6 BULLETIN 1084, U. S. DEPARTMENT OF AGRICULTURE. 



inspector should observe what method is used for washing the cans 

 before the filling process is begun, since dirt and dust may accumu- 

 late in cans during transportation and storage. Give careful atten- 

 tion to the machines used for filling, especially their control and regu- 

 lation. Do they result in a uniform fill? As soon as the fruit and 

 vegetables are put in the can, the sirup or brine is added. Cans 

 should be filled as full of solid food as is practicable, with only such 

 quantity of sirup or brine as is necessary for proper processing. 

 Are any spices or other substances used in addition to the brine or 

 sirup? Note the degree of sirup used, for the different grades, and 

 also the strength of the brine. 



As water is one of the cheapest adulterants, the inspector should 

 give careful attention to ascertaining whether or not it is added in 

 a greater amount than is necessary. He should discover also whether 

 the cans are " slack filled," that is, contain too much brine or sirup 

 and too little solid food. Slack fill may be due to deliberate inten- 

 tion of the canner, to imperfect control of the filling operation, or 

 to a lack of knowledge of what is a standard fill. The effect on the 

 consumer is exactly the same in each case. 



Observe whether the method of exhausting is by heating the 

 product or by capping in vacuum, and give the names of the ma- 

 chines used. Report whether the cans have open or soldered tops. 

 What method is used in testing the cans for leaks after they have 

 been sealed ? State the make of or describe the sealing machines. 



PE0CESSIN6. 



The inspector should note and describe in his report the whole 

 operation of processing, including the machinery used. When prac- 

 ticable ascertain the pressure and the temperature employed and 

 the time for reaching the maximum in the case of all the products 

 canned. How are these factors controlled? Find out whether the 

 time, temperature, and pressure as stated in any directions that 

 may be issued by the manager are carefully observed by the em- 

 ployees. Since overprocessing may make the fruit in the can soft 

 or otherwise undesirable, some canners occasionally underprocess. 

 As this sometimes fails to kill the microorganisms present, spoilage 

 may follow, attended by the possibility that botulism lurks in the can. 



Are the different batch numbers marked? If so, how? Is a 

 record kept of the temperature, time, and pressure of each batch? 

 This may be important later in tracing the cause of any spoilage 

 that occurs. If a spoiled can is identified by a batch number and 

 careful records of that batch have been kept, the cause of the spoil- 

 age may be determined and the responsibility for it fixed. 



