The Daily Platter is the blog of St. Mary’s Food Bank Alliance, located in Phoenix, Arizona.
Did you know that February is National Canned Food Month? Most of us don’t spend a lot of time analyzing and appreciating the steel cans lining our pantry shelves that hold our staple food, but at St. Mary’s Food Bank Alliance, they are fundamental in our mission to alleviate hunger in Arizona.
Metal cans have been around for more than 200 years as an environmentally friendly, economical and safe packaging form for food.
The history of the metal food can is traced back to 1795 when Napoleon was systematically taking over Europe. He offered a prize of 12,000 francs to anyone who could invent a method of preserving food for its army and navy, and in 1809 Nicolas Appert succeeded, winning the prize money.
Metal food cans are 100 percent recyclable and can actually be recycled over and over again without losing strength or quality. And every ton of recycled steel saves 2,500 pounds of iron ore, 1,000 pounds of coal and 40 pounds of limestone.
The canning process delivers long-term food quality and product shelf life. Canned fruits and vegetables are picked and packed at the peak of ripeness, and since most canneries are located just a few miles from the field, food freshness is guaranteed. Once the cans are sealed and heat processed, the food maintains its high quality for more than two years.
The metal food can enjoys an unparalleled safety record. Tamper-resistant and tamper-evident packaging gives consumers peace of mind knowing that their food is packaged safely and securely.
Help us celebrate National Canned Food Month by hosting a canned food drive to help feed Arizonans in need. We especially need canned tuna, chicken, vegetables, beans and soup.
To sign up to host a food drive, click here.
Source: Can Manufacturers Institute
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