In 1809 Frenchman Nicholas Appert developed the method for preserving food that we call ‘canning’. He used glass jars sealed with corks held in place with wire. In 1810 in England, Peter Durand patented the use of tin coated cans instead of glass. Almost 200 billion cans of food are produced in the world each year. Canned foods can be just as nutritious as fresh and frozen foods because canning preserves many nutrients. The amount of minerals, fat-soluble vitamins, protein, fat and carbohydrate remain unchanged by the process of canning.