56 THE CANNING OF FOODS. 



next step is the cutting, and this is accomplished by means of a series 

 of small saws set 1 inch apart on a shaft. The rhubarb is laid 

 on a carrier, which feeds each stalk crosswise to the saw. The pieces 

 ready for the can are therefore 1 inch in length and the size of the 

 stem. The cans are rilled with a string-bean filler, and as much is put 

 in as can be shaken below the level of the rim. Hot water is added 

 to fill the interspaces. 



The practice in some factories differs in some particulars from that 

 given here. First, in that the stems are stripped or peeled before 

 being cut, and, second, in that the rhubarb is heated in a preserve 

 kettle before filling into the can. In the latter case only a very small 

 quantity of water is used, as in the cooking sufficient juice is extracted 

 to furnish part of the liquor in packing. This style of pack is put 

 up in No. 3 and No. 10 cans. The former is put up only in No. 

 10 cans for pie purposes. The process is 13 minutes at boiling 

 temperature. 



SUCCOTASH. 



Succotash is a mixture of green corn and green beans, the Lima bean 

 being the one generally used. Succotash has also been made from 

 green corn and soaked beans, as in most places the corn and beans 

 will not come to maturity at the same time. The flavor of succo- 

 tash made from good corn and strictly green beans is better or more 

 delicate than that made with dried beans; otherwise the latter is in 

 no way inferior to that made from the green bean; but when the 

 dried bean is used the fact should be indicated on the label. In the 

 regular field run of Lima beans some will be further advanced than 

 others; while the pods may all be green, in blanching some of the 

 beans may turn white and on breaking they may appear mealy, and 

 thus give the appearance of being soaked when the can is opened. 

 In fancy succotash these white beans are picked out by hand. A suc- 

 cotash should consist of not less than 20 per cent of beans, and in the 

 high grades there is more nearly 40 per cent beans, either graded 

 or ungraded for size. The cut corn and blanched beans are mixed, 

 after which they are treated the same as corn, being given the same 

 sugar and salt brine, preliminary cooking, and process. The net 

 weight in a No. 2 can should be not less than 19 ounces. 



SWEET POTATOES. 



Sweet potatoes can be canned to good advantage for use in those 

 sections where they can not be raised. They usually come under two 

 classes, the long yellow variety, growing extensively in New Jersey, 

 and the light or southern variety. The former is preferred in the 

 market at present, partly because of its better appearance. The 

 southern variety turns dark and may become watery. 



