2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Food canning has been known and used since ancient times. Of course, not as we know it today - materials such as wax, wine, aromatic plants, salt were used.
Later, alcohol, vinegar and essential oils were used for canning. The big step in food preservation was taken in 1795.
Nicolas Aper is a French chef who discovered that food can be sterilized and canned. This happened in the 18th century - Napoleon announced a great reward for anyone who found a way to preserve food for longer.
The prize was 12,000 francs. Dozens of inventors have taken on this task, but only the Parisian chef Aper has discovered that food products are sterilized when heated and can then be preserved by airtight sealing. Aper's experiments lasted for 15 years.
Finally, the chef put food in glass bottles - closed each with a cork and then "boiled" the bottles in water. In 1802, the first Parisian cannery opened its doors, and with it the beginning of an industry whose scale today is colossal.
The main problem turned out to be only the corks - they could not withstand the pressure, in addition, the glass bottles turned out to be quite heavy are the soldiers. A few years later, Aper published his book The Art of Preserving Animal and Plant Products.
In it, the French inventor told the secrets of sterilization, and after its publication, the British called the chef a benefactor of mankind.
For a long time this technology was named after its inventor Apert's method. And although the prototype of the can was invented by a Frenchman, an Englishman received a patent for it.
In 1810, Peter Durand (or Durand, in English - Peter Durand) patented cans, but his idea was to use metal cylinders. Duran is an English merchant. A few years later, the first cannery was opened in England.
For a long time, opening cans was a serious problem. The sheet metal was quite thick and opening was sometimes a real challenge - according to some sources, it was even necessary to use a hammer. The first can opener was patented by the American Ezra Warmer, but this did not happen until 1857.
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Rules For Sterilization Of Jars
The autumn season is best for canning and is generally a peak in the placement of fruits and vegetables in jars and basements. But to cope with this task, we need to know what is the best way to make it happen and what we need. Before we start canning jars with winter food, we must have sterilized them.
Sterilization Of Corn
Sterilized corn is very useful and can be stored for a long time. So you can enjoy for months the delicacies prepared with corn. Corn can be used to prepare various salads and dishes, and when sterilized on cobs, they can be served as a delicious side dish.
Sterilization Of Tomatoes
The time has come to make a variety of cans and pickles. Tomatoes are used in most Bulgarian dishes and canned vegetables are a must. Sterilization is easy. Some recipes add more products such as onions, parsley and some other type of spice.
We Eat Less And Less Native Cheese And More And More Gouda And Cheddar
The sale of white brined cheese in Bulgaria is much lower compared to the consumption in 2006, shows an analysis of the Institute of Agrarian Economics, quoted by the newspaper Trud. Consumption of yellow cheese in our country has also fallen.
Storage And Canning Of Beans, Peas And Lentils
Ripe beans and lentils Ripe beans and lentils can be stored in a cool, dark place in a closed container. In this way you will keep the products edible for about a year. If you want to preserve lentils and ripe beans, they must be pre-cooked.
