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The advent of canned foods not only created an industry, but it altered the average American diet, helped usher in the consumer age, and saved time. Canning, a process for preserving why-was-the-introduction-of-canning-important(vegetables, fruits, meats, and fish) by heating and sealing it in airtight containers, was developed by French candymaker Nicolas-François Appert (c. 1750-1841) in 1809, though he did not understand why the process worked. Some 50 years later, the pioneering work of French chemist and microbiologist Louis Pasteur (1822-1895) explained that heating is necessary to the canning process since it kills bacteria (microorganisms) that would otherwise spoil the food. Canning was introduced to American consumers in stages. In 1821 the William Underwood Company began a canning operation in Boston, Massachusetts; in the 1840s oyster canning began in Baltimore, Maryland; in 1853 American inventor Gail Borden (1801-1874) developed a way to condense and preserve milk in a can, founding the Borden Company four years later; and in 1858 American inventor John Landis Mason (1832-1902) developed a glass jar and lid suited to home canning.

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