COMMERCIAL CANNING OF FOODS. 35 



unpeeled apricots is from 9 to 15 per cent and in the peeled about 35 per cent. The 

 pits are dried and exported for apricot oil. The windfalls, waste from the peeling 

 tables, and overripe stock are used for brandy. 



Blackberries (Rubus villosus). 



The blackberry is one of the very widely distributed berries, in some sections 

 growing %vild in such profusion that no attempt is made at cultivation. The vine is 

 very hai-dy and under favorable conditions is a prolific bearer. The cultivated berry 

 has been increased in size and is of good texture and flavor. The surplus crop is 

 canned in many parts of the United States, but it has not been developed as a special 

 product to the extent that its quality warrants. Owing to the large yield, it should 

 be produced at less expense than most benies, and if given the proper sirup to develop 

 its flavor it should be received favorably by the consumer. 



All berries should be collected in shallow drawers or trays and delivered promptly 

 to the factory after being picked. It is the picking in buckets and delivering to 

 country stores, allowing the fruit to stand for probably a day or more, and then ship- 

 ping to factories in boxes in such thick layers that the bottom berries are mashed 

 that have brought blackberries into disrepute. 



On their arrival at the factory they should be hand picked to remove bits of stems, 

 leaves, and defective fruit, and then washed in single layers under sprays of water, 

 so that eveiy part may be cleansed. The berries should be filled into cans by weight, 

 the very large ones 19 to 19.5 ounces, and small ones 20 to 21 ounces. To secure this 

 fill it may be necessary to tap the cans lightly, but not enough to mash or mar the 

 fruit. 



In experimental packing the cans were filled with 450, 500, 550, and 600 grams 

 (16, 18, 19.6, and 21.4 ounces), and 50° sirup was used. The berries were of good 

 size and qualitj'. The 450-gram fill was slack and on the cut-out gave fruit which 

 was whole and separate, but which did not occupy one-half the space after draining. 

 The fruit in the cans with 500 grams lacked about three-fourths of an inch of coming 

 to the top when packing. The berries remained whole and separate and occupied 

 more than one-half the space after draining. The set having 550 grams was nearly 

 level full and some cans needed slight tapping in order to keep the berries below 

 the sirup. On cutting out the berries were separate, whole, and occupied two-thirds 

 ' of the space. The cans filled with 600 grams of fruit required sharp tapping to cause 

 them to settle to the level of the sirup. They were evidently overfilled for practical 

 factory work. On exhausting, some cf the berries would be forced out. The finished 

 product showed only a slight matting at the bottom and fully three-fourths of the 

 space waa occupied after draining. With the grade of fruit used in the experiment 

 it was evident that from 19.5 to 20 ounces made a full can. 



The physical condition of the product in the can is influenced by the length of 

 time given in processing and by cooling or not cooling after the process is completed. 

 The fruit subjected to a short cooking and cooling usually retains a better shape and 

 appearance; i>rolonged cooking or allowing the heat to be retained for a long time 

 resulta in breaking it, and making more or less of a pulp. With delicate bcriics, 

 however, the crxjling should not be too sudden for the best results. The effect goes 

 further than mere appearance; cooling affects the composition of the sirup, especially 

 the quantity of sugar which will be inverted. The longer the heat is maintained the 

 more sugar will be inverted. The difference between cooling and not cooling upon 

 the inverhion is greater than the difference in the effect of cooking for 5 or 25 minutes. 



The inside lacquered can was found to be much superior to the plain tin in holding 

 color. The loss in canning blackberries will vary from about 10 to 18 per cent on 

 good fruit. 



