Having experimented for 15 years, Nicolas Appert at last formally submitted his invention to the French government in 1810, which agreed to award him the 12,000 francs, as long as he made his process public.And so later that year Appert published The Art of Preserving Animal and Vegetable Substances, the first cookbook of its kind on modern food preservation. In the world of culinary art, he is known as “the father of canning.”
LINK: The Father of Canning
Appert presented bottled fruits and vegetables at the 1806 Paris food expo, the Exposition des produits de l’industrie francaise. Judges were not impressed. He won no awards.