FRUITS. 41 



With tlK'.-i- dillVivm gradi- 80 , 50 . 40, 30, and 20 nm^ ire 

 used. In addition peaches arc canned in slices, and while formerly 

 it was the practice to u>o the imperfect halves and small sizes for 

 this class, now equally as good stock is u-rd and s'miped in the same 

 way as the halves. There is a grade of water or pie peaches made 

 from the lower grade stock. The cans are filled by weight. 



One of the best factories using the steaming system to IOOM n 

 the skins, placed the peeled peaches on pie plates and weighed the 

 quantity necessary to till each can. The plate was washed every time 

 it was used. 



Hot sirup of the degree desired is added to each can until it is 

 full. It is exhausted for 3 minutes and processed for 25 minutes at 

 boiling temperature. 



PEARS (PYEUS COM MUNIS). 



Pears used in canning are grouped generally in two classes, hard 

 and soft, the former being represented by the Kiefer and the latter 

 by the Bartlett. While the Kiefer yields very well, the consumption 

 is small, largely because of the poor quality; the Bartlett is much 

 better, but often the label does not adequately tell the story. 



The canning of pears is similar to that of canning apples. The 

 work of peeling, coring, and halving, however, is done by hand. 

 Considerable care is taken in trimming to a symmetrical form and 

 in removing the core to cut away only so much as may be necessary 

 to remove all trace of seed cells. They are graded in three classes, 

 dependent upon size or number of pieces required to fill a can, and 

 uniformity of shape and texture. This is done according to the 

 judgment of the filler and not by machine. They are put into cans 

 the same as apples and a sirup is generally used instead of hot water, 

 as it retains the flavor much better. The process is 16 minutes at 

 212 F. for No. 2-J cans, 



PLUMS (PBUNUS DOMESTICA). 



The classes of plums are generally quoted on the market as green 

 gage, yellow egg, and Lombard. Other varieties are used, but these 

 are the popular ones. The plums are selected when just ripening. 

 On the Pacific coast they are graded for size by running them over 

 screens having openings thirty-two,.- forty, forty-eight, and fifty-six 

 thirty-seconds of an inch in diameter. They are washed, put in cans 

 with sirup, and processed 14 minutes at 212 F. for a No. 2 can. 



\ 

 RASPBERRIES (Rueus OCCIDENT ALIS AND R. IDAENS). 



Raspberries are grown and harvested the same as for the market 

 and should be delivered to the factory in berry boxes. At the factory 

 they are handled in exactly the same manner as are strawberries. 



