\ i ,i i \i-.i i . 53 



uneven, (lie pea.- dark and hard, and the liquor very cloudy ami 

 (hick. In dry seasons the grading will not be so good as there is 

 le>- ditl'erenre in the weight of the peas. It is possible to get 15 

 grades of peas, depending upon size and quality, from the same 

 load, the difference being sufficient to be easily distinguishable in the 

 finished product. 



When the peas leave the graders they pass over slowly moving 

 belts in a single layer, and those which are split, off color, or defective 

 are picked out. This is the only operation in which it is necessary 

 to touch the peas with the hands. 



The peas are blanched, or more properly parboiled. They are 

 boiled just long enough to soften them uniformly and to remove the 

 mucous substance on the outside. The time for the blanching will 

 vary from one-half minute for the very tender small peas, to 15 min- 

 utes for the overmatured large ones, some variation being necessary 

 for each size and degree of hardness. Most of the blanching requires 

 from 1 to 4 minutes. 



The matter of blanching is exceedingly important, for upon it 

 depends in a large degree the appearance of the peas and the charac- 

 ter of the liquor. There are several different styles of apparatus in 

 use for blanching, the simplest being a large trough containing scald- 

 ing water in which wire baskets containing the peas are placed for the 

 required time. Another device consists of a cylinder which is made 

 to revolve in a tank of water and gradually cause the peas to pass 

 through in a continuous stream by means of a large screwlike con- 

 veyer. The latest type is a tank having three compartments; the 

 peas are fed in at one end and the hot water at the other, so that the 

 water in which the peas are first scalded is being constantly renewed 

 from the next tank, and, as the peas emerge, they come from the 

 freshest, cleanest bath. The peas are again washed after blanching 

 and before going to the filling machines. 



The pea fillers should measure out a given quantity of peas and 

 deliver it into the can with the minimum of cutting or bruising. 

 The greater the number of injured peas the less attractive the con- 

 tents, both because of splits and cloudy liquor. The fillers should be 

 adjustable that the cans may receive a fill according to size and age. 

 The younger and smaller the peas the greater the fill, and vice versa. 

 Old peas absorb liquor in the process, while the succulent ones take 

 up very little. The liquor used in canning peas is made up of water, 

 salt, and sugar, the proportions being a matter of taste. The eastern 

 packers, as a rule, use more seasoning than the western. The liquor 

 is added after the peas have been put in the can. The subsequent 

 capping and processing is the same as for corn. The process is from 

 235 to 240 F. for from 35 to 40 minutes, depending upon the fresh- 

 ness and state of maturity. The cans of peas should be given a cold 



