HISTORY AND IMPORTANCE OF CANNING 



519,000. It is easily seen from these figures 

 that the mid-West is the most important 

 canning section in the United States, as 

 in the first 11 states there are five that 

 are included from that section. However, 

 it is generally conceded that sweet corn 

 packed in Maine seems to lead all other 

 states, as we have in these western states 

 a corn known as Maine Style. This is, 

 of course, imitation of something from 

 another state. 



HISTORY OF CANNING 



* "Canned corn is the result of the 

 persistence of Isaac Winslow, of Maine. 

 He was a sailor by occupation, and in his 

 wanderings upon the high seas visited 

 France and learned of the method of pre- 

 serving food by canning. The advantage 

 of such foods, particularly to sailors, was 

 obvious. Mr. Winslow began experiment- 

 ing on the canning of corn in 1839, the 

 first trials consisting in boiling the corn 

 on the kitchen stove for varying periods 



* From United States Bureau of Chemistry 



159 



