British merchant Peter Durand made an impact on food preservation with his 1810 patenting of the tin can. In 1813, John Hall and Bryan Dorkin opened the first commercial canning factory in England. In 1846, Henry Evans invents a machine that can manufacture tin cans at a rate of sixty per hour. An significant increase over the previous rate of only six per hour.
The first tin cans were so thick they had to be hammered open. As cans became thinner, it became possible to invent dedicated can openers. In 1858, Ezra Warner of Waterbury, Connecticut patented the first can opener. The U.S. military used it during the Civil War. In 1866, J. Osterhoudt patented the tin can with a key opener that you can find on sardine cans.
The inventor of the familiar household can opener was William Lyman. William Lyman patented a very easy to use can opener in 1870. The kind with the wheel that rolls and cuts around the rim of a can. The Star Can Company of San Francisco improved William Lyman's can opener in 1925 by adding a serrated edge to the wheel. An electric version of the same type of can opener was first sold in December of 1931.
Creamy Dill Chicken And Noodles
Copyright 2012 Christine's Pantry. All rights reserved.
2 boneless skinless chicken breast, cut into strips
1 medium red onion, chopped
1 (10.5 oz) can cream of chicken soup
3/4 cup chicken broth
1 tablespoon spicy mustard
1 /2 teaspoon dill
1 cup uncooked egg noodles
1 cup chopped broccoli
1 tablespoon extra virgin olive oil
salt and pepper, to taste
garlic powder, to taste
In large skillet, heat oil over medium heat. Add chicken, onions, salt, pepper and garlic powder. Stirring constantly, until onion is tender and chicken just begins to brown.
Stir in cream of chicken soup, chicken broth, mustard, dill and noodles, Bring to boil. Reduce heat, covered, cook about 5 to 6 minutes, stirring occasionally, until chicken cooked through.
Add broccoli, cooked uncovered, about 3 to 4 minutes, stirring frequently, until broccoli tender. Enjoy!
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