Nicholas Appert
| Nicolas Appert | |
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Nicolas Appert 1841
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| Born |
17 November 1749 Châlons-sur-Marne, France |
| Died | 1 June 1841 (aged 91) Massy, France |
| Nationality | French |
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Nicolas Appert (17 November 1749 Châlons-sur-Marne (present Châlons-en-Champagne), present Marne – 1 June 1841 Massy), was the French inventor of airtight food preservation. Appert, known as the "father of canning", was a confectioner.
Appert was a confectioner and chef in Paris from 1784 to 1795. In 1795, he began experimenting with ways to preserve foodstuffs, succeeding with soups, vegetables, juices, dairy products, jellies, jams, and syrups. He placed the food in glass jars, sealed them with cork and sealing wax and placed them in boiling water.
In 1795 the French military offered a cash prize of 12,000 francs for a new method to preserve food. After some 14 or 15 years of experiment, Appert submitted his invention and won the prize in January 1810 on condition that he make the method public; the same year, Appert published L'Art de conserver les substances animales et végétales (or The Art of Preserving Animal and Vegetable Substances). This was the first cookbook of its kind on modern food preservation methods.
La Maison Appert (English: The House of Appert), in the town of Massy, near Paris, became the first food bottling factory in the world, years before Louis Pasteur proved that heat killed bacteria. Appert patented his invention and established a business to preserve a variety of food in sealed bottles. Appert's method was to fill thick, large-mouthed glass bottles with produce of every description, ranging from beef, fowl, eggs, milk, and prepared dishes (according to sources). His greatest success for publicity was an entire sheep. He left air space at the top of the bottle, and the cork would then be sealed firmly in the jar by using a vise. The bottle was then wrapped in canvas to protect it, while it was dunked into boiling water and then boiled for as much time as Appert deemed appropriate for cooking the contents thoroughly.
In honor of Appert, canning is sometimes called "appertisation", but should be distinguished from pasteurization. Appert's early attempts at food preservation by boiling involved cooking the food to a temperature far in excess of what is used in pasteurization (70 °C (158 °F)), and can destroy some of the flavour of the preserved food.
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