COMMEECIAL CANlSTIlSrCT OF FOODS. 



53 



The strawbeiTy is subject to more shrinkage than any other fruit. Cans packed 

 vdth 500 grams of prime fruit, using water, 10°, 20°, and 30° sii'ups, showed less than 

 one-half the fill on the cut-out, and with 40°, 50°, and 60° sii'ups, the cans were just 

 about one-third full. 



Microorganisms. 



Since a great deal of attention is given to the presence of microorganisms in food 

 products as indicating spoilage, the following table is given to show the results of 

 examination of canned fruits made during the season. The method followed was that 

 of using the Thoma-Zeiss counting chamber, and only the sii'up or fluid portion was 

 examined. These results have a certain value for comparative purposes and are 

 offered for that reason. The report is in two parts, one upon the products prepared in 

 the laboratory and one upon samples submitted from different factories. The figures 

 in both cases are low, somewhat lower than would be obtained upon the same sam- 

 ples if examined six or eight months after canning, owing to the closer adherence 

 of the organisms to the fruit when first packed . 



Number of bacteria, yeasts, and spores -per cubic centimeter, and the percentage of 50 fields 



in ivhich mold occurred. 



Product. 



Number 

 of sam- 

 ples. 



Bacteria 

 per cc. 



Yeasts and 



spores per 



cc. 



Molds in 

 50 fields. 



Apricots: 



Laboratory samples 



Commercial samples 



Blackberries: 



Laboratory samples 



Commercial samples 



Cherries: 



Laboratory samples 



Commercial samples 



Grapes: 



Laboratorj' samples 



Cormnercial samples 



Logan i^errics: 



Laboratory samples 



Commercial samples 



Currants, laboratorj- samples 



Peaches: 



Laboratorj- samples 



Commercial samples 



Pears: 



Laboratorj' samples 



Commercial samples 



Plums: 



Laborator>' samples 



Commercial samples 



Raspb<!rri(^s, lalioratory samples. 

 Straw terrifss, laboratory samples 

 Tomatoes, laboratory samples. . . 

 Apples, laboratory samples 



564,000 

 830,000 



151,000 

 1,440,000 



468,000 

 960,000 



442,000 

 1,015,000 



540, 000 



1,500,000 



399, 840 



670, 200 

 984, 000 



480,000 

 1,084,800 



276,000 

 544, 560 

 280,000 

 387, 120 

 19,872,000 

 159,840 



30,000 

 220,000 



364, 800 

 492,000 



109,000 

 165,000 



139,000 

 474,000 



424,000 



4,410,000 



279, 960 



56,400 

 189,960 



99,600 

 192, 760 



67,680 

 150,000 

 194,000 

 106, 440 

 1,354,800 

 9,996 



Per cent. 



0.00 



.00 



.33 

 1.40 



.00 

 .00 



.00 

 .00 



.00 

 3.00 

 .60 



.10 

 .06 



.00 

 .03 



.00 

 .15 

 .17 

 .50 



7. 58 

 .00 



VEGETABLES. 



The diHtinctive feature in the canning of vegetables is that they require heavier 

 priW;e«Hing than fniitf, and for Hterilization need a higher temperature, or longer time, 

 or both. Anoth*;r f«nituro i.s the HiibHtitiition of mechanical methodH for hand labor. 

 FruitM reqiiiro a large amount of hand laV)or in the proparalioii and in the filling of 

 the ranw, while with the majority of vfjgetableH almoHt every step can be accompliHlied 

 by a nia<-hine. 



AhI'AUAOUH (AhI'AUAOIJH OKIK'INAI.IH). 



'I'Ik- parking of aHparagUH had ilH beginning in 1 his < oimlry ;it liunlcr'H i'nini, l-ong 

 iHiaiid, nf;w witliin I lie crHifineH of tfreater New York <'ity. Tin- (irt^t jiackcr was 



