446 CALIFORNIA FRUITS: HOW TO GROW THEM 



concerns, while New York has 565 concerns ; only a quarter of a million 

 more value in three times as many outfits. 



Fruit canning began in California over fifty years ago, but during 

 the last three decades has attained its greatness, and is still promising 

 much wider extension. The process is simple, and yet is attended at 

 every point, from the purchase of the fruit, to the sale of the product, 

 with operations which require experience, wisdom and good judgment. 

 It will be obviously impossible to give in print a guide to the pursuit 

 of such an industry. The principles involved in the process of com- 

 mercial canning are, of course, the same as rule in the old kitchen pro- 

 cesses, but to secure uniformity and cheapness of product a vast number 

 of manipulations and labor ; saving appliances have been devised. These 

 begin with the manufacture of cans and attend the product to the end, 

 and the realization of the commercial and uniform production which 

 they assure involves the employment of large capital and the keenest 

 business ability.* The canning interest has, therefore, segregated itself 

 more and more widely from the growing interest. Orchard canning 

 on a small scale, which was once thought feasible, has passed out of 

 sight except as it is seen to lie in the foundations of a few of the 

 smaller canneries which have been built upon it. It seems clear now 

 that as a rule the fruit grower's duty to the canning interest ceases with 

 the production of acceptable fruit unless individuals or associations can 

 command capital enough to enter the field on equal vantage with the 

 large commercial canneries. Capital is flowing toward the business ; 

 the field for the product seems to be constantly expanding, and canning 

 centers are multiplying throughout the State wherever ample supplies 

 of good fruits and vegetables are available. 



Varieties for Canning. The table previously given showing the 

 fruits which enter in various amounts into the canned product gives 

 a general idea of what fruits should be planted to minister to the can- 

 ner's demand. As to varieties, it is not easy to make a general pre- 

 scription, because the choice differs somewhat with different localities. 

 It is a good idea for the new planter to consult with owners of adja- 

 cent bearing orchards and to secure from the nearest canneries lists of 

 varieties which are acceptable to them. 



CRYSTALLIZED FRUITS 



Progress is being continually made in the production of candied, 

 crystallized, or glace fruits, but the product is not a large one. Special 

 establishments are now doing. this work in Los Angeles, San Jose and 

 San Francisco. They have processes which are the result of consider- 

 able experimentation, and they do not make them public. To others 

 the way lies open to similar experimentation. The general theory and 

 an outline of practice as given by J. J. Pratt, an experienced processor, 

 is as follows : 



The theory is to extract the juice from the fruit, and replace it with sugar 

 syrup, which, upon hardening, preserves the fruit from decay, and at the same 



*A detailed account of the operations and outfit of a typical California cannery is given 

 in the Pacific Rural Press of March 22 and 29, 1913. 



