CONTENTS. 



Pae. 



Historical note 7 



Early theories on preservation by canning 10 



Sterilization 12 



Historical note 12 



Modern methods of sterilization 13 



Determination of temperature and time of processing 15 



Modern factory equipment and methods ; 16 



Sanitation 16 



Methods and processes 20 



Raw materials 20 



Grading 20 



Washing 21 



Preparation and blanching 21 



Washing and filling the cans 22 



Exhausting 22 



Capping and testing for leaks 22 



Processing and cooling 23 



Containers 24 



The label 26 



Use of the term "canned" 28 



Spoilage 28 



Effect of heat and cold 30 



Home canning 31 



Cost of canned foods compared with fresh 32 



Extent of the canning industry in the United States 33 



Detailed consideration of the various products 36 



Fruits 36 



General discussion 36 



Apples 37 



Apricots 38 



Blackberries 38 



Cherries 38 



Gooseberries 39 



Grapes 39 



Peaches 39 



Pears 41 



Plums 41 



Raspberries 41 



Strawberries 42 



Vegetables 43 



Asparagus 43 



Beans, green 44 



Beans, Lima 45 



Beans, wax 46 



5 



