34 BULLETIX 1084, V. S. DEPAETMEIS'T OF AGEICULTURE. 



Canne-d pea- varieties. — Early peas are peas of early maturing sorts having 

 a smooth skin. 



Sugar peas, sweet peas, are peas of later maturing varieties having a 

 wrinkled skin and svpeet flavor. 



Canned pea grades. — Fancy peas are young, succulent peas of fairly uni- 

 form size and color, unless declared to be ungraded for size, with reasonably 

 clear liquor, and free from flavor defects due to imperfect processing. 



Standard peas are less succulent peas than the fancy grade, but green and 

 of mellow consistency, of uniform size and color, unless declared to be ungraded 

 for size, with reasonably clear liquor, though not necessarily free from sedi- 

 ment, and reasonably free from flavor defects due to imperfect processing. 



Substandard peas are peas that are overmature, though not fully ripened, 

 or that lack in other respects the qualifications for the standard grade. 



Cayined pea sizes. — ^No. 1 peas are peas which were, before precooking 

 (blanching), small enough to pass through a screen of #2-inch (7 mm.) mesh. 



No. 2 peas are peas which were, before precooking (blanching), small enough 

 to pass through a screen ot^-i-aoh. (8 mm.) mesh. 



No. 3 peas are peas which were, before precooking (blanching), small enough 

 to pass through a screen of H-inch (8.7 mm.) mesh. 



No. 4 peas are peas which were, before precooking (blanching), small enough 

 to pass through a screen of -j-f-inch (9.5 mm.) mesh. 



No. 5 peas are peas which were, before precooking (blanching) , small enough 

 to pass through a screen of M-ineh (10.3 mm.) mesh. 



No. 6 peas are peas not all of which were, before precooking (blanching), 

 small enough to pass through a screen of 4^-inch (10.3 mm.) mesh. 



The inspector should observe the efficiency of the sorting and 

 removal of defective and imperfect peas, the disposal of the vines, 

 and the fill of the cans (page 8). A sample form for reporting a 

 pea-cannery inspection is given on page 18. 



PEPPEES. 



The pods of peppers are 6 or 7 inches long and from H to 2 inches 

 wide. They are picked green and just before any tinge of red 

 appears. It is necessary to handle them quickly to prevent decom- 

 position, and molding skins are removed from the fleshy portion, 

 either mechanically or by hand, care being taken to leave the pods as 

 nearly whole as possible. In order to loosen the skins, the pods are 

 roasted by being either passed through rotating cylindrical ovens or 

 dipped in boiling oil. Pods are cleaned of most of the seeds, after 

 which they are thoroughly washed in running wat«r, folded, and 

 packed tightly in cans. Some canners spread the pods on trays to 

 dry after washing, then salt and pack them. A liquor containing 

 tomato juice or a weak brine is added, and the cans are capped and 

 processed in boiling water for a period not exceeding 30 minutes. 



A small part of the pack is canned for ripe peppers. The pimento 

 or sweet pepper, packed when fully colored, is treated in the same 

 manner, although usually canned in tomato juice. 



