No. 6. DEPARTMENT OP AGRICULTURE. 295 



sugar syrup using a teu per cent, or even heavier solution. The cans 

 are exhausted at 212 degrees Fahrenheit for five minutes then pro- 

 cessed twelve minutes in the open bath or twelve minutes in the 

 closed hath at 2i0 degrees Fahrenheit. The cost of putting up such 

 pears ranges from $1.00 to |2.00 per case. 



Other fruits that are canned with profit by the factories located 

 within reach of the products are cherries, plums, quinces, apricots, 

 blackberries, currants, gooseberries, grapes, pineapples, raspberries, 

 strawberries and huckleberries. 



APRICOTS AND NECTARINES. 



Apricots and nectarines are canned chiefly in California. These 

 fruits are wiped but not jjared (except for special grades of goods), 

 cut into halves and packed into cans with a cane sugar syrup. 



BERRIES. 



Blackberries, currants, gooseberries, grapes and whortleberries 

 are all packed to a limited extent. The method of canning is the 

 same in all cases. When the fruit is cleaned it is packed in 2 pound 

 cans with cold or hot water, sealed and processed as for apples. 



Raspberries and strawberries are prepared for the cans as for 

 other berries, but are packed with a syrup using extra heavy syrups 

 for the strawberries. The processing is about the same as for other 

 berries. 



CHERRIES AND PLUMS. 



The best cherries and plums in cans come from California, though 

 some cherries are packed in the east. These fruits are put up with 

 a syrup and the white or yellow-fruited varieties are preferred. 



Other fruits are packed, but the principal ones of the east have been 

 considered. The pineapple is very largely canned in Baltimore, 

 using the fruits which are shipped north from Florida and other 

 southern countries. 



Jellies. Canners of fruits often find it convenient to convert some 

 of their fruit into jellies, but too often the fruit reaches them too ripe 

 to make good jelly. The fruit should be at its first stage of ripeness, 

 carefully cleaned and cleared of decayed spots. It is then run 

 through a grinding machine and put into a kettle with just enough 

 water to keep the fruit from burning or scorching. It is boiled 

 slowly for a half hour to extract the juices J'od then placed in jelly 



