INSPECTIO]Sr OF FRUIT AISTD VEGETABLE CAiSTlSrERIES. 37 



The inspector should give particular attention to the quality of 



11 aw material used, the sanitary condition of the factory and equip- 



' lent, the health of the workers, and the like. Attention should also 



e given to the label. See that the finished product is labeled in ac- 



ordance with the products actually put into the can. 



Spina ch is canned extensively in California. The canning begins 

 bout the middle of March and continues until the last of June, al- 

 tiough some is packed also in the fall, between the first of Septem- 

 er and the middle of December. 



The entire top of the plant is cut off close to the ground, thrown 

 Dosely into crates or wagons, and hauled to the cannery. The large 

 tems, the flowering tops, and any discolored or old leaves are 

 eparated and discarded by the women operatives. The sorted 

 pina<3h is then washed thoroughly to free it from sand and ad- 

 ering dirt, by passing it through a perforated revolving iron drum 

 rhich rolls it about and sprays it thoroughly with cold water 

 y means of six or more fan sprays running under forced pressure. 

 it is next blanched in boiling water or steam for from 3 to 10 

 linutes. 



Spinach is allowed to drain for a few minutes and then while 

 till hot it is packed in the cans by means of forks or wooden paddles. 

 L salt brine averaging 3 per cent salt is added and the product is ex- 

 austed, sealed, and cooked in retorts for varying periods of time 

 ccording to the size of the can. 



The inspector should give particular attention to the net weight 

 f the spinach actually put into the cans exclusive of brine. Some- 

 imes the spinach going into the can is not well drained, in which 

 ase the amount of water weighed in as spinach would be large, 

 ^he sorting and 'washing process should be carefully observed to 

 scertain whether all dirt and insects have been properly removed, 

 /areful attention should also be given to the time and temperature 

 f processing and to the methods for controlling them. A number 

 f deaths have been caused by the presence of Bacilhis hotidinus in 

 anned spinach. Thorough sterilization is necessary to prevent the 

 ossibility of this danger. 



SQTTASH. 



Squash is canned in the same manner as pumpkin (p. 35), to, which 

 i; is closely related. 



SUCCOTASH. 



Succotash is made by mixing green com and green beans, usually 

 dma beans. Soaked beans are sometimes used and they should be 

 eclared upon the label. In the regular field run of Lima beans. 



