410 



THE SPRINGING OF TINS OF PRESERVED FRUIT, 



emerging from the boiler, the ends are bulged, but they become 

 concave as the tins cool, while stacked on the floor near the 

 boiler. When cold, they are taken to the store, and built up in 

 tiers so that any springers may be detected. After a time, they 

 are labelled and despatched. 



The springers appear to be of two kinds. One contains syrup 

 in an actively fermenting condition: the other is quite still, but 

 the syrup has a sharp, slightly acid taste noticeable only to the 

 expert taster, and the fruit is apparently quite fit for human 

 consumption. The fact that one or both ends of the container 

 are bulged is, however, sufficient to cause the condemnation of 

 the tin. 



The time during which the fruit is cooked seems to he suffi- 

 cient to thoroughly pasteurise the (contents of the tins, but to 

 gain some definite information upon the matter, two tests were 

 made in the laboratory with fresh pears. These were peeled, 

 halved, and cored. 'J'he bulb of a thermometer was inserted in 

 the body of one of the halves and the tin was filled up with boil- 

 ing syrup, and put into boiling water. The temperatures of the 

 pear and of the syrup were read off' at intervals. 



At start 

 2 minutes 

 5 minutes 

 10 minutes 

 15 minutes 

 20 minutes 

 24 minutes 



Temperature in °C. of the 



pear 



syrup 



18° 

 27° 

 42-5' 

 65-5' 



78° 

 85° 

 89° 



81° 

 84° 

 87° 

 90- 

 92° 

 94- 

 95° 



The conditions were not quite the same as in processing under 

 factory-conditions, inasmuch as there was no lid on the con- 

 tainer, and it was not completely submerged in the boiling water. 



