It was the end of the 1700s and the Napoleonic wars raged. As Napoleon pushed forward into Russia, the retreating Russian army left a stripped and ravaged countryside . . . and no food. As a result, Napoleon's army was suffering more casualties from scurvy, malnutrition, and starvation than from enemy muskets. The French government offered 12,000 francs to anyone who could develop a method of preserving food.
Nicolas Appert, an obscure candy-maker, brewer, and baker took up the challenge. He had a theory that if fresh foods were put in airtight containers and sufficient heat applied, they would keep. After 14 years of experimentation, he won the prize--given to him by Napoleon himself.
Appert packed his foods in bottles, corked them, and submerged them in boiling water. Without realizing it, he sterilized them, stopping bacterial spoilage. [continue]
The excerpt above is from the history of processed foods. Isn't it fascinating? Now you can tell your grandma about Napoleon and Appert while you can those peaches.
Related links:
The invention of canning - from cancentral.com
Canning history: from the beginning to modern days (Interesting bit about canning sardines in Norway. Illustrations.) - from sommecan.com
About canned food: whence it came: the history of food canning - from foodreference.com
canning history - from infoplease.com
Nicholas Appert - from foodreference.com