When Nicholas Appert invented a method of preserving sterilized food in air-tight bottles, Kensett visualized the possibilities of food in cans.
In 1815, Kensett and his father in-law Ezra Daggert were the first in record canning salmon, lobster and oyster on a site near what is now Battery Park in New York City.
In 1825 they applied for a tin canning patent, the first in United States, and set up a factory, sold canned food to masters of sailing ships. His cans really were of tin; but today, though the name has clung, they are 98 1/2% steel with a thin coating of tin.
Kensett was the first to break away from home kitchen methods and deserves credit for developing the first canned product oysters to receive wide distribution.
True commercial canning operation however was achieved in 1844 when Dragget and Kensett started caning oysters in big volume.
Owing to many adverse conditions the industry was of comparatively small importance until about 1850. During the next few years the development was very rapid and the variety of goods packed increased and included fruits, vegetables, oysters, fish, and meats.
Invention of tin can in United States
