Definition of the word tinned

The word "tinned" is a past participle of the verb "to tin" and its origin can be traced back to the mid-19th century when canned foods, such as fruits, vegetables, and meats, first gained popularity. Before the advent of canning, preserving foods was a difficult and time-consuming process that involved drying, salting, or smoking. However, canning, which involves packing food in sealed containers and sterilizing it by heating, made it possible to preserve foods for longer periods of time without losing quality or nutrients. The first person to successfully can foods on a large scale was the British merchant and chemist, Peter Durand, who received a patent for his "process of preserving perishable articles of food in hermetically sealed containers" in 1810. Durand's method involved placing the food in a gapless tin can, sealing it with molten lead or solder, and heating it in boiling water to sterilize it. The term "tinned" derives from Durand's method, as the food inside the container was said to be "tinned" with a thin layer of molten lead or solder. The word soon became associated with canned foods in general and is still used today to refer to foods that have been packed in metal containers and sealed with a lid or cap. In summary, the word "tinned" is a result of the historical preservation method used to can food in metal containers, which involved sealing the food with lead or solder to preserve it for longer periods of time. Today, the term is widely used to describe any canned food, regardless of the specific preservation method used.