In 1795, the French military under Napoleon offered a prize of 12,000 francs to the person who could develop a better way of preserving food. Fifteen years later, French confectioner Nicolas Appert claimed that prize by agreeing to publish the specifics of his canning method. That same year, his cookbook entitled The Art of Preserving Animal and Vegetable Substances for Many Years was published, and Appert became known as the “father of canning.”
Appert discovered that boiling food and then sealing it in bottles or jars kept it fresh longer unless the seal was broken. He realized that air somehow contributed to food spoilage, but he didn’t really know how. Scientists of his day tried to explain the phenomenon with varying degrees of success, but it wasn’t until 50 years later that Louis Pasteur came along with his germ theory.
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