How many of us ever stop to think as we whip out our trusty can opener about the convenience and endurance of the food we are about to pop out of the can in front of us? Where did the concept of canning food come from and how can we better understand and appreciate this amazing invention? How does the food in these cans affect us as kosher consumers? We hope to be able to bring some of these questions to light for you in this article.

    We can date the beginnings of the canning process back to the late 18th century in France. At that time Napoleon Bonaparte was waging a war and concerned about keeping his armies supplied with fresh food through the long battles ahead. Napoleon offered a challenge to anyone who could come up with such an invention. He promised a cash prize of 12,000 francs to be given by Napoleon himself. A confectionist and brewer named Nicolas Appert took on the challenge and became the first person to devise a method of "canning". Actually it wasn’t really a can as much as it was a glass jar but he is credited with creating the basic technique of preserving food for long periods of time (the basic principle of canning). After fifteen years of experimenting, Appert realized that if food is properly heated and sealed in an airtight container it will not spoil. His process was found very useful and used by the French navy and then the remainder of the French army. The most frequently used canned foods were fruits and vegetables, as they were the easiest to adapt to this canning process. The first person to actually use a tin can to preserve food, in the year 1810 (using the same basic process as Appert) was an Englishman by the name of Peter Durand. While Appert’s formula used glass jars, Durand used tin coated steel canisters, which were more durable and long lasting. This was considered the very first actual can. His work also led to the birth of meat in a can. He began to can food commercially and it became quite popular in England.

    What was this discovery and process that first Appert and then Durand toiled over to perfect? Originally, Appert put fresh foods into glass jars, corked them and then heated them to certain high temperatures (differing for different foods in different sized jars). In order to heat the jars, he airsealed them and then placed them in boiling water. Without realizing why it worked, through the heating process Appert was killing off certain bacterias which would have ruined the food. In addition, the seal kept yet other bacteria from getting at the food. Food spoils when it comes in contact with certain bacteria and molds. In today’s modern times, we know that the key to really slowing the spoilage of food lies with sterilization. This can be accomplished in many ways such as salting, pickling, freezing or heating foods. Canning depends on heating to sterilize the food inside the can. In the canning process, heat kills off certain harmful bacteria which would otherwise ruin the food. Then it is sealed to keep other bacteria from getting to the food. With this method the food stays fresh and edible for a long time and does not even need further refrigeration. In today’s canning factories, thousands of cans of food can be manufactured each day. Many people believe that canned food has little or no nutritional value, however, the truth is that most canned foods are packed at the peak of harvest and therefore at their nutritional peak as well. Fruits and vegetables, especially have their highest nutritional value when they are at their ripest. In addition most canneries are located close to the point of harvest. Therefore the fact is that few, if any, nutrients are lost in canning. According to a 1997 University of Illinois study the canning process may actually help to enhance the nutritional value of certain foods. For example, canned pumpkin contains 540% of the Recommended Daily Intake of vitamin A, while fresh pumpkin contains only 26%. When fresh vegetables are vacuum sealed, the can serves as a mini pressure cooker, capturing the fresh flavor, vitamins and minerals found in the food. A fascinating find took place by the NFPA (National Food Processors Association) when they found a 40 year old can of corn in a California home’s basement. After analyzing the contents they found that the canning process had not only kept the corn safe from contaminants but had also facilitated in retaining much of the corn’s nutritional value. These chemists added that the kernels of corn found in that can actually looked and smelled like recently freshly canned corn.

    How then, are we kosher consumers affected by this remarkable process of canning? Can we rely on the fact that all canned fruits and vegetables can be assumed to be kosher? After all, if the process is simply heating and vacuum sealing the product, what could be Halachically problematic for the Kosher consumer with canned fruits or vegetables? Many Kosher consumers have noticed that most recently, many canned vegetables have come under kosher supervision, displaying the kosher symbol on the label. This is not an unnecessary turn of events. According to Rav Zushe Yosel Blech, an authority in matters of Kashrus, there, in fact is a great need today for a reliable Hashgacha on canned vegetables. This need is based upon the fact that while most vegetables grown (outside of Israel) are inherently kosher, they are often processed on equipment that may also be used for non-kosher items. Rabbi Tzvi Rosen, of the Star K emphasizes this point as well by alerting us to the fact that there are certain canning machines today that can cook over 25,000 cans at one time when filled to capacity. One such machine is a Hydrostatic Retort. This machine is a six story building containing rotating shelves that cook many cans simultaneously. Years ago, when companies used smaller canning facilities, these facilities were used only for certain vegetables in their particular season and were then shut down for the rest of the year. Today, more companies find systems like that to be inefficient for their needs and economically unsound. Therefore, many of them have discovered uses for these plants even during the off season times. Some plants process non-kosher soups and sauces in these plants. It is also not unusual to have a couple of different types of foods "retorting" at once in the same cooker. In addition, Rabbi Rosen explains that many companies may also utilize the process called "dry pack" today. Dry pack canning (often beans) can have an independent production life and can be used to fill in on rainy days during a harvest season (when regular canning is more difficult). Unfortunately, because of its versatility, dry packing can become a real Kashrus problem. The fact is that often such American favorites as pork and beans and bacon and beans are produced at the same time and in the same equipment as a seemingly kosher product.. In such a situation, canning other (inherently kosher) vegetables at the same time or on the same equipment as the bacon and pork poses a most serious and obvious Kashrus problem. So that when a Kosher consumer chooses a can of corn or peas from the grocer’s shelf the question of what else was produced in that plant or what other product was "retorted" together with this seemingly innocent can of corn become a real concern. Also all bean products are produced by companies today that specialize in dry pack bean productions. There is a great likelihood, therefore that pork and bacon or other meat products are also being processed on that same equipment (dry packed). Therefore, the following bean products should be bought only with a reliable Hashgacha: canned lima beans, kidney beans, chick peas, garbanzo beans, great northern beans, black eyed beans, purple hull and navy beans. Because of these canning complications of late, many Kashrus organizations have adopted an inter-agency policy decision that only canned vegetables (including corn and peas etc.) that have a reliable Hashgacha will be approved for use for the kosher consumer. This general rule also applies to canned tomato products, as it has smiliar Kashrus complications and problems (often canned together with clam juice or meat and cheese flavored pizza sauces etc.)

    The most outstanding advantage of canning for the Kosher consumer is connected to the bug problem with vegetables. According to the Star K one of the basic rules of successful canning is connected to the cleanliness of the vegetable being canned. The cleaner the vegetable before canning, the better the taste and the better it is preserved. Therefore, canning companies are quite careful and scrupulous in their efforts to clean and check for everything from dirt to bugs before the canning process begins. Vegetables are carefully checked for such insects as aphids and worms. Aphids are small predators that attach to the vegetables. There is a test called "the trap flask test" that is performed on samples of the pre-canned vegetables after they are washed a number of times. This test determines the bug content that may still exist in the vegetable (this is especially true of leafy vegetables). After a triple effort of washing the vegetables and the development of aphid resistant types of spinach (among other vegetables) the normal aphid count most of the time in these "trap" tests is zero. Even companies who do not use this trap technique of testing use other aggressive methods of ridding vegetables for canning of their insect population.

    Therefore, because of all of the modern technological advancements and echniques of canning, most Kashrus agencies today find it prudent for the Kosher consumer to check the label of any canned food purchased for a reliable Kosher symbol and certification. So, it seems as careful as we have always been to check for those dangerous bulges and dents in cans, we will now have a new focus in our scrutinizing of canned goods.

    Tuna salad has become as American as apple pie. Who hasn’t enjoyed a delicious tuna sandwich for lunch or a tuna salad for the more diet conscience. Actually tuna is a very versatile fish that can inspire anything from quiche to casseroles. It is therefore most interesting to better understand the process of manufacturing this culinary delight. Tuna can be canned either precooked or raw. In the process of pre-cooking the tuna many of the strong-flavored oils are removed. The strong flavor of the dark meat of tuna can affect the delicate flavor of the white flesh. That is why many people choose not to eat the dark meat of tuna and instead use it as pet food. As we well know, the Torah specifies that in order for fish to be kosher they must have both scales and fins. The Talmud relates to us that actually, all fish that have scales also have fins, so in fact, the kosher tatus of fish is really based on scales. The Halacha tells us that a fish scale is a growth on the side of a fish that resembles a fingernail and in order to qualify as kosher, must be able to be removed easily, without damage to the skin of the fish. Therefore, a fish like a shark, that has scales of a fashion, is not kosher because the sharp "scales" are not actual scales at all. In addition, according to Halacha, a fish need not have many scales to qualify as kosher. As Rabbi Zushe Blech explains, "Tuna, for example, have very few scales yet are nevertheless considered a Kosher fish". It is not unusual for different fish to have a similar appearance. Therefore Halacha requires that fish can only be used by the kosher consumer if it has been inspected by a proper Hashgacha organization to determine its status. It is problematic for the kosher consumer to purchase filleted fish or fish roe with no Hashgacha because they are not specifically and easily identifiable. As a result, there has also been some concern as to the Kosher status of canned fish (like tuna and sardines) because some of these fish canneries rely only on spot checks and not a thorough check of each and every fish that is canned. Another problem of canned fish is based on the laws of Bishul Akum. Jewish law states that a Jew must be involved in the cooking process of many foods. The fact is that many fish canneries are located in parts of the world that create great challenges and difficulties for a full-time Mashgiach. It is because of this that many authorities do not accept canned fish that has not been cooked in the presence of a Mashgiach. Many canned fish now display specific indication on the lable that the contents were prepared under full time supervision. There is a leniency to this Halacha that states that any fish that is red in color by its very nature is automatically kosher. This would certainly help solve the problem of tuna being identified as always kosher. However, a recent complication to this Halachic observation is what science has found that certain fish that are pond raised and fed red food can actually turn the meat of the fish red (even against the natural tendency of the fish).

• Commercial canning was introduced to the U.S. in 1821 by the WIlliam Underwood Co. of Boston.
• Heinz became a "partner" with the Orthodox Union in 1923 to develop the first brand of processed food to carry this kosher symbol (Circle U)
• Contrary to popular belief, "dented" cans are generally safe to eat unless the can has a noticeable "bulge" or is leaking fluid. The bulge usually appears on the top or bottom of the can and gives when pressed. In the case of a bulge or leaking fluid the can should be thrown out as the contents of the can could have become contaminated with harmful bacteria.
• Almost 200 billion cans of food are produced in the world each year.
• The "juice" in canned salmon comes from the fish itself, whereas tuna has oil or water added in the canning process
• Del Monte cans more than 1/3 of all canned fruits and more than 1/4 of all canned vegetables in the United States.
• Tuna was first canned in 1903 by California sardine canners interested in broadening their base. The first tuna casserole recipe appeared on the back of a Campbell’s mushroom soup can some 50 years ago.
• Americans eat nearly 4 pounds per person of canned tuna every year. Generally speaking, canned fish products (and seafood in general) is most popular with whites followed by Hispanics and the least popular with blacks.
• Canned Foods represent up to 12 % of grocery sales in the United States.
• According to the U.S. Department of Agriculture, canned foods provide the same nutritional value as fresh or frozen produce
• In 1865 a steamboat named "Bertrand", heavily laden with food and provisions sank to the bottom of the Missouri River. It was found a century later and many cans of food were retrieved from it. Among the canned food found were peaches, oysters, plum tomatoes, honey and mixed vegetables. In 1974 chemists at the National Food Processors Assoc. analyzed the contents of the cans for bacterial contamination and nutritional value. While the food had mostly lost its color, fresh smell and appearance, the chemists were not able to detect any microbial growth and determined that the 100 year old food in those cans were perfectly safe to eat.
• Commercial canning was introduced to the U.S. in 1821 by the WIlliam Underwood Co. of Boston.
• According to the Food Channel, more people have soy sauce in their kitchen than tea, coffee, milk or salsa.
• The only difference between "relish" and "salsa" is that the word "relish" is of French origin, while the word "salsa" is of Spanish origin. They are both condiments intended to add flavor to other foods and both can be either raw or cooked.
• All mustard was formerly made up into balls with honey or vinegar and a little cinnamon and were then mixed with more vinegar. It was sold in balls until about 1780 when Mrs. Clements invented a method of preparing mustard using flour or powder and went under the name of Durham Mustard.
  *Mustard plants produce about 1,000 pounds of seeds per acre.
• In one year at New York’s Yankee Stadium more than 1,600 gallons in addition to 2,000,000 individual packets of mustard are consumed.
• Most of the mustard seeds used in Dijon, France are in fact grown in the United States. Canada manufactures about 90 percent of the world’s supply of mustard seeds.
• Over 700 million pounds of mustard are consumed worldwide per year.
• Heinz sells more than 50% of the ketchup sold in the U.S.
• 97% of American homes have ketchup in their kitchen
• An average person eats about 3 bottles of ketchup a year
• 4 Tablespoons of ketchup has the nutritional value of an entire ripe medium tomato.
• Henry J. Heinz began making ketchup in 1876
• Tomatoes were first discovered by an expedition of Spanish conquistadores in the 1500’s who then brought them back to Europe where they found a permanent home in Spain, Italy and Portugal. It took another 2 centuries for northern Europeans to determine whether they were poisonous or not.
• John Lea and William Perrins were chemists who lived in the 1800’s and were commissioned by Lord Sandys of England to duplicate a sauce that he had sampled during a trip to India. Their finished product was a great disappointment and was banished to the cellar. Two years later, the pair came across this long forgotten brew and decided to taste it one last time before disposing of it. To their astonishment, the concoction had matured much like a fine wine and had a wonderful and unique taste. This became Lea & Perrins Worcestershire sauce.
• It is when the root of horseradish is grated that very volatile oils are released by enzyme activity when the root is so crushed. When exposed to the air, horseradish quickly loses it "kick" after grinding.
• Fresh horseradish roots may be stored up to several months if they are washed, placed in plastic bags and stored at 32 to 38 degrees F.
• More than two thirds of our nations supply of horseradish comes from Illinois.
• Horseradish is actually a member of the mustard family. The name "horseradish" has an interesting history. It seems that this pungent root was first discovered growing wild in the coastal areas of Europe. The Germans, therefore called it "sea radish" (Meerretich in German). The German "meer" sounds like "mare" in English and because of that it eventually became "mare-radish", which then turned into "horseradish".
• Henry J. Heinz began making ketchup in 1876
• Tomatoes were first discovered by an expedition of Spanish conquistadores in the 1500’s who then brought them back to Europe where they found a permanent home in Spain, Italy and Portugal. It took another 2 centuries for northern Europeans to determine whether they were poisonous or not.