The Art of Preserving All Kinds of Animal and Vegetable Substances for Several Years, 2nd Ed: A Work Published by the Order of the French Minister of the Interior, on the Report of the Board of Arts and Manufactures

A scientific manual on food preservation techniques, written in the early 19th century. The work focuses on methods for preserving various animal and vegetable products, detailing the techniques and equipment needed for long-term storage. It offers insights into the processes that prevent spoilage and maintain flavor, catering to both domestic use and larger-scale applications. At the start of the book, the author outlines the importance and utility of food preservation, noting the various methods traditionally employed, such as drying and pickling. He critiques the inadequacies of these established techniques and introduces his innovative approach, which primarily involves cooking food in sealed bottles via a water-bath process that excludes air. This section also highlights the technical requirements for successful application, including the careful selection of materials, the importance of cleanliness in preparation, and attention to detail during the cooking process. Appert emphasizes the potential benefits of his method for households and industries, hinting at its revolutionary impact on food storage and availability.