20 THE CANNING OF FOODS. 



METHODS AND PROCESSES. 



The steps in canning will vary with the product, but, in general, 

 there are certain processes which are common to all and may be 

 described in this outline, as receiving the product, grading, washing, 

 preparing for the can, filling, exhausting, capping, processing, and 

 cooling. 



RAW MATERIALS. 



The first requisite in all canning is that the product be delivered in 

 first-class condition, fresh from the fields or orchard, and in a manner 

 to prevent injury. Fruits, such as berries, must be handled in boxes 

 as for the market, tomatoes in shallow crates, corn, peas, and beans 

 in such quantities that they will not heat, and marine products cold 

 or chilled and in compartments to avoid bruising. The condition of 

 the material on delivery is of the greatest importance, and for that 

 reason the factory should be located near the point of production, 

 or, if shipment be made, the distance should be short and direct. A 

 cannery which depends upon long-distance shipments or purchasing 

 the supplies on a city market will generally be found to put out an 

 inferior article. In any delivery the seller should be held responsible 

 for the condition of the material; the grower has no more right to 

 deliver decayed tomatoes than the canner has to use and ship them. 

 The first case is usually a violation of a State law and should be 

 dealt with accordingly; the second may be reached by Federal 

 statute if the shipment becomes interstate. 



GRADING. 



The second step, that of grading or sorting for quality, is one of 

 great importance. A general inspection or classification of all prod- 

 ucts is made by the foreman at the time of receipt, but this is 

 insufficient. The real grade of any product depends upon the 

 quality of the original stock rather than upon the sirup or brine 

 added or any subsequent operation, and the best time to make a sepa- 

 ration is before the work of preparation is begun. A large part of 

 the sorting can be done better by a few especially trained helpers, 

 although some of it may be continued in subsequent operations. The 

 hard and faulty ears of corn can be picked out more easily while it is 

 being conveyed to the silker than by the cutter feeders. These men 

 have enough to do to keep the machines busy and can not take the time 

 to sort properly. A few persons can pick out green, defective, and 

 wrinkled tomatoes which will not peel economically and do a better 

 job before the fruit reaches the scalder than can be done by the 

 peelers. The same principle holds true for peaches and many other 

 products. Those who peel or fill the cans should have the minimum 

 of grading to do. The sorting is usually done upon belts or special 



