Our Preservation Techniques
Up until the late 18th century, all food preservation techniques involved salting, smoking, or preserving in alcohol, vinegar or sugar, which altered the flavor and quality of the food. A French inventor, Nicolas Appert, revolutionized food preservation by heating food in airtight glass jars in a method he called “appertisation”. This method allowed the food to maintain its fresh tasting quality and was able to be preserved longer than previous methods.
Food preservation has come a long way since the 18th century, but appertisation in a glass jar is still the French preferred method. Glass is a natural material that can be recycled an unlimited number of times. It’s resilient, air and water proof, and preserves flavours without affecting taste. Basically, glass is the healthiest packaging material. All these properties, combined with its aesthetic appeal, make it the preferred food packaging for the French.