COMMEECIAL CANISTING OP FOODS, 



41 



done formerly by mnniiig them over a vibrating screen upon which, was directed a 

 strong blast of aii*. This removed part of the blossoms and stems, and the remainder 

 were either rubbed off by hand or were passed with the fruit. An improved goose- 

 berry' cleaner consists of a slitted disk, below which parallel knives revolve. The 

 berries are poured above the disk and made to roll over and over by light dragging 

 chains. This causes the stem or blossom to fall into the slits, where they are cut off 

 close to the berrj-. The hemes are then washed and filled into cans by weight. 

 Those intended for pies usually have only water added, while those for the general 

 trade have a sirup. The fiHiug, exhausting, and capping are the same as for other 

 berries. 



Effect of varying degrees of sirup on gooseberries. {Weight of fruit, 500 grams, No. 2\ 

 can; examined June 3, 1913, July 3, 1^13, and Jan. 22, 1914.) 



Density of sirup 

 (degrees). 



Gross 



Weight Of 



Weight of 



Weight of 



Brix 



Eeduc- 



Sucrose. 



weight. 



contents. 



fmit. 



sirup. 



reading. 



mg sugar. 













Grams 



Orams 



Grams. 



Orams. 



Grams. 



Orams. 



Degrees. 



per 100 cc. 



per 100 cc. 



965 



825 



465 



360 



5.3 



3.00 



0.0 



\ 965 



S25 



465 



360 



5.5 



3.00 



.0 



960 



820 



505 



315 



5.5 



2.37 



.04 



1,000 



860 



465 



395 



10.2 



3.00 



5.22 



1 995 

 990 



855 



475 



380 



10.4 



5.00 



2.38 



850 



480 



370 



10.5 



7.30 



.57 



1,000 



860 



455 



405 



14.8 



4.5 



8.07 



\ 1,000 



860 



465 



395 



14.4 



7.50 



4.27 



1,000 



860 



480 



380 



14.7 



11.18 



.70 



/ 1,000 

 \ 1,015 



860 



450 



410 



21.8 



7.25 



8.55 



875 



475 



400 



19.6 



7.50 



7.84 



/ 1,020 

 \ 1,025 



880 



455 



425 



27.9 



6.25 



14.49 



885 



465 



420 



23.9 



10.00 



9.50 



1 1,050 

 \ 1,045 



910 



430 



480 



35.2 



7.00 



22.8 



905 



450 



455 



30.0 



12.50 



12.83 



1 1,070 



930 



440 



490 



44.0 



6.50 



33.25 



\ 1,065 



925 



440 



485 



36.5 



8.75 



23.61 



[ 1,065 



925 



495 



430 



35.5 



27.44 



4.20 



Acidity. 



Water 

 10 



20 



30 



40 



50 



60 



Orams 

 per 100 cc. 

 1.26 

 1.30 

 1.36 

 1.17 

 1.30 

 1.39 

 1.12 

 1.23 

 1.39 

 1.00 

 1.26 



.83 

 1.26 



.82 

 1.26 



.76 

 1.22 

 1.64 



Grapes (Vitis vinipera). 



Grapes have not been used very extensively in canning, but there has been a notice- 

 able increase in the pack in the last few years. The white grapes are preferred for 

 this purpose, as the colored grapes lose color to such an extent that they become unat- 

 tractive. The grapes are gathered in standard boxes or baskets as for the market. 

 The clusters are selected when the flavor is well developed but the fruit faii'ly firm. 

 The stemming is done by hand, and in California it is the general practice to grade to 

 size by passing them over screens having holes 20, 21, 24, and 26 thirty-seconds of an 

 inch in diameter. The fruit is washed and the cans filled to within one-fourth inch 

 of the top and a hot .sirup added. After exhausting, a process of 212° F. is given for 

 14 minutes. 



Effect fjf varying degrees of sirup on grapes. {Weight of fruit, 550 grams; examined Oct. 

 12, 1912, Apr. 25, 1913, and Mar. 3, 1914.) 



Density of sirup 

 (degrees). 



Gross 

 weight. 



Weight of 

 conUjnts. 



Weight of 

 fruit. 



Weight of 

 sirup. 



Brix 



reading. 



Reduc- 

 ing sugar. 



Sucrose. 



Acidity. 



Water 



Gramn. 

 \ OS.'i 

 \ 1,(XJ5 

 1 1,(XJ0 



( \,inr, 



\ 1,022 



1 i,(r22 



1 l.'M2 

 { 1,0 t.O 

 1 1,0.M 



Oramn. 

 S45 

 865 

 8fW 

 HHT, 

 SS2 

 882 

 !X)2 



'.m 



U15 



Ova inn. 

 •125 

 415 

 ■135 

 420 

 412 

 410 

 ■107 

 ■105 



■y.i:. 



Orams. 



420 



450 

 425 

 465 

 ■170 

 ■112 

 495 

 MM) 

 4.S(J 



Digrr/.f. 

 11. .( 

 12.7 

 12.5 



20. H 

 21.2 

 21.3 

 23. 7 



21. 3 

 21. 



Orams 



per 100 cc. 



S. 25 



0. 50 



11.18 



13. W) 



1 .'.. (M) 



1 M. 2K 



12.37 



l.S.S 



21.. VI 



Orams 



per 100 cc. 



0.00 



.(M) 



.00 



5. 12 



2.(il 



1 . 75 



9.61 



5. 23 



1.12 



Orams 

 per 100 cc. 

 0.54 

 .52 



20 



.37 

 .31 

 .38 

 .37 

 .31 

 .38 

 .37 



