^ ;^ *•:>»: 'V .-y-i ! . A^";;. c-^-s ■v^ '^, rvf- ■=^.- ivl' #^ >V»*''.' ?::^:>^l^ i/^^r* '■•:- ,- ftf» « - ■ Cornell University Library RX 603.U5 Canned foods.Modern processes of canning 3 1924 003 565 367 DEPARTMENT OF COMMERCE BUREAU OF FOREIGN AND DOMESTIC COMMERCE E. E. PRATT. Chief MISCELLANEOUS SERIES— No. 54 CANNED FOODS tPJIMiiJii 1^' MODERN PROCESSES OF CANNING IN THE UNITED STATES, GENERAL SYSTEM OF GRADING, AND DESCRIPTION OF PRODUCTS AVAILABLE FOR EXPORT PRICE, 20 CENTS Sold by the Superintendent o£ Documents, Govern ttient Printing Office Wasliington, T>. C. WASHINGTON GOVERNiWENT PRINTING OFFICE 1917 The original of tiiis bool< is in tine Cornell University Library. There are no known copyright restrictions in the United States on the use of the text. http://www.archive.org/details/cu31924003565367 DEPARTMENT OF COMMERCE BUREAU OF FOREIGN AND DOMESTIC COMMERCE E. E. PRATT, Chief MISCELLANEOUS SERIES— No. 54 CANNED FOODS MODERN PROCESSES OF CANNING IN THE UNITED STATES, GENERAL SYSTEM OF GRADING, AND DESCRIPTION OF PRODUCTS AVAILABLE FOR EXPORT PRICE, 20 CENTS Sold by the Superintendent of Documents, Government Printing Office Washington, D. C. WASHINGTON GOVERNMENT PRINTING OFFICE 1917 A '/ff M'/-, ^ / 7 CONTENTS. Letter of submittal 5 Introduction 7 Extent of canning industry g Process of canning 16 Raw material 16 Preparation 17 Grading 18 Washing ig Blanching 20 Filling the cans 20 Siruping and brining 20 Exhausting 21 Closing 21 Processing 22 Cooling 24 The container 25 Food inspection 26 4ieneral grading of products 30 Description of products 32 Fruits 32 Vegetables 41 Marine products 53 Meats 59 Other products 61 Appendix: Standard weights for contents of cans and sizes and weights of cases 68 3 LETTER OF SUBMITTAL. Department of Commerce, Bureau oif Foreign and Domestic Commerce, Washington, June i, 1917. Sir: There is submitted herewith a bulletin on canned foods, pre- pared by Dr. A. W. Bitting, through the cooperation of the National Canners' Association, in which are described the processes employed in the commercial canneries of the United States, the general system of grading followed, and the character of the products that are available for export. The American canning industry is the largest in the world, and the development of an increased export trade depends to a great degree upon the education of people in foreign countries to the variety and wholesome- ness of American canned foods. The distribution of this bulletin by American canners and exporters to foreign buyers should prove an effective means of trade promotion. Respectfully, K. B. Pratt, Chief of Bureau. To Hon. W1LI.IAM C. Redfield, Secretary of Commerce. S CANNED FOODS: Modern Processes of Canning in the United States, General System of Grading, and Description of Products Available for Export. INTRODUCTION. T.he art of preserving foods through rendering them sterile by means of heat and maintaining them in that condition in a hermetically sealed container was given to the world by Nicholas Appert, of Chalons-on-the- Marne, France, in 1810. His discovery was no mere accident but the result of great industry through a period of 15 years, beginning in 1795. He was a man of exceptional ability and had a broad experience in food preparation before beginning this work. The results of his first experiments, covering several years, were nearly all failures, but he per- sisted and finally mastered the principles, giving to his fellow men a technique so simple, and withal so safe, that even the inexperienced have been able to follow his directions with marked success. The work done since his time has been chiefly in the nature of improved mechanical methods of preparation of the product, in filling and sealing the cans, and in securing greater uniformit}' and precision in processing. The canning industry started in France and in the British Isles almost simultaneously and was brought to the United States soon after, where it has attained its highest development. This form of food preservation was conceived primarily as a military measure to secure better stores for the army and navy, in order to avoid the enormous losses attendant upon the methods then in use. The improved quality attained and the convenience resulting attracted attention immediately to the advan- tages to be derived from the use of similarly prepared foods for household consumption, but the crude methods of making cans and the hand labor involved in every step of food preparation made the cost excessive. Canned foods were looked upon as delicacies, condiments, or confections, and available only to those of considerable wealth. Very little progress was made in the canning industry in the United States prior to 1855, the principal pack being sea food, which in a fresh condition could not be transported inland with safety. At that time the cities were small, and fruits and vegetables of all kinds were grown in their immediate vicinity and delivered fresh by wagon. There was not the same demand for something out of season or from other lands that has developed later, and aside from this, living conditions were not such as to compel the use of foods in concentrated form and free from waste. 7 o CANNED FOODS. It was not until the close of the following decade, the period of the Civil War, that the superiority of canned foods over those which were dried, salted, and pickled became common knowledge. The soldiers in detention camps and hospitals, though meagerly supplied with canned foods, learned of their excellence and value and later carried the informa- tion to every section. Subsequent to this period domestic and commer- cial canning increased constantly, though somewhat slowly, because of a newly acquired popular prejudice that had to be broken down, and, m addition, economical methods of manufacture had to be developed. At the present time the United States is not only the largest producer of canned foods in the world, but likewise the largest consumer. The industry has been developed upon the principle that the foods go to the consumer in the most attractive and palatable form, are convenient for holding in any place and for a reasonable time, and being sterile are therefore always safe. In addition to these facts, all waste and cost of preliminary preparation are eliminated. The foods packed are no longer limited to delicacies, to fruits or vegetables to extend their use out of season, or to marine products to make them available to the interior of the country, but the method has been extended to the packing of thousands of tons of such articles as hominy, white and kidney beans, kraut, and sweet potatoes, foods which are cheap and which have pre\4- ously been sold in bulk. Millions of tins of milk are being packed because it is recognized that the canned milk is safer than that of the average fresh delivery, and a like quantity of soup is packed because it is possible to get better material in large quantities at the factories than in the small amounts made in the home. The great factor behind all of this is economy to the consumer. Canning contributes further to a wider range in the dietary than would otherwise be possible, and thus has stimulated a desire for foreign products to the extent that we have become large importers. It also makes available the preparations of skilled chefs in homes where crude cookery would otherwise prevail. The history of the canning industry in the United States dates back to 1819, when Ezra Daggett and Thomas Kensett packed a few salmon, lobsters, and oysters in New York, In the succeeding year William Underwood and Charles Mitchell packed damsons, quinces, cranberries, and currants in Boston. Canning was started in Baltimore in 1840 and in Eastport, Me., on fish, in 1841. Small canneries then sprang up all along the coast, using marine products as their principal article, these being supplemented by fruits and vegetables in season. The industry was started on the Pacific coast, at San Francisco, in iSs6, and in Alaska in 1878. The canning of certain products is largely regional, as might be ex- pected in a country as large as the United States. Corn is packed princi- pally in Maine, Maryland, New York, Ohio, Indiana, Illinois, Iowa, and Minnesota. Peas are packed in New York, Michigan, Wisconsin, Minne- CANNED FOODS. 9 sota, Illinois, Indiana, Ohio, Maryland, Colorado, and California. Beans are packed in New York, Michigan, Wisconsin, California, and Maryland. The tomato is packed over a wider area than any other product, most largely, however, in New Jersey, Delaware, Maryland, Virginia, New York, Ohio, Indiana, and California. The fruits are packed in New York, Ohio, Michigan, and California. Meats are packed only at the large slaughtering centers, as Chicago, Omaha, and Kansas City.- Milk is packed in New York, Pennsylvania, Ohio, Indiana, Illinois, Wisconsin, and California. Salmon is packed in Oregon, Washington, and Alaska; tuna in California; sardines and clams in Maine; crabs in Virginia; oysters from Maryland to Savannah on the Atlantic coast and from Apalachicola west as far as Louisiana on the Gulf of Mexico ; and shrimp on the Gulf coast and as far north as Georgia on the Atlantic. The most diversified packing is carried on in California, as the climatic con- ditions are peculiarly favorable for producing almost every known fruit and vegetable. California is in the same latitude as southern Europe. The whole of France and the northern part of Italy and Spain lie north of its northern boundary, which is almost in line with Constantinople, while the southern boundary, almost 800 miles south, is nearly due west from Cairo. The high mountains in the north and east, the desert in the south, and the ocean on the west give a variety in climate that permits the development of products of the temperate and tropical zones. Canning has developed into a special industry in the United States, as much so as milling or brewing. It has long since passed the stage of being an adjunct to the kitchen in preparing a few dozen jars of some product for home consumption, or as an accessory to a fresh market in caring for the surplus. It has a distinctive place, requiring the growing of suitable crops and necessitating their harvesting, when in prime condition, in such a manner as to insure quick delivery to the factory without injury; the feeding of herds and the care of milk in a manner to produce uniformity in quality and to comply with the highest stand- ards of cleanliness ; and the maintenance of especially equipped fleets for catching and delivering fish. Machinery of the most complicated char- acter has been developed to do nearly every operation of preparation, filling, and processing, and thus to reduce handwork to the minimum. The investment required for the equipment of even a small factory may amount to a few thousand dollars, but for the larger ones it may easily exceed a hundred thousand dollars. EXTENT OF CANNING INDUSTRY. The extent of the American canning industry is shown by the follow- ing figures, obtained from the Bureau of the Census, the Bureau of Fisheries, and trade organizations known to be reliable, giving the number of cases of different products packed in 1914. lO CANNED FOODS. Apples (24 No. 3 cans): Arkansas California Colorado Maine Maryland Michigan Missouri Nebraska New York North Carolina Ohio .' .- . Oregon Pennsylvania Virginia Washington All other States Total Apricots (24 No. 3 cans): California Utah All other States Total Blackberries (24 No. 2 cans): Arkansas California Maryland Michigan New Jersey New York North Carolina Ohio Tennessee Texas Virginia Washington All other States Total Blueberries (24 No. 2 cans): Maine Maryland Michigan Vermont Washington All other States Total Cases. 48, 435 no, 672 20, 093 55.924 87, 57° 140, 516 12,971 3i4i5 805, 499 25,43° 614 25,223 92, 745 22, 656 33. 745 29.431 j:. 514. 939 FRUITS. Cherries (24 No. 2 cans): i. °o5. 234 46, 496 86 1, 051, 816 6,032 142, 138 28, 297 9,624 21,552 3. 238 80, 343 6, 672 29, 899 6,478 10, 140 93, 768 13, 960 452, 161 116; 001 8.379 6,357 10, 486 9.907 506 California Colorado Idaho Maryland Michigan New York Ohio Oregon Utah Washington All other States. Total. Figs (24 No. 3 cans): Louisiana Mississippi Texas All other States. Total. Gooseberries (24 No. 2 cans): Maryland Michigan New York Oregon All other States Total. Grapes (24 No. 3 cans): California All other States Total. 151.636 Peaches (24 No. 3 cans"): A.rkansas California Georgia Maryland Michigan New York North Carolina .... Ohio Tennessee Utah Washington All otl\er States . . . Cases. 131,252 8,835 11.959 31,492 45,699 214,265 11,801 43, 121 17,272 21,022 6,495 543. 213 4,655 1,429 12, 969 1,552 20, 605 42,763 28,999 7,684 3,459 6,688 89, 593 63, 607 508 64, 205 4,903 2,922, 637 76, 7S2 201, 742 no, 391 9, 072 q 070 5. 615 8 303 20 055 6 294 3- 142 Total, 3. 407, 906 CANNED POODS. II Pears (24 No. 3 cans): California Delaware Maryland Michigan New Jersey New York Oregon Utah Washington. All other States Total Pineapples (24 No. 3 cans): Maryland New York Hawaii (No. 2/2 cans) . . . All other States Total... Plums (24 No. 2 cans): California Michigan New York Oregon Washington All other States Total Asparagus (24 No. 2 cans): California Illinois New York All other States Total Beans, baked (24 No. 2 cans): California Colorado Connecticut Illinois Indiana Iowa Maine Maryland Michigan New Jersey N ew York Cases. 672, 782 17.931 156, 166 7.345 57. 667 94, 247 20, 838 4,777 25. 85° 5.159 I, 062, 762 68, 259 25.879 2, 262, 000 2 2,356. 140 150, 216 31, 126 72, 106 10, 699 16, 834 7, 345 288,326 Raspberries (24 No. 2 cans): California Illinois Maryland Michigan New York Ohio Oregon Washington All other States Total. ■Strawberries (24 No. 2 cans): California Maryland Michigan New Jersey New York Oregon Washington All other States Total. Other canned fruits (24 No. cans): California Oregon Washington All other States Total. VEGETABLES. Cases. 620, 859 6,300 8.563 1,879 637,601 ^9.615 12, 109 15,050 481, 088 1,396,614 40, 786 252.737 387.49s 708,376 i, 253. 129 35. 462 Beans, baked — Continued. Ohio Pennsylvania Utah Vermont Wisconsin All other States Cases. 3.445 2,574 9,728 67, 142 199, 230 9.453 29, 641 89. 738 3,681 414, 632 19,615 63,878 23, 940 4,050 39, 490 IS, 194 17,564 2, 188 185,919 34, 856 34, 648 7,773 9.573 86, 850 Cases. 450, 90s 826, 883 18, 949 32,665 32,052 3.468 Total 5,977,383 Beans, string (24 No. 2 cans): California Colorado Indiana Kentucky Maine Maryland Michigan Minnesota New York 78, 233 134, 997 13.305 12, 619 '' 37.207 277.959 95,381 3,974 705, 220 12 CANNED FOODS. Beans, string — Continued. North Carolina Ohio Oregon Pennsylvania Tennessee Utah Vermont Virginia Washington Wisconsin All other States Total Beans, Lima (24 No. 2 cans): California Illinois Indiana Maine Maryland Michigan New Jersey New York Ohio Virginia All other States Total Beans, all other kinds(24No. 2 cans) : California Illinois Indiana Iowa Maine Maryland Michigan New York Ohio Wisconsin All other States Total Beets (24 No. 3 cans): Maryland New Jersey New York Ohio Pennsylvania Wisconsin All other States Total Cases. 6,559 27, 083 9,292 96, 292 42, 216 48, 835 16, 494 14, 774 10, 643 139, °i4 19,927 I, 790, 024 3i>73S i5>797 100 9>o37 22, 922 68, 710 220, 442 23, 096 29, 340 12, 660 9,645 443, 484 15,299 248, 552 181, 972 20, 057 20, 639 23, 649 5°, 201 151,664 41, 822 22,259 7,297 783,411 15,333 15, 068 93, 517 31,402 20, 107 58, 086 18, 119 251,632 Corn (24 No. 2 cans): Cas^= Delaware 215,280 Illinois 1,535,215 Indiana 668,443 Iowa i, 53°>^54 Maine 1, 1°', 333 Maryland i, 482, 093 Michigan 138,185 Minnesota 274, I93 Missouri 3, °2i Nebraska 225, 801 New Hampshire 31,961 New York 769,562 Ohio 1,167,063 Pennsylvania 207, 152 Tennessee 36, 964 Vermont i57> "i Virginia i, 584 Wisconsin 349, 542 All other States 25,293 Total. Hominy (24 No. 3 cans): Colorado Illinois Indiana Iowa Maryland Ohio Tennessee Utah All otlier States Total. Kraut (24 No. 3 cans): California Colorado Illinois Indiana Iowa Maryland Michigan Minnesota New York Ohio Tennessee Wisconsin All other States. .. 9,919,950 25,868 120,474 456, 591 20, 595 8,632 13, 185 38, 167 1,988 600 686, 100 4, 84, 80, 359, 17- 30. 54. S, 105- 161, II. 145, 280 619 606 628 307 440 069 502 902 401 061 Total. 1, 1S4, 219 CANNED POODS. 13 Peas (24 No. 2 cans) : Cases. California 165, 540 Colorado 278, ggo Delaware i;8, 810 Illinois 434, 615 Indiana 434, 411 Maryland 564, 442 Michigan 490, 131 Minnesota 83, 355 New Jersey 85, 512 New York i, 957, 737 Ohio 259,837 Pennsylvania 63, 587 Utah 334, 144 Virginia 17, 540 Wisconsin 3, 421, 125 All other States . 56, 508 Total 8,826,284 Pumpkin (24 No. 3 cans) : California 7, 944 Colorado 32, 412 Delaware 6, 670 Illinois 70, 016 Indiana 304, 150 Iowa 34. 963 Kentucky 7, 729 Michigan 14, 209 Minnesota 5, 662 Missouri i, 004 New Jersey 60, 167 New York 84, 292 Ohio 102, 279 Pennsylvania 10, 214 All other States 47, 657 Total 789,368 Sweet potatoes (24 No. 3 cans) : Alabama i, 794 Delaware 39, 093 Georgia i, 466 Louisiana 18, 008 Maryland 131, 451 Mississippi 65, 872 New Jersey 24, 936 Tennessee 9, 943 Virginia 133.463 All other States 28, 389 Total 454,415 Spinach (24 No. 3 cans): Cases. California 23.755 Maryland 282, 795 New York 52, 596 Ohio 15.450 All other States 17, 194 Total 391, 790 Squash (24 No. 3 cans): California 2 1. 163 Maine 25, 172 Maryland 7.317 Michigan 24, 778 New Jersey 45, 624 New York 19, 819 All other States 21, 809 Total 165,682 Succotash (24 No. 2 cans): Maine 33,547 Maryland 24, 585 Michigan 55, 208 New York 115, 427 Ohio 19, 249 All other States 22, 061 Total 270, 077 Tomatoes (24 No. 3 cans): Arkansas 152, 536 California i, 730, 487 Colorado 149, 363 Connecticut 46, 515 Delaware , . . . 1, 326, 275 Illinois 74, 850 Indiana i, 172, 670 lo-sfa 165,338 Kentucky m, 789 Maryland 6, 656, 810 Michigan 141, 449 Missouri 366, 331 New Jersey 695, 218 New York 563, 400 North Carolina 11, 444 Ohio 508, 829 Pennsylvania 218, 105 Tennessee 165, 524 Texas 518 Utah 696, 257 Virginia 1,025,477 West Virginia 115, 720 14 CANNED POODS. Tomatoes — Continued . Wisconsin All other States. ... Cases. 14, 945 90, 452 Total 16, 200, 302 Tomato pulp (12 No. 10 cans) : California Colorado Delaware Indiana Maryland : Michigan New Jersey New York Ohio Pennsylvania Utah All other States Total. Okra and tomatoes (24 No. 3 cans) : Louisiana Maryland Clams (48 No. i cans): Florida Maine Oregon Virginia Washington All other States. . . , 15.205 8,972 66, 361 325. 398 72, 841 38-358 IDS, 001 21, 178 60, 777 8,167 II, 128 18, 765 752,151 17,895 Okra and tomatoes — Contd. South Carolina Virginia All other States Total, All other vegetables (24 No. 3 cans) : California Illinois Indiana Louisiana Maine Maryland Michigan New Jersey New York Ohio Pennsylvania Tennessee Texas Wisconsin All other States Total FISH AND OYSTERS. Oysters — Continued. Cases. 6,197 94, 813 II, 690 14, 874 S3, 000 4,612 Total. 185, 186 Clam bouillon (48 No. i cans) : Florida 30, 960 All other States 14, 2 54 Total. 45,214 Clam chowder (24 No. 3 cans) ; Florida Maine North Carolina 11,067 86, 771 5,000 Total. 102, 838 Oysters (48 No. i cans): California Florida Georgia Louisiana 24, 870 16, 172 35, 902 78,516 I Maryland Mississippi North Carolina . South Carolina . Virginia All other States . Total Salmon (48 No. i cans) : California Oregon Washington All other States. ... Alaska Cases. 1,741 434 4,971 34, 042 44,314 67, 545 119,375 29, 030 8,911 57,887 360 19, 873 62, 032 7, 026 208, 272 147 57,669 5,054 13, 264 700, 759 433, 440 196, 047 33, 795 118,416 7,429 5- 044. 639 40, 430 376,492 I, 096, 366 12 4, 056, 653 Total 5.569,953 Sardines (48 No. "4 cans): California Maine Massachusetts All otlier States Total. 302, 736 4, 634, 424 75,027 12 5,012,199 CANNED POODS. 15 Shrimp (48 No. i cans): Georgia Louisiana Mississippi All other States Cases. 26, 014 162, 005 266, 021 5.837 Total. Tuna (48 No. yi cans) : California All other canned fish : All States 459.877 OTHER PRODUCTS. Milk (48 lbs. per case) : Cases. Illinois 3, 488, 023 Indiana 293, 910 Iowa 136, 969 Kansas 213,182 Maryland 81, 270 Michigan 1, 594, 055 New Jersey 166, 266 New York 2, 741, 138 Ohio 1,052,289 Oregon 482, 446 Pennsylvania j., 452, 269 Utah 369,354 Vermont 351, 824 Washington i, 774, 316 Wisconsin 3, 118,386 Milk — Continued . All other States. Cases. 437, 090 87,761 Cases 880, 3SS Total 18, 196, 052 Meat (27 lbs. per case): Illinois 4, 186, 937 Kansas 444, 909 Nebraska 48, 317 New York 520, 444 All other States 754, 909 Total 5,955,516 Sausage (26 lbs. per case) : All States j., 846, 322 Soups (24 No. I cans) : All States 4, 886, 098 RECAPITULATION.'^ Fruits: Apples 1, Apricots i, Blackberries Blueberries . Cherries Figs Gooseberries Grapes Peaches .3, Pears i, Pineapples 2, Plums Raspberries Strawberries Other canned fruits Vegetables: Asparagus Beans, baked 5, Beans, string i, Beans, lima Beans, all other Beets a Valuation figures are from reports of the Bureau of the Census, except for pineapples packed in Hawaii and salmon packed in Alaska. Statistics of the Alaska salmon pack are from reports of the Bureau of Fisheries. Cases. Value. 514,939 $2,392,289 051, 816 3, 060, 626 452, 161 788, 614 151,636 320, 508 543,213 1,628,975 20, 60s 159, 522 89, 593 142, 876 64, 205 11°, 995 407, 906 9, 585, 773 062, 762 3, 853, 700 356, 140 5, 642, 250 288,326 438, 238 414, 632 1, 137, 207 185,919 557,519 86, 850 356, 082 637, 601 2, 790, 817 977, 383 ii,535,°47 790, 024 3, 060, 330 443, 484 904, 050 783, 411 '-, 065, 594 251,632 511,900 1 6 CANNED FOODS. Vegetables — Continued. Cajes. ^■* " ' Com 9,9X9,*So $13,9=^3,057 Hominy 686,100 7«,99i Kraut ,^84,219 1,567,71 Peas 8,826,284 15,089,047 Pumpkin.:: :::::::;:::::: ::::::::: 789,368 i,°^3,oo8 Sweet potatoes 454,4X5 73^,759 Spinach 391,790 736,686 Squash ^65,682 294,409 Succotash ^7°' °77 «S. 9S6 Tomatoes 16,200,302 25,532,217 Tomato pulp 75^, ^Si 1,454,051 Okra and tomatoes 34, 042 75,946 All other vegetables 700, 759 2,944,085 Fish and oysters: Clams X85, 186 670,363 ClambouiUon 45,2i4 80,867 Clam chowder 102, 838 386, 998 Oysters 944, 639 ^, 676, 951 Salmon 5, 569, 953 27. 633, 284 Sardines ^, 100, 000 6, 238, 933 Shrimp 459, 877 i. 725. 621 Tuna 437, 090 ^. 638, 675 All other canned fish 87, 761 269,901 Other products: Milk 18. 196, 052 58, 747, 252 Meat 5, 955, 516 26, 417, 624 Sausage ^i, 846, 322 9, 845, 669 Soups 4, 886, 098 7, 877, 057 Total 103, 765, 923 258, 798, 036 PROCESS OF CANNING. The steps in canning vary with the different products, but there are certain processes common to all, as collecting the product, grading for quality, washing, preparing, filling the cans, sealing, processing, and cooling. RAW MATERIAL. Only prime raw material can be used in canning to obtain a first-dass product. This is of so much importance that nearly all canners grow or contract for their supplies that they may be of a certain quality, be har- vested at the direction of the factory superintendent, and be delivered without injury immediately after cutting or picking. This is so well established that the factories are located as near as possible to the source of supply. Labor is transported to the factory, if necessary, rather than the material transported a long distance to labor. Peas lose their delicacy in a few hours after cutting, com loses its sweetness, beans become tough and stringy, and asparagus acquires a bitter taste. The object is to get the fruits and vegetables into the can before they imdergo any appreciable deterioration. Material of the grade found in the fresh markets in cities CANNED FOODS. 17 is unsuitable for high-grade products. Milk is produced by large herds and is kept under a better system of inspection and control than is the average fresh milk delivered in towns and cities. No meats may be used in canning or in soup that are not Government inspected, nor may they be manufactured under conditions not approved by the Government in- spector. The fish packers employ their own fleets in order to have prompt delivery, regardless of whether the catch be large or small. The fact that nearly all of the products are in a most perishable state when used makes it imperative that the packer's supervision go beyond the factory; in fact, it is exercised to the very source of production. The most recent type of fish cannery, used for both salmon and tuna. near the fishing grounds. PREPARATION. The cannery is floated to a point The sequence of steps necessary for the preparation of a food depends wholly upon the product. In general, however, the superintendent at- tempts to make a gross grading when each load is delivered. The varie- ties are kept separate, and materials of the same kind but in different stages of maturity or showing marked variation in size or quality are handled separately. Careful grading is followed at nearly every step until the product is placed in the can, and this phase is emphasized from the start. Some of the fruits need little preparation other than picking out foreign matter and defective material, whereas others require peeling, pitting, coring, and sizing. Some vegetables require more work than do 89274°— 17 2 CANNED FOODS. the fruits, as thrashing peas from the vines, husking and silking corn and cutting it from the cob, snipping and stringing beans, peeling beets, potatoes, etc. A great deal of this work is done by machinery and better than it can be done by hand. Peaches are peeled by lye ; peas are thrashed by a machine at a speed greater than could be attained by a hundred hands, and with a minimum of injury to the product; com is "husked, silked, and cut without hand labor other than feeding the ears to the machine, which is done at the rate of a hundred or more a minute. The work upon asparagus and beans, however, is almost all hand labor, as no machinery has vet been devised that will satisfactorily handle them. Grading olives. The olives are carried on a belt in front of the inspectors. Essentially the same method is used in grading for quality in all lines. GRADING. Grading to secure uniformity in a product, in both appearance and quality, is a necessity in all high-class packing. Sometimes it would seem that this is being carried to excess when it is realized that there are lo or 12 grades of peas and an equal number of grades of apricots, 15 to 18 grades of peaches, and 10 grades of cherries. Grading for size is vcrv largely mechanical ; fruits are passed over screens ha\dng standard open- ings, peas are sifted through perforated cylinders, and beans are graded CANNED FOODS. 19 for thickness over vibrating rolls, and later cut to standard length. Grading for quaUty, for uniform texture, for color, etc., can not be done by machines, but requires handwork. As far as possible, this work is done in the early stages so as to eliminate the handwork after the washing has been done. A machine for grading peaches for size. The same principle is used for all fruits except pears. WASHING. The'washing that all products receive in a factory is far more thorough than that which is given in the home kitchen. The packing of peas, which may be considered typical of the principal products, requires nearly i gallon of water in the preparation of each can. Washing 20 CANNED FOODS. machines of seemingly every conceivable type are in use; there are various forms of troughs provided with currents of water to agitate the product, thus loosening and removing the dirt ; there are perforated cyhn- ders and conveyors working between sprays of large volume which rmse off the dirt, and other sprays under pressure cut and remove the more adherent dirt. Some products are washed several times, as before and after blanching or grading. The washing extends to the machines and cans, and at present mec&ani- cal washers are becoming common in cleaning the buckets and pans after each operation, no matter how many times they may be used during the day. BLANCHING. ^Nlany vegetables and some fruits are given a brief forecooking in hot water, the operation being termed ' ' blanching. " In the case of asparagus, beans, peas, etc., the object is to remove the sticky or gummy substance from the surface, and also to cause a certain amount of softening that is not only necessary for the handling in the case of asparagus but con- sidered desirable as influencing edible quality. In the case of peaches, cherries, and other fruits, it is for the purpose of securing a degree of flexibility, so as to enable better packing in the can and to produce a greater uniformity of color. The object is not to whiten, as many per- sons have assumed. FILLING THE CANS. The majority of fruits are filled into cans by hand, owing to the fact that they must be layered, more or less, to get the proper degree of filling. A definite number of peaches or pears can not be placed in a can by a machine, so as to get a uniform filling or weight ^nthout crushing or injury. All fruits are filled by weight. The reverse is true for most vegetables; com, peas, baked beans, hominy, pumpkin, squash, and most tomatoes are filled by volume, the work being done by machines. String beans are partially filled by machine, and the Aveight corrected by sup- plemental hand filling. Asparagus and sweet potatoes are hand filled. Milk and soups are machine filled. A large part of the salmon pack is machine filled, but sardines and tuna are layered bv hand. Potted or ground meats are machine filled, but cuts or pieces like tongue are hand packed. SIRUPING AND BRINING. Nearly all products have a sirup or brine added. All high-grade fruits require a sirup, the degree of the sirup becoming as much a part of the grade as the quality of the fruit. Only the lowest grade is packed in water. The vegetables require a salt or a sweet brine, the latter bein'' made with a mixture of salt and sugar. The quantity of sirup or brine used is only that deemed necessary for the proper preser\-ation of the product. Some products, like tomatoes, squash, pumpkin, etc., do not CANNED FOODS. 21 need the addition of any liquid. Nothing is added to salmon except dry salt ; tuna may have salt and olive oil ; and sardines may have a mustard or tomato sauce, or oil. Meat jelly is generally added to meats. Where sirup and brine are used, they are added by machinery, after the other product has been placed in the can. EXHAUSTING. After the cans are filled, they are heated gradually to partially drive out the air, or they may be sealed in a chamber under partial vacuum. Filling machine. This operation is known as exhausting, and is for the purpose of producing a can with ends properly collapsed. CLOSING. The method of closing the cans depends upon the type used. The solder-top cans are sealed by automatic machines, which wipe the tops, place the caps, apply the flux, heat the solder, and close the vent without the introduction of hand labor. The hand soldering copper or capping steel is to be found in only the smallest plants and then usually for patching purposes. The open-top can is closed by automatic machinery which places the cover in position and crimps the edge to the body of the can by means of heavy rolls. No acid or solder is used, but a cement substance or paper gasket is interposed between the laps of tin. 22 CANNED FOODS. PROCESSING. The final act of sterilizing the cans is known as the process, and may be carried on below, at, or above the boiling temperature, dependmg upon A can-closing machine. The cover is crimped onto the body. the material. When done below or at the boiling temperature, open water baths are generally employed and the temperature controlled by some adequate device. When carried out above the boiling point, the work is accomplished in retorts or autoclaves in water or in steam under CANNED FOODS. 23 pressure. By means of the latter any suitable temperature can be obtained. Fruits do not need a temperature above the boiling point; most vegetables can not be processed in one operation with safety at boiling; and milk, fish, and meats require temperatures from 235° to 250° F. (112.5° to 121° C). The time depends upon the fluidity of the material, as the heat will penetrate quickly if free liquid, brine, or sirup be present, but slowly if the product be fairly heavy or solid. The heat Atypical retort or cooker with regulators for automatically controlling the temperature, fixing the time, and cooling the product when finished. penetration may be greatly aided by rolling or turning the can, thus agitating the contents. The process necessarily depends upon two factors — the resistance of the organisms to heat, and the nature of the material, as the latter must be cooked to the proper degree, but without injury by too high or prolonged heating. It is upon the use of the proper process that quality depends. 24 CANNED FOODS. COOLING. The final step is the cooHng of the cans, which is done to prevent prolonged cooking of the product. Different methods are used, as turning cold water into the retort or cooker, removing the cans from the cooker to a cooling tank, sprajdng the cans in the open, stacking the cans in trays so that air may circulate freely and the cans cool slowly. The method depends largely upon the product and the effect desired. NO.:s 5'/! NO. 3 5 NO. 3 Rega/ar r r /J a m A/0.2 r/ar /^o./'/tf/oT F/at So /man Jcrmp/e n <$ -t AnouOineinfullsizeofUieprmcipalsizeofransuscd. The individual service or «m,„l„~, u ,j ,- , . more than 4M ounces (135 c. c); flat salmon, 8 ounces (.40 c. c.)- Ko ^'fj,^'f''=<«i holds sUshtlsr No. 2 flat, i8J4 ounces (540 c. c) ; jam, 20 ounces (590 c. c.) ; fish flakes, s' j ounces (j.'o c^^T"^ ■-, "' "'*' pineapple, 22 ounces (640 c. c); No. 1. ioJ4 ounces (310 c, c); No. i, tall ii'Jounc ' '^ ' ^''^'" ^1"** 20H ounces (600 c.c); No. 2,'., 29 ounces (S60 c. c); No. 3, 34'i ouiices (1,013 c c j^lcf ^ ''" "■'^'u'^'''' '' ounces (1,040 c. c); and No. 3, sJi inches, 39 ounces (1,160 c. c). ' ' ^' ^ inches, 35 CANNED POODS. 25 THE CONTAINER. There are two styles of containers in use, known as the hole-and-cap can and the open-top, or sanitary, can. The former is the older and is sealed by means of solder. In the latter the entire end of the can is applied after the filling is done and the closure made by crimping or double seaming the end to the body, no acid or solder being used. Instead of solder, a form of cement or a paper gasket is used to assist in making a tight closure. This style of can is rapidly superseding the older form because of the ease with which it may be cleaned, filled, and closed. The containers are also classed as plain and lacquer lined. The latter are used in packing products that have considerable color, as berries, beets, etc., to prevent the bleaching effect induced by their action upon the plain tin. A few products, as shrimp, crab meat, some tuna, and fish flakes, are packed in paper-lined cans for the purpose of preventing an)' dark spots through contact of the contents with the metal. Wood and other liners have been used, but paper has nearly superseded all others. Outside lacquering is generally done upon goods to be exported, or upon those likely to be exposed to dampness or salt air, to prevent rusting. A great variety of sizes of cans are in use, so that one may get a product in almost any quantity, from the individual service (130 cc.) to about i gallon (3.8 liters.) The variety in shapes and the seeming confusion of sizes has developed in three ways. First, the cans were made to utilize a standard sheet of metal with the minimum of waste by the method of can making in vogue at the time. This resulted in cans of arbitrary volume, bearing no definite relation to standards of volume, like the pint, quart, or gallon, and un- fortunately they did not bear a very close relationship to the quantity that would be consumed at a single meal by an average family. A size of package was started, however, which has persisted because of a fixture in trade and the expense in changing machinery, cans, shipping cases, etc. Secondly, was the introduction of sizes to fit a given weight of a certain product. This has been particularly true of meat products, as 4, 8, 12, and 16 ounce cans. The sizes that will hold these weights of a ground meat will not hold the same quantity if cereal be added or if large cuts or pieces. The weights have been kept constant and the size changed to meet the varying products. The -shape of the cans of the same capacity has likewise been changed to enable perfect packing of the product. Tongue, for example, could not be packed in a tall salmon can and preserve the shape and appearance so much desired. Thirdly, is the attempt to make cans that will hold a quantity of a given article to retail at a popular price, like 10 cents. This applies especially to soup, beans, etc. The table on page 68 shows the size and number of cans to the case of different products, the net weight of the contents of cans, the gross and legal weights of the case, the net weight of the contents of cans in the case, and the dimensions of the case. By "legal weight" is meant the weight of the cans and their contents. 26 CANNED POODS. FOOD INSPECTION All canned foods, except those consumed within the State in which they are manufactured, come within the purview of the Federal food and drugs act, passed June 30, 1906. All canned meats come withm the administration of the meat inspection act, passed upon the same date. All food products intended for export must be packed in conformity with the Federal requirements for purity, except that "food products in- tended for export may contain substances not permitted in foods m- tended for interstate commerce when the addition of such substances does not conflict with the laws of the countries to which the food products are to be exported and when such substances are added in accordance with the directions of the foreign purchasing agent." These two acts— the former administered by the Bureau of Chemistry of the Department of Agriculture and applying to all foods entering interstate and foreign commerce, the latter administered by the Bureau of Animal Industry of the same department and applied to the ante and post mortem inspection of all animals used in interstate and foreign commerce, to the sanitation of all packing plants, and to the manufacture of all meat products and products containing any considerable quantity of meat — have had a most wholesome effect in raising the quality of canned foods. The provisions of the food and drugs act are particularly strong with reference to adulteration, misbranding, and the use of unfit material. The fact that the consumer can not examine or see the material until the package is opened for use has caused more attention to be given to this line than to those in which he can exercise ordinar}' discrimination. The terms adulteration and misbranding are made to have a more com- prehensive meaning than is the general conception. Instead of adul- teration being limited to debasement of a food by the addition of some- thing injurious or the substitution of something cheaper, it is g^ven a broader application by specification in a definition. An article of food is deemed to be adulterated : "First, if any substance has been mixed and packed with it so as to reduce or lower or injuriouslv affect its quality or strength." For example, in canning, if more water be added than is necessary for the proper preparation of the product, as 5 ounces of water and 3 ounces of oysters in an 8-ounce can. "Second, if any substance has been substituted wholly or in part for the article." Such substitution may not necessarih- lower the nutritiA-e value. For example, the substitution of soya beans for the white or navy beans in canned pork and beans or baked beans. The white bean has been used so long and is so generally understood to be the basis for these products that substituting another becomes an adulteration. A mixture of other beans is permissible if clearly declared upon the label. "Third, if anv valuable constituent of the article has been wholly or in part abstracted." For example, if part of the cream should be skimmed in making evapo- CANNED FOODS. 27 28 CANNED FOODS. rated milk and the milk thus fall below the legal standard. "Fourth, if it be mixed, colored, powdered, coated, or stained in a manner whereby damage or inferiority is concealed." No coloring of any description is used in canned foods in this country; therefore this provision does not apply. The nearest approach is the use of starch in certain grades of canned corn, and this must be disclosed upon the label. "Fifth, if it contain any added poisonous or other added deleterious ingredient which may render such article injurious to health." This pertains especially to added bleaches, preservatives, etc., but also applies to an}' proscribed material, whether it be added directly or gain access through a factory operation or in any other manner without intent. No bleaches or pre- servatives are used in this country, and therefore the provisions have little application. A few products cause some attack upon the tin, but the improved methods in handling these foods has had the efifect of keep- ing the amount below the legal limit. ' ' Sixth, if it consists in whole or in part of a filthy, decomposed, or putrid animal or vegetable substance." This is the most important provision and is enforced by factory and product inspection. A product is deemed to be misbranded: "First, if it be an imitation of or offered for sale under the distinctive name of another article. Second, if it be labeled or branded so as to deceive or mislead the pur- chaser. Third, if in package form, the quantity of the contents be not plainly and conspicuously marked on the outside of the package in terms of weight, measure, or numerical count. Fourth, if the packages con- taining it or its label shall bear any statement, design, or device regardino- the substances contained therein, which statement, design, or device shall be false or misleading in any particular." These provisions are simple and direct and apply to the puritv of the product but not to the grade. No standards for the latter have been established. These provisions have been amplified by numerous "Food and drug decisions," which, while not having the effect of law, indicate the interpretation that the officials charged with the enforcement desire to have placed upon the decisions, and are accepted as guides bv manu- facturers. While there are no legal standards for canned foods, there are trade standards accepted by the manufacturer and dealer, which are indicated under the various articles. The provisions of the Federal food and drugs act apply particularlv to the finished product, but are sufficiently broad to cover the inspection of the manufacturing plants, so as to determine the character of the raw material used and the sanitation. The various States have their own sanitary laws, which, while not uniform, agree in essential points ^^•ith the Federal law, and thereby supplement the latter in the control of the conditions and method of manufacture. The general requirements are that a canning factory be located away from insanitar\- surroundino-s- that the adjoining yards be kept clean; that the building be adequately CANNED FOODS. 29 30 CANNED FOODS. lighted and ventilated; that the floors be made tight and pitched so that they may be scrubbed at the close of each operating period; that water and steam be provided at points convenient for washing tables, machines, etc. ; that the preparation tables and machinery be of such construction that they can be readily cleansed; and that proper facihties be provided for keeping the help clean. The whole trend of the State laws is to en- force cleanliness in the factories. GENERAL GRADING OF PRODUCTS. Nearly all fruits are packed in six grades: First, special extra; second, extra; third, extra standard ; fourth, standard; fifth, seconds; and sixth, water or pie. The special extra consists of the choicest specimens of prime, ripe, large fruit, even in color and texture, and perfectly peeled, pitted, or pre- pared. The sirup used is very heavy (usually 50 per cent), so that the finished product approximates a light preserve. Only a very limited quantity is packed and the majority of manufacturers do not offer the grade. The extra comprises the very large, prime, ripe fruit, evenly colored, of fine texture, free from blemish, and packed in a heavy sirup, usually about 40 per cent. The cleaning, peeling, pitting, or other handwork must be of the highest character. The extra standard consists of prime, ripe fruit of a slightly smaller size than the extra, and, as a rule, packed in sirup of about 30 per cent. The quality of the fruit and its preparation must be nearly equal to that of the extra. This is a very desirable grade, as the fruit is of prime quality and the sirup is more nearly of the consistency to bring out the best flavor. The standard consists of fruit of smaller size than the extra standard, or of orchard run after culls have been removed, is not so uniform in ripeness, or even in color, may have some small blemishes, and is packed in a still lighter sirup, usually about 20 per cent. Or the standard mav be orchard run from which the inferior fruit has been culled. It is packed in about 20 per cent sirup. The seconds consist of small fruit, hard fruit, that which may be more or less off color, and pieces more or less irregular in shape from trimming. It is packed in weak sirup, usually about 10 per cent. The water or pie grade is of the same character as seconds, but in addition there may be soft or overripe fruit. This is packed in water. The sirup added to the fruit is generally expressed in degrees on the Balling or Brix scale which correspond with the percentage of sugar present. A 40° sirup corresponds to 40 pounds of sugar and 60 pounds of water in 100 pounds of sirup. The degree of sirup used in the grades depends upon the acidity or the amount needed to brino- CANNED FOODS. 3 1 out a particular flavor. The sirup will not test the same on the finished product, as juice is abstracted from the fruit and some of the sugar enters the fruit. The relation of the sirup on the "cut out" to that used in packing is shown in Bulletin 196, United States Bureau of Chemistry. There are not as many grades of vegetables as of fruits, the grades generally being fancy, standard, and substandard, based upon the quality, but they may receive other designations based upon the size of the material, as the number of stalks in a can of asparagus or the size of peas, beans, etc. Not so much attention is paid to the composition of the liquor for vegetables as to the sirup for fruits, only sufficient salt or salt and sugar being added to bring out the flavor. The general characteristics of the fancy grade are that only prime material be used, that it be uniform in quality, very tender, and of good flavor and color. Asparagus, beans, peas, etc., must have a clear or only slightly turbid liquor, and all products must show proper care in preparation. The standard grade may be the field run of good stock, show less uniformity in selection, the liquor be somewhat turbid, or there may be some slight discoloration or breaking, due to processing. The seconds, or substandard grade, is composed of wholesome, nutri- tive material that falls below the requirements of the foregoing grades. Milk is not graded, but all of it must comply with the standard — minimum content of butter fat 7.8 per cent and total solids 25.5 per cent — fixed by the Government. Meats are not graded. The provisions respecting meat products are much more rigid than for other products. There must be ante and post mortem inspection, and all subsequent operations in the way of curing and preparing the meats must be done under inspection. The sanitary conditions imposed are of the highest character and prescribed in great detail. The Government does not fix a minimum standard of meat which can be used without inspection, but requires inspection in all foods when there is any considerable percentage of meat used. It is not required in the case of pork and beans, pork and peas, or mincemeat, but is in soups, stews, rations, tamales, etc. There is very little grading in marine products. In salmon the grading is done upon the species of fish used rather than upon any particular part of the fish. In tuna the white meat is separated from the dark, and the two are sold for what they are rather than as a first or second grade. Sardines are graded to some extent by the size or the number that go into a can. Oysters are also graded by the count on a very limited pack. 32 CANNED FOODS. DESCRIPTION OF PRODUCTS. FRUITS. Apples (Pyrus malus). Only the better cooking varieties of apples are used for canning. They are peeled and cored, and are prepared whole or in halves for dumplings and in large and thin sUces for general cooking. The grades are fancy, standard, and pie. The fancy grade consists of all bright fruit, free from bruises and defects, carefully trimmed, and packed in sirup. The sirup is made dependent upon the acidity of the fruit. The standard grade is good field run, with the usual machine preparation, but with most of the bruised and defective fruit cast out. The packing is in water. The pie grade consists of smaller fruit, some of which may be dry, hard, or tough, may contain more bruise marks, and show less care in preparation. Apple sauce is packed and consists of apples which have been thor- oughly cooked and run through a coarse sieve. Apple butter is made from apple pulp, cider, and seasoning, cooked to a proper consistency. Apple jelly is made from certain varieties of apples that are especially rich in pectin and also from juice obtained by steaming skins, cores, and chops. Apples and apple sauce are packed in No. 2}4, No. 3, and No. 10 cans. Apricots {Prunus armcniaca). The apricot is a particularly fine canning fruit. It has a very pleas- ant, distinctive flavor, which not only persists, but under some conditions may improve with age. Apricots are halved and pitted, only a small quantity of fancy fruit being peeled. The extra grade consists of prime ripe fruit more than sixty-eight thirty- seconds of an inch (54 mm.) in diameter, even in color, of fine texture and flavor, and packed in a 40° sirup. The extra standard grade must possess the same characteristics but pass over a screen of sixty-four thirty-seconds of an inch (51 mm.) and be packed in a 30° sirup. The standard grade consists of well-ripened fruit of good color, texture, and flavor, must pass over a screen of fifty-six thirty-seconds of an inch (44.5 mm.), and be packed in 20° sirup. More latitude is allowed in color and texture and in uniformity of pieces, and small spots of dark color on the skin are not barred. This grade is also packed as orchard run after culls have been eliminated. In an occasional vear when fruit does not attain normal size, these grades are made one screen lower. The second grade consists of small fruit above forty-eight thirtv-seconds of an inch in diameter (38.5 mm.) , may be more or less irregular in shape, not evenly ripened, and may have dark spots on the skin. A 10° sirup is used. The water grade consists of small fruit, irregular, spotted, and green stock culled from the previous grades and packed without sirup. The pie grade consists of soft and overripe fruit that is sound, buc not suitable for the other grades, and packed in water. CANNED FOODS. 33 Apricots are also kettle, cooked to make a heavy pulp or butter. The stock for the body is soft and overripe fruit to which, when the cooking is nearly finished, some firm fruit is generally added for the sake of the appearance. Sugar is generally added. Sliced apricots are packed from the same grade as the extras and receive the same kind of sirup. The cans used are No. i. No. i flat, No. 2, No. 2^, and No. 10. Berries. Blackberries (Rubus villosus) , loganberries (the supposed cross between a blackberry and raspberry), and raspberries (Rubus occidentalis and Riibus id(Bus) have similar methods of growth and of grading and pack- ing, and may, therefore, be considered together. Blackberries and loganberries on top line; raspberries on the second line. Natural size. The cultivated blackberry attains a large size as compared with the wild berry, and the percentage of seed is much reduced. The flavor is particularly pleasing when brought out by a fairly heavy sirup. The raspberry is a much more delicate berry, from one- third to one-half the size of the blackberry. The color may be black, yellow, or red, the latter being preferred for canning. The flavor is distinct. The loganberry is of the same shape and size as the blackberry, is of a slightly deeper red color than the red raspberry, and has the flavor of both. Berries are cleaned, graded for firmness and size, and have different degrees of sirup used. The extra and extra standard are selected berries of large size, are fairly firm, and are packed with 40° and 30° sirup, respectively. The standard grade consists of fruit which may be a little smaller, more irregular in size, and a little softer than the extra standard. A 20° sirup is used. The seconds are sound fruit, which may be soft, 89274°— 17 3 34 CANNED FOODS. and packed in io° sirup. The water grade consists of ungraded and soft fruit packed in water. The cans used are No. 2, No. 2>^, No. 3, and No. 10. Blueberries {Vaccinium corymhosum, V. pennsylvanicam). The blueberry is one of the few wild fruits canned; only a very few are cultivated. They are used almost exclusively for pies, but if packed in a 30° sirup they have a very fine flavor. They are cleaned by blowing out the leaves and stems by machines and by hand picking. Most of them are packed in water in No. 2 and No. 10 cans. J B^yH Hf i'-i^^l^^^^F ^^k B[# fli^.. . H ^^F ^^^ JB 1 White cherries. Cherries {Prunus cerasus). There are two types of cherries used in canning, the large sweet cherries of the Pacific coast and the sour cherry of Michigan and New York. The former are nearly all packed unpitted, while the reverse is true of the latter. The pits impart a peculiar flavor to the sweet cherry that is considered desirable. The unpitted cherries are graded for size. The special extra grade con- sists of prime, ripe, selected fruit about i inch (25.4 mm.) in diameter, and free from all spots, cracks, or other imperfections. They are packed in 40° sirup. The extra grade consists of fruit of the same quality, but which will pass over a twenty-eight thirty-seconds of an inch (22.5 mm.) screen, CANNED FOODS. 35 and is packed in 30° sirup. The extra standard consists of fruit the next smaller size, which will pass over a twenty-six thirty-seconds of an inch (20.5 mm.) screen, and is packed in 20° sirup. The standard consists of fruit which will pass over a twenty-four thirty- seconds of an inch (19 mm.) screen, packed in a 15° sirup. The fruit need not be so uniform in color, nor so free from defects as in the preceding. The seconds are sound cherries, graded or ungraded for size, and may be more or less sunburned, have some cracks, and have more or less soft ripe and hard fruit. They are packed in 10° sirup. The water grade con- sists of ungraded, soft, immature, and sunburned fruit, packed in water. The sour cherries are pitted but not graded. Packing is done in No. i flat, No. 2, No. 2>^, and No. 10 cans. Cranberries {Vaccinium macrocarpon). This is the berry which furnishes the tart sauce for meat dressings in the fall and winter. It is a fruit which holds well both in the fresh state and in cold storage, so that it has not been canned un- til within the past few years. The berries are cleaned and canned in water like the goose- MSWW^KSt ^K'>*' cooked, pressed through a sieve, and made into a thick pulp. Packing is done in No. I and No. 2 cans. Figs (Ficus carica). The fig used for canning differs from that used for drying, being small, thin- skinned, and tender. Grades have not been very clearly defined. The figs are hand sorted for size, the rough por- tion of the skin removed, and then they are gently heated, with sugar, in jacketed kettles, so that the sirup becomes so heavy that they are nearly a preserve. Figs are packed in 4-ounce, No. i. No. 2, and No. 10 cans. Gooseberries (Rubas grossularia). The gooseberry is picked green, is ungraded, and is packed in water. It is used for pies and as a mixture in tasteless jam products to impart flavor. Packing is done in No. 3 and No. 10 cans. Grapes (Vitis vinifera). Two varieties of grapes are canned, the Muscat in the West and the Niagara in the East. The Muscat grapes are graded, but the eastern grapes are not. Fig. 36 CANNED FOODS. The special extra consists of large, perfect fruit which will pass over a screen with openings twenty-six thirty-seconds of an inch (20.5 mm.) and is packed with 40" sirup. The extras pass over openings twenty- four thirty-seconds of an inch (19 mm.) and are packed in 30° sirup. The extra standard grade consists of fruit more than twenty-two thirty- seconds of an inch (17.5 mm.) in diameter, packed in 20° sirup. The standard grade contains fruit which is more than twenty thirty-seconds of an inch (16 mm.) in diameter, packed in 15" sirup. The fruit need not be so nearly perfect nor so free from blemishes as in the higher grades. The seconds and water grades consist of sound, ungraded, or small fruit, and fruit which may be spotted or unfit for the higher grades, the only difference between them being that the seconds are packed in 10° sirup. Packing is done in No. i flat, No. 2, No. 2^, and No. 10 cans. Grapefruit (Citrus grandis). The cultivation of the grapefruit is lim- ited to Florida, Arizona, and California. It has been very greath' improved under cultivation by the elimination of the ex- cess bitterness which was formeily present in the lower layer of the skin and in the fibrous portion which separates the pulp chambers. It has come into great favor as a breakfast appetizer, being preferred by many to the orange. It is only re- cently, however, that the amount pro- duced has equalled the demand, even during the height of the season, so that it is a new product in tin. The canning Grapes. , . ,^, . - is done in Flonda. The fruit is peeled, the pulp cells separated, and the majority of the seeds removed. The packing is done in No. 2 flat and Xo. 2J2 cans. Olives {Oka caropxa). The canned ripe olive of California is rapidly displacing the pickled green olive. When the fruit is permitted to remain upon the tree until it is ripe and has developed the maximum oil, it develops a flavor far superior to the pickled green fruit. It then becomes a food as well as a condiment. The olives are graded according to color, firmness, and size. Jumbo olives average about 55 olives to the pound, or 121 to the kilo; the mam- moth, about 70 to the pound, or 154 to the kilo; large, about SS to the pound, or 194 to the kilo; medium, about 107 to the pound, or 2S5 to the kilo; and standard, 120 to the pound, or 264 to the kilo. CANNED FOODS 37 38 CANNED FOODS. The packing is done in No. i, No. 2, No. 2 double height, No. 2^, and No. 10 cans. Peaches (Prunus persica). The peach leads all other fruits in canning, both in volume and value. It is a popular fruit, being pleasing to the eye as well as to the sense of taste, and it keeps well. There are two types, the clingstone and free- stone, the former being preferred because of the finer though firmer texture and the evenness of color; the freestone, however, is often regarded as having somewhat the better flavor. Peaches are split, pitted, and peeled, and very carefully graded for size, color, and texture. The special extra grade requires prime, ripened, perfect fruit that will pass through a seventy- six thirty-seconds of an inch (60.5 mm.) screen. Those that pass over are too large to permit seven pieces or more in a No. 2% can. The workmanship in peeling and pitting must be per- fect. A 55° sirup is used in packing. The extra peaches should have the same qualities as the special extra, but pass through a seventy-two thirty-seconds of an inch (58 mm.) opening, and be packed in a 40° sirup. The extra standard grade consists of prime, ripe peaches of the size that will pass through a sixty-eight thirtv-seconds of an inch (54 mm.) screen, and is packed in 30° sirup. The stand- ard grade consists of the orchard run of sound fruit, but need not be so uniform in size or color as the higher grades. The peeling and pitting should be well done, but some irregularities are tolerated. The sirup should be 20°. The seconds consist of peaches which may be hard, small, off color, or irregularly cut. A 10° sirup is used. The water grade usually consists of overripe or soft fruit, irregular pieces, and small and discolored stock from the higher grades, packed in water. Sliced peaches were formerly prepared from excessively large fruit and from irregularly cut stock, but the demand has become "so oreat that they are now prepared from the same class of stock as the special extra extra, and extra standard, and are given a corresponding sirup. Peaches A. pear, natural size, showing the size for 9 pieces to a No. 2l^ can. CANNED FOODS. 39 are also packed whole and unpitted, and are known as Melba st5de. These are packed with one, two, three, or four in the can, depending upon its height. The sirup is usually 55° Soft peaches are also cooked in jacketed kettles and run through a screen, making a heavy pulp or butter. The packing is done in 4-ounce, No. i flat, No. 2 flat, No. 2X> No. 3, and No. 10 cans. Pears (Pyrus communis). Pears are graded, peeled, cored, and packed in halves. Owing to their shape and peculiar texture, all the work is done by hand. They must be well matured, but not soft enough to break in handling. The special extra grade must be of such size that 8 to 9 pieces fill a No. 2}4 can, be evenly matured, of fine texture, perfectly peeled and cored, and packed in 40° sirup. The extra grade should have the same qualities, but pack from 9 to 12 pieces to the can, and in 30° sirup. The extra standard should have the same qualities, but may pack from 10 to 14 pieces to the can, and in 20° sirup. The standard grade should have fruit of good quality, but need not be so uniform in size, color, or quality, and more tolerance is per- mitted in imperfect peeling and coring. The sirup used should be 15°. Seconds comprise soft pears, large and small ones, and irregular pieces, packed in 10" sirup. The water grade is of the same quality as seconds, but packed in water. Pears are packed in No. i flat. No. 2 flat. No. 2, No. 2)4, and No. 10 cans. Pineapples (Ananas saliva). Pineapple packing has been almost wholly transferred to the Hawaiian Islands, as the fruit grown there is of high quality. Formerly the fruit was collected while underripe in Cuba and brought to the eastern canneries, but this required too much time and expense as well as a loss of quality. The extra grade consists of selected, prime, ripened fruit, the eyes fully developed, the color light yellow, the tissue tender but firm enough to retain a clean-cut outline while handling and processing. The peel and hard core are removed. A 50" sirup is used. The second extra or extra standard must have all the characteristics of the extra, except that it may be of a lighter color or the fruit may be slightly greener. The sirup Pineapple. 40 CANNED FOODS. is the same. The difference between these grades is so slight that the latter is being discontinued. The standard grade consists of fruit with some imperfections in the development of the eyes, some variation in color, and some tolerance is permitted in cutting. A 40° sirup is used. The fourth grade is also known as second standard, and includes some imperfect slices from the tops and butts, more light fruit, and more pieces with an eye broken out. The sirup is 40° The fifth grade con- sists of irregular and spotted fruit and culls. Pineapple is also packed in pieces, chunks, and shredded or grated. The disks made in coring are packed for confections. Sliced pineapple is packed in No. 2, No. 2>^, and No. 3, and grated pineapple in No. 2, No. 2j^, and No. 10 cans. Plumi (Prunas domesUca). The plum has always been a popular fruit, but its place among the canned foods has been more nearly that of an appetizer. It is a fruit that is much esteemed, but the desire is satisfied with a lesser amount than of many other fruits. In the West the greengage and yellow egg varieties are most used, and in the East the damson. The former are carefully graded for size, the latter are not. The damson plum is men- tioned in the first consignment of canned food exported from the United States. The extra grade of plums is selected from ripe fruit, free from spots or blemishes, more than fifty-six thirty-seconds of an inch (44.5 mm.) in diam- eter, and is packed in 40° sirup. The extra standard is of the same quality, is more than forty-eight thirty-seconds of an inch (38.5 mm.) in diameter, and the sirup is 30° The standard grade is from good stock , but may show more variation in ripeness and in color, ma}' have some blemishes, and the fruit be more than forty thirty-seconds of an inch (31.5 mm.) in diameter. The sirup should be 20°. The seconds should pass over a I -inch screen, may be irregular and spotted, and be packed in 10° sirup. The water grade generally consists of those which are irregular, smutted, and soft ripe, and ma}' be of any size. Plums are packed in No. i flat, No. 2I2, and Xo. 10 cans. Prunes. The dried-prune crop on the Pacific coast amounts to about 250,000,000 pounds annually, a very large part of which is exported. The one objec- tion to this method of preparation is that where the goods are shipped through or into the Tropics there may be some deterioration. To overcome this condition prunes are canned, either dry or in sirup A distinct advantage in this method is that the fruit is ready to ser\'e at any time and the delay and inconvenience of soaking and preparation is avoided. The prunes used for canning are generally Avhat are known as 50s to 60s dried, or which run that number to the pound. They are packed CANNED FOODS. 4 1 in sirup or in water, the extra grade being packed in 30° sirup, the Standard grade in 20° sirup, and the undesignated in water. They are packed in No. lyi and No. 10 cans. Strawberries (Fragaria virginiana). The strawberry grows upon a ground vine, and the stem is taken in pulling the fruit. It is one of the most popular fruits when fresh, but there are only a few varieties that give satisfactory results when canned. The fruit must be of fair size, firm, with a strong color, and rather acid. The fruit is stemmed, graded for size, and washed, the grades corresponding to those of the black- berrj'. They are packed in No. 2 and No. 21^ cans. Fruit Butters. Fruit butters, compotes, jams, jellies, and preserves of almost all the varieties described are packed either alone or in such mixtures as the customer may desire. Those to which orange, lemon, and pineapple are added are most in demand. The packing is principally „* 1, ,,7 * 1 • ^ or- r J Strawberry. Natural size. in No. I and in the special can, 4 inches in diameter and 31^ inches high, holding 20 ounces. Some whole fruits are also packed in mixtures. VEGETABLES. Artichokes (Cynara scolymus). The base of the flowering heads of the artichoke are esteemed as a delicacy, and recent attempts at canning have demonstrated that they can be preserved in this manner and made available at any place, where formerly they could be properly served only near the point where grown. The flowering heads are picked while the parts are tender, and they are rushed to the factory and packed before any toughening can occur. They retain their character and flavor, and are especially prized for salads or to be served with a dressing like mayonnaise. Asparagus (Asparagus officinalis). Asparagus stands at the head of the list of vegetable delicacies. It is the most expensive product grown either for the fresh market or to be canned, as it can be grown successfully only upon the richest, conse- quently the most valuable, land. It requires much labor for its cultiva- tion and an exceptionally large amount for harvesting, as each stalk is cut separately and must be handled five or more times. It is growing in popularity with wonderful rapidity, as attested by the fact that in 1905 the total pack was about 5,500,000 tins, and in 1915 about 19,000,000 tins. It is exported to all countries having tariff regulations that are not prohibitive. 42 CANNED FOODS. Asparagus is packed according to the size and color of the stalks. The white is preferred by the majority of persons, and consists of the stalks which are cut before they have come through the ground and have been exposed to the light. The cutters locate the stalks by the cracks which are formed as the top is about ready to break through. The green aspara- gus differs from the white in that it has been exposed to Ught for a day or less and during that time acquires a different flavor. The grading for size is based upon the number of stalks required to fill a No. 2K square can, which averages 20 for mammoth, 30 for large, 40 for medium, and 50 for small. In asparagus tips about 30 per cent more stalks are required Artichokes. The fleshy part of the bracts and other base of the flowering head are used. for the same grades. It is packed in No. lyi, tall and No. 2 square cans, andinNo. i, No. 2, and No. 2 K round cans. The square can is preferred. Refugee Beans (Phaseolus nanus). Certain varieties of beans have been developed for their pods rather than for the seed and are eaten or canned while in a green state. The p)ods are fleshy, crisp, and tender, and when broken show either no string or only a very rudimentary one. The beans are picked by hand at frequent inten.'als in order to secure the maximum number of small size. They are sorted bv machine accord- ing to their diameter, and the larger ones cut to definite lengths. The beans must pass between rollers set at fixed distances, so as to make a separation for size, the first grade being eight sixty-fourths of an inch (3.2 mm.); the second, eleven sixty-fourths of an inch (4.4 mm.); the third, fourteen sixty-fourths of an inch (5.5 mm); the fourth, eighteen sixty-fourths of an inch (8.7 mm.) ; and the fifth grade pass over. The smaller the bean, the higher the grade, though the highest nutritive value is in the more mature of the series. Beans are filled into the can bv weight. The packing is done in No. 2, No. 2^, No. 3, and No. 10 cans. CANNED FOODS. 43 Wax beans are like the green beans, except that they have a very light yellow pod. They are handled in the same manner. Asparagus. Small tip, small, medium, large, and mammoth stalks, natural size Lima Beans {Phaseolus lunalus). Lima beans are shelled and packed both green and ripe. They have a distinctive flavor that has long been esteemed. The beans are graded for size by the use of sieves of 24, 30, 31. and 32 thirty-seconds of an 44 CANNED FOODS. inch mesh (19, 23.5, 24.5, and 25.5 mm.). Those passing through the first sieve are called tiny; through the second, fancy; through the third, medium; through the fourth, standard; and those passing over, mammoth. Packing is done in No. i. No. 2, and No. 3 cans. Kidney Beans {Phascolus vulgaris). The red kidney bean is from dry stock, ungraded, and is packed either plain or with chiU sauce. Packing is done in No. i and No. 2 cans. string beans, natural size, after canning. Beets {Bda mlgaris). Beets for canning are from an especially red, garden \-ariety. They are planted so as to develop late in the fall when the weather is cool, in order to secure small size and the maximum of tenderness. Beets which are not red throughout or have large vascular zones are not suitable. They are graded according to size, the small being less CANNED FOODS. 45 tiian I inch (25.4 mm.) in diameter, the medium from i to i^ inches (25-4 to 38 mm.), the large from i% to 2 inches (38 to 50.8 mm.), while those above 2 inches (50.8 mm.) are used for sliced beets. They are packed only in lacquer-lined tins in order to retain their color. Packing is done in No. 2, No. 2%, and No. 3 cans. Lima beans, natural size. Tiny, fancy, medium, large, and mammoth. Brussels Sprouts (var. of Brassica okracea). Brussels sprouts are a variety- of cabbage which has been developed to produce a number of heads along the stalk. These small heads are compact, the leaves being much finer in texture than the regular cabbage. They are collected when about i X inches in diameter. The outer leaves are removed and the packing is done in weak brine. Owing to the fact that the work is done very promptly after harvesting, the canned product is generally superior to the fresh found on the market. The packing is in No. 2j4 cans. Cabbage (Brassica oleracea). Small firm heads of cabbage are selected, the outer leaves removed, and the core and coarse midribs cut out. The packing is done in No. 3 cans. Carrots (Daucus carota). Carrots are packed whole, sliced, and diced. They are used largely by hotels and restau- rants in soup stock. The packing is almost wholly in No. 10 cans. Cauliflower {Brassica oleracea var. bolrylis). Only the firm heads of cauliflower are used. They are trimmed carefully and then broken apart. While the quality is not injured by canning, the bright color so desirable in the fresh head is not retained. It is packed in No. 3 cans. Celery {Apium graveolens). Celery is canned in stalks the full length of the can, or cut to short lengths. It is used largely as an addition to soups. Packing is done in No. 2 and No. 10 cans. A beet of the most desirable size used in canning. The flavor is well de- veloped butthere is no toughening of the fiber. 46 CANNED FOODS. Corn (Zea mays). Corn is one of the three largest canned staples. Sweet or sugar com has been cultivated for a very long time especially to be eaten in the fresh state. The varieties preferred develop kernels with small or medium size grains which are tender and have a high sugar content. More effort has been expended in trying to pack this article than probably any other. More special machinery has been developed for handling it — buskers, silkers, cutters, mixers, cookers, and fillers — than for any other, so that it is handled in very large quantities at a minimum expense for labor. When packed with a heavy bod}-, it is called cream corn; when the grains are cut as near to the cob as possible and they remain separate in the brine, it is called whole-grain com when the grains are slit on the end and the contents squeezed out, it is called hulled com; and when the cut grains are run through a cyclone to remove all hull and tough material, it is known as green com meal or komlet. A small amoimt of com is packed on the cob, but not enough to be a factor in the trade. The grades of com are fancy, stand- ard, and seconds. A can of fancy com should be filled to within three-eighths of an inch (9.3 mm.) of the cover, be young, tender, with the distinctive flavor of young com, medium moist, practically free from husk or silk, and only slightly darker than the natural product. A can of standard com should be well filled, reasonablv ten- der, of a fairly bright color or only slightly brown, nearly free from silk, bits of husk or cob, and have the flavor of green corn. The second grade is green com, but too mature to qualify under the above grades. The grains are harder and have more starch and the hull is tougher. There may be some separation of brine and a darker color from processing. Succotash is a mixture of corn and beans, the latter preferably green lima beans. The beans must be present to the amount of not less than 20 per cent. If the ripe lima bean be used, that fact must be declared upon the label. The grades of succotash correspond to those of com. The packing of com and succotash is almost exclusively in No. 2 cans. Okra. CANNED FOODS. 47 Delivering corn at a factory. A large plant will pack 250,000 cans per day. A typical com and vegetable packing plant, light and sanitary. 48 CANNED POODS. Okra {Hibiscus escalenius). Okra is a semihardy plant grown for its pods, which are used exten- sively in the making of gumbos, and are rapidly coming to be used in vegetable soups. It is one of the products for which a taste must be acquired, after which it is relished. The pods are packed preferably when less than 3 inches long. They are canned whole or sliced. Pack- ing is done in No. 2 and No. 3 cans. Peas (Pisum sativum). The pea is another one of the three vegetables most largely canned. It was one of the first products to be canned, and for a long time was re- garded as a dainty or luxury. On only one other line, com, has there been a corresponding amount expended in the development of special machinery. The harvester, viner, cleaner, washer, sizer, gravity grader, IE A pea viner. The mowed vines are fed into the machine, the pods are broken open, and the tender peas separated without injury. split remover, blancher, and filler represent persistent effort in a mechani- cal way to make every step from the cutting to the completed can automatic, continuous, and without the use of the human hand on any part of the product which is to be consumed. A single -vaner shells more peas in a day than was formerly accomplished by 200 women. "An hour from the field to the can" is not literally true, but is very closely approximated. The speed and economy with which this crop can be handled has made possible the enormous consumption of a choice food that was once available only to the rich. Two varieties of peas are used, the smooth, round pea, known as the early or Alaska type, and one not quite spherical, wrinkled when mature. CANNED FOODS. 49 known as the sweet wrinkled. The two have distinct flavors, the latter being generally sold as sweet or sugar peas. Peas are graded according to size. No. i is the smallest and passes through a screen of eighteen sixty-fourths of an inch (7 mm.); No. 2, twenty sixty-fourths (8 mm.); No. 3, twenty-two sixty-fourths (8.7 mm.); No. 4, twenty-six sixty-fourths (10.3 mm.); and No. 5 passes over this screen. With the sweet wrinkled varieties, it is sometimes de- sirable to add one more division, a screen of twenty-eight sixty-fourths of an inch (ii.i mm.). These correspond to the old designations — petit pois, extra fins, fins, early June, marrowfat, and telephone. The smallest peas are the ones most prized and bring the most money, but the larger sizes have better developed flavor and higher nutritive value. The grades are fancy, standard, and substandard. Fancy peas are those packed from young succulent stock, of fairly uniform size and color, unless declared ungraded for size, and in reasonably clear liquor. Standard peas are packed from stock less succulent than the fancy grade, but green and of mellow consistency, of uniform size and color, % % ^ ^ ^ A Peas, natural size. No. x, or petit pois; No. 2, or extra sifted; No. 3, or sifted; No. 4, or early June; No. 5, or marrow fat; and No. 6, or teleplione. unless declared to be ungraded for size, and in reasonably clear liquor, though not necessarily free from sediment. Substandard peas are packed from stock that is over-developed, though not fully ripened, or that lack in other respects the qualifications for the standard grade. Peas are packed in 6-ounce, No. i , and No. 2 cans. Peppers, Chilies {Capsicum annuum). The growing and packing of chilies is confined to a small territory in southern California, though attempts at cultivation are being made in some of the Southern States. The chili used for canning is the large, sweet variety. It is picked green, peeled, a part of the seeds removed, and packed as nearly whole as possible. The pods are layered in the small cans. It is also packed ground, to be used as an addition to soups and for flavoring other foods. It is not graded. The packing of whole chilies is done in a special can 3 inches in diameter and 2)4 inches tall. The ground chili is packed in No. 10 cans. Pimienta. This is a sweet pepper and would be more appropriately so designated rather than by the foreign name. Like the chili, it is packed almost exclusively in southern California. The peppers are large, pear-shaped, and have thick, fleshy walls. They are not picked until fully ripened, when they are of a very bright color. They have slight pungency and are more highly esteemed than the foreign ones. They are peeled, the 89274°— 17 4 50 CANNED FOODS. seeds removed, and the pod carefully folded, so that it may be kept for garnishes, etc. They are not graded. Packing is done in a pimienta can. Pumpkin (Cucurhita pepo). Pumpkin is packed in the form of a heavy, but thoroughly screened, pulp. Most pumpkin is packed plain, but some is packed spiced and ready for use. The cans used are No. 2}4, No. 3, and No. 10. Rhubarb {Rheum rhaponlicum). Rhubarb has long been used as an appetizing tart sauce or in pies. It is canned in sirup or in water. The leaf stalks are cut transversely into lengths of about one-half inch (13 mm.). Packing is done in No. 3 and No. 10 cans. '^ \ Spinach. One-third natural size. Spinach {Spinacia oleracea). Spinach belongs to that class of foods generally denominated "greens." It is grown both as an early spring and a fall crop in order to secure the tenderness and improved flavor that results from growth in cool weather. The rapid increase in the consumption of spinach is an indication of the extension of canning to the cheaper foods as a matter of economy. Canned spinach is preferred even during the season when it may be obtained fresh, because when prepared it is free from all waste and is thus more economical. Packing is done in No. 2}4 and No. 3 cans. Squash (Cucurhita ovifera). Squash is prepared in a manner similar to pumpkin, with which it is closely related. It is packed in No. 2^, No. 3, and No. 10 cans. Sweet Potatoes (Ipomoea batatas). The sweet potato does not keep well after harvesting, and aside from this there is considerable loss from shrinkage. In order to avoid the losses from holding, the potatoes are peeled and canned. There are two styles of packing — whole and those mashed or stuffed into the can. CANNED FOODS. 51 w E 52 CANNED FOODS. There are two grades, fancy and standard. The fancy grade consists of selected whole potatoes or large pieces, carefully trimmed and packed by hand as closely together as possible. They should be nearly dry, of bright color, and of even texture. The standard grade consists of whole potatoes mashed into the can to a given weight. No attempt is made to preserve their identity. They should be fairly dry and of good color, though some brown is adtnissable. Packing is done in No. 2)4 and No. 3 cans. Tomato (Lycopcrskum escuhnium). The tomato is the most widely canned of all the vegetables. It is packed whole, and as pulp, puree, and a mixture of whole tomatoes and pur^e. Tomatoes are also packed with corn, beans, okra, and whole or ground peppers; they form the principal part in tomato soup and are a part of nearly all vegetable soups. They constitute the principal dress- ing for beans, and in the form of the great American condiment, ketchup, form a relish for meats and other foods. They are packed in every size of container from the individual service to the 5-gallon can. Four grades are recognized in the trade — extra, extra standard, standard, and seconds or soup stock. Extra tomatoes should be selected, prime, ripe fruit with a firm fleshy body, well-developed flavor, and a uniform red color. A can when opened should be full and most of the tomatoes whole or in large pieces, free from peel, cores, or defects. Extra standard tomatoes should be selected, prime, ripe fruit, have a fairly fleshy body, good flavor, but there may be some "variation in color. The can when opened should show the majority of the tomatoes whole or in large pieces. Standard tomatoes should be field run, of sound, ripe fruit, fair body, and of good flavor, but the color may be irregular and the tomatoes broken. They should be well peeled and cored. Seconds, or soup stock, consists of small tomatoes, pieces, and parts with more or less green and soft stock. Tomato puree is the best form in which to obtain the tomato. It is the whole tomato with skin and seeds removed and concentrated to a little less than one-half its bulk. It is in the proper condition for the addition of seasoning and ingredients to make soup or sauces. There is also economy in the size of the can used and in the freight transportation. Tomato paste is the heavily concentrated tomato. It is produced by evaporating pulp to a very heavy consistency in a Aacuum kettle or by first making pulp and then draining it. In the latter method of preparation there is loss of acidity and soluble solids and \\-ith little more remaining than the fiber and coloring matter. The former method is the one to be preferred. The paste varies in composition, but this is regulated in the trade by specifying the specific gra^'it^• desired. The packing is done in 5^, 6%, and 12 ounce cans. CANNED FOODS. 53 Cans used for whole tomatoes are No. i flat, No. 2, No. 2>^, No. 3, and No. 10; for puree, the sauce can, No. i, No. 2, and No. 10. Turnips (Brassica rafia). Canned turnips are used mainly in hotel and restaurant service. They are grown, like beets, late in the fall to produce a very small, sweet, tender root. Packing is done in No. 2)4 and No. 10 cans. MARINE PRODUCTS. The canning industry may be said to have had its commercial begin- ning, both in Europe and America, with the packing of marine products. These products form one of the very important lines in the industry, the value of the salmon, sardines, oysters, and tuna being about $40,000,000 annually. The packing of shrimp, crabs, clams, roe, and other fish products, while of minor importance, in the aggregate reaches a very considerable sum. The packing of fresh-water fish, how- ever, has never attained any com- mercial importance. Fish have long been recognized as one of the sources of the cheapest food, and with the modern development of methods of catching and machin- ery for handling, preservation by canning affords a source of cheap protein. The cost is much less than with meat from the domestic animals. Tuna, shrimp, crabs, and oysters afford a particularly inviting and wide range of appetizing products. Abalones {Haliotis tuherculcde). The abalone is obtained in limited quantities off the coast off south- western California and Lower California. It is taken by deep-sea divers, each shell being removed from its attachment by means of a pry bar. It is the largest shellfish canned and is minced. The packing is in >^-pound and i -pound flat cans. Clams {Mya arenaria). Clams are packed upon both the Atlantic and Pacific coasts, the former consisting almost exclusively of the little-neck variety and the latter of the razor clam. They are quite different in character. The former is canned whole, in chowder, and as broth, whereas the razor clam is much larger and requires so much trimming that it is minced and sold as minced clam. Packing is done in No. i tall. No. 2, and No. 3 cans. Crabs {Callinecles hasla). The crab, like the lobster, has become so generally esteemed as a delicacy and the demand for fresh stock is so great that only a very limited quantity is canned. The entire output at the present time is Razor clams. 54 CANNED FOODS. limited to a few factories around Norfolk, Va. The crab meat is obtained by first boiling the crabs, then cracking or cutting the shells and extract- ing the meat by picking, by centrifugal force, or by compressed air. It is packed in two grades, the large clear white meat and the mixture of small bits and of dark meat. Some of the shells are cut, washed, cleaned, and packed in separate packages to be used in serving dishes, as deviled crab. Cod or Fish Flakes. From the time of the settlement of New England, cod and other ground fish have been caught and dry cured, and the operation has been con- ducted upon such a large scale as to make it one of the important food industries. To take the place of the dried fish, fish flakes have been developed and are rapidly becoming popular. The main part of the flakes is composed of cod, but some cusk and haddock are generally added. The fish are mild-cured and, when ready to use, are soaked in water to remove any excess salt. Unlike the treatment of salmon, the fish are cooked and the skin and bones removed before being placed in the can. The fish are broken apart by the cooking, and this has given rise to the trade name "fish flakes." There is no grading. The packing is done in cans of special size, the small being 2i|- inches (69.5 mm.) in diameter and s's inches (80 mm.) tall, the large size 3|/^ inches (86 mm.) in diameter and 3,^3 inches tall. Oysters {Oslrca virginiana). While the oyster is found along the greater part of the Atlantic and Gulf coasts, the canning is limited to the region of Chesapeake Bay and Savannah, Ga., in the East, to Apalachicola and the coast of ^Mississippi and lyouisiana on the Gulf. The supplies obtained at other points are used in the fresh trade. The supply of this shellfish has been so much depleted that the gathering is limited to certain sizes and to certain months in the year. Every effort is being made to replenish the supply by cultivation. The oysters are taken by boats with dredges, are steamed to open the shells, and then shucked, washed, and filled into cans. The work is nearly all done by hand. The grading is done upon the basis of the size as detemiined by the number of shells in a barrel. Very large oj^sters, running from 450 to 600 per barrel, are known as extra select, from 600 to 800 as select, and from 800 to 1,000 as standard. The cans used hold 3, 4, 5, 6, 8, and 10 ounces. A clump of oysters. CANNED FOODS. 55 Sardines (Clupea harengus). Sardine canning began in the United States, at Eastport, Me., in 1841, and that port continues to be the center of the industry. Sardines are also packed on the Pacific coast at Monterey, Cal. The food officials have defined the American sardine to be any small herring, and this is what is understood generally in the trade. The Pacific coast sardine differs slightly from the Atlantic and is a much larger fish, at one time being described as a small mackerel. Taking salmon from a trap. The sardine industry is quite similar to what it was a half century ago. The fish are caught in brush weirs and impounded until they have freed themselves of feed ; they are then taken to the factory and given a short pickle, after which they are washed, then fried in oil or dried in a steam or hot oven, and packed in small, flat cans with oil, or a mustard or tomato sauce. Sardines are nearly all packed in what are known as quarter or three-quarter cans, the former holding 4 and the latter 12 ounces. Very little attention is given to the grading of sardines, as probably 90 per cent are ocean run, steamed, and known as standard. The extra standard and fancy grades are usually packed to order. The fancy grade consists of sardines of nearly uniform size, medium fat, fried in oil, and packed in olive or cottonseed oil. The fish must be carefully layered to show the bright bellies and be free from broken or skinned fish. The 56 CANNED FOODS. extra standard grade consists of steamed fish, selected for uniformity of size or count to the can, and packed in oil of a specified quality. They must present an appearance similar to the fancy. The standard grade con- sists of ocean run, steamed fish, packed in cottonseed oil. Sardines in mustard or in tomato sauce are of the same grade as the standard, but in addition may contain the fish which are more or less broken in handling or which show skin blemishes. The Pacific coast sardines are fried in oil and the majority packed with tomato sauce. They are packed exclusively in oval cans holding i pound. The number varies from five to eight. Crayfish (Seqaalus acanihiar). The value of this fish for food has only recently been recognized. It is capable of being used in a variety of ways and is an excellent food. It is canned in much the same manner as salmon, though a somewhat different method of preliminary treatment is reqtured. It is packed on both the Atlantic and Pacific coasts and in i -pound salmon cans. Crayfish. Herring. In taking the sardine it frequently happens that there is a considerable percentage of rather large fish, too large to pack properly in the regular sardine cans. These fish have the tails clipped and are packed in round cans, which are well filled, but no attempt is made at careful layering. They may be packed plain or with tomato sauce, and make a very whole- some cheap product, but lack the attracti^■e appearance of the smaller fish. They are packed in i-pound and No. 2 cans. Herring Roe. Herring roe is obtained as a by-product in the herring fisheries on the coast of Maryland, Virginia, and North Carolina. It is usually minced. The packing is in i -pound and No. 2 cans. Salmon (Oncorhynchus). The salmon stands preeminent as the fish for canning. It is caught in great quantities in the rivers emptying into the Pacific Ocean from San Francisco to near the straits in Alaska, with the principal centers of the industry on the Columbia River and Puget Sound. The first packing of Pacific coast salmon occurred in 1864, the total pack being less than 100,000 tins. In 1882 the industry was extended to Alaska, and now CANNED FOODS. 57 the total pack is not far from 375,000,000 tins. The catching of salmon is done on such a gigantic scale that realization of its extent can be obtained only by a visit to the fishing grounds during the season. The fish are caught in enormous traps capable of impounding 100,000 pounds at a time, in nets that are operated by power or by teams, and with tackle small enough to be handled by one man. There are several varieties of the fish, varying in size and in the color and texture of the flesh and in flavor. The Sockeye is the variety which runs in the very large schools every four years. Salmon canning is almost wholly a mechanical process. The boats are loaded and unloaded by power; the fish are washed and scrubbed by machines; the "iron chink" cuts off the fins, opens the fish, extracts the viscera, and scrubs the fish inside, after which they are rewashed, cut into proper lengths, filled into cans, and automatically weighed without being touched by hands. The development of special machinery has gone as far or further in the canning of salmon than with any other King salmon. article of food, and what formerly requiied hundreds of persons in the butchering and in the filling and closing of cans is now done by a very small number. Salmon is graded only in a general way, based very largely upon the color and texture of the flesh rather than upon any particular cuts. The Chinook, King, or Spring salmon is the largest fish, weighing on an average about 22 pounds. The flesh is of medium texture, with sufficient oil and a very fine flavor, the color varying from a pale to a very deep pink. The Red, Blueback, or Sockeye is a small fish, weighing about 8 pounds, and has very red flesh of good texture. The Coho, Medium Red, or Silverside, is a smaller fish, weighing about 6 pounds, with flesh decidedly pale in color but quite firm. It has usually a sufficient amount of oil, and is of good flavor. Its deficiency is more a matter of appearance than of real quality. The Humpback is the smallest salmon, weighing only about 4 pounds. Its flesh is pale and somewhat soft. The Chum or Keta averages about 8 pounds in weight, with flesh that is yellowish and rather soft. Salmon is packed in i -pound tall, i -pound flat, and >^ -pound flat cans. 58 CANNED POODS. Sea Mussels (Myiilus eiulis). The sea mussel occurs in great abundance along the northern shores of the Atlantic and Pacific coasts. It is not as attractive in appearance as the oyster or clam, having more dark flesh and more yellow color. The flavor is more pronounced, requiring less for chowder or when added to dressings. It is somewhat tougher than the oyster and clam, so is less desirable when fresh. This objection is overcome when it is canned. Sea mussels are packed in No. 2 cans. Shad Roe {Alosa sapiiissima). The shad is sold as a fresh or frozen fish, but in the dressing the roe is saved and canned. The principal points of packing are the Sacra- mento River and Chesapeake Bay. The western packing is done in 8 and 12 ounce oval tins, the roe being held as nearly whole as possible. shrimp. One-half natural size. The eastern packing is done in i -pound and No. 2 round cans, the roe being cut or minced. Shrimp {Panstus hrasilhnsis). Shrimp are crustaceans belonging to the same group as the crabs and lobster, but are much smaller. They are found in the Gulf of ^Mexico and are caught on the east coast as far north as Savannah. Until \N'ithin the last ID years they were caught only in the shallow watei along the shores, and only under favorable weather conditions in the late fall and early spring. This made a very uncertain catch. The fishing tackle has been very greatly improved, and the work is now conducted in fairly deep water, from boats, and the catch is very much stabilized. The shrimp are iced and the heads and shell removed, so that the part eaten is the large muscular portion of the tail. They are cooked in brine and change from a semitranslucent gray color to a clean white overlaid with pink. The shrimp is a delicate morsel, differing from both the lobster and the crab. The very large ones are exported as prawns. Shrimp are canned dry, or in weak brine, the latter preser\ang their delicacy of texture and flavor better than the former. The cans are CANNED FOODS. 59 lined with parchment paper to minimize the development of dark spots. Packing is done in No. i tall and No. 2 cans. Tuna (Thurmus ihynnas). The tuna is caught and canned on the southern coast of California, the canneries being located at the ports of Los Angeles and San Diego. Tuna is a new product of the highest quality, though prepared from a fish that only a few years ago was considered of inferior quality. The fish are handled fresh, are cooked before being put in the can, and their natural oil is removed and its place taken by olive oil. The result is a very characteristic flavor, so much like the breast meat of chicken that it has been styled "the chicken of the sea." Tuna comes in two grades, the regular or large white pieces, and the mixture of white and dark meat, the latter usually ground and spiced and called potted tuna. MEATS. The canning of meats is more carefully safeguarded than any other Une, as all animals are given an ante and post mortem inspection ; besides, the curing of the meat and the subsequent canning are done under Gov- ernment supervision. There has been a popular, though erroneous, notion that only the poorer animals and the meats which would bring a low price were canned. It is in part to combat this notion and to insure the public against injury from unfit material that the packing is confined to establishments under Federal inspection. There is a large variety of meats canned, but nearly all require a pre- liminary curing or cooking. The meat, as it is marketed in the can, has lost from 20 to 50 per cent of its water, and is, therefore, more con- centrated than the fresh meat from the butcher's block. Canned meats have their excess fat, bone, and cartilage trimmed off, so there is no waste. These two factors, loss of weight due to water eliminated in canning and cooking and loss of weight due to trimming, make the canned meat appear to be much more costly than the fresh, when in reality the difference may be small. Meats are packed in large cuts which will just fit the can, and are designated by such names as roast beef, brisket beef, cottage beef, or in the case of a mild, sweet cured meat, as corned beef. The meat may be rather coarsely cut and mixed with cereal, and is then known as beef, veal, or ham loaf, as the case may be. Chopped corned beef seasoned and mixed with potatoes is known as corned-beef hash. Finely ground meats with or without the addition of a small quantity of cereal and highly spiced are the potted or deviled; and ground meats, either straight or mixed in the form of sausages, are known after the style in which they are sold fresh. Tongue is packed whole, steak with onions, liver with bacon, kidneys stewed, and meat mixed with vegetables, as Irish stew. Poultry is packed 6o CANNED FOODS. CANNED FOODS. 6 1 boned. The fowls are given sufficient cooking so that the flesh may be stiipped from the bones and packed in large pieces, or it may be chopped or ground. OTHER PRODUCTS. Chili con Came. There are two styles of the Mexican dish known as chili con carne, the hot and the mild. The former is composed of beef cut into small cubes and mixed with a heavy chili sauce. This is further spiced by the addi- tion of black pepper. The mild chili con carne is made of beef and chili sauce without pepper and has the addition of red kidney beans or frijoles. Packing is done in 5 and 7 ounce cans. Chop Suey. Canned chop suey is quite different from the Chinese article and by the majority of Americans the substitute is preferred. It consists of chicken, veal, pork, rice, bean sprouts, and the proper flavoring. It makes a de- cidedly rich and pleasing combination. The manufacture is under the supervision of Chinese chefs. Elnchilada. This Mexican dish is similar to the tamale, but when canned, instead of having the lining made of ordinary corn meal, it is made from rather coarse freshly prepared lye hominy meal. The meat and sauce are es- sentially the same as in the tamale. Packing is done in 5 and 7 ounce cans. Ravioli. The canned ravioli is an attempt to simulate the Italian dish of that name. Instead of the meat being placed between two la3'ers of paste and cooked, the meat and its sauce and the paste are prepared separately. The paste is cut into the usual squares and filled into the can with the meat. Packing is done in 7-ounce cans. Tamales. The canning of tamales has developed with the introduction of some dishes prepared according to the Mexican style of cookery. The tamale is canned in two styles, plain and Mexican. In the plain tamale the can is lined with a heavy batter of corn meal, made by cooking the meal in the beef broth, and the center of the can is filled with meat, olives, chili, and spices. The meat may be chicken, veal, or beef, and the tamale is designated by the kind of meat used. In the Mexican style the same ingredients are used, but they are layered and wrapped with clean soft corn husks. The latter give the characteristic flavor. The plain style is preferred when canned. The packing is done in the tamale can, which has been designed to hold sufficient for one service for a laboring man or two or three services for persons of sedentary habits. The use of the tamale is growing with considerable rapidity. 62 CANNED POODS. Milk. The manufacture of evaporated and condensed milk is of American origin. The persistent work on the part of Mr. Gail Borden brought him the reward of a patent upon the process of reducing milk in vacuo in 1856. The earlier method depended upon the addition of sugar to the milk to insure preservation, and sterilization by heat without sugar came as a later development. The work which has been done since has been mainly in improving the mechanical apparatus used. CANNED POODS. 63 Milk is the most perishable of all food products packed in tin con- tainers. It is a perfect food and a good medium for many forms of organisms, breaking down readily under their activity. Milk which has undergone even slight change can not be used for evaporating, as it will not make a merchantable product. It is therefore necessary to obtain the milk from large herds, to make rigid inspection for disease, to control the feed, to require cleanliness in handling, rapid cooling of the milk, and prompt delivery to the factory. The milk is evaporated to a standard consistency in a vacuum pan, each batch being tested to insure that it be of legal standard in fat and in solids not fat. Evaporated milk is milk from which a part of the moisture has been removed and which contains not less than 7.5 per cent of butter fat and 25.5 per cent total solids. It is packed in cans containing 6, 12, and 16 ounces (170, 340, and 454 grams). Condensed milk is milk from which a part of the moisture has been removed and sugar added for its preservation. Natural milk is a new product being placed upon the market. It con- sists of whole milk which has been homogenized and then sterilized. Soups. Soup is prepared in a variety of ways and represents in many cases the best results of skillful chefs. Soup canning, like meat canning, is carried on at only a few factories, as the majority of soups contain meat stock in sufficient quantity to require the presence of a Government inspector in the plant. Soups, more than any other line, represent the blending of products and seasoning by the skillful cook or chef. The factory has the advantage of being able to select high-grade material in large quan- tity, to have special machinery for its preparation, of being able to con- trol the temperature to a nicety in the cooking, and, by the aid of experts, to be able to make a better and more economical product than can be prepared in the home. For a long time soup had been looked upon as a product which anyone could prepare in the kitchen from the cheaper cuts of meat and the left- over odds and ends of vegetables, and because of this view and the indifferent quality of the resultant product a kind of natural popular prejudice was created against the canned article. This has been broken by sheer force of superior quality in the latter, and in no other line has such rapid progress been made in the past few years. The vegetable soups, such as asparagus, celery, pea, and tomato are packed only during the season when the fresh vegetables are available, and not from bulk stock, as many suppose. Soups are divided into two classes, light and condensed. The former are ready to serve without the addition of an agent such as water or milk. These are chiefly beef, mtitton, veal, chicken, and clam broths 64 CANNED FOODS. a ■a 3 a CANNED FOODS. 65 or bouillon, and are often prescribed for invalids. They are packed in 8, 16, 32 ounce, and No. 10 cans. The condensed soups require the addition of an equal volume or more of water or, in some cases, milk. They are: Asparagus. Ox tail, thick. Tomato-okra. Beef. Celery. Chicken gumbo. Bouillon. Consomme. Clam bouillon. Julienne. Chicken. Clam chowder. Mock turtle. Pea. Vegetable, clear. MuUigatawney. Pepper pot. Vegetable, thick. Mutton. Printanier. Ox tail, clear. Tomato. The foregoing are packed in No. i cans, containing io}4 ounces (298 grams). The beef, clam chowder, mutton, ox tail, tomato, and vermicelli are also packed in No. 10 cans, containing 7 pounds (3.18 kilos). The United States Bureau of Animal Industry does not permit soups bearing the meat inspection legend to be packed in cases with other goods not bearing the legend; therefore mixed cases can not be made of the two classes. The soups bearing the meat inspection legend are : Beef. Mutton. Bouillon. Ox tail. Consomme. Pepper pot. Julienne. Printanier. Mock turtle. Vegetable. Pork and Beans. One of the most nutritious products packed in the tin can is pork and beans. The beans used for this purpose are the small white pea or navy beans, and those grown in Michigan, Wisconsin, and New York are given the preference. If any other variety of bean be used, the fact must be disclosed upon the label. If the beans be subjected to dry heat, as in an oven, before they are placed in the cans, they are known as baked beans, and if olive oil be substituted for the bit of pork, they are known as beans vegetarian style. Pork and beans, baked beans, or beans vegetarian style may be obtained with a plain spice sauce or with tomato sauce, about 90 per cent being packed with the latter. The packing is done in No. i}4 and in 16, 20, and 34 ounce cans. Red Kidney Beans. The red kidney bean is much larger than the white bean and has quite a distinctive flavor. It is growing in favor almost as rapidly as the white bean. In the South and Southwest the sauce is prepared with chili. 89274°— 17 5 66 CANNED FOODS. s > CANNED FOODS. 67 Hominy. Lye hominy is one of the old staples much appreciated by men engaged in hard physical labor, such as mining, railroad construction, logging, and ranching. It has not been canned until recent years, but has become popular not only among the laborers but among many others as a break- fast food. Pearl hominy, the kind in which the hull is removed from the grain by machinery, is also canned, but is not nearly so popular as the old style whole grain. Packing is done in No. 2 and No. 3 cans. Corn-meal Mush. Ground com meal is given a very prolonged boiling in open kettles until it acquires a heavy consistency, popularly known as mush. When cold it makes a solid mass which, on account of the cylindrical shape imparted by the can, permits attractive slices to be cut for frying. It is packed in No. 3 cans. Kraut. The canning of sauer kraut has come about in response to the demand for a more sanitary method of handling. The open barrel or keg per- mitted the handling of the kraut by hands none too clean from other work, and added to this was a constant tendency to spoilage on the sur- face. Canning not only eliminates the insanitary feature but conserves waste to a degree sufficient to pay for the extra cost of packing. It is packed in No. lyi and No. 3 cans. Spaghetti. Spaghetti is an Italian style of paste which has been growing steadily in popularity since its introduction into the United States. Most per- sons do not understand the best methods or do not have the necessary material for its preparation, so that the canned product makes a properly prepared article available to them. It is packed in cans holding 1 1 and 21 ounces. 68 CANNED FOODS. a M ►-r le < . §1 O tt - a w fi < t- o o < g ^ 2 m Z Z w < S ^« b O Q . z OS 5 w 1 < ^ m" W H g; a ^ X Q n w " W TtI sn ^ ■^ J- ^ fo fo ^ in in r^, '-'E ^ - ^ ^ . ^ ^ . ^ ^ :? ^ ^ ^ ^ ^ ^ « I'J rO "1 fo 17 ■* M "> M to ") '-' ;-| ■* "1 " ;- >-> ;:; O'tTOO rOM OO- OOOO 0\0 OCO OCO li-iioOvO ^ CO « r^ a\ "* m m H ■H ^ rn m t- «-- o o r^ •<*■ ^ r^ O r~ o o f> Oi a ^? a ■^ Ph ■Otj- o \0^-•O^C^Tr^OfoOrf■T^^-oo■^>o ^ O O >0 in >o -o O OO o >omoo>no Wr- CO QOr-OOiOOro O m X c* ? „ ^ S S O Q 1-1 O -O S -a S S S ^ s g 3 < u rt g 5 CANNED FOODS. 69 t o ■* o voosiooidiO'o N06 1006 6 6101006 6 N loooow 1006 6 X ;s s; is -•' x: s :s;, .* s :« "-•' -' is -^ s is -" ^ x ooOi'^Of^oOOOOOOt^OOoor--OH:^oooo»-ir-"OOOi-'t^ooO 13 -Ot^>ot-*io'0 O O'Or^O O "O iO t^ OS o o 10 vo a T 1- \* '-l- ro "I to N H H rorOfO^N r^H T^ -- IS "* ro W H t rn M H ^ M- ^^ ■* ^ "* rO ^ C ^ •0 ro ^ ■0 t- r- I- ^ V ^ ■^ ^ T :^ ;s s ^ is; s ;s -" -? is -' s i* -" is; _- is s CO >00 lOOCOiOOOO lOOO O OOOOOM lOCTiO :s s i-; is s; s is is; »0 OiOM ioO\OCO >oChO T^^--^ooo M Noo t--o H\o ocot--i-' tof^H "-I cTi-o H o H T^(--H 1-c 'j->o 00 lONCO roCO t^M t--6 "*6 6\ M W Oiyi^O r^cO 6 fow ^06 'Ot^ (O06 lOfO^CO 0000 O, -rt rfi \0 t^ 0:3 O rOt*)0 N m HCO '^'O "I'O ■^ lO ^ D It -O fO 6 06 10 f-- 6 06 ^6 a. &: j:J •a ,W ^ C n O 0*0 fo O Oi 06 "+ o\ ■* ■^ 6 6 CO -t 6 06 "o t t i^ 9 K. -O tJ- -o 10 o o 00000 mioooiooo'oo looioocooCTiioyaooofo ,-. - ..__, ChtoOO OnOO -^riooo 0.00 roiOCO 0\ tT) tr, 0\ Cr\ a 13 M o ■* O fO M (N O 0 00 ■<3 00 Tt -T 'O OO.DoaoOOOOO„, flfl ftjQ gppppfip ^p .a> § I -I pp.-gp Jgpflpp SPPfl +3 a cfl E 5 70 '3 OJ SB "S "a "a CANNED FOODS. n^d'O i^irtoo 6 >Oco 60606 n inoioeio 6 loK. o JO'Jj ^ ""« ^ Sj "o "o' va O ">-i 'ri O '->'?-'" "h «) O r^ "o "m t- O <-< t^ O >-■ CO co' o o loO O'O^O^ 1-->00 «~-^0^0 »0\0 f^(^>0 r^OO f*-0'0 vo»oOO 6 torOo6c6 lOroOO IrtroioloOOO r^POirtroOO lOroM loO O ". 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O-OMOO fN IN O w M>o •-' H -^MiO^-i-iOr-H M ^-^-l n -ij-^ii-i 10 n 6i-^iN '-^O ■^f^OO rn t^ fr, -t X, ri roK ej r^ OC N -^i^"-, 6 T (yjI^rrtfjCOHrOl-lMM H H-^MM OH HOOmOOO-'OO -T'^'-' vO Ov-tX O ■^CTiXOO OiXM^JOO O^f^lCO Oi'J'CO ^-^-OOaC-O --iX ^ ■^-^-O'OM i-i0>0 O^'OM'O 0^>0 O »oO 6 t/-i'0 — tK t*;-C :.'; s s „" :s >OMW OiM-OiI^OM 100000 N O lOO^CO m-OX 0>000 C* N 'J-O Oir-'OlJiCnf'i 6M^h-.MN 6^" H -j-cc ^^11^06 — t^Wu^O :■' s s n 10 n in ,_ in in m I-, m in in ir N g ■ ^ 'u T H ■it, 'ii 8 S, 8> "tn 8 So s 5" S Oi s 2 fO f^ O -O « ro t^ Ov "3 is "IONpOON r*5\Oi-<^ 00 ^\0 t^O ^»0 tt'O f-tOO ^« %o '*'a->0 rj-^OOC ^ B « 3 <3 o o o a o o Q '3 R «■ O O c4 O a P O 000 OOP CANNED FOODS. 71 O "^iNixo o »^o ^r-io O ^»~-vO o S o s :- ^ s s; ;s; it « ^s ^ :s it S St :s; ;s: ^ x -' i?; s; :s; it ^^-^ :s i^ >o 0*0 r^i^t-vooi oit~-« a\o t^ t^iO t^uiioloO'O OiOiOit* it it i* :^ it ir i' ^ i" i' » it it ,it; <*J t rO S i" is it it i? *tH o ■^^t<^'0 o t tn ^ S^S-- i!;its;s;it SiS-" :s; O »ooo OiOOO O moo OiO moo CNO :•' s :§? i!; i' :s i* :s; s s is: 00 OiOoo fooooo moo OiOsO t^w mm 06 H (^ ^ s ^ ^ 8 i t- s s 06 8 a 06 ^ CI 'J- TO t- 10 00 06 6 m m 6 Tt DO "^ s. * ^ CO m ^ % M Ti- ^ ? §■ ^ a S r- "* 00 ? s a & * s :: ? 0\ ■* 00 8 ■* •^ 8 ■* CO I ■* to ■1 a I >6 6 s Ox ■o 00 ■o t t^ ^ 6 CO 6 t^ i 1^ "* CO K Ch m ■>* ■* m s, ^o "* CO M 00 t Z 00 ^ s g ' CO fO ■o * -g H " CO mvo 000 o mOO w oiO ■^ 00 01 I O rO'OWOO'O (N r--T]-\0*0 OlO OOommomooi^ m O m m o o\ 00 fo m t^ t- 00 00 w M « in a in m w o o M M ^O^^o^-P^ O co^mr^OiO Oi« 0«ncoOnOnncoO«W(0'0 od 6 d65d afiPfiS8|POS«ooooso HJ 03 M JH H - „ a = .1 a O ^ R 72 CANNED FOODS. . vn • wi *o o. 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