The large armies of the 18th century required a reliable source of quality food.  Limited food availability was among the reasons the extensive military campaigns were limited to the summer and fall months.  A desire to extend military campaigns and feed his army well lead Napoleon to offer a cash prize of 12,000 francs to anyone would could devise an inexpensive and reliable method of preserving food.  Experimentation to win the large prize began.

Nicholas Appert, a French confectioner and brewer, conceived the idea of preserving food in bottles, like wine. He began experimenting with the idea of heating food to very high temperatures and sealing it in airtight containers. His experiments were a success and over the next 10 years he discovered that the amount of acid in the food affected the temperature and time needed for processing. Samples of Appert’s preserved food were sent to sea with Napoleon’s troops for a little over four months. Partridges, vegetables, and gravy were among 18 different items sealed in glass containers. All retained their freshness. Appert was awarded the cash prize in 1809. In 1810, he made his discovery public in an essay entitled The Art of Preserving Animal and Vegetable Substances for Several Years which included directions on how to can over 50 different foods.

Continue reading “The Invention of Food Preservation: Glass vs. Tin” →