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     The first is to use cans and bottles plus wire tightly stuffed with cork bottle made of. The 18th century, the French general Napoleon's army expedition Quartet, due to the front too, a large number of food will be transported to the frontline after rot, he hopes to solve the problem of grain storage during the march to war, so he huge reward of 12,000 francs, and if someone could invent to prevent deterioration of food technology and equipment, it will be this huge sum of money awarded to him.

    France, many scientists do this brood, there were a chef named Nicholas • Appel (Nicolas Appert, 1749-1841), worked in sauerkraut factories, wineries, candy shops and restaurants had been a worker. His selling pulp, wine and other foods, and found that some tend to deteriorate, and some are difficult to deteriorate. He stumbled, sealed in glass containers of food, if properly heated, then non-perishable, from which he has been a great inspiration. Thus, in response to public Appel reward, for food preservation methods specialized research.

    Nicholas • Appel, who after years of painstaking research, finally successful in 1804. He will handle the food, and then into the jar, all placed in boiling water pot, heat 30-60 minutes, hot plugged with a cork, and then wire reinforcement or sealed with wax. In this way, we can preserve food for a long time and not spoiled. This is the prototype of the modern canning.

    Appel won the prize awarded Napoleon, but opened a factory to provide food for the French army. After the advent of glass canning Appel shortly Englishman Peter • Durham (Peter Durand) developed a thin tin cans Elsie made of iron, and obtained a patent in the United Kingdom, for now common ancestor iron cans.

    In 1862, the French biologist Pasteur published to clarify food spoilage is caused by bacteria. Thus, the use of steam sterilization technology cannery make canned food to achieve absolute sterility standards. Today's foil packaging cans in the United States was born in the 20th century.