COMMERCIAL CANNING OF FOODS. 63 



been the custom generally to grow the pumpkins with the corn, but a few canners 

 find that a more satisfactory yield and a far more uniform quality are obtained by 

 growing in the open field as a special crop. 



The pumpkins are carefully selected, stemmed, and well washed to remove any 

 adherent dirt. They are cut into large pieces, either by knives or roller disks, and 

 are subjected to a general washing in a hea^y squirrel cage, the principal object being 

 to remove the seeds and loose fiber. The pumpkins are then put into large iron 

 crates and cooked in the retort until soft, which requires about 20 minutes at 240° 

 F. ; they are next run through a cyclone, which removes the hard part of the skin and 

 the tough fiber. The pulp proper is cooked very little if it is of a good consistency, 

 but if light or thin it is evaporated until it is of the right body. It is filled into 

 cans while hot, sealed at once, and processed at 250° F. for 90 minutes. 



Some packers cut the pumpkins in halves and peel and core with special revolving 

 knives. This necessitates considerable extra hand work, but is particularly advan- 

 tageous when the pumpkins do not ripen uniformly. It does not have any apparent 

 advantage over the direct-heating method if the raw material is of uniformly good 

 quality. 



Pumpkin is packed ahnost exclusively in No. 3 cans, which should be enamel lined, 

 so as to prevent action on the tin, and also to aid in the retention of good color and 

 flavor. 



A good can of pumpkin when opened should be filled within one-half inch of the top; 

 should be fairly heavy, smooth, evenly screened, free from fiber, and uniformly colored. 

 A can lacking an inch or more of being full, containing coarse, fibrous, or thin and 

 waterj- tissue, is not a first-class article and is short weight. A No. 3 can should con- 

 tain at least 33.5 ounces. 



Squash (Cucurbita ovifera) is grown and handled in the same way as pumpkin. 



Rhubarb (Rheum rhaponticum). 



Rhubarb is grown in fields, in rows 4 feet apart and hills about 2 feet apart in the 

 rows, and cultivation is the same as for potatoes. The soil must be rich to give a luxu- 

 riant gro^vth. The rhubarb is harvested when the leaf stems are of large size, which 

 may be at any time from the middle of May until the middle of August. 



In harvesting the best stalks are selected, the small or undesirable ones being left 

 to take care of the plant. The pulled stalks are made into bundles; the leaf and butt 

 are then cut off and the stems placed in crates to be hauled to the factory. The haul- 

 ing is done in the same way as in the case of tomatoes. 



At the fact<^)ry the rhubarb is washed in large tanks of running water and at the 

 same time inspected for any imperfections. The next step is the cutting, which is 

 accomplished by means of a series of small saws set 1 inch apart on a shaft. The 

 rhubarb is laid on a carrier, which feeds each stalk crossmse to the saw. The pieces 

 ready for the can are therefore 1 inch in length and the size of the stem. The cans 

 are filled by means of a string-bean filler, and as much is put in as can bo shaken below 

 the level of the rim. Hot water is added to fill the interspaces. 



The practice in some factr^ries differs in sc^me particulars from that given horo. 

 FirHt, in that the stems are stripped (jr peeled before being cut, and second, in that 

 the rhubarb is heated in a preserve kettle before filling into the can. In the latter 

 caiKJ only a v«ry small quantity of water is used, as in the cooking sufficient juice is 

 extracted V) furnish part of lh(; liquor in i»a(!king. This style of pack is put up in 

 No. 3 and No. 10 <.anH. The former is put up only in No. 10 cans for j)i(» purijoses. 

 The process is 13 minutes at boiling temperature. The <lifferenc(! in tlui (piantity of 

 rhubarb whi<h will gu in a No. 2 can in the raw Hiati'. and blanched is as 250 grainH 1^) 

 400 grams. The action of rhubarb on tin and enamel in very severe, so that this 

 prrxluct can not bo made to keep indefinitely in such cans. 



