COMMEECIAL CANNING OF FOODS. 19 



Seasons for pacHng various products in different States — Continued. 



state. 



Succotash. 



Sweet potatoes. 



Tomatoes. 



Alabama 



Arkansas 



California 



Colorado 



Connecticut.. . 



Delaware 



Georgia 



Illinois 



Indiana 



Iowa 



Kansas 



Kentucky 



Maryland 



Massachusetts . 



Michigan 



Minnesota 



Mississippi 



Missouri 



Nebraska 



New Jersey 



New Mexico... 



New York 



Ohio 



Oregon 



Pennsylvania.. 



Tennessee 



Texas 



Utah 



Virginia 



West Virginia. 

 Wisconsin 



Nov. 1 to Dec. 1 



Oct. 6 to Oct. 18 

 Aug. 1 to Sept. 1 



Aug. 



Oct. 8 to Oct. 26 

 OctV'io'toNovV'i" 



Sept. 1 



Oct. 1 to Nov. 1 



Aug. 15 to Oct. 15 

 Aug. 1 to Sept. 15 



Feb. 15 to Sept. 15 



Oct. to Nov. 

 July 1 to Sept. 1 



Aug. 

 Aug. 

 Aug. 

 Aug. 

 Aug. 

 Aug. 

 Aug. 

 Aug. 

 Aug. 

 Aug. 

 July 

 Aug. 

 Aug. 

 Sept. 

 Aug. 

 Sept. 

 July 

 Aug. 

 Sept. 

 Aug. 

 Aug. 

 Aug. 

 Aug. 

 Sept. 

 Aug. 

 July 

 June 

 Aug. 

 Aug. 

 Aug. 

 Aug. 



1 to Oct. 



1 to Oct. 



8 to Dec. 

 20 to Oct. 

 15 to Nov. 



1 to Oct. 

 10 to Oct. 

 10 to Oct. 



1 to Nov. 

 10 to Oct. 

 27 to Oct. 



1 to Sept. 

 20 to Oct. 



1 to Oct. 

 15 to Nov. 



1 to Oct. 

 20 to Oct. 

 20 to Oct. 



1 to Oct. 

 15 to Oct. 



1 to Nov. 



1 to Nov. 

 10 to Nov. 15 



1 to Nov. 1 



1 to Nov. 

 15 to Oct. 

 15 to Sept. 



7 to Oct. 

 15 to Oct. 



1 to Nov. 

 15 to Oct. 



EXPERIMENTAL WORK. 



During the season of 1912 an experimental canning laboratory was established in 

 San Francisco for the purpose of studyT-ng the problems connected with the canning 

 of fruits. It was located within two blocks of the great fruit market, so that con- 

 tinuous observation could be made of the raw products as they were delivered to 

 the commercial canneries, where the conditions are not very different from those in 

 smaller places. It was also near the food and drug inspection laboratory, thus expe- 

 diting cooperative work. 



The equipment consisted of the usual cookers and machinery found in a first-class 

 canning and preserving factory, only of a smaller size. An eight-horsepower, high- 

 proHsnre boiler furnished the steam, a five-horsepower motor and a half-horsepower 

 motor the power. The outfit included an open sterilizer, a 22-inch by 36-inch vertical 

 retort fitted for steam or water, \vith positive circulation, a similar horizontal retort 

 equipped with an agitator, a coil dryer, iron, copper, and aluminum jacketed kettles 

 or 7>re8erving pans, an inside enameled iron vacuum pan, a copper vacuum pan, a 

 pasteurizer, and an exhaust box. Two types of closing machines were used, one 

 adjustable for size, in whifh the can turned, and the other fixed, in which the can 

 remained stationary while l^jing sealed. A vacuum sealing machine was installed 

 for giasfl jars. A vacuum pumj), pressure blower, l)otlle and can-washing machine, 

 hydraulic press, fentrifiigal rlarifier, l)ottle filler, cooking coils, peeler, slicer, pidper, 

 and other small ajjparatiiswere provided for work in which they might be nec-essary. 

 Much of the apparatus was so constructed that it could be used for a variety of pur- 

 pcjBCs. The object was t^j make the dozen or the case the unit of experiments in the 

 regtilar canning, and from 1 U) 10 gallons the unit for the batch in kettle cooking, 

 n) that coraplct^i rerords might be kept and the experiment yet l)e under factory 

 conditions. 



The general j)Ian f)f the fjxperimfntal work in caniiing invulvcd tlio whu of uiulcr- 

 rijK-, prime ripe, ovorriiKj, and spoiled fruits of all the varieties canned, to deter- 



