40 



BULLETIN 196, U. S. DEPARTMENT OF AGRICULTURE. 



Effect of varying degrees of sirup on cherries. ( Weight of fruit: Royal Anne, 550 grams; 

 Rockport, 550 grams; Tartarian, 520 grams; examined June 2, 1913, July 2, 1913, and 

 Jan. 17, 1914)— Continued. 



Density of sirup 

 (degrees). 



Gross 



Weight of 



Weight of 



Weight of 



Brix 



Reduc- 



Sucrose. 



weight. 



contents. 



fruit. 



sirup. 



reading. 



ing sugar. 













Grams 



Grams 



Grams. 



Grams. 



Grams. 



Grams. 



Degrees. 



per 100 cc. 



per 100 cc. 



f 1, 040 



900 



405 



495 



35.4 



4.75 



27.79 



\ 1, 050 



910 



415 



495 



32.3 



6.25 



21.61 



I 1,060 



920 



470 



450 



32.25 



12.13 



18.06 



f 1,040 



900 



415 



485 



33.1 



6.5 



23.28 



\ 1,050 



910 



460 



450 



32.9 



8.50 



19.95 



{ 1, 040 

 f 1, 040 



900 

 900 



490 

 385 



410 

 515 



31.5 

 40.2 



13.95 

 3.5 





30.88 



\ 1, 060 



920 



385 



535 



37.4 



8.00 



25. 65 



I 1, 055 



915 



450 



465 



36.1 



12.92 



20.86 



/ 1, 060 

 \ 1, 065 



920 



390 



530 



39.6 



6.0 



30.67 



925 



415 



510 



37.3 



7.75 



25.41 



Acidity. 



50: 



60: 



Tartarian.., 

 Royal Anne 



Tartarian . . , 

 Royal Anne 



Grams 

 per 100 cc. 

 0.24 

 .29 

 .28 

 .30 

 .33 

 .32 



.23 

 .31 

 .30 

 .29 



.28 



The cut-out appearance of a can of cherries, containing 560 grams of fruit, but 

 packed in varying sirups, showed the following fill: Water-packed lacked one-half 

 inch; 10° sirup, slightly more than one-half inch; 30° sirup, 1 inch; 40° sirup, IJ 

 inches; 50° sirup, two-thirds full; and 60° sirup, about half full. When using 400 

 grams and water the cans lacked 1| inches; 450 grams, 1 inch; 500 grams, three- 

 fourths inch; 550 grams, one-half inch; and 600 grams, one-fourth inch. In the com- 

 mercially packed cherries, the extras lacked 1 inch; extra standard and standard, 

 three-fourths inch; and seconds and water, 1^ inches of being full after draining. 

 The practice in packing cherries has been to use from 18.5 to 19 ounces in the can. 

 During 1913, however, most of the packers increased their weights to 20 ounces, and 

 some to 21 and 22 ounces, many springers being produced in the latter. 



Currants (Ribes rubrum). 



The currant is not canned except for stock for jelly or for mixing with other fruits 

 to give flavor. When it is packed, it is usually put in glass or stoneware jars. It 

 has been included in this work for comparative purposes. 



Effect of varying degrees of sirup on currants. (Weight of fruit, 360 grams for a No. 2 

 can; examined Oct. 8, 1912, and Apr. 18, 1913.) 



Density of sirup 

 (degrees). 



Gross 

 weight. 



Weight of 

 contents. 



Weight of 

 fmit. 



Weight of 

 sirup. 



Brix 

 reading. 



Reduc- 

 ing sugar. 



Sucrose. 



Acidity. 



10 



Grams. 

 ) 695 

 \ 690 

 ] 705 

 \ 705 

 / 740 

 \ 727 

 / 740 

 \ 755 

 740 



Grams. 

 595 

 590 

 605 

 605 

 640 

 627 

 640 

 655 

 640 



Grams. 

 260 

 287 

 290 

 277 

 255 

 272 

 240 

 300 

 235 



Grams. 

 335 

 303 

 315 

 323 

 385 

 355 

 400 

 355 

 405 



Degrees. 

 11.6 

 11.9 

 16.2 

 16.6 

 23.4 

 22.4 

 31.8 

 29.0 

 35.0 



Grams 



per 100 cc. 



7.75 



8.62 



10.75 



12.37 



12.00 



17.37 



19.00 



22.25 



20.00 



Grams 

 per 100 cc. 

 0.47 



.12 

 1.66 



.00 

 7.36 



.60 

 9.02 

 2.14 

 9.50 



Grams 

 per 100 cc. 

 1.14 

 1.23 

 1.42 

 1.26 

 1.07 

 1.21 

 1.18 

 1.26 

 1.22 



20 



30 



50 



60 







In all cases when the currants were unstemmed, sprmgers and swells were pro- 

 duced withiii three months, and when stemmed the time was extended to from seven 

 to nine months. This was not due to bacterial action. The swell was so strong as 

 to cause the can to break in some cases. They did not pinhole as was expected. 

 Not a single can escaped swelling and only a few were held for more than one year. 



Gooseberries (Ribes grossularia). 



Few gooseberries are canned, and these are largely used for pies. The berries are 

 gathered when nearly ripe and are handled in baskets and shallow boxes. The first 

 operation at the factory is to remove the stems and brown blossom ends. This was 



