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November 13, 1937

Appertizing or the Art of Canning: Its History and Development

JAMA. 1937;109(20):1662. doi:10.1001/jama.1937.02780460072033

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This book is a valuable contribution to the highly developed art of canning. It covers the history and development of commercial canning procedures and discusses the technical aspects of large scale canning of individual products. The name "Appertizing" has been coined by the author in honor of the Frenchman Nicolas Appert, who in 1810 announced the results of his experiments on the preservation of foods and thus laid the foundation of the canning industry of today. There is a brief appraisal of the work of Appert in the introductory portion of the book. A number of important papers are reprinted for their historical significance. They include the report by H. L. Russell on "Gaseous Fermentation in the Canning Industry," first published in 1895, and the report by Samuel C. Prescott and W. L. Underwood on "Micro-organisms and Sterilizing Processes in the Canning Industry," first published in 1896. Following the historical

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