cannery

A cannery is a factory where foods are prepared, sealed in metal or composite containers, and processed to extend shelf life. Cannery products include canned fruits and vegetables, meats, fish, soups, sauces, and prepared meals. The term derives from the early use of tin-plated or steel cans, though aluminum and other materials are now common.

The modern canning industry began in the early 19th century. Nicolas Appert pioneered airtight preservation, and Peter Durand patented sealed cans. Commercial canning expanded in Europe and North America in the 1810s–1820s, aided by improved can manufacture and sterilization. The retort process in the 19th century enabled longer shelf life for widespread distribution.

Typical cannery operations include sorting and washing raw materials, preparation (peeling, cutting, cooking), filling and sealing cans under sanitary controls, and heat processing (retort or sterilization). After cooling, cans are labeled and packaged. Quality control and compliance with food-safety standards guard against spoilage and foodborne hazards.

Canned foods are regulated by national authorities to ensure safety, labeling, and traceability. Common products include fruits, vegetables, meats, fish, soups, and sauces. Shelf life varies by product and processing method, but properly processed cans can remain stable for months or years.

Modern canneries pursue automation, energy efficiency, and waste reduction. Metal cans are widely recycled, supporting sustainability goals, while some products shift to alternative packaging such as pouches or glass. The cannery remains a key component of food processing and supply chains worldwide.