In 1795, France faced political instability, armed conflict, and logistical challenges. The rapid decomposition of bread, meat, and vegetables limited the ability of armies to operate far from their supply centers, and available alternatives—hardtack and salted meat—proved insufficient to sustain troops for extended periods. In this context, the French government offered a monetary incentive of 12,000 francs to anyone who could develop an effective method for preserving food for armies on the move.
Nicolas Appert, a 46-year-old French cook and confectioner, decided to take on this challenge without formal training in chemistry or biology. His experience came from daily work with food and culinary techniques in an era when the role of microorganisms in decomposition was unknown. For fourteen years, Appert conducted systematic experiments in his kitchen, testing various containers, sealing materials, and heating times.
Initial results were unstable: foods that spoiled, containers that lost their seal, and jars that broke due to internal pressure. After multiple attempts, Appert identified a consistent procedure: use wide-mouth jars, carefully fill them with food, seal them completely hermetically, and immerse them in boiling water for controlled periods, adjusted to the type of content. When the process was executed correctly, the food maintained its integrity and safety for weeks, months, and even years without visible alterations.
In 1809, the procedure was presented to French authorities and tested by the navy. The results showed that crews could consume vegetables and other preserved foods during long voyages, reducing problems associated with limited diets. The following year, in 1810, the French state awarded Appert a prize of 12,000 francos, on the condition that the method be made public. The prize money was largely used for new tests, technical improvements, and training other workers.
That same year, “The Art of Preserving Animal and Vegetable Substances” was published, one of the first texts systematically dedicated to food preservation. In France, the process came to be called “appertization,” in direct reference to its creator. Over time, other developers, such as Philippe de Girard and Peter Durand, replaced glass with metal containers, more resistant to transport, giving rise to canned food.
This advancement facilitated long sea voyages, long-range military operations, and the growth of cities by enabling the safe storage and transport of food. Despite the impact of his invention, Nicolas Appert faced financial difficulties in the final stage of his life. He died in 1841 at the age of 91, having laid the foundations for a lasting transformation in human nutrition. Today, cans and glass jars are part of daily consumption worldwide.
