22 



THE CANNING OF PEAS. 



on liquor, they become pasty. It is important, therefore, to use just 

 enough liquor to cover the peas. 



The No. 2 can generally used is popularly supposed to mean a, 

 2-pound can, and is often so billed and referred to in market reports, 

 but it does not hold 2 pounds and should be given its proper desig- 

 nation. The average fill of a can is such that after processing there 

 will be 14 ounces of peas (400 grams) and 7 ounces (200 grams) of 

 liquor. The can weighs 100 grams, making a total of 700 grams or 

 25 ounces. Any very marked deviation from these figures in the 

 direction of reducing the proportion of peas would evidently be an 



FIG. 6. A battery of filling machines. 



adulteration with water, while any considerable increase in the pro- 

 portion of peas would result in dryness. 'Cans containing only 11 

 or 12 ounces of peas are evidently short weight, though a customer 

 can not reasonably demand more than 15 ounces as a maximum and 

 expect a good appearance. 



A can of marrowfat or telephone peas will not weigh as much by 

 about three-fourths ounce (20 grams) as a can of the smaller-sized 

 peas if the fill be the same. The u sifted " pea, or Xo. 3 size, is the 

 heaviest in the commercial grading. The " extra sifted " and the 

 " petits pois " are the most expensive to the canner. and the tendency 

 is to cut slightly in the weight, usually about three- fourths of an 



