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Canning
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===French origins=== [[File:Boutappertcolljpb.jpg|thumb|upright|A canning jar used by [[Nicolas Appert]]'s canning factory]] Shortly before the [[Napoleonic Wars]], the French government offered a hefty cash award of 12,000 francs to any inventor who could devise a cheap and effective method of preserving large amounts of food to create well-preserved [[military rations]] for the [[Grande Armée]]. The larger armies of the period required increased and regular supplies of quality food. Limited food availability was among the factors limiting military campaigns to the summer and autumn months. In 1809, [[Nicolas Appert]], a French confectioner and brewer, observed that food cooked inside a jar did not spoil unless the seals leaked, and developed a method of sealing food in glass jars.<ref>{{in lang|fr}} [http://www.appert-aina.com appert-aina.com] {{webarchive|url=https://web.archive.org/web/20090207171508/http://www.appert-aina.com/ |date=7 February 2009 }}</ref> Appert was awarded the prize in 1810 by Count Montelivert, a French minister of the interior.<ref>''Applied Nutrition and Food Technology'', Jesse D. Dagoon, 1989; p. 2.</ref> The reason for lack of spoilage was unknown at the time, since it would be another 50 years before [[Louis Pasteur]] demonstrated the role of microbes in food spoilage and developed [[pasteurization]]. The Grande Armée began experimenting with issuing canned foods to its soldiers, but the slow process of canning and the even slower development and transport stages prevented the army from shipping large amounts across the [[First French Empire|French Empire]], and the wars ended before the process was perfected. Following the end of the Napoleonic Wars, the canning process was gradually employed in other European countries and the United States.
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