UNITED STATES DEPARTMENT OF AGRICULTURE 

 BULLETIN No. 196 



Contribntion from the Boreau of Chemistry 

 CARL L. ALSBERG, Chief 



Washington, D. C. 



PROFESSIONAL PAPER 



METHODS FOLLOWED IN THE 

 COMMERCIAL CANNING OF FOODS 



By 

 A. W. BITTING 



CONTENTS 



Page 



Modem Factory Equipment and Methods 1 



Containers 10 



The Label 12 



Use of the Term " Canned " 13 



Spoilage 13 



Effect of Heat and Cold 14 



Cost of Canned Foods Compared with 



Fresh 15 



Extent of the Canning Industry in the 



United States IG 



Packing Seasons 16 



Experimental Work 19 



Detailed Consideration of the Various 



Products 21 



WASHINGTON 



GOVERNMENT PRINTING OFFICE 



lOIS 



