Invention of tin can in United States

An English engraver, Thomas Kensett (1786-1829), who came to the U.S. in 1812, is responsible for the huge tin can industry.  He learned the art in England before his immigration to this country.

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

The first food canning factory in United States

In the United States commercial bottling operations did not commence until the arrival of experienced English canners.

The first was William Underwood, and English pickler, who landed in New Orleans in 1817.

In 1822 – he establishes a canning factory in Boston.  Underwood canned luxury goods and ships’ provisions, including oysters, lobsters, fish, meats, soups, fruits and a few vegetables.

By 1839, his tomato catsup is being shipped along the Mississippi River.

Another early packing firm was operated by Ezra Dagger and his son in law, Thomas Kensett an English immigrant who packed salmon, lobsters and oysters in New York starting in about 1819.

In 1825 they applied for a tin canning patent, the first in the United States.

In 1875, industry improvements in canning foods allowed Gustavus Swift and P.D Armour to establish Chicago meatpacking plants a key development in accelerating the settlement of the American West.

In 1883, Edwin and O. W Norton introduced the first ‘automatic line’ canning factory.

Campbell Soup, H.J Heinz, Borden’s Milk and Libby McNeill & Libby were among those adopting the new technology.
The first food canning factory in United States

History of pasteurization process in United States

Pasteurization is a technique of heating to reduce spoilage. It was developed initially by Louis Pasteur originally for wine and then applied to milk.

Pasteurization began in the United States as early as 1893, when private charity milk stations in New York City began to provide pasteurized milk to poor children through the city health department, a movement that spread to other cities.

In 1914, the discovery of tuberculosis in cows in a certified milk farm proved that pasteurization was the only way to produce safe milk. As early as 1908, Chicago was the first major US city to require pasteurization of milk.

In 1914, New York and Philadelphia required pasteurization of milk. In 1917, most major US cities required that all milk be pasteurized.

By the 1920s, pasteurized milk was commonly available throughout the United States and Canada and was considered compulsory in most large city.

By the second decade of this century, the United States was pioneering in commercial pasteurization as its method of guaranteeing a clean infant food supply.
History of pasteurization process in United States