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BETTER FRUIT 



Page I J 



Denney & Company 



DISTRIBUTORS 



Apples, Peaches, Pears, Plums, Prunes 



Before making arrangements for this season's business 

 get acquainted with our record and manner of handling 

 Northwestern Fruits. Several successful seasons make 

 it worth your time to investigate our methods. We are 

 no experimenters and have shown our ability to dispose 

 of our shipments on f.o.b. orders. 



Represented In All Leading Markets 

 Main Office, Chicago, Illinois 



Secrets of Success in Canning 



.T. P. Zavalla, before California State Fruit Growers' Convention 



IN general the heavy losses that some- 

 times occur in a canning plant are 

 clue to the fact that the different 

 manipulations involved in the process 

 of canning are improperly performed. 

 The operations of canning as per- 

 formed at home are in all cases easier 

 than those employed in a large plant. 

 Nevertheless it sometimes happens that 

 canning at home becomes a little difTi- 

 cult and consequently the damage of 

 the home-canned goods soon takes 

 place. If we analyze the different 

 factors that intervene in the decompo- 

 sition of canned fruits and vegetables 

 we will find that the most important 

 are as follows: (1) Use of unfit raw 

 material. (2) Use of unfit cans and 

 glass jars. (3) Carelessness in the mat- 

 ter of cleanness. (4) Over-filling of the 

 cans. (5) Carelessness in the matter of 

 sealing the cans. (6) Carelessness in 

 the matter of cooking the cans. These 

 factors will be discussed in an ample 

 and simple manner so as to give a clear 

 understanding of the infiuence that they 

 exert in the canning industry. 



By unfit raw material we mean those 

 fruits or vegetables which, due to one 

 reason or another, are partially decom- 

 posed. The decomposition of fruits and 

 vegetables is due to the action of very 

 small organisms which can be classed 

 into three groups: (a) Molds; (b) 

 yeasts; (c) bacteria. The effects of 



these organisms upon the fruits and 

 vegetables become more noticeable 

 when the surrounding temperature 

 conditions favor their growth, and also 

 when the decayed portions are allowed 

 to remain in contact with the sound 

 raw material. 



These facts, considered in their true 

 value, would be sufficient to prove the 

 necessity of making a very careful se- 

 lection of the raw material before it is 

 canned. This operation is very simple, 

 and it certainly pays to have it done as 

 well as possible, for it will help the 

 canner a great deal in obtaining a bet- 

 ter looking product and also of long- 

 keeping ([ualities. kn operation that 

 should be always performed is the 

 blanching of the raw material before it 

 is delivered to the canner. In this way 

 we will greatly improve the appear- 

 ance of the finished product. The 

 blanching can be done by using a tank 

 fillefl with hot water or any other thing 

 fitted for that purpose, in which the 

 raw material should be submerged for 

 a few nn'nulcs with the aid of a basket. 



The use of unfit cans and glass jars 

 is a point which every canner must 

 give a great deal of attention. The mak- 

 ing of tin cans has improved riglit 

 along since the beginning up to the 

 present lime, and as a result of this im- 

 provement we find that one of the 

 greatest achievements of the industry is 



the making of sanitary enameled cans. 

 The reason why these cans are called 

 sanitary is no other than that of the use 

 of a very small amount of lead in the 

 sealing operations. The advantages of 

 this method of making cans cannot be 

 doubted. The danger of poisoning 

 effects due to the action of salts of lead 

 has been minimized to such an extent 

 that now it is of little consefjuence. 



The inspection of the cans before 

 they are sealed is an operation which 

 by no means should be neglected. The 

 time is coming when the machinery 

 used for making the cans will reach 

 such a high state of perfection in the 

 matter of seaming that no allowances 

 will be necessary for leaks due to im- 

 perfection on the side seaming of the 

 cans. But as long as this matter re- 

 mains to be solved the inspection of 

 the cans, to which we referred in a pre- 

 vious paragraph, should be accom- 

 plished before the cans are fille<i with 

 fruit if saving of money and time is the 

 aim of the canner. The glass jars used 

 in canning should he in all cases free 

 of cracks which in time will break, 

 due lo lack of care in the matter of 

 handling them or to differences in teni- 

 peralm-e. The rubbers shoidd be new 

 and caps shoidd be soimd and well 

 fitting. 



One of the most important features 

 of the different steps involved in the 

 ()perati(ms of canning is that of the 

 bxgienic conditions under which the 

 canning of fruits and vegetable is ac- 

 complished. The raw material after it 



