Canning is a method of food preservation in which food is processed and sealed in an airtight container (jars like Mason jars, and steel and tin cans). Canning provides a shelf life that typically ranges from one to five years, although under specific circumstances, it can be much longer. A freeze-dried canned product, such as canned dried lentils, could last as long as 30 years in an edible state.

In 1974, samples of canned food from the wreck of the Bertrand, a steamboat that sank in the Missouri River in 1865, were tested by the National Food Processors Association. Although appearance, smell, and vitamin content had deteriorated, there was no trace of microbial growth and the 109-year-old food was determined to be still safe to eat.

Shortly before the Napoleonic Wars, the French government offered a hefty cash award of 12,000 francs to any inventor who could devise a cheap and effective method of preserving large amounts of food to create well-preserved military rations for the Grande Armée. The larger armies of the period required increased and regular supplies of quality food. Limited food availability was among the factors limiting military campaigns to the summer and autumn months. In 1809, Nicolas Appert, a French confectioner and brewer, observed that food cooked inside a jar did not spoil unless the seals leaked, and developed a method of sealing food in glass jars. Appert was awarded the prize in 1810 by Count Montelivert, a French minister of the interior. The reason for lack of spoilage was unknown at the time, since it would be another 50 years before Louis Pasteur demonstrated the role of microbes in food spoilage and developed pasteurization.

The Grande Armée began experimenting with issuing canned foods to its soldiers, but the slow process of canning and the even slower development and transport stages prevented the army from shipping large amounts across the French Empire, and the wars ended before the process was perfected.

Following the end of the Napoleonic Wars, the canning process was gradually employed in other European countries and the United States.

Based on Appert's methods of food preservation, the tin can process was allegedly developed by Frenchman Philippe de Girard, who came to London and used British merchant Peter Durand as an agent to patent his own idea in 1810. Durand did not pursue food canning himself, selling his patent in 1811 to Bryan Donkin and John Hall, who were in business as Donkin Hall and Gamble, of Bermondsey. Bryan Donkin developed the process of packaging food in sealed airtight cans, made of tinned wrought iron. Initially, the canning process was slow and labour-intensive, as each large can had to be hand-made, and took up to six hours to cook, making canned food too expensive for ordinary people.

The main market for the food at this stage was the British Army and Royal Navy. By 1817, Donkin recorded that he had sold £3000 (equal to £277,470 today) worth of canned meat in six months. In 1824, Sir William Edward Parry took canned beef and pea soup with him on his voyage to the Arctic in HMS Fury, during his search for a northwestern passage to India. In 1829, Admiral Sir James Ross also took canned food to the Arctic, as did Sir John Franklin in 1845. Some of his stores were found by the search expedition led by Captain (later Admiral Sir) Leopold McClintock in 1857.

During the mid-19th century, canned food became a status symbol among middle-class households in Europe, being something of a frivolous novelty. Early methods of manufacture employed poisonous lead solder for sealing the cans. Studies in the 1980s attributed the lead from the cans as a factor in the disastrous outcome of the 1845 Franklin expedition to chart and navigate the Northwest Passage. However, studies in 2013 and 2016 suggested that lead poisoning was likely not a factor, and that the crew's ill health may, in fact, have been due to malnutrition—specifically zinc deficiency—possibly due to a lack of meat in their diet.