Nicholas Appert Research Paper

The world revolves around food. In earlier times food would often spoil as a result of bad preservation. A French chef changed all that. Nicolas Appert was the father of canning. The next three paragraphs will be all about Appert’s backstory and reasons to invent canning, the overall process of canning that Appert came up with, and the people who advanced his work further. Nicolas Appert was born on November 17, 1749 in Chalons-sur-Mame, France. He was best remembered as the father of canning. The incentive was to create something that would be air tight and keep food preserved for a long time, came from the French Revolution. As described in this excerpt,” The French armies at that time were spread all over Europe, and the
He came up with a process that with create an air tight seal and keep food from spoiling. The entire process was very time consuming. To correctly can food, it will take five hours. It involved putting food into glass bottles and sealing them with corks and wax, reinforced with wire. Then the bottles would be submerged in very hot water. Doing all of this would keep the food from spoiling for an extended period of time as long as the seals stay closed. There are many foods that Appert preserved including, “soups, meats, vegetables, juices, various dairy products, jams, jellies, and syrups.” With the prize money Appert opened his own canning factory where other people eventually came to run it until 1933. However there was one flaw to this method. Appert used glass bottles that would often break which would ruin the preservation. Not until later did someone else invent a way to fix that problem. Also, Appert did not know why exactly his canning method worked until later people developed the science behind his
First of all, Appert was not able to explain why his method of canning worked. After a half a century, Louis Pasteur, a French Chemist explained how the microbes and germs corresponded with food spoilage. This supported why Appert’s method of preserving food worked. Another correction to Appert’s method was made by Peter Durand in 1810 when he made a patent “…1810 to use metal containers which were easy to make and hard to break.” His process was to take iron cans and plate them with tin. His invention was the “tin can” and is now widely used. Durand covered the iron cans with tin to make it water resistant since regular iron would rust. This also solved the problem where the glass bottles would often break with the durable metal that wouldn’t break. All together many people worked to perfect and make the canning process a seamless design that would boost canning to a world wide scale. In conclusion, Nicholas Appert was known as the father of canning, and for a good reason. Appert died in 1841 not knowing why his invention worked, but his work is still continued today throughout the entire world to preserve many foods everywhere. This told of the people whom perfected his work, his original process of canning, and his life and incentives to invent something