Nicolás Appert was born on November 17, 1749 in Chalons in French Champagne. His father had an inn under the name of “Cheval Blanc”. In 1750 he settled with his family in the “Hotel du Palais” in Chalons. Nicolás learns there the job of cook and confectioner. After having tried unsuccessfully to set up a steak house in that city, he left it in 1772 to put himself in the service of Cristian IV, Duke of the Palatinate, and later in 1775 he worked for the Princess of Forbach as head chef.

He moved to Paris in 1784 and installed a confectionery under the name “La Renommée”. From 1789 on, he became involved in the French Revolution and was appointed President of the Section of the Lombards and was later taken prisoner during the period of Terror. At this time is when your idea germinates: If foods are heated for a certain time at 100 ° C in hermetically sealed containers, they can be stored indefinitely. Previously the food had been cooked in open casseroles and then it was introduced into glass jars that were then sealed with corks secured with wire. To do this, it uses glass bottles with wide mouths that are tightly closed.

This capital discovery is the fruit of meticulous experimental research. He left his shop in 1795 to install his first workshop in Ivry sur Seine and began to exploit his discovery. Get the State Navy interested in him. Little by little it is prospering and in 1802 it installs its factory in Massy that already employs 50 people. In 1810, he obtained from the government of Napoleon Bonaparte a prize of 12,000 francs for his conservation procedure and published the book “The art of conserving all animal and vegetable substances for several years”. Although it reaps an important success, it does not record its finding in the form of a patent, since it puts personal discovery before the aid that the discovery can bring to the entire population, hence its great moral stature.

Keep experimenting and improving the procedure. Its factory is quite developed, but in 1814 the installations are destroyed during the Prussian advance. He moves to Paris where he returns to settle and discovers the method to prepare the concentrated milk. He retires in 1835 to Massy where he dies alone and ruined on June 1, 1841. His body was buried in a common grave.

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