242 The Fruit-Growers Guide-Book 



obtained by simply opening a valve. All of the produce 

 can then be washed free from any dust that may be cling- 

 ing to it and can also be more readily cleaned of any spots 

 of rot which may be on it. To have the fruit perfectly 

 clean and to handle it with clean tools and put it in clean 

 cans and sterilize in clean vessels makes the operation of 

 canning very much easier and safer than if the cleanliness 

 is neglected. Perfectly clean products will sell for a better 

 price than that which is put up in a shiftless, "don't care" 

 fashion. 



Sterilization 



The reason for so much fruit spoiling after it is canned 

 is due entirely to the lack of perfect sterilization of the 

 cans after being filled. Some products can be placed in 

 cans and- sterilized by cooking for just a few minutes while 

 others may require prolonged cooking. This cooking is 

 done for the purpose of destroying the organisms which 

 cause the products to "spoil." These organisms are of 

 various kinds. Some of them are the common moulds, 

 some are yeasts quite similar to the yeast which causes 

 bread to "rise," while still others are of the minute forms 

 of life called "bacteria." All of these organisms are present 

 everywhere all of the time, and when fruits and vegetables 

 are harvested and prepared for market, or canning, they 

 are completely covered with these extremely minute forms 

 of life. 



These organisms can be killed by heat. On this prin- 

 ciple rests the foundation of the canning business. As 

 soon as one learns how to cook their produce in air tight 

 vessels so that all of these organisms are killed, then the. 

 contents of the can will keep in perfect condition until air 

 containing the spores of these organisms is admitted. Per- 

 fect sterilization can be had by enclosing the produce in 

 clean jars or cans and then submitting them to heat of 

 sufficient temperature for a long enough time to destroy 

 all of these organisms. Sterilization is readily accom- 

 plished by the use of boiling water. In localities where 

 water boils at nearly 212 degrees Fahrenheit most of the 



