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National Canners Association
Written by the trade group that represented America’s canning industry, this work offers a compact insider’s view of how canned foods were made, organized, and explained to the public. It reads as both an industry history and a snapshot of mid-20th-century food manufacturing culture.
1 Audiobook
Tomato products: pulp, ketchup, and chili sauce.
by W. D. (Willard Dell) Bigelow, A. E. Stevenson, National Canners Association
About the author
The National Canners Association was a corporate author rather than an individual writer. Library and catalog records link the organization to publications on canning, sanitation, labeling, and industry practice, including The Canning Industry: Its History, Importance, Organization, Methods, and the Public Service Values of Its Products in editions published during the 1950s and early 1960s.
Historical accounts describe the association as a national organization formed in the early 20th century as canners across different regions joined together around shared technical, regulatory, and business concerns. Its publications often blended practical information with public-facing advocacy, explaining how the industry worked and emphasizing standards, safety, and the value of canned foods.
Because this is an organization, not a person, there is no single personal life story behind the name. The “author” voice here is best understood as the official voice of an industry association speaking for the canning trade in the United States.