COMMERCIAL CANNING OF FOODS. - 57 



Beans, Lima (Phaseolus lunatus). 



Lima beans are grown for canning both as a green bean and as the bean in succo- 

 tash. There are two varieties, the pale or true Lima and the bush variety. The 

 former is but little grown for canidng, as it must be gathered by hand the same as 

 string beans, while in the case of the bush beans the whole vine is taken up and 

 hauled to the factory, as in the case of pea vines, and then run through a pea viner 

 to shell the beans. The speed of the Adner is changed to meet the altered conditions. 

 The beans are graded generally into four sizes, if canned, but are left ungraded if 

 intended for succotash. It is also becoming the custom, as with peas, to can some 

 beans ungraded. A better flavor seems to result from the combination than is ob- 

 tained when they are canned separately. The sizes are as follows, and are obtained 

 by sifting over the screens with openings 24, 30, 31, and 32 thirty-seconds of an inch. 

 Those passing through the first screen ai'e called tiny; through the second screen, 

 fancy: through the third screen, medium; through the foiuth, standard. Those pass- 

 ing over the last screen are sometimes designated large or mammoth beans. The 

 beans are blanched as peas are, and the can is filled so that after processing it will be 

 full and just covered ■«-ith brine. The process is the same as for peas. A full can 

 should weigh not less than 13 ounces, exclusive of the liquor. 



Beans, Wax. 



Wax beans are handled in the same way as string beans. More attention, how- 

 ever, is paid to sorting, as any spot will show on the light surface. The weight of 

 the beans in the can should not be less than 10 ounces, exclusive of the liquor. 



Beets (Beta vulgaris). 



Beets grown for canning must be of a deep-red variety, evenly colored throughout. 

 Pale or uneven-colored beets present a very poor appearance in the can. The beets 

 used for canning are mostly grown in New York, and are cultivated as in the garden, 

 but in large acreage. The tops are cut off and they are hauled to the factory as 

 tomatoes are. The time of packing is in the fall, usually the latter part of September. 



At the factory the beets are gi-aded into four sizes — small, sometimes called rose- 

 bud, tlie beet being less than 1 inch in diameter; medium, the beets being from 1 to 

 IJ inches in diameter; large, those from 1^ to 2 inches; and very large, those over 2 

 inches. The very large beets must be cut into pieces for canning, and for that reason 

 are railed cut Vjeets. The grading is done in a wooden squirrel cage having the 

 slats Hf't at proper dLstances or over tables having holes of the size indicated. 



After }>eing graded the V)eet8 are soaked in tanks of water to soften the adherent 

 dirt and are then sprayed well. The beets are next placed in large iron crates or 

 heavy iron baskets, placed in the retort, and steamed for 20 minutes at 220° F. This 

 Itxjst-n.s the skin ho that they may be peeled with the best possible results. The 

 peeling is done by hand, as is also the filling of the cans. Only water is used on the 

 beets, though salt may be added at the rate of a teaspoonful to the can; enamel cans 

 should be used, otherwise the beets will l)e discolored. The process on beets is 245° F. 

 for 1 hour. 



Corn, Sweet (Zka mays). 



Canned com is the result of the persistence of Isaac Winslow, of Maine. lie was a 

 sailor by rx-cupation. In his wanderings u7)on the high seas ho visited I'Vaiice and 

 learned the method of preserving ffjod by caimiiig. The advantage of such foods, 

 fiartifiilarly loHailorrf, was obvious. Mr. Winslow h(!gan experinK^ntingoii the canning 

 of rorn in \H'.','.), the first trials conHisting in boiling tin; corn on Ihe kitcluMi hLovo for 

 varying (K-riods of time. The cans wen; marked iin<l a record kepi, of each hit. The 

 njsulls were rrn/Htly failuroH, but a HndicienI, nninber of cans were saved, and these 

 were ufHiu.-h m^xl quulily that the (rlforl.H were conliniie.i. The hik i riding years gave 



