p 

 74 THE CANNING OF FOODS. 



the same as in the oven a loss of about 8 per cent in weight taking 

 place and giving the same dry baked bean. These are filled in the 

 can and sauced, as has already been described. 



The processing of beans will depend altogether upon the method 

 of preparation, usually from 1 hour to 2J hours for a No. 2 can, at 

 a temperature of from 245 to 250 F. 



There is probably no staple canned which presents more variety 

 in quality and flavor than the bean. The best is a high-grade prod- 

 uct, the beans used are expensive, and the dressing, if made of tomato, 

 is good pulp, the same care being given in its preparation as is used 

 in preparing any other. Not so much can be said for some of the 

 very cheap brands, the beans used are inferior, the pulp used is 

 from trimming stock, and the object is to get as much water in the 

 can as possible. The net weight of beans in a No. 1 can should be 

 not less than 19 ounces. 



HOMINY. 



Canned hominy is used in every mining and logging camp in the 

 country. It is primarily the diet for the hard worker, but is also 

 used with milk to take the place of a breakfast food in thousands 

 of homes. It was first packed in 1895 by Mr. I. V. Smith, of Delphi, 

 Ind., and almost immediately others followed. 



Hominy is made from selected white corn. The shelled grain is 

 screened to take out all small, defective, or split grains, and any chaff 

 or foreign substance. It is then washed and run into the lyeing ma- 

 chine. Here the corn is treated with a hot solution of lye, during 

 which time it is constantly cooked and agitated until the tough hull 

 loosens. The strength of the lye and the length of time required for 

 the cooking varies at different factories; the time of cooking varies 

 from 20 to 45 minutes. After the lye has accomplished its work the 

 grain is run through a huller, which is in reality a short conical 

 " cyclone," which removes the hull and tips. 



The grain is next washed in a squirrel cage, pea blancher, or 

 hominy washer. The different canners use very different methods at 

 this point. Some soak the corn over night in order to have the 

 kernels swell to the maximum before canning; others soak and cook 

 for only a short time., an hour or two ; while some fill the cans at once 

 and depend upon the swelling in the process to give the desired result. 

 The soaking has the effect of getting rid of traces of lye, makes a 

 more tender kernel, and a clearer liquor. The cans are so filled that 

 when the process is completed the grains fill the can nearly full and 

 should be covered by only one-fourth inch of liquor. The liquor 

 should be fairly clear and few black tips present. 



The standards adopted for hominy by the Indiana Canning Associ- 

 ation are 



