HEAT IN THE PRESERVATION OF FOOD PRODUCTS 535 



the inner one bearing paddles or beaters so arranged that as the vines pass through 

 the machine the paddles break open the pods. As the peas are thrown out, they 

 pass through perforations in the outer cylinder, while the vines are discharged at the 

 opposite end. The peas are run through a fanning mill to blow out bits of stems, 

 leaves, and pods after which they are washed to remove all dirt and also the mucous 

 substance from the surface thus insuring a clearer liquor in the can. The peas are 

 next passed through a sizer, which separates them into five sizes or grades. Some 

 peas are packed ungraded and the proportion thus packed is increasing. The peas 

 are next blanched to drive water into them so that all will be tender. The time 

 of blanching varies from one-half to five or more minutes, large mature peas requiring 

 more time for the blanching than young tender ones. The peas are then filled into 

 cans by machines which deliver exact quantities together with the necessary brine 

 after which they are processed. 



Fruits. The essentials in the canning of fruits do not differ from those for 

 vegetables. Stone fruits may be canned either with or without the pits. In the 

 case of such fruits as cherries, or other acid fruits, the tin is coated on the inside 

 with a lacquer or enamel which protects the tin from erosion by the action of the 

 acid juices. The time and temperature of processing fruits is usually less than 

 that required for vegetables, for the reason that in the presence of the fruit acids 

 the organisms are more easily destroyed than in foods in which acids are not present. 



CONTROLLING FACTORS IN SUCCESSFUL CANNING 



CLEANLINESS. Too much emphasis could hardly be placed upon 

 the importance of cleanliness throughout the whole preserving process, 

 and especially in the preparation of the food for preserving. Vege- 

 tables that have come into contact with the soil are pretty certain to 

 harbor many spores of bacteria, and if as many of these are removed 

 as possible by a thorough preliminary cleansing, processing may be 

 effected with greater ease and certainty. The necessity of cleanliness 

 on the part of factory employees is needful only of mention, not only 

 from the esthetic standpoint, but also from that of good health. 



THE SOUNDNESS OF RAW MATERIAL. The necessity of sound and 

 wholesome raw material is fully as great as that of cleanliness in 

 handling. Foods are never better than when they are fresh. It makes 

 no difference how long nor by what method they may be cooked, the 

 quality cannot be bettered, and if food is unsound when put into the 

 containers for canning, it will never be wholesome for food; and this 

 fact is equally true whether the unsoundness is the result of diseased 

 conditions of meats, fruits, or other products, or whether it is due to 

 ordinary decay. 



