i:\AMINATlON ol COMMERCIAL CANNED PEAS. 27 



proce-.-ed in water. Can- heated gradually that is, by turning the 



-team on -lowly -o that it required ten minutes to heat the retort 



ha vi- a dearer liquor than when the steam is turned on suddenly at 

 full pressure The very quick heating injures the peas in contact 

 with the can and al-o causes a hlackening inside of the can. As the 

 Calcium system i> maintained at a high heat, the effect upon the peas 

 i- more like that of the quick, dry .-team than of the water process. 

 Sterili/atinn can he accomplished with equal certainty by any one 

 of the three method-, the choice depending upon the relative economy 

 and the ellect Upon the goods. 



l.!\<. Till I IN IMI1 I) I'KolM OT, 



-hould be well . -ooled a- -non a- the process is completed. 

 Merili/atioii i- accomplished by a certain degree of heat applied for 

 .1 irm-n time. Kai-mg or prolonging the temperature beyond that 

 060668*1*3 for Men li/.at ion doe- no more in preventing spoilage, but 

 dOQfl break do\\n th.- pe i eater or le degree and injures their 



appearance in the can. The pea-, therefore, should be cooled at 

 nnce to a fairly low temperature in order to get the best results. A 

 companion ,,f the conient- of half a do/en well cooled cans with a 

 like number not c..o|ed will demonstrate conclusively the inferiority 

 of the latti-r. 



There ire -ome packer-, who turn water into the retort as soon as 

 the -team i- turned oil. and thus get the be.-t results, but at a large 

 If the j.ea- be lifted nut of the retort and placed at once in the 

 cooling tank or under a >prinkler. the cost of cooling will be much 

 lo\\er and the re-ult- nearly a- good. It is desirable that the peas 

 should be cooled to loo or lower if practicable. If the cans are only 

 -lightly cooled and are built up in large, solid stacks, those in the 

 center will hold their heat for week-, if the cans are not well cooled 

 they -hoiild be placed in rick-, with .-pace- between to facilitate cool- 

 ing. ()!;.- ,{' the d.^irable re.-ult- of quick cooling is that the leaks 

 arc found more quickly. The condensing of (he steam causes a 

 \aciium pre ure of from < to 1-J pounds. When there are tip, seam, 

 <r cap leak-, the tendency will be to cause prompt suction of air and 

 infection of the good-. The -wells will occur in a few days and can 

 be removed promptly. 



EXAMINATION OF COMMERCIAL CANNED PEAS. 



I'-M- were purcha-ed from 15 groceries, representing 135 brands, 

 1*J.~ of which were of domestic production and 10 were imported. 

 With the exception of 5 brands, the domestic peas were put up in 

 standard No. _' can-. The average weight of a can of peas was found 

 to be :.. -ram- ( -J.V2 ounces) ; the can, 103 grams (3.66 ounces) ; the 

 p-a-. after the liquor was allowed to drain through a sieve for one 

 minute. .'JlU <rrams (14 ounces), and the liquor. 208 grams (7.5 



