Pape 6 



BETTER FRUIT 



June 



liniinary treatment lias taken care of 

 expansion it is not necessary to exliaust 

 the cans. 



How to Sterilize or Process 

 I'ut tlie jars or cans as soon as pos- 

 sible into boiling water in a wash boiler 

 or into your canning device. Let Iheni 

 process for the time specified in the 

 table, counting from the time the water 

 begins to boil again, or the gauge on 

 the canning outfit registers the proper 

 pressure. 



When processing fruits in steam pres- 

 sure canners, not over five pounds of 

 steam pressure should be used. When 



])rocessing vegetables and meats do not 

 use over fifteen pounds pressure. After 

 processing, remove the containers. 

 Tighten the tops of jars inmiediately 

 and stand the containers upside down 

 in a cool place, being careful that no 

 draft strikes the hot jars. Watch for 

 leakage and screw covers down tighter 

 when necessary. Store in a cool, dry 

 l)lace, not exposed to freezing temper- 

 ature. Use band labels for cans, being 

 careful not to let the glue get on the 

 can itself, as it may cause rust. 



From time to time, especially in very 

 hot weather, examine jars and cans, 

 making certain that there are no leaks, 



swellings or other signs of fermenta- 

 tion. There will be no spoilage if the 

 directions are followed implicitly and 

 the containers are sealed up tight. 

 Fruits which are put up with heavy 

 syrups can be kept under cork anil 

 paralfine seal. Save all wide-necked 

 bottles, glasses and jars for putting up 

 fruit. Vegetables, meats and fish, how- 

 ever, cannot be kept safely unless they 

 are hermetically sealed. Heserve regu- 

 lar jars for products that cannot be 

 packed in other ways. As there may be 

 some difficulty in securing cans and 

 jars, dry or keep in other ways every- 

 thing that need not be canned. 



Manufacture of Fruit Products in Oregon 



By Robert G. Paulus, Manager Salem Fruit Union, Salem, Oregon 



a half-starved hog would sniff at, and 



THE subject "By-Products," so- 

 called, is one that has been receiv- 

 ing a great deal of attention in the 

 Northwest of late on account of coming 

 over-productions of various fruits, and 

 also on account of the fact that with 

 the enormous increase in fruit produc- 

 tion a much larger percentage of lower 

 grade fruit finds itself without an out- 

 let in the shipping market, making it 

 necessary to find local methods of dis- 

 posing of these lower grades to keep 

 them from spoiling. This is particu- 

 larly true of apples. The grower picks 

 his crop, sorts, grades and packs it, and 

 after taking out his better merchant- 

 able apples he finds himself in pos- 

 session of a quantity of fruit sometimes 

 large, sometimes small, depending on 

 the season and other conditions, on 

 which he has already incurred all the 

 expense of growing and harvesting, and 

 on which it behooves him to try to 

 realize this cost. 



The term "By-Products" with rela- 

 tion to the fruit industry is a term very 

 much misused and very much out of 

 place, especially in the way it concerns 

 almost every other fruit grown in the 

 Northwest, except apples and pears. 

 We of the Willamette Valley object 

 very strenuously to this name and fig- 

 ure that the coupling of the name "By- 

 Products" to the canning and packing 

 of fresh and dried fruits is likely to do 

 a great deal of injury to this branch of 

 the fruit business. We maintain that 

 the proper term to use in this connec- 

 tion is "Fruit-Products." The term 

 "By-Products" when associated with 

 the manufactures of the East is usu- 

 ally connected with the refuse left over 

 from the operation of manufacturing a 

 Ijroduct, such as the case of the hoofs, 

 horns, etc., of the meat-packing houses, 

 the products made from the left-overs 

 of the oil business, etc. Applied to the 

 fruit business it should relate to the 

 utilization of the jjeelings and cores of 

 an apple-drying plant, or an apple- 

 canning factory, to the stems of the 

 cherries from fruit canneries and the 

 stems and seeds of cherries from an 

 evaporator; the stones of peaches and 

 apricots in canning and evaporating. 

 In the loganberry-juice business it 

 would pertain to the seeds and pulp 

 which is left after squeezing out the 

 juice, and we might carry this on fur- 



ther into the manufacture of all fruit 

 products. To some it may seem queer 

 to speak of the utilization of cherry 

 seeds and stem, but this is actually 

 done; these by-products being carefully 

 dried and shipped to Europe, where 

 they are used for making prussic acid, 

 flavoring extracts, etc. In California 

 large quantities of peach and apricot 

 kernels are exported to Europe for this 

 purpose. Peelings and cores of apples 

 are also evaporated and the pectin ex- 

 tracted and used by Eastern jelly manu- 

 facturers as a base for a number of 

 jellies. 



In the loganberry-juice business 

 pectin may be extracted from the pulp 

 and the seeds furnish a very fine oil 

 which will saponify beautifully, and 

 while they are not as yet being utilized, 

 it is only a question of time until a 

 very fine soap, a perfume base and 

 many other things will likely be made 

 from these seeds, which are apparently 

 worthless. 



To get back to the fruit-product busi- 

 ness in its true sense, we defend the 

 use of the above term in the fact that 

 in all of the fruit-packing plants in the 

 Northwest, speaking particularly of 

 canneries, evaporators, dried fruit- 

 packing plants, loganberry-juice plants, 

 and plants conducted for the manufac- 

 ture of unfermented apple juice, only 

 sound fruit, and usually the best fruit 

 we have, is used. Our canneries use 

 only first-class fruits. Our evaporators 

 cannot afford to use fruits unfit to make 

 a product which will not compete with 

 Eastern or foreign goods. Our logan- 

 berry-juice factories demand and can 

 use only first-class sound fruit. 



From this standpoint you can readily 

 see our position in regard to the atti- 

 tude we have taken in calling the out- 

 put of canneries, evaporators, dried- 

 fruit-packing plants, juice factories, 

 etc. "Fruit-Products" and not "By- 

 Products," and we believe there should 

 be a concerted action on the part of I he 

 fruit interests of the Northwest and the 

 agricultural colleges of these states to 

 gradually eradicate this term from our 

 fruit vocabularies. There is one excep- 

 tion to the above, and thai is vinegar, for 

 vinegar, while it is in its fullest sense a 

 fruit product, is somelimes in the class 

 of a by-jjroduct. In the old days I have 

 seen api)les go into vinegar which even 



which were wholly unfit for the pur- 

 pose, and which would not make a 

 product fit for human consumption, but 

 times have changed and more care is 

 being taken even in the manufacture of 

 vinegar. In our dried-fruit department 

 I have instructed our growers not to 

 evaporate anything which in their 

 judgment is unfit in the fresh state for 

 human food; in fact, they have been 

 instructed not to evaporate anything 

 they would not eat themselves. The 

 fruitgrowers of the Willamette Valley 

 have taken a great deal of interest in 

 this matter the past four or five years, 

 and the improvement in the pack of 

 evaporated fruits of the Northwest has 

 been remarkable. 



1 will now give you a few details of 

 the fruit-products business. Taking up 

 the evaporated prune business first, we 

 will begin with the prunes in the 

 orchard. Picking of prunes usually 

 commences about the first to the fif- 

 teenth of September. The prunes are 

 allowed to ripen on the trees and fall 

 off on the ground. In some seasons 

 when the weather is cool and moist the 

 prunes do not have a tendency to fall 

 easily and it is necessary to assist 

 nature by shaking the trees. The 

 prunes are then picked from the ground 

 by pickers and put into boxes. Most 

 growers use a box holding half bushel 

 and one which is built with slatted 

 sides to allow for ventilation. The 

 fruit is then hauled to the evaporator, 

 which is usually owned by the grower 

 himself. It is next put through an 

 operation known as "dipping," in which 

 the fresh i)]unes are cleansed of the 

 dirt which they alive accumulated while 

 on the ground. They are then placed 

 on screen wire trays anil placed into 

 the dryer to dry. There are several 

 types of dryers in use in the Willam- 

 ette Valley, those being most used being 

 known as the tunnel and stack type. 

 In the tunnel dryers the tray of fresh 

 fruit is placed on runways which have 

 a slope lowaiil the back end of the 

 drxer, which is the heat intake end. 

 II has been found advisable not to have 

 too much pilch in the slope on account 

 of the fact thai the angle created causes 

 the fruit lo roll lo the lower side of the 

 tray, somelimes piling the prunes on 

 loj) of each olliei", or causing spilling of 



