PRODUCTION FOR CANNING II9 



but the dissatisfaction with weights credited and de- 

 lays in receiving the fruit. But very little special 

 apparatus or machinery (more than some form of 

 boiler for supplying steam) is needed, and this and 

 the cans can be readily obtained of dealers in canners' 

 supplies. In Maryland and neighboring states many 

 dealers furnish all necessary machinery, cans and 

 other requisites and contract for the crop delivered 

 in cans. 



An advantage of canning on the farm is that it 

 can be done with less waste of fruit- The hauling 

 to the factory and delay in working the fruit result 

 in a great deal of waste. The average cannery does 

 not obtain more than 1,200 pounds of product from 

 a ton of fruit, there being 800 pounds of waste, while 

 with sound, ripe, perfectly fresh fruit, it is entirely 

 practical to secure from 1,600 to 1,800 pounds of 

 canned goods from a ton, and this saving in waste 

 would more than counterbalance the gain from the 

 use of the better machinery possible in the factory. 



The process of canning is simple and consists first 

 of rinsing off the fruit, then in wire baskets or pails 

 dipping it into boiling hot water to start the skins, 

 which will require but two to four minutes. While 

 they are still hot they should be peeled and imper- 

 fections cut out, then promptly placed in the cans, 

 which should be fully filled. Place in a hot box for 

 three to five minutes until heated through, wipe top 

 of can clean and drop perforated cap in place, add 

 flux and solder, seal cap in place with round capper, 

 close perforation in cap with drop of solder. Place 

 in box or kettle and steam or boil for 20 to 40 



