Editing Canning (section)

===In the United Kingdom===
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.<ref>{{cite web |last=Geoghegan |first=Tom |url=https://www.bbc.co.uk/news/magazine-21689069 |title=The story of how the tin can nearly wasn't |work=BBC News |date=2013-04-21 |access-date=2013-06-04 |url-status=live |archive-url=https://web.archive.org/web/20130606174323/http://www.bbc.co.uk/news/magazine-21689069 |archive-date=6 June 2013}}</ref> Durand did not pursue food canning himself, selling his patent in 1811 to [[Bryan Donkin]] and [[John Hall (engineer)|John Hall]], who were in business as Donkin Hall and Gamble, of [[Bermondsey]].<ref>A brief account of Bryan Donkin FRS and the company he founded 150 years ago. Bryan Donkin Company, Chesterfield, 1953</ref> 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 £{{Inflation|UK|3000|1817|fmt=c}} 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 (1814)|HMS ''Fury'']], during his search for a northwestern passage to India. In 1829, Admiral Sir [[James Clark Ross|James Ross]] also took canned food to the Arctic, as did Sir [[John Franklin]] in 1845.<ref>Oxford Dictionary of National Biography</ref> Some of his stores were found by the search expedition led by Captain (later Admiral Sir) [[Francis McClintock|Leopold McClintock]] in 1857.