62 BULLETI]Sr 196, U. S. DEPARTMENT OF AGEICULTUEE, 



quired time. Another device consists of a cylinder which is made to revolve in a tank 

 of water and gradually cause the peas to pass through in a continuous stream by means 

 of a large screwlike conveyer. The latest type is a tank having three compartments; 

 the peas are fed in at one end and the hot water at the other, sq that the water in which 

 the peas are first scalded is being constantly renewed from the next tank, and, as the 

 peas emerge, they come from the freshest, cleanest bath. The peas are again washed 

 after blanching and before going to the filling machines. 



The pea fillers should measure out a given quantity of peas and deliver them into 

 the can with the minimum of cutting or bruising. The greater the number of injured 

 peas the less attractive the contents, both because of splits and because of cloudy 

 liquor. The fillers should be adjustable, that the cans may receive a fill according to 

 size and age. The younger and smaller the peas the greater the fill, and vice versa. 

 Old peas absorb liquor in the process, while the succulent ones take up very little. 

 The liquor used in canning peas is made up of water, salt, and sugar, the proportions 

 being a matter of taste. The eastern packers, as a rule, use more seasoning than the 

 western. The liquor is added after the peas have been put in the can. The subse- 

 quent capping and processing is the same as for corn. The process is from 235° to 240° 

 F. for from 35 to 40 minutes, depending upon the freshness and state of maturity. The 

 cans of peas should be immersed in a cold bath at once after the process is finished, 

 in order to arrest cooking and insure a clear liquor. 



The canning of peas requires special care. If a fine product is to be secured, there 

 must be careful selection in the field and continuous and rapid work from start to finish 

 after the vines are cut. ' ' Only an hour fi-om the field to the can " is not literally true, 

 but it is approximately so. The work is almost wholly done by automatic machinery 

 connected by special conveyers in such manner as to insure continuous action. At all 

 the various steps the washing is of the most thorough character, and in some of the 

 best factories almost a gallon of water is used in the preparation of each can. American 

 peas of the highest grade represent the best that is accomplished in the canning 

 industry, and are unexcelled by any foreign production. 



The cost of a can of peas will vary with the size and quality. The very tender small- 

 est sifting peas, or "petits pois, " are the most expensive for the reason that but com- 

 paratively few are produced; not more than 5 per cent of a good crop will be of that 

 grade. The price gradually decreases through the sizes to the marrowfat, which is the 

 cheapest. There is more nutrition in the larger sizes, and, if properly graded, they 

 have the better flavor. Ungraded peas have a particularly good flavor, though they 

 are not so attractive because of lack of uniformity. 



A well-filled No. 2 can of peas should have a net weight of about 21 ounces, of which 

 slightly more than 13 ounces should be peas and 7 ounces liquor. 



First-grade peas should be &-om selected field stock, or the lightest weight if sepa- 

 rated, and the can should be well filled with peas that are uniform and true to the size 

 indicated, even in color, absolutely tender, of good flavor, and covered with a clear 

 liquor. The weight of the peas, exclusive of the liquor, should be not less than 12 

 ounces. 



A can of standard peas should be well filled with good field-run stock, the peas 

 fairly uniform, of the size indicated, and covered with Liquor, which may be more or 

 less cloudy but not thick. There may be some A^ariation in color, but the peas should 

 be tender, or only a small proportion hard, and of good flavor. 



Pumpkin (Cucurbita pepo L.). 



It used to be the custom to associate pumpkin pie with the Thanksgiving season, 

 but the tin can has lengthened its season to the full year, and made it especially con- 

 venient for the home piemaker. 



The pumpkins used for canning should be of a hard, sweet variety, and evenly 

 ripened. The meat should be of good texture, golden yellow, but not watery. It has 



