8 THE CANNING OF PEAS. 



from one to twelve minutes. After leaving the blanchers. the peas 

 are placed in the cans as quickly as the machines will work, and the 

 brine is filled in at the same time. From the treatment it is apparent 

 that the peas may lose some protein before entering the cans, and that 

 more may dissolve in the brine afW they are in the cans. A part of 

 the loss of protein in canning is, however, more apparent than real, 

 a- the peas take up water in blanching and processing, thus increas- 

 ing their total weight, which only seemingly reduces the proportion 

 of protein. 



The liquor from peas which had been canned in water, and also 

 liquor from peas canned in brine, were tested for protein. While 

 thi' ivartion> with the water extract indicated distinct traces of pro- 

 tein, those with the brine were much more pronounced. Some of the 

 canners advise the use of the original pea liquor in the preparation of 

 the peas for the table, supposedly with the object of utilizing the 

 extracted foods. Usually the liquor is discarded as being somewhat 

 objectionable in odor. 



GEOGRAPHICAL DISTRIBUTION. 



While the growing of peas is not limited to any one particular part 

 of the United States, they are grown with the greatest success where 

 the spring is a little slow in changing from cool to warm weather. 

 The northeastern and north central parts of the country grow most 

 of the peas, Wisconsin leading in their production, closely followed 

 by' New York. These two States produce almost one-half of the 

 entire pea pack of the country. Indiana. Michigan, Maryland, Illi- 

 nois. New Jersey. Delaware, Ohio, California. Pennsylvania, Iowa, 

 Minnesota. Virginia, and Kansas follow in order. Peas are also 

 being packed in Colorado, Idaho, Utah, and Oregon, but they can 

 not l>e grown in the Southern States nor in many places in the Central 

 and Western States in competition with those grown near the Lakes. 

 as the period of harvesting is too brief and other hazards of the crop 

 are too great. Pea packing is rapidly increasing in Wisconsin and 

 Michigan, because of favorable climatic conditions for production. 



PRODUCTION OF PEAS ESPECIALLY FOB CANNING. 



It is said that the different seed firms list about 300 varieties of 

 garden peas, or at least give that many names. The varieties used 

 by most canneiv are Alaska and Little Gem for the early or smooth 

 varieties, and Horseford's Market-Garden, Admirals, and Advancers 

 for the late or wrinkled varieties. The smooth varieties are not 

 as sweet as the wrinkled. 



It would seem as though much improvement might be made in 

 peas through breeding and selection for increased sugar content, fine 



