How Canned Food Changed America: Miracle of the Can | Vintage Documentary | ca. 1956

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This film – originally titled as "The Miracle of the Can" – is a vintage documentary sponsored by the American Can Company. It was released in circa 1956.

The film shows history of can making in the United States, from the earliest examples to modern vacuum sealed cans. We will follow the fascinating and largely unknown story of how the introduction of the can in the 19th Century directly affected the agricultural economy and indirectly, the overall economic development of the American nation. The development of can design to accommodate food industry needs, consolidation of the can industry in 1901 and the evolution of can manufacturing techniques and processes will be examined thoroughly for it is an exemplary example of mass production development in the 20th Century.

Note: Just past the 19-minute part, the film turns into an extended "how it's made" segment.

If you're interested in the attitudes of 1950s America for your Sociology thesis, this film is pure gold.
BACKGROUND / CONTEXT

Tin can:
A tin can, tin, steel can, steel packaging or a can, is a container for the distribution or storage of goods, composed of thin metal. Many cans require opening by cutting the "end" open; others have removable covers. Cans hold diverse contents: foods, beverages, oil, chemicals, etc. Steel cans are made of tinplate (tin-coated steel) or of tin-free steel. In some dialects, even aluminum cans are called "tin cans".

Food canning:
Canning is a method of preserving food in which the food contents are processed and sealed in an airtight container. Canning provides a shelf life typically ranging 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.

Nutritional value of canned foods:
A 1997 study found that canned fruits and vegetables are as rich with dietary fiber and vitamins as the same corresponding fresh or frozen foods, and in some cases the canned products are richer than their fresh or frozen counterparts. The heating process during canning appears to make dietary fiber more soluble, and therefore more readily fermented in the colon into gases and physiologically active byproducts. Canned tomatoes have a higher available lycopene content. Consequently, canned meat and vegetables are often among the list of food items that are stocked during emergencies.

The American Can Company:
The American Can Company was a manufacturer of tin cans. It was a member of the Tin Can Trust, that controlled a "large percentage of business in the United States in tin cans, containers, and packages of tin." The American Can Company was incorporated in 1901. It had its headquarters in Manhattan, New York City until 1970, when it moved into a Greenwich, Connecticut facility, which had been developed on 150 acres of wooded land in the late 1960s. In the early 1980s American Can renamed itself Primerica and ended its operations in Greenwich.

For more information about canning, see:
https://en.wikipedia.org/wiki/Canning_(food_preservation_method)
How Canned Food Changed America: Miracle of the Can | Vintage Documentary | ca. 1956

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NOTE: THIS VIDEO REPRESENTS HISTORY. THE VIDEO HAS BEEN UPLOADED WITH EDUCATIONAL PURPOSES. ITS TOPIC IS REPRESENTED WITHIN CONTEXT.

Видео How Canned Food Changed America: Miracle of the Can | Vintage Documentary | ca. 1956 канала The Best Film Archives