PART EIGHT: FRUIT PRESERVATION 



CHAPTER XXXVIII 

 FRUIT CANNING, CRYSTALLIZING, AND DRYING 



The preservation of fruit in various ways for home use and 

 distant shipment, is one of the leading industries of California, 

 employing a large amount of capital and labor, and distributing a 

 vast amount of money among our people. These facts can be best 

 emphasized by statements of the product of 1906, in the leading 

 methods of preservation, by canning and drying. 



Canned Fruit Product of 1908. 



Cases. 



Table fruits, 2% -Ib. cans, 24 per case 4,227,248 



Pie fruits, 1 -gal. cans, 12 per case 507,215 



Total, 113,631,512 2%-lb. cans, or 4,734,663 



The relative use of different fruits is as follows 



Apples 



Apricots 



Cherries, black 



Cherries, white 



Figs 



Grapes 



Nectarines 



Pears 



Peaches, freestone . 

 Peaches, clingstone 



Plums 



Quinces 



Strawberries 



Raspberries 



Blackberries 



Loganberries 



Currants 



Gooseberries 



Cases. 



37,700 



1,161,250 



40,725 



101,700 



1,052 



45,545 



1,673 



640,550 



975,350 



1,327,610 



239,825 



65 



5,780 



5,950 



87,550 



2,380 



138 



70 



525 



