FRUITS. 37 



lion to I IK* rule. California fruits are packed in No. '1 ami No. ^.J 

 cans. (In* No. \\ can being almost wholly supplanted by the smaller 

 size. In displacing the No. 3 can, the open-top ran has been sub- 

 stitutotl for the >ol<ler top, with the result that the cans may be filled 

 with less injury to the fruit and may be sealed full. The quantity 

 obtained in the No. 2 open-top can is in nut cases equal to or more 

 than was obtained in the solder-top No. 3, and it is in better con- 

 dition. 



In the canning of fruits the general practice is to fill the can level 

 full, or nearly so, without crushing, and then add the necessary sirup. 

 The sirup will abstract a certain amount of juice, so that the can 

 will not be full upon opening, and this condition will vary with 

 the different fruits. The softer the fruit, such as strawberries, the 

 less will be the fill, while hard fruits, such as pears, will be scarcely 

 affected. The question of fill will depend in part upon the variety 

 of the fruit used, the state of maturity, the density of the sirup, and 

 the time of processing. The proper selection and handling of the 

 fruit so as to get a can with all the desirable qualities distinguishes 

 the real canner. 



The weight of fruit used in a can will vary somewhat when the fill 

 is made by volume, as the interspaces in the case of large and small 

 fruit or soft and hard are not the same. In order to secure greater 

 uniformity, it has been proposed by one of the packers' associations 

 to fill all fruits by weight, 21 ounces for a No. 2| and 22 ounces for a 

 Xo. 3 can, before cooking. This is a fair average fill for small or 

 sliced fruits, but peaches in large pieces or whole pears, plums, etc., 

 will weigh less. 



In the packing of high-class fruits sirup is used, and this may 

 vary from a very light to a heavy sirup, or between 10 and 60 degrees. 

 Most fruits require the addition of sugar before they are used, and 

 it should be added during cooking, and in canning it has a great 

 deal to do with the development of the proper flavor. The water 

 pack is used only upon the poor grades, or pie stock. The amount of 

 sugar used will depend upon the acidity of the fruit and the flavor 

 desired. It is unsafe to follow a rule-of-thumb method to get the 

 highest class goods ; and as the real flavor will not develop until the 

 foods have been put up for some weeks, it requires an expert to 

 determine the proper sirup. 



APPLES (PYBUS MALUS). 



Apples used for canning should be of such varieties as cook well. 

 They should be slightly acid, smooth and sound, and without bruised 

 spots. Poor apples can not be used in canning and make a first-class 

 product. The peeling is done by hand or power peelers and the 



