'● Please SUPPORT my work on Patreon: https://bit.ly/2LT6opZ ● Visit my 2ND CHANNEL: https://bit.ly/2ILbyX8 ►Facebook: https://bit.ly/2INA7yt ►Twitter: https://bit.ly/2Lz57nY ►Google+: https://bit.ly/2IPz7dl ✚ Watch my \"Old America\" PLAYLIST: https://bit.ly/2rOHzmy This short film – originally titled as \"The Three Squares\" – is a vintage documentary produced by the U.S. Department of Agriculture. It was released in circa 1957. The film explains the importance of food preservation, the history of canning and the values of canned foods. The original title of the film refers to the \"three square meals a day\" ( breakfast, lunch, and dinner). HISTORICAL BACKGROUND / CONTEXT Canning is a method of preserving food in which the food contents are processed and sealed in an airtight container. Canning provides a shelf life typically ranging from one to five years, although under specific circumstances it can be much longer. A freeze-dried canned product, such as canned dried lentils, could last as long as 30 years in an edible state. In 1974, samples of canned food from the wreck of the Bertrand, a steamboat that sank in the Missouri River in 1865, were tested by the National Food Processors Association. Although appearance, smell and vitamin content had deteriorated, there was no trace of microbial growth and the 109-year-old food was determined to be still safe to eat. French origins: During the first years of the Napoleonic Wars, the French government offered a hefty cash award of 12,000 francs to any inventor who could devise a cheap and effective method of preserving large amounts of food. The larger armies of the period required increased and regular supplies of quality food. Limited food availability was among the factors limiting military campaigns to the summer and autumn months. In 1809, Nicolas Appert, a French confectioner and brewer, observed that food cooked inside a jar did not spoil unless the seals leaked, and developed a method of sealing food in glass jars. Appert was awarded the prize in 1810. The reason for lack of spoilage was unknown at the time, since it would be another 50 years before Louis Pasteur demonstrated the role of microbes in food spoilage. The French Army began experimenting with issuing canned foods to its soldiers, but the slow process of canning foods and the even slower development and transport stages prevented the army from shipping large amounts across the French Empire, and the war ended before the process was perfected. Following the end of the Napoleonic Wars, the canning process was gradually employed in other European countries and in the US. In the United States: Canned food also began to spread beyond Europe – Robert Ayars established the first American canning factory in New York City in 1812, using improved tin-plated wrought-iron cans for preserving oysters, meats, fruits and vegetables. Demand for canned food greatly increased during wars. Large-scale wars in the nineteenth century introduced increasing numbers of working-class men to canned food, and allowed canning companies to expand their businesses to meet military demands for non-perishable food, allowing companies to manufacture in bulk and sell to wider civilian markets after wars ended. Urban populations in Victorian Britain demanded ever-increasing quantities of cheap, varied, quality food that they could keep at home without having to go shopping daily. In response, companies such as Underwood, Nestlé, Heinz, and others provided quality canned food for sale to working class city-dwellers. The late 19th century saw the range of canned food available to urban populations greatly increase, as canners competed with each other using novel foodstuffs, highly decorated printed labels, and lower prices. Nutritional value: A 1997 study found that canned fruits and vegetables are as rich with dietary fiber and vitamins as the same corresponding fresh or frozen foods, and in some cases the canned products are richer than their fresh or frozen counterparts. The heating process during canning appears to make dietary fiber more soluble, and therefore more readily fermented in the colon into gases and physiologically active byproducts. Canned tomatoes have a higher available lycopene content. Consequently, canned meat and vegetables are often among the list of food items that are stocked during emergencies. Food Preservation: History of Canning | Vintage Documentary | ca. 1957 TBFA_0121 NOTE: THE VIDEO REPRESENTS HISTORY. SINCE IT WAS PRODUCED DECADES AGO, IT HAS HISTORICAL VALUES AND CAN BE CONSIDERED AS A VALUABLE HISTORICAL DOCUMENT. THE VIDEO HAS BEEN UPLOADED WITH EDUCATIONAL PURPOSES. ITS TOPIC IS REPRESENTED WITHIN HISTORICAL CONTEXT. THE VIDEO DOES NOT CONTAIN SENSITIVE SCENES AT ALL!'
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