Here’s a history on the storage and processing of food. As you may note, modern storage, or the placing of food in airtight containers and applying sufficient heat was invented by Nicolas Appert only a couple of centuries ago.
http://safefood.org/history.html
http://www.chesswood.com/canning_process.pdf
http://www.midtermpapers.com/view.php/d/2200.HTM
A couple of important points from this article: http://www.uga.edu/nchfp/publications/nchfp/factsheets/food_pres_hist.html
"Preservation with the use of honey or sugar was well known to the earliest cultures. Fruits kept in honey were commonplace. In ancient Greece quince was mixed with honey, dried somewhat and packed tightly into jars. The Romans improved on the method by cooking the quince and honey producing a solid texture."
"Canning is the process in which foods are placed in jars or cans and heated to a temperature that destroys microorganisms and inactivates enzymes. This heating and later cooling forms a vacuum seal. The vacuum seal prevents other microorganisms from recontaminating the food within the jar or can.
Canning is the newest of the food preservations methods being pioneered in the 1790s when a French confectioner, Nicolas Appert, discovered that the application of heat to food in sealed glass bottles preserved the food from deterioration. He theorized �if it works for wine, why not foods?�"
From this one in (1795), you can note that he actually did use bottles and not jars or cans: http://www.geocities.com/NapaValley/6454/history4.html
Thank you, that should clear up a few things,
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