Interesting Stew Facts
In 1804, the Frenchman Nicolas Francois Upper invented an unusual way of preserving meat products.
Cooked meat was placed in dishes heated to a temperature of 110-115 degrees.
A small hole remained, which was hermetically sealed after cooling of the product.
The invention of the Frenchman allowed to save meat for a long time.
Napoleon himself awarded Upper the title "Benefactor of humanity."
The growth of the urban population at the beginning of the 19th century required the ability to supply residents with products that did not spoil during delivery and storage. Upper's method was very timely. The invention quickly spread throughout the world. For example, the British, who bought a patent for production, began to improve the process. The meat was packed in cans and hermetically sealed. Soon, a similar method began to be used in Germany and the USA. It should be noted that at that time stew was a rather expensive product, inaccessible to ordinary people.
Already in the second half of the 19th century, canned foods were produced in a huge assortment, and competition began between numerous manufacturing companies. The production process was mechanized, which led to lower prices. Large-scale wars of that time significantly increased the demand for long-term storage products.
In our country, the first cannery was opened in 1870. He was in St. Petersburg and produced five types of canned food: fried beef, stew, porridge, meat with peas and pea stew. The army was the main customer, and canned food quickly turned into a favorite soldier's food.
In 1858, a can opener was invented in the United States, which was used in the American army during the Civil War. Prior to this, canned goods had to be opened with a knife, bayonet, or even a shot from a gun.
In 1966, a can of stew, produced in 1916, was delivered to the All-Union Research Institute of Canning Industry. The owner claimed to have received it at the front during World War I. Analysis showed that the product retained its qualities even after half a century.
No less surprising case occurred in 1939. A can of stew found in the Arctic was opened. It was made in the mid-19th century. The analysis of the contents, however, was not carried out, but eyewitnesses claimed that the palatability of the meat was excellent.
Even in the tsarist army, the daily norm of meat for the lower ranks was one pound. That was the weight of cans with stew, which was produced for the army. In our country, a similar measure of weight has not been used for a long time, but many types of stew still weigh 400 g.