54 THE CANNING OF FOODS. 



batli at once after the process is finished, in order to arrest cooking 

 and insure a clear liquor. 



The canning of peas requires special care. If a fine product is to 

 be secured, there must be careful selection in the field and continuous 

 and rapid work from start to finish after the vines are cut. " Only 

 an hour from the field to the can " is not literally true, but it is ap- 

 proximately so. The work is almost wholly done by automatic ma- 

 chinery, connected by special conveyers in such manner as to insure 

 continuous action. At all the various steps the washing is of the 

 most thorough character, and in some of the best factories almost a 

 gallon of water is used in the preparation of each can. The highest 

 grade of American peas represents the best that is accomplished in 

 the pea-canning industry, and are unexcelled by any foreign pro- 

 duction. 



The cost of a can of peas will vary with the size and quality. The 

 very tender smallest sifting peas, or " petits pois," are the most ex- 

 pensive for the reason that but comparatively few are produced ; not 

 more than 5 per cent of a good crop will be of that grade. The price 

 gradually decreases through the sizes to the marrowfat, which is the 

 cheapest. There is more nutrition in the larger sizes and. if properly 

 graded, they have the better flavor. Ungraded peas have a par- 

 ticularly good flavor, though they are not so attractive because of 

 lack of uniformity, 



A well-filled No. 2 can of peas should have a net weight of about 

 21.5 ounces, of which slightly more than 14 ounces should be peas 

 and 7 ounces liquor. 



A can of first-grade peas should be from selected field stock, or 

 the lightest weight if separated, and the can should be well filled with 

 peas that are uniform and true to the size indicated, even in color, 

 absolutely tender, of good flavor, and covered with a clear liquor. 

 The weight of the peas, exclusive of the liquor, should be not less than 

 12.5 ounces. 



A can of standard peas should be well filled with good field-run 

 stock, the peas fairly uniform, of the size indicated, and covered 

 with liquor, which may be more or less cloudy but not thick. There 

 may be some variation in color, but the peas should be tender, or only 

 a small proportion hard, and of good flavor. 



PUMPKIN (CUCUBBITA PEPO L.) 



It used to be the custom to associate pumpkin pie with the Thanks- 

 giving season, but the tin can has lengthened its season to the full 

 year, and made it especially convenient for the home piemaker. 



The pumpkins used for canning should be of a hard, sweet variety, 

 and evenly ripened. The meat should be of good texture, golden 



