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

Appert

• Publisher: Science & Technology Publishing
• Year: 2025
• eBook ISBN:
  9782528113110
• Topic: Art
• Subtopic: 19th Century History

The Art of Preserving All Kinds of Animal and Vegetable Substances for Several Years, 2nd edition, is a seminal work that revolutionized the field of food preservation in the early 19th century. Commissioned by the French Minister of the Interior and published on the recommendation of the Board of Arts and Manufactures, this book presents the groundbreaking methods developed by Nicolas Appert, often hailed as the father of canning. Within its pages, readers will discover detailed, practical instructions for preserving a wide variety of foods—including meats, fish, fruits, vegetables, and even prepared dishes—so that they remain wholesome and palatable for years. The book meticulously outlines the processes of preparing, bottling, sealing, and heat-treating foods, emphasizing the importance of cleanliness, proper sealing, and temperature control. Appert's methods, which involve placing food in glass bottles, corking them securely, and then heating them in boiling water, laid the foundation for modern canning and food storage techniques. The text also addresses the scientific principles behind preservation, discussing the prevention of spoilage and the role of air exclusion in maintaining food quality. Rich with practical advice, recipes, and step-by-step guidance, The Art of Preserving is not only a historical document but also a valuable resource for anyone interested in traditional food preservation. It reflects the spirit of innovation and public service that characterized the era, aiming to improve food security, reduce waste, and support long-term storage for households, military, and maritime use. This second edition expands upon the original work, incorporating feedback and further refinements to the preservation process, making it an indispensable reference for both historians and culinary enthusiasts.

Table of contents

• The Art of Preserving All Kinds of Animal and Vegetable Substances For Several Years.
• TABLE OF CONTENTS.
• EXPLANATION OF THE PLATE.
• ADVERTISEMENT.
• THE MINISTER OF THE INTERIOR, COUNT OF THE EMPIRE, TO M. APPERT, &c.
• § I.
• § II. Description of my Rooms set apart for carrying on the Process on a large Scale.[E]
• § III. Of Bottles and Vessels.
• § IV. Of Corks.
• § V. Of Corking.
• § VI. The means of distinguishing among the Bottles or Jars, as they are taken from the Boiler, such of them as, from some neglect in the preparatory process, some accident, or the action of the fire, are in danger of occasioning a loss, or spoiling the substances enclosed in them.
• DESCRIPTION OF MY PROCESS, AS APPLIED TO THE VARIOUS ARTICLES INTENDED TO BE PRESERVED. § VII. Boiled Meat. (Pot-au-Feu de Ménage.)
• § VIII. Gravy.
• § IX. Broth, or Jelly.
• § X. Round of Beef, Fillet of Mutton, Fowls and young Partridges.
• § XI. New-laid Eggs.
• § XII. Milk.
• § XIII. Cream.
• § XIV. Whey.
• § XV. Of Vegetables.
• § XVI. Green Peas. (Petits pois verts.)
• § XVII. Asparagus. (Asperge.)
• § XVIII. Windsor Beans. (Petites fèves de marais.)
• § XIX. Peeled Windsor Beans. (Fèves de marais dérobées.)
• § XX. French Beans. (Haricots verts et blancs.)
• § XXI. Artichokes. (Artichauts.)
• § XXII. Cauliflowers. (Choux-fleurs.)
• § XXIII. Sorrel. (Oseille.)
• § XXIV. Spinage, Succory, and other Herbs. (Epinards et chicorées.)
• § XXV. A Soup called Julienne.
• § XXVI. Vegetable Soup. (Coulis de Racines.)
• § XXVII. Love-Apples. (Tomates, ou Pommes d’Amour.)
• § XXVIII. Herbs and Medicinal Plants. (Plantes Potagères et Médicinales.)
• § XXIX. The Juices of Herbs.
• § XXX. Fruits and their Juices.
• § XXXI. White and Red Currants in Bunches. (Groseilles rouges et blanches en Grappes.)
• § XXXII. White and Red Currants, stripped. (Groseilles rouges et blanches égrenées.)
• § XXXIII. Cherries, Raspberries, Mulberries. (Cerises, Framboises, Mures et Cassis.)
• § XXXIV. Juice of Red Currants.
• § XXXV. Strawberries. (Fraises.)
• § XXXVI. Apricots. (Abricots.)
• § XXXVII. Peaches and Nectarines. (Pêches, Brugnons.)
• § XXXVIII. Prunes from Green Gages, and Plumbs. (Prunes de Reine-Claude et Mirabelles.)
• § XXXIX. Pears of every kind.
• § XL. Chesnuts, Truffles, and Mushrooms. (Marrons, Truffes, et Champignons.)
• § XLI. The Juice of the Grape or Must.
• OF THE MODE OF MAKING USE OF THE SUBSTANCES WHICH HAVE BEEN PRESERVED. § XLII. Meat, Game, Poultry, Fish.
• § XLIII. Jellies made of Meat and Poultry.
• § XLIV. Milk and Cream.
• § XLV. Vegetables.
• § XLVI. French Beans. (Haricots.)
• § XLVII. Peas, Beans, &c.
• § XLVIII. Spinage and Succory.
• § XLIX. Vegetable Soups.
• § L. Tomates and Herbs.
• § LI. Preserved Fruits, Marmelades, &c.
• § LII. Currant Jam.
• § LIII. Syrup of Currants.
• § LIV. Ices.
• § LV. Cordials. (Liqueurs.)
• § LVI. Chesnuts, Truffles, Mushrooms.
• § LVII. Grape Juice, or Must.
• § LVIII. General Observations.
• § LIX. Practical Remarks.
• SOCIETY FOR THE ENCOURAGEMENT OF NATIONAL INDUSTRY.
• BOOKS Printed for, and Sold by BLACK, PARRY, and KINGSBURY, Booksellers to the Hon. the East-India Company, No. 7, Leadenhall Street.
• FOOTNOTES: