was fraught with challenges. Early methods involved lead soldering to seal cans, which resulted in widespread lead poisoning. Additionally, the labor-intensive process limited production rates, with each can taking up to six hours to seal (09:00). The lack of regulation during the early 19th century led to unsanitary conditions, further contaminating many canned goods. Despite these setbacks, there was a high demand for canned food, especially from the British military, which utilized canned meat and fruit to sustain sailors on long voyages.

Canning’s Role in the American Civil War

In the United States, the first canning factory was established by Thomas Kensett in New York in 1825. Initially focusing on oysters, fruits, and vegetables, Kensett’s factory played a pivotal role during the U.S. Civil War. Arndt states, "Canned food became essential for feeding union troops," which not only boosted industrial canning but also familiarized American consumers with canned goods (14:20). The introduction of can-making machines post-war significantly increased production efficiency by automating the sealing process.

Scientific Understanding and Technological Advancements

The scientific breakthrough in understanding canning came with Louis Pasteur's work in the 1860s, which elucidated that microbes were responsible for food spoilage. Pasteur's research confirmed that heating cans to temperatures above water boiling points effectively sterilized the contents (18:45). Subsequent innovations focused on improving sealing techniques and materials, culminating in the 1890 invention of the double seam can. This method replaced lead soldering with mechanical interlocking and crimping, vastly enhancing safety and shelf life—a method that remains fundamentally the same today.

Canning During World Wars and Post-War Consumer Society

World War I saw a surge in canned food demand as militaries worldwide required reliable rations. To address soldier dissatisfaction with the quality of canned goods, innovations such as Spam stews and powdered milks were introduced, offering better nutrition and more compact packaging (25:30). Post World War II, canned food became emblematic of modernity and efficiency, expanding into a wide array of products including canned pasta, fruit cocktails, pet food, and ready-to-eat meals. Arndt remarks, "Canned food symbolized modernity, hygiene, and efficiency" (30:10).

Nutritional Value and Economic Aspects of Canned Food

Gary highlights that canned food retains its nutritional value similarly to fresh or frozen alternatives when consumed within a reasonable timeframe. Unlike methods like curing or drying, canning preserves the food’s intrinsic qualities without alteration. Economically, canned goods are typically more affordable than frozen foods, making them a staple during financial downturns. For instance, during the 2008 recession, canned foods saw a significant uptick in sales as consumers sought budget-friendly options (34:50). Additionally, canned food's long shelf life makes it a favorite among preppers and those preparing for potential natural disasters.

Longevity of Canned Food: Archaeological Insights

One of the most fascinating discussions revolves around the remarkable longevity of canned food. Arndt cites several archaeological findings where canned goods, sometimes over a century old, were still edible. Notably, cans from the 1865 sinking of the steamboat Bertrand contained oysters, peaches, and peaches that were found to be bacterially safe and edible after 109 years (40:00). Other examples include:

• British Military Rations: Edible after the Boer War (1899-1902) (42:15)
• Les and Beryl Lally's Buxted Chicken Can: Perfectly edible after 50 years (45:30)
• Hans Feldmeier’s Lard Can: Edible after 64 years (48:10)
• US Army Colonel Henry Mok’s Pound Cake: Edible after 35 years (50:45)

However, not all findings were successful. An 1824 can of popcorn found in Fort Ross, California, was inedible, likely due to the limitations of early canning techniques rather than can longevity itself (52:30).

Conclusion: The Enduring Legacy of Canning

Gary concludes by affirming the monumental impact of canning on modern society. He states, "Canning has played a crucial role in the development of modern food preservation. By creating an affordable method to keep food for long periods of time, the quality of life for millions of people around the world has improved dramatically" (58:20). This enduring legacy underscores canning's significance in both historical and contemporary contexts, ensuring its place as a cornerstone of food preservation technology.

Acknowledgments and Listener Feedback

The episode concludes with acknowledgments to the team behind Everything Everywhere Daily, including executive producer Charles Daniel, associate producers Austin Ocken and Cameron Kiefer, and researcher Olivia Ashe. Additionally, listener feedback is featured, with TimF1965 expressing enthusiasm for the podcast, stating, "I've always been a history buff, but Gary has introduced me to many topics that I was unaware of. I learned that it's not a good idea to eat a corned beef sandwich in space, along with other useful information" (60:00).

Key Takeaways:

• Historical Significance: Canning revolutionized food preservation, making long-term storage feasible and supporting military campaigns.
• Technological Evolution: From glass jars to metal cans and the invention of the double seam, technological advancements have continually improved canning safety and efficiency.
• Nutritional and Economic Benefits: Canned foods retain their nutritional value and offer an affordable alternative to fresh and frozen foods, especially during economic hardships.
• Longevity: Properly canned foods can remain edible for decades, with some archaeological finds demonstrating remarkable preservation.
• Cultural Impact: Canned food has become a symbol of modernity and efficiency, ingraining itself into consumer cultures worldwide.

Notable Quotes:

• "Canning is considered to be the father of food science today." – Gary Arndt (04:10)
• "Using metal cans was both cheaper and quicker to make and was also more durable." – Gary Arndt (06:35)
• "Canned food symbolized modernity, hygiene, and efficiency." – Gary Arndt (30:10)
• "Canning has played a crucial role in the development of modern food preservation." – Gary Arndt (58:20)

References:

• Transcript Timestamps: Referenced within the summary for precise quote attribution.
• Historical Events: Napoleonic Wars, U.S. Civil War, World War I & II.
• Notable Figures: Nicolas Appert, Philippe de Garde, Peter Durand, Louis Pasteur.

This summary provides a comprehensive overview of the "Canned Food" episode, capturing the essential discussions, historical insights, and conclusions presented by Gary Arndt. It serves as an informative guide for listeners and those interested in the pivotal role of canning in food preservation.