322 PRESERVATION METHODS 



removed from the retort and allowed to cool to room temperature. Some 

 products are not water cooled and are removed from the retort following 

 the blow-down and are allowed to air cool. With larger sized cans, retorts 

 are normally designed to allow pressure cooling in water under super- 

 imposed air pressure. This is done to prevent buckling of large size end 

 units. 



LITERATURE CITED 



1. American Can Co., "The Canned Food Reference Manual," Third Ed., New York, 



Rogers-Kellogg-Stillson, Inc., 1949. 



2. Anon., "Canned Fish and By-Products — 1960," Commercial Fisheries Statistics, 



No. 2541, Annual Summary, Washington, U.S. Fish and Wildlife Service, 1961. 



3. Can Manufacturers Institute, Inc., "Annual Report of Steel and Tin Consumed in 



Metal Cans for the Years 1951-1960, Inclusive," Washington, Can Manu- 

 facturers Institute, Inc., 1961. 



4. Jarvis, Normal D,, "Principles and Methods in the Canning of Fishery Products," 



Research Report No. 7, Washington, U.S. Fish and Wildlife Service, 1943. 



5. Judge, Edward E., "The Almanac of the Canning, Freezing, Preserving Indus- 



tries," Westminster, Maryland, 1959. 



6. National Canners Assoc, "The ABC's of Canned Foods," Washington, National 



Canners Association, 1955. 



7. National Canners Assoc. "Processes for Low-Acid Canned Foods in Metal Con- 



tainers," Bulletin 26L, Eighth Ed., Washington, National Canners Assoc, 1955. 



8. Power, E. A., "Fishery Statistics of the United States, 1959," Statistical Digest 



No. 51, Washington, U.S. Fish and Wildlife Service, 1961. 



