38 THE CANNING OF FOODS. 



core removed by the same operation or with a coring machine. Apples 

 which are intended for dumplings are left Avhole and graded into 

 size to give a certain number to the can, but those intended for pies 

 or other cooking purposes are sliced in quarters or smaller pieces. 

 The peeled apple is placed in cans as quickly as possible and hot 

 water added to make the fill. If the apples can not be packed in 

 the can at once, they are held in tubs of cold water to prevent their 

 oxidizing or turning brown. The process on apples is about 8 min- 

 utes at 212 F. for No. 3 cans and about 10 minutes for No. 10 cans. 



APRICOTS (PRUNUS ARMENIACA). 



Apricots are produced almost exclusively for canning in California. 

 They are grown and handled the same as peaches, though not quite 

 so carefully, and are graded for size by running over screens having 

 openings of forty, forty-eight, fifty-six, sixty-four, and sixty-eight 

 thirty-seconds of an inch, respectively. The ripe apricot is not peeled, 

 as a rule, but the skin is well wiped either by hand or machine, after 

 which the fruit is pitted. The canning operation is the same as for 

 the peach, though the sirup used is generally lighter. (See Peaches.) 



BLACKBERRIES (RUBUS VILLOSUS). 



Blackberries should be given the same kind of treatment as rasp- 

 berries, though they are more solid and will stand being handled in 

 larger volume. They do not require so heavy a sirup. (See Rasp- 

 berries.) 



CHERRIES (PRUNUS CERASUS). 



Cherries should be brought to the factory in small boxes just as 

 they are handled for the retail trade. They should be stemmed and 

 then washed. The California fruit is graded for size over screens 

 having openings of twenty-two, twenty-four, twenty-six, twenty- 

 eight, and thirty-two thirty-seconds of an inch. The cherries may 

 or may not be pitted, but generally it is preferable that this be done. 

 The new machines do the pitting rapidly and well. The cherry rests 

 in a cup-shaped opening and the seed is forced out by a small cross- 

 shaped plunger. There is naturally some lacerating of the flesh, but 

 not more than is usual in the pitting by hand. After the cherries have 

 been pitted they should not be permitted to accumulate in masses of 

 more than 2 inches in depth. The quantity should be weighed for 

 each can and a heavy sirup added, or they should be heated in a pre- 

 serve kettle and filled in the cans hot. The latter method gives a 

 better fill, but breaks or tears the fruit to a greater extent. The 

 enameled can is preferable for this fruit. The process is 18 minutes 

 for a No. 2J can. White cherries are usually canned without pitting, 

 and in a lighter sirup than is used upon the red. 



