Thermal processing (aka canning)

In 1804, La Maison Appert (English: The House of Appert), in the town of Massy, near Paris, became the first food bottling factory in the world,^{[6][page needed]} years before Louis Pasteur proved that heat killed bacteria. Appert then established a business to preserve a variety of food in sealed bottles. At first he used champagne bottles, imperfectly sealed by a mixture of cheese and limes.^[7] Appert's method transitioned to filling thick, large-mouthed glass bottles with produce of every description, ranging from beef, fowl, eggs, milk, and prepared dishes.^[8] Appert avoided using tinplate in his early manufacture because the quality of French tinplate was poor.^[9] 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, dunked into boiling water, and boiled for as much time as Appert deemed appropriate for cooking the contents thoroughly.^[10] In honor of Appert, canning is sometimes called "appertization", which is distinct from pasteurization.^[11]

Despite his technical successes, Appert had financial troubles due to the high cost of his equipment and the fact that he was not a very good businessman. He declared bankruptcy in 1806, but was able to continue his business.^[12] In 1795, the French army had offered a prize of 12,000 francs for a new method to preserve food.^[13] In 1806 Appert presented a selection of bottled fruits and vegetables from his manufacture at the Exposition des produits de l'industrie française, but did not win any reward.^[8] In 1810 the Bureau of Arts and Manufactures of the Ministry of the Interior gave Appert an ex gratia payment of 12,000 francs on condition that he make his process public.^[a] Appert accepted and published a book describing his process that year.^[1] Appert's treatise was entitled L'Art de conserver les substances animales et végétales (The Art of Preserving Animal and Vegetable Substances),^[15] 6,000 copies of which were printed in 1810.^[16] This was the first book of its kind on modern food preservation methods.^[17]

Appert never truly understood why his method worked, as the science of bacteriology had not yet been developed,^[1] but it was so simple that it quickly became widespread. In 1810, British inventor and merchant Peter Durand patented his own method, but this time in a tin can, thus creating the modern-day process of canning foods. In 1812 Englishmen Bryan Donkin and John Hall purchased both patents and began producing preserves.^[1

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