﻿90 
  

  

  ALASKA 
  FISHERIES 
  AND 
  FUR 
  INDUSTRIES, 
  1913. 
  

  

  few 
  degrees 
  below 
  the 
  boiling 
  point 
  maintained 
  for 
  a 
  slightly 
  longer 
  

   period 
  of 
  time 
  than 
  present 
  practice 
  prescribes. 
  

  

  Tops 
  sometimes 
  come 
  off 
  the 
  sanitary 
  cans 
  inside 
  the 
  exhausters 
  

   and 
  cause 
  no 
  little 
  trouble 
  and 
  delay. 
  In 
  at 
  least 
  two 
  carmeries 
  

   limited 
  numbers 
  of 
  cans 
  were 
  run 
  through 
  the 
  boxes 
  without 
  tops 
  

   by 
  way 
  of 
  experiment. 
  No 
  mechanical 
  trouble 
  was 
  developed, 
  and 
  

   the 
  contents 
  showed 
  up 
  well 
  after 
  coming 
  out. 
  There 
  was 
  no 
  appar- 
  

   ent 
  loss 
  of 
  juice 
  in 
  either 
  instance, 
  and 
  it 
  should 
  be 
  noted 
  that 
  in 
  

   neither 
  was 
  the 
  temperature 
  above 
  210°. 
  One 
  foreman 
  reported 
  

   that 
  the 
  surface 
  of 
  the 
  exposed 
  flesh 
  seemed 
  somewhat 
  paler 
  than 
  

   normal, 
  as 
  if 
  it 
  might 
  have 
  been 
  bleached 
  out 
  by 
  the 
  steam, 
  while 
  

   another 
  claimed 
  that 
  he 
  could 
  observe 
  no 
  difference 
  in 
  color. 
  

  

  Heat 
  units 
  in 
  salmon 
  canning. 
  — 
  'From 
  a 
  study 
  of 
  the 
  methods 
  used 
  

   at 
  a 
  number 
  of 
  canneries, 
  under 
  the 
  different 
  systems 
  considered 
  here, 
  

   a 
  summary 
  of 
  the 
  averages 
  indicates 
  that 
  there 
  is 
  but 
  little 
  difference 
  

   in 
  the 
  total 
  number 
  of 
  heat 
  units 
  applied 
  in 
  the 
  different 
  processes. 
  

   For 
  purpose 
  of 
  comparison 
  the 
  arbitrary 
  formula 
  of 
  degrees 
  of 
  heat 
  

   (Fahrenheit 
  scale) 
  multiplied 
  by 
  the 
  number 
  of 
  minutes 
  at 
  which 
  this 
  

   was 
  maintained 
  was 
  adopted. 
  Following 
  is 
  the 
  tabulated 
  summary: 
  

  

  In 
  addition 
  to 
  the 
  foregoing, 
  it 
  is 
  the 
  custom 
  at 
  all 
  canneries, 
  no 
  

   matter 
  what 
  the 
  system, 
  to 
  allow 
  about 
  five 
  minutes 
  at 
  the 
  beginning 
  

   of 
  the 
  high 
  temperature 
  cook 
  to 
  work 
  up 
  the 
  required 
  heat 
  of 
  the 
  retort, 
  

   and 
  when 
  cooking 
  is 
  complete 
  there 
  is 
  a 
  like 
  period 
  for 
  reducing 
  the 
  

   temperature 
  and 
  pressure 
  before 
  opening 
  the 
  doors. 
  

  

  Cans. 
  — 
  The 
  form 
  of 
  can 
  used 
  and 
  the 
  methods 
  of 
  manipulating 
  it, 
  par- 
  

   ticularly 
  as 
  regards 
  the 
  manner 
  of 
  closing 
  and 
  the 
  use 
  of 
  solder, 
  are 
  

   highly 
  important 
  phases 
  of 
  the 
  canning 
  industry. 
  The 
  paramount 
  

   advantage 
  of 
  the 
  sanitary 
  over 
  the 
  other 
  systems 
  is 
  undoubtedly 
  in 
  the 
  

   superior 
  type 
  of 
  can 
  employed. 
  Wliile 
  the 
  sanitary 
  system 
  is 
  com- 
  

   paratively 
  new 
  in 
  the 
  salmon 
  packing 
  industry, 
  it 
  has 
  been 
  emploj^ed 
  

   by 
  fruit 
  and 
  vegetable 
  canncrs 
  of 
  this 
  country 
  for 
  several 
  years, 
  and 
  

   in 
  Europe, 
  particularly 
  in 
  Germany, 
  its 
  use 
  is 
  almost 
  universal. 
  Tho 
  

   cans 
  used 
  in 
  this 
  system 
  have 
  already 
  become 
  popular 
  with 
  the 
  con- 
  

   suming 
  public; 
  and 
  by 
  reason 
  of 
  the 
  fact 
  that 
  the 
  contents 
  of 
  such 
  

   packages 
  arc 
  commercially 
  known 
  and 
  pushed 
  forward 
  as 
  "sanitary," 
  

   they 
  are 
  in 
  stronger 
  demand 
  than 
  are 
  those 
  of 
  a 
  similar 
  sort 
  packed 
  

   in 
  the 
  old-style 
  containers. 
  

  

  