COMMEECIAL CANNING OF FOODS. 



47 



pieces from the better grades. The ■work of packing, which is wholly by hand, re- 

 quires somewhat skillful adjustment of the pieces to secure full weight. All cans are 

 weighed and packed as close to the weight selected as the size of the pieces will admit. 

 The three grades, standards, seconds, and water, are filled without layering, which 

 accounts in some measure for the lower weight, though anything under 500 grams in 

 these grades should be regarded as "slack filled." 



Pears, not being particularly acid or juicy, do not require a very heavy sirup. The 

 flavor is impaired rather than improved when more than 25° sirup is used, and the 

 higher sirups found in the special extra and extra grades are more for jobbing purposes 

 in the trade than for real qualitJ^ After the hot sirup has been added, the cans are 

 exhausted, then processed in an open bath for from 10 to 20 minutes. 



An experiment was made to determine the effect of allowing the peeled pear to 

 Btand. In the factories it is not unusual for quantities of certain grades to accumu- 

 late and be held for an hour or more in the cans. In the experiment pears were allowed 

 to stand one, two, three, and four hours. They were then exhausted and processed 

 in the usual way. The effect was that some of the more delicate cells on the surface 

 would drj' out, so that after processing a more or less pitted appearance was given. 

 The depth and size of these pits increased on standing. It was also found that during 

 the processing a certain part of the tissue in these pits was loosened and floated in the 

 sirup, gi\'ing a decided turbiditj'. This points very clearly to the necessity for rapid 

 action in order to secure the bright, clean sirup so desirable for pears. 



The color and the texture of the pear make it especially valuable in studying the 

 effect of exhausting. A well-canned pear should have a clean, bright color, but a 

 semitranslucent body showing quite clearly the fibro-vascular structure. The dead 

 white or hard chalky appearance is decidedly objectionable. Properly matxired 

 pears, when given a quick, hard exhaust, which heated only the outside, retained 

 this dead white appearance, whatever the process given. Pears given a slow exhaust 

 at a lower temperature, but taking time for the heat to penetrate through the pieces 

 gave the desired effect each time. High, quick heating also produced more turbidity 

 of the sirup than longer heating at a lower temperature. 



Effect of varying degrees of sirup upon pears and the "cut-out" sirup. 



Density of sirup 



Gross 



Weight of 



Weight of 



Weight of 



Brix 



Reduc- 



Sucrose. 



Acidity. 



(degrees). 



weight. 



contents. 



fruit. 



sirup. 



reading. 



ing sugar. 



Bart let t: weight of 



















fruit , .560 gram-s; ex- 



















aminefJOirt. 17,191 2, 



















Apr. 7, 1913, Apr. 2, 













Grams 



Grams 



Grams 



1914: 



Grams. 



Grams. 



Grams. 



Grams. 



Degrees. 



per 100 cc. 



per 100 cc. 



per 100 cc. 





9^i.5 



825 



568 



267 



11.2 



5.50 



1.90 



0.14 



Water 



970 

 96.5 



830 

 825 



560 

 565 



270 



21)0 



11.0 

 10. K 



4. 76 

 6.14 



2.13 

 .68 



.16 





.16 





975 



835 



575 



260 



12.8 



4. 26 



4. 38 



.15 



10 



980 

 975 



840 

 8:j5 



.560 

 .560 



280 

 276 



14.4 

 13.7 



4.00 

 6.12 



5.58 

 4.16 



.14 





.13 





995 



8.5.5 



668 



287 



16.1 



4.87 



6.77 



.14 



2f) 



975 



8:j.5 



.542 



293 



16. 6 



4.00 



8. 64 



.13 





1,000 



860 



535 



32.5 



16.6 



6.24 



7.22 



.12 





997 



8.57 



5.57 



307 



10.8 



4. 87 



10.73 



.13 



30 



090 



850 



515 



306 



20.2 



4. 26 



11.26 



.13 



1 



1,005 



865 



530 



335 



21.6 



7.2H 



11.16 



.13 





1,020 



880 



665 



316 



21.6 



6. (K) 



1.5. 20 



.14 



40.. 



1,030 



890 



572 



31 H 



2.5.0 



.5.25 



1.5. 20 



.13 





1,030 



890 



.595 



296 



26. I 



8.54 



13. 32 



.12 





1,035 



895 



540 



.^56 



27.6 



6. 26 



17. 10 



.14 



SO.. 



1,03.5 



896 



550 



.346 



27.0 



4. .50 



16. S6 



.13 





1,0.50 



910 



.555 



.355 



27.2 



7. (54 



16. .59 



.12 





1,055 



015 



560 



3.55 



30. 8 



4.76 



22. .56 



.11 



w i 



1,05.5 



915 



570 



346 



31.2 



5.12 



21. 4H 



.14 



1 



l.OM 



925 







30.9 



9.98 



11.77 



.12 



