46 BULLETIN 196, U. S. DEPAETMENT OF AGRICULTURE. 



Since the peach is the most popular fruit canned, is reasonably stable, and presents 

 an attractive appearance, it is but natural that it should be more closely graded than 

 any other. Unfortunately, the grading is done chiefly for jobbing purposes and not 

 for the benefit of the consumer. The appearance of the peach in the cut-out depends 

 upon the stage of ripeness and the variety. Varieties having very large pits produce 

 rather thin, flat pieces, though they may be lar^e in circumference, while varieties 

 having small pits are thick. The greener and harder the fruit, the more symmetrical 

 the pieces and the sharper the edges. The very best fruit is inclined to become ex- 

 tremely tender and soften sufiiciently to flatten out, to lose its clean-cut edges, and 

 to have particles break off and become free in the sirup. Selection for the highest 

 grades is made at the stage when the fruit does not quite softsn in the handling, and 

 when the firm, sharp edges and brilliant color give a most attractive appearance. 

 The peach in its prime condition for canning does not undergo nearly so much shrink- 

 age as the apricot. Most of the apparent slackness in fill is due to the softening, which 

 allows pieces to settle together to a greater or less extent. Prime peaches packed 

 in water, 10°, 20°, or 30° sirup will show a fill to within three-fourths of an inch of the 

 top; in 40° sirup to about 1 inch; and in 50° or 60° sirup only slightly less. If the 

 fruit be soft-ripe, the shrinkage will be more. 



Sliced peaches are packed in the same grades as the halves, and the stock and sirup 

 used must correspond to the same quality. Melba peaches are selected perfect peaches, 

 packed whole. They are packed one, three, or four, the cans being made of the 

 required height. The sirup is usually 40° or 55°. The finding of peaches which have 

 turned pink or have sirup of a pink color is usually due to the use of sunburned fruit 

 or to the fruit having remained hot for a long time. In neither case has the injury 

 been found to extend fin-ther than the appearance. 



Pears (Pyrus communis). 



The pears used in canning may be grouped into two classes, hard and soft, the former 

 being represented by the Kiefer and the latter by the Bartlett. Other varieties rep- 

 resent a very small part of the pack. The Bartlett is much the best pear for canning 

 pm-poses and is probably used for nearly three-fourths of the entire pack. The pears 

 are hand-picked just before they are ready to turn soft and are delivered to the fac- 

 tory in boxes of a standard size. The fruit is delivered promptly and worked up 

 before it has time to soften sufiiciently to injure the appearance in handling. If it 

 be necessary to hold them for a week or more, they are placed in cold storage. The 

 pears are not graded for size but are delivered to the peelers in boxes. No machine 

 work is used in the peeling, all work being done by hand. The knife used has a curved 

 blade, siumounted by a guard to limit the amount of peel taken off. The peel is 

 removed from the blossom end to the stem end, instead of around the fruit, care being 

 taken to preserve a symmetrical appearance. The fruit is then split in halves, and a 

 special coring scoop is used to remove the blossom end, core, and stem. The matter 

 of peeling and coring is distinctly important in the production of high-grade goods, 

 as appearance is regarded with the same care as quality. No bruise marks, pieces cut 

 out, or split pieces are permissible in extra standard or extra goods, and only an occa- 

 sional piece in the standard. As soon as possible after peeling the pears are placed in 

 cold water to prevent their turning brown. If it should be necessary for any reason 

 to hold them for some time, a small quantity (about IJ ounces to the gallon) of salt 

 may be added, as it will lessen the action of the oxidase. The waste from pears in 

 the form of skins and cores amounts to from 30 to 35 per cent. Only a small part is 

 used for brandy, the remainder being discarded as waste. 



The peelers make a partial separation of the pears into four sizes when they place 

 the halves in pans, the grading being wholly by the eye. Those who fill the cans 

 carry the work further and correct "off sizes," separating the defective and green 



