COMMERCIAL CANNING OF FOODS. 43 



Tlie finislied product is graded the same as the blackberry. The shrinkage is some- 

 what greater and the berries mat together more. In the experiments the fruit packed 

 in water, 10°, 20°, and 30° sirup showed more shrinkage and softening and disinte- 

 grated more in shipping than that packed in the higher sii'ups. The 50° sirup gave 

 the best results in appearance, but the 60° produced the best flavor. 



Peaches (Peuntjs persica). 



The peach is probably the most popular fruit canned, and the quantity so used is 

 enormous . It leads all other fruits in value . The principal packing is done in Califor- 

 nia, New York, and Michigan. The conditions for growth are so favorable on the 

 ■western coast, and peaches acquire such size that they are purchased on the basis of 

 being 2^ inches or more in diameter, those below that size being received at a reduced 

 price. The eastern packers can not make such close discrimination. A number of 

 varieties are used, but practically all are grouped as cling, or lemon cling, and free- 

 stone. The cling is the favorite in the West, and the freestone in the East. The 

 term "lemon cling" really refers to a nearly extinct variety, and in the future labels 

 wiU read "yellow cHng." 



The growing, picking, and handling are the same as for the market. The picking is 

 done by hand and should take place just when the peach is beginning to turn soft. 

 The flavor should be clearly developed, for it will not develop after the fruit leaves the 

 tree. The delivery to the factory is made in the standard box, and, while the neces- 

 sity for prompt working is not so great as with berries, the peach, if ripe, can not 

 safely stand for more than two or three days. In case of a rush, it may be held in cold 

 storage for a few days, but at the sacrifice of quality. 



At the factory the method of procedure depends upon the manner in which the 

 peeUng is done, whether by hand or by lye. If the lye-peeling system is used, the 

 boxes of peaches are delivered to the pitters. As the peaches are pitted, they are 

 placed in other boxes and there may or may not be an attempt at some grading for 

 quality. The grading for size occurs later. It is at this point in the work that decided 

 improvement could be made. The trucking of boxes of peaches into the factoiy and 

 empty boxes and boxes of pits out is not conducive to a clean floor. The handling of 

 the i)itted peaches in numerous small boxes, while it may be clean, and in most cases 

 is clean, is not in line with sanitary methods. Wooden boxes become foul with cut 

 fruit and can not be easily cleaned. Trucking back and forth in the factory is not 

 the best nor the easiest way to convey the fruit . Moreover, there is a tendency to allow 

 some split fruit to stand for an unnecessary length of time . 



The real work should begin by demanding that graded fniit be brought to the factory, 

 or by emptying the box of peaches upon a conveyer and having a few persons remove 

 the green and defective fruit before it reaches the pitters. The 5, 10, or 12 per cent 

 which will not make the better grades should be taken out at the start and worked 

 separately. This will relieve the pitters of part of their work, relieve the fillers of part 

 of their in.'q^ection, and prevent liolding up such fruit for a long time after it is spUt. 

 A part of it will not be wortli using, and labor all along the line will be saved. It is 

 the first step in right grading. Tlie objection urged is tliat it makes one more handling 

 and causes bruising of fniit. A single conveyer system could easily be designed to 

 carry the jwaches to the j^itters, ami from the pitters to the peeling machine, thus 

 eliminating the box system and trucking. It can be made decidedly more cleanly, 

 and cleanliiieHS is necessary in every step of factory work. While none of tlio fruit or 

 TcUiHC which fall.H ujkui the floor in trurking comes in contact with the fruit to bo eaten, 

 it does not look well and is conducive locarelesHrK^ss in o( her operations. Strict clean- 

 linesH <:an he enforcr-d ordy by making all ])artH rlr-aii, whcllicr they coiik! in contact 

 with the food or not, and a factory can not be graded a.s sanitary while any jmrt is 

 unclean . 



