Would seventeenth-century canned food transform naval travel?

How would developing canned food in Britain during the 1650s have changed naval travel?

It is treated as promising, provided lead contamination and nutrient loss can be addressed.

Canning in Britain during the 1650s is treated as a promising development for naval travel, provided the food can be kept safe. Lead poisoning is the first concern raised. Can linings are also mentioned as a way to prevent metal from affecting the food. The later follow-up adds that preserving food improperly can remove nutrients, with vitamin C specifically named. Earlier preservation would therefore need to retain the useful contents of the food as well as prevent spoilage.