Sunday, 21 April 2013

Canned Food Week

Did you know that the method of preserving food in cans was invented in France, in roughly 1810, when the French military were looking a new way to make food last longer? Nicolas Appert suggesting canning and won a cash prize of 12,000 francs. The practice spread across the world, and revolutionised food processing. Demand for cans rose dramatically during World War One, and has remained popular ever since, especially in times of economic recession. This April  marks the first Canned Food Week (April 15-22).

Run by not-for-profit organisation Canned Food UK, it uniquely celebrates any food that comes in a can. Interestingly, statistics show that the canned food market is growing faster than any other grocery sector. People are buying more cans than ever before.

The canning process often captures more of the good stuff than fresh produce on the supermarket shelves. They often contain more essential nutrients and dietary fibre than fresh foods due to the way they are processed for packaging. Tinned food makes life easier as it comes pre-prepared, and makes a tasty addition to many meals. Another of canned food’s many benefits is a long shelf life, which comes in handy if you don’t have time to run to the shops, and saves space in the fridge.  An easy way to get one of your five a day is through canned peaches, pears or cherries (much cheaper than their fresh alternative). Go for a can of value vegetables if otherwise you’d end up buying none at all.

Check out Canned Food UK’s website for recipes to try containing canned goods. Get that can opener ready and remember to recycle the packaging!

By Catherine Heath

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