50 PEAS AND PEA CULTURE 



the quantity which will go into the can, and these 

 will be less affected by either blanching or process- 

 ing, while the poorest grade of peas is affected the 

 most. The consumer would do well to recall this 

 fact when buying short-weight cans. The liquor 

 used in canning peas varies with the ideals of the 

 factory. It is composed of water, sugar and salt. 

 Heavy liquors are used in the fancy and extra fancy 

 grades. In fact, this usually constitutes the differ- 

 ence between extra fine and fine. The analyses of 

 35 brands of peas purchased in the open market 

 showed the sugar content of the liquor to vary 

 between .46 and 4.17 per cent, the average being 

 2.62 per cent. More sugar is used in eastern than 

 in western packing sections. The average amount 

 of salt used appears to be around 10 pounds to 100 

 gallons water. About the same amount of sugar is 

 used as of salt. 



Processing or Cooking. — The peas are cooked in 

 great iron retorts, under pressure, or in a solution 

 of calcium salt, in order to secure a temperature 

 above that of boiling water. This is necessary 

 because all germs are not killed at boiling tempera- 

 ture, unless continued long enough to disintegrate 

 the peas. Occasionally, packers process only 25 to 

 30 minutes at a temperature of 240 degrees F, but 

 the great majority process around 35 to 40 

 minutes. This for peas which are allowed to stand 

 overnight on the vines. Old, hard peas are proc- 

 essed 40 to 45 minutes at a temperature of 245 

 degrees. Packers are not agreed as to the best form 

 of heat for processing. Some use dry steam, others 

 use water, and still others use the calcium bath. Water 

 advocates declare they secure a clearer liquid and 



