Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
612-822-4611

  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
The Book for All Households - Or, The Art of Preserving Animal and Vegetable Substances for Many Years

The Book for All Households - Or, The Art of Preserving Animal and Vegetable Substances for Many Years

Anon

Paperback

Canning & PreservingFood WritingTechnology & Engineering

ISBN10: 1447463315
ISBN13: 9781447463313
Publisher: Angell Press
Published: Nov 5 2012
Pages: 152
Weight: 0.44
Height: 0.35 Width: 5.50 Depth: 8.50
Language: English

The manual that invented canning: how to seal food in glass, heat it, and keep it good for years, written in 1810 by the man who worked it out.

Nicolas Appert (1749-1841) was born at Châlons-sur-Marne and worked in confectionery, kitchens, distilleries, and breweries before turning to the problem of making food last. His answer - fill a bottle, close it tight, and hold it in boiling water - was taken up by a French government that badly needed to feed its fleets, and which paid him twelve thousand francs for the discovery and had him set the method down in print. The result appeared in Paris in 1810 as Le Livre de tous les ménages, published at the invitation of the Minister of the Interior and known in English as The Book for All Households; the wording here is the translation made in 1920 by the bacteriologist Katherine Golden Bitting.

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