Canning is the process in which foods are placed in jars or cans and heated to a temperature that destroys microorganisms and inactivates enzymes. This heating and later cooling forms a vacuum seal. The vacuum seal prevents other microorganisms from recontaminating the food within the jar or can. Baltimore became the canning center of America. Pineapple, initially imported from the Bahamas and later also from Cuba, was first canned there in 1865.
The basis for the modern Hawaii pineapple canning industry was begun when John Kidwell, a trained horticulturist, arrived in Honolulu from San Francisco in 1882 and established a nursery in Mānoa Valley. In 1885, Kidwell started a pineapple farm with locally available plants, but their fruit was of poor quality; he later brought in ‘Smooth Cayenne’, it proved to be the best to grow and can. The commercial Hawaiian pineapple canning industry began in 1889 when Kidwell’s business associate, John Emmeluth, a Honolulu hardware merchant and plumber, produced commercial quantities of canned pineapple. James Dole arrived in 1899.