248 The Fruit-Growers Guide-Book 



Peaches 



Use firm, solid fruit that is not too ripe. Peel, cnt into 

 halves and remove the stones. Pack firmly in the caiib <iid 

 cover with syrup or water as desired. Exhaust for five 

 minutes, process for fifteen minutes. The best grade of 

 fruit must be unbroken halves. They may be packed in 

 two, three or ten-pound cans. Pie peaches are usually 

 packed in the larger sizes of cans. 



Raspberries 



These are handled in the same manner as blackberries. 



Tomatoes 



These have become the most popular of all kinds of 

 canned vegetables and afford an excellent means of bring- 

 ing in an income while the orchard is maturing. Stone 

 is the best variety, as the fruit retains its deep red color 

 during the processing better than most any other variety. 

 The fruit needs to be clean, firm and well colored. Scald 

 with boiling water until the skin will slip easily. Remove 

 the skins and cut out the hard stem end, being careful to 

 not mash the fruit in handling.. Save all of the juice that 

 runs out of the cans. Cover with juice or water if neces- 

 sary. Exhaust eight minutes and sterilize for half an hour. 

 Do not allow the fruit to stand after being scalded, as it 

 spoils very quickly. 



Varieties of Apples, Peaches, Pears, Grapes to Plant 



The following list of varieties of fruits are from data 

 collected by the horticulturists of the states named and 

 are varieties which are considered as the best for com- 

 mercial plantings in the states named: 



Alabama 



Apples Red June, Red Astrachan. Early Harvest, Fam- 

 ily, Winesap, Yellow Transparent, Horse, Yates, Terry. 



