The French chef Nicolas François Apper became the great conservative. He was exposed to experiments by two scientists arguing about microbes. The main argument in this discussion was... a bottle of baranjay with cream. Irishman Michael Nydgem poured a sauce into a glass caravan, bought it, then put it in the boiler. After boiling, the microbes were killed, but barely a bottle was cold, microorganisms were re-emerging in the bay. The scientist thought they were born out of a non-living substance. The Italian Ladzaro Spallanzani was not in agreement with him. In his view, microbes could only be from themselves. Once again, Nydgem's experience with a bottle, he's blindly blinded, and in this case, microorganisms in the cream never showed up. The Spallanzani concluded that the microbes fell into an instant packaging from the air.

Apper who found out about these experiments decided to use their results in his own kitchen. When he took the metal bottles, he filled them with ready-to-mouth meat, gravy, milk, green peas, beans, cherries and apricots, and then he fell asleep and hung up. When the chef decided to open them in eight months, all the food was fresh. I wasn't going to keep my discovery in Apper's secret. Knowing that Napoleon Bonaparte promised a generous reward to someone who would come up with a way to save the foods for the soldiers for a long time, the cook addressed the Emperor and reported on the invention. It was 1810. Bonaparte held the floor by paying Nicole Upper 12,000 gold francs, and also awarded him the title " man of honour " . I'd like to say, 'cause of the opening of the chef, French soldiers after the battle had been eating fresh soup, vegetable cooling or sweat-o-fee soup, beans with champignons and even dessert from strawberries... As proof of the importance of the invention of Apper, more than half a hundred streets in France still bear his name.