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A canning jar used by Nicolas Appert's canning factory. Shortly before the Napoleonic Wars, the French government offered a hefty cash award of 12,000 francs to any inventor who could devise a cheap and effective method of preserving large amounts of food to create well-preserved military rations for the Grande Armée.
Nicolas Appert (17 November 1749 – 1 June 1841) was a French confectioner and inventor who, in the early 19th century, invented airtight food preservation.Appert, known as the "father of food science", [1] described his invention as a way "of conserving all kinds of food substances in containers".
John Landis Mason, inventor of the Mason jar. In 1858, a Vineland, New Jersey tinsmith named John Landis Mason (1832–1902) invented and patented a screw threaded glass jar or bottle that became known as the Mason jar (U.S. Patent No. 22,186.) [1] [2] From 1857, when it was first patented, to the present, Mason jars have had hundreds of variations in shape and cap design. [8]
The tin canning process was conceived by the Frenchman Philippe de Girard, who had British merchant Peter Durand patent the idea in 1810. [5] [6] The canning concept was based on experimental food preservation work in glass containers the year before by the French inventor Nicholas Appert.
Pressure canning is the only safe home canning method for meats and low-acid foods. This method uses a pressure canner — similar to, but heavier than, a pressure cooker . A small amount of water is placed in the pressure canner and it is turned to steam, which without pressure would be 212 °F (100 °C), but under pressure is raised to 240 ...
Canning involves cooking food, sealing it in sterilized cans or jars, and boiling the containers to kill or weaken any remaining bacteria as a form of sterilization. It was invented by the French confectioner Nicolas Appert. [4] By 1806, this process was used by the French Navy to preserve meat, fruit, vegetables, and even milk.
Soups and stir-fries made with pot stickers are also delicious. My daughter has even been known to make them for breakfast, and I've cooked some and popped them in a Thermos for her lunch as well.
In 1809, Nicolas Appert invented a hermetic bottling technique that would preserve food for French troops which ultimately contributed to the development of tinning, and subsequently canning by Peter Durand in 1810.
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