000			02577cam a22003253u 4500
001			52551
003			UtSlPG
005			20260610134218.0
006			m
007			cr n
008			260607r2016||||utu|||||o|||||||||||||| d
010			_a44052898
040			_aUtSlPG
041		7	_aen _2iso639-1
050		4	_aTX
100	1		_aAppert, Nicolas, _d1749-1841
240	1	2	_aL'art de conserver. English
245	1	4	_aThe Art of Preserving All Kinds of Animal and Vegetable Substances for Several Years, 2nd ed. : _bA work published by the order of the French minister of the interior, on the report of the Board of arts and manufactures
264		1	_aSalt Lake City, UT : _bProject Gutenberg, _c2016
300			_a1 online resource : _bmultiple file formats
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2rdacarrier
500			_aRelease date is 2016-07-10
508			_aProduced by Larry B. Harrison, Chris Jordan and the Online Distributed Proofreading Team at http://www.pgdp.net (This file was produced from images generously made available by The Internet Archive)
520			_a"The Art of Preserving All Kinds of Animal and Vegetable Substances for Several Years" by M. Appert is 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. (This is an automatically generated summary.)
534			_nOriginal publication data not identified
653			_aCanned foods
856	4	0	_uhttps://www.gutenberg.org/ebooks/52551
999			_c93385 _d93385