PART EIGHT: FRUIT PRESERVATION 



CHAPTER XXXVIII 

 FRUIT CANNING, CRYSTALLIZING, AND DRYING 



The preservation of fruit in various ways for home use and distant 

 shipment, is one of the leading industries of California, employing a 

 large amount of capital and labor, and distributing a vast amount of 

 money among our people. These facts can be best emphasized by 

 statements of the product of 1913, in the leading methods of preserva- 

 tion, by canning and drying: 



Canned Fruit Product of 1913. 



Cases. 



Table fruits, 2^-lb. cans, 24 per case 4,204,070 



Pie fruits, 1-gal. cans, 12 per case 629,830 



Total equal to 122,571,560 2^-lb. cans, or 4,833,900 



The relative use of different fruits is as follows : 



Cases. 



Apples 80,250 



Apricots 898,005 



Cherries, black 56,720 



Cherries, white 295,175 



Grapes 46,915 



Pears 874,200 



Peaches, freestone 583,800 



Peaches, clingstone 1,630,255 



Plums 175,290 



Strawberries , 34,470 



Raspberries 9.090 



Blackberries 103,005 



Loganberries 21,370 



Miscellaneous (figs, nectarines, quinces, currants, gooseberries) 2,290 



THE CANNING INDUSTRY 



California stands first in the United States in the value of canned 

 and dried fruits produced and in the amount of money as wages paid 

 for labor in fruit canning and curing establishments. In point of 

 capital invested therein California is credited by the United States 

 census office in 1905 with a total of ten and one-quarter million dollars; 

 thus standing second only to New York, which has ten and one-half 

 millions. The style and capacity of the establishments is characteristic- 

 ally Californian, because California's ten millions are invested in 184 



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