Canning is a method of food preservation that culminates in cooking, or processing as it was also known. In the 1850s, Baltimore canner Isaac Solomon borrowed an 18th-century idea from Sir Humphrey Davy, a British chemist and inventor. Solomon introduced calcium chloride (salt) to water to raise its boiling point to 240 degrees. This lowered the cooking time for oysters from five or six hours to just 30 or 40 minutes. This allowed the mass production of canned oysters and other food items.

08.06.24