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The French Connection in the Early History of Canning
This 1981 article from the Journal of the Royal Society of Medicine describes the circumstances under which Nicholas Appert developed the canning method of food preservation after the French government offered a reward in 1795 for "the discoverer of a method of conserving the freshness and nutritious qualities of meat and vegetables." Also discusses related developments. Opens directly into a PDF document. Provided by the U.S. National Institutes of Health (NIH).
http://www.pubmedcentral.nih.gov/picrender.fcgi?artid=1438835&blobtype=pdf
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