46 THE CANNING OF FOODS. 



as it must be gathered by hand the same as string beans, while in 

 the case of the bush beans the whole vine is taken up and hauled 

 to the factory, as in the case of pea vines, and then run through 

 a pea viner to shell the beans. The speed of the viner is changed 

 to meet the altered conditions. The beans are graded generally 

 into four sizes, if canned, but are left ungraded if intended for 

 succotash. It is also becoming the custom, as with peas, to can 

 some beans ungraded. A better flavor seems to result from the com- 

 bination than is found when they are canned separately. The sizes 

 are as follows, and are obtained by sifting over the screens with open- 

 ings twenty-four, thirty, thirty-one, and thirty-two thirty-seconds of 

 an inch. Those passing through the first screen are called tiny; 

 through the second screen, fancy ; through the third screen, medium ; 

 through the fourth, standard. Those passing over the last screen 

 are sometimes designated large or mammonth beans. The beans are 

 blanched the same as peas, and the can filled, so that after processing 

 it will be full and just covered with brine. The process is the same 

 as for peas. A full can should weigh not less than 13 ounces, ex- 

 clusive of the liquor. 



BEANS, WAX. 



Wax beans are handled in the same way as string beans. More 

 attention, however, is paid to sorting, as any spot will show on the 

 light surface. The weight of the beans in the can should be not less 

 than 10 ounces, exclusive of the liquor. 



BEETS ( BETA VULGARIS ) . 



Beets grown for canning must be of a deep-red variety, evenly 

 colored throughout. Pale or uneven colored beets present a very 

 poor appearance in the can. The beets used for canning are mostly 

 grown in New York, and are cultivated the same as for the garden, 

 but in large acreage. The tops are cut off and they are hauled to 

 the factory as are tomatoes. The time of packing is in the fall, 

 usually the latter part of September. 



At the factory the beets are graded into four sizes small, some- 

 times called rosebud, the beet being less than 1 inch in diameter; 

 medium, the beets being from 1 to 1 J inches in diameter ; large, those 

 from 1^ to 2 inches ; and very large, those over 2 inches. The very 

 large beets must be cut into pieces for canning, and for that reason 

 are called cut beets. The grading is done in a wooden squirrel cage 

 having the slats set at proper distances or over tables having holes of 

 the size indicated. 



. After being graded the beets are soaked in tanks of water to 

 soften the adherent dirt and then sprayed well. The beets are next 

 placed in large iron crates or heavy iron baskets, placed in the retort, 



