CANNING SARDINES 85 
however, a temperature of 240° for one and one-half hours is deemed 
sufficient. When the steam is turned off, the pressure inside the 
retort is maintained by compressed air until the cans have been 
partially cooled by water. This procedure prevents the cans from 
bulging, due to greater pressure inside than outside the can. 
The cans are then washed in a cleaning solution and allowed to 
dry. In some factories the cans are next sent through a machine 
that lacquers them to prevent rusting. They are then placed in 
temporary storage for a few days, after which they are labeled, 
either by hand or machine, and boxed. 
Quarter-oil pack.—Small fish are prepared for the quarter-oil pack 
in the same general manner as large fish, except the frying time is 

Fic. 16.—Processing. The sealed cans are placed in baskets and stacked on trucks, asshown. This 
facilitates handling them in and out of the retorts. This view also shows sterilized cans from 
the retorts being placed in a hot soap solution for washing 
shortened slightly. Quarter-pound cans are usually processed about 
three hours at 212 to 214° and half-pound cans three and one-half 
hours at the same temperatures. Higher temperatures and shorter 
times also are used. 
PREPARATION OF FISH BY WAYS OTHER THAN FRYING IN OIL 
Instead of being cooked in hot oil, some fish are prepared by being 
cooked in steam or in hot brine. In the past some fish also have 
been packed raw.'* 


