by Fred A Stare. 1949. 

The canning industry in Wisconsin has a storied history that began in the early 19th century, influenced by pioneers like Nicolas Appert and William Underwood. Underwood’s introduction of canning methods in the 1820s laid the groundwork for the industry, which saw significant advancements with inventions like the closed kettle or retort in 1874 by a key figure in tomato canning, revolutionizing food preservation. Challenges faced by early canners included over-expansion and lack of standardization, but resilience led to the establishment of the National Canners Association in 1907. The industry thrived in the early 20th century, with new plants opening and innovations in machinery. Despite facing challenges such as fluctuating market demand and labor issues, Wisconsin’s canning industry continued to adapt and grow, establishing itself as a vital part of the state’s economy.