The Art Of Preserving All Kinds Of Animal And Vegetable Substances For Several Years (1811)

The Art of Preserving All Kinds of Animal and Vegetable Substances for Several Years is a book written by Nicolas Appert in 1811. Appert was a French inventor who developed a method of preserving food by sealing it in airtight containers and heating it to a high temperature. This book is a detailed guide to his method, which he called ""appertisation."" The book covers a wide range of topics related to food preservation, including the types of containers that are best for preserving different types of food, the best methods for sterilizing containers, and the ideal temperature and time for heating food to ensure its preservation. In addition to discussing the preservation of meat, fish, fruits, and vegetables, the book also includes sections on preserving milk, eggs, and even wine. Appert also provides instructions for making various types of preserves, including jams, jellies, and pickles. The Art of Preserving All Kinds of Animal and Vegetable Substances for Several Years was a groundbreaking work in the field of food preservation and helped to revolutionize the way food was stored and transported. It remains an important historical document and a valuable resource for anyone interested in the history of food preservation.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.