Page i8 



BETTER FRUIT 



Scptenihcr 



Improved Metal Age 



Tripod Orchard and 



Step Ladders 



NO NAILS OR SCREWS TO WORK LOOSE 

 ABSOLULELY THE BEST LADDERS MADE 



Efficiency 

 Safety 

 Durability 

 Strength 



Ask your dealer to show 

 them. If he does not keep 

 them don't accept a substi- 

 tute, but write to us. 



Storey 



Manufacturing 



Co. 



1538-1541 Macadam Street 

 PORTLAND, OREGON 



Weight of ladder 32 pounds 

 Weight of load 1397 pounds 



is cut in pieces, for instance, lias to be 

 thoroughly washed. In this way we 

 will secure a better looking product, 

 especially when glass jars are used. 

 Besides this, by using water of good 

 quality in the operation of washing 

 the fruit before it is canned, the num- 

 ber of organisms that usually come in 

 contact with the raw material will 

 be decreased, thereby facilitating the 

 preservation of the fruit. Fruit that 

 drops on the floor should never be put 

 in cans before it is washed. The cans 

 and glass jars, before being fdled with 

 fruit, should be carefully washed. The 

 tables used for cutting the fruit, and 

 also all the outfit used in the opera- 

 tions of canning, should be kept as 

 clean as possible. 



The cans and glass jars should be 

 filled with fruit in such a way as to 

 leave plenty of room for the syrup and 

 also to facilitate the sealing of them. 

 If the cans are over-filled the opera- 

 tions of capping are made dillicult, 

 especially when it is done by hand. 

 Besides this, the danger of putting the 

 fruit in contact with the acid and 

 solder used for sealing is increased. 

 The operation of sealing the cans is 

 an important one, and the canner 

 should take plenty of time to secure 

 a good sealing. When the sealing of 

 the cans is done by hand it reciuires 

 the aid of experienced hands, other- 

 wise small openings may be left, and 

 therefore the action of the sterilizing 

 bath will be of little value. 



The last step in the canning opera- 

 tions is the cooking of the raw mate- 

 rial. This operation can be considered 

 as one of the most valuable features of 

 this industry. If the sterilizing process 

 is neglected the whole season's pack 

 will be lost, no matter how careful the 

 preceding operations have been ac- 

 complished. In order to facilitate the 

 cooking of the fruit it is necessary to 

 have it classified according to degree 

 of ripeness. If this operation is care- 

 fully done much of troubles con- 

 nected with the cooking are reduced 

 to a minimum. The water used for 

 cooking should always be kept at the 

 boiling point. The length of time that 

 the raw material should be cooked de- 

 pends on the nature of the raw mate- 

 rial itself. 



It is a very difficult proposition to 

 try to state definite figures to be used 

 in the process of cooking, for the 

 simple reason that they vary from one 

 day to another. Then the best way 

 to be followed in order to ascertain the 

 right time of cooking is by making sev- 

 eral tests during the <lay's run. The 

 heat penetrability while cooking the 

 fi'uit varies with the kind of fruits used, 

 with the length of time, with the tem- 

 perature of the cooking bath and 

 finally with the concentration of the 

 syru|). By heat penetrability is meant 

 the time required to register at the 

 center of the can the surrounding tem- 

 perature. The higher the temperature 

 registered at the center of the can 

 after certain period of cooking the less 



the danger of getting spoiled cans after 

 this ()])eration is done. One of the best 

 ways to follow in order to know when 

 the fruit is thoroughly cooked is by 

 testing the pieces contained in a can. 

 If they show the same appearance in 

 color and also the same degree of hard- 

 ness it will prove that they have re- 

 ceived the right time of cooking. If 

 the fruit has been cooked dui-ing thir- 

 teen minutes and its appearance does 

 not show any sign of damage due to an 

 excess of cooking, it would be advisable 

 to prolong the cooking two or three 

 minutes more, providing this increase 

 in the time of cooking would do no 

 I'arm to the product. In this way the 

 inobability of getting swelled cans due 

 to under processing will be less, and 

 financial results therefore better. 



The previous discussion deals with 

 the practical methods of minimizing 

 spoilage. A few words regarding the 

 "germs" that cause spoilage after can- 

 ning may be of interest. In general 

 organisms that occur in spoiled cans of 

 fruits (litter from those in spoiled cans 

 of vegetables by being more easily 

 killed bv heating. The organisms in 

 suoilcd fruit are jMinciiJally yeasts and 

 n'olds, all killed below the temperature 

 (if boiling water. Those in swelled 

 cans of peas, asparagus, etc., are usually 

 of types of bacteria killed above the 

 boiling point of water and hence re- 

 quire heating under steam pressure. 

 Their resistance is due to formation of 

 bacterial spores or "seeds" which are 

 very hard to kill. If these are in the 

 cans or on the vegetables, etc., they 

 will multiplx' in the cans and spoil the 

 vegetables if the temperature has been 

 insufiicient or the time too short. 



Fruits contain a great deal of fruit 

 acids that aid in sterilization or kill- 

 ing the germs by heat; vegetables are 

 usually almost free from appreciable 

 amounts of acid, making sterilization 

 for this reason difficult. These facts 

 explain why it is necessary to use extra 

 precautions in sterilizing vegetables 

 and why fruits are easily sterilized. It 

 also explains why spoilage of fruit is 

 usually due to leaks through which 

 yeasts, etc., gain entrance, while swell- 

 ing is often due not to leaks, but to 

 growth of bacteria that were sealed up 

 in the cans and survived cooking. In 

 sterilizing fruit, then, one of the prin- 

 cipal aims of cooking will be sini])ly to 



QUALITY 

 BOXES 



FOR 



QUALITY APPLES 



Stanley Smith Lumber Co. 



Hood River, Oregon 



WHEN WRITING ADVERTISERS MENTION BETTER FRUTT 



