COMMERCIAL CANNING OF FOODS. 79 



ExpeiTments were made upon the fill of kraut in No. 2J cans with the following 

 results: Ki-aut 690 grams, can packed full, gave as a finished product a gross weight 

 of 930 grams, solids 680 grams, liquor 110 grams, the brine lacking more than 1 inch 

 of covering; kraut 590 gi-ams, the can full but not so tight as in the former, finished, 

 the can weighed 920 grams, the solids 600, liquor 180 grams. The brine did not cover 

 by nearly three-foui-ths of an inch and the can was evidently overfilled. The third 

 lot contained ki-aut 490 gi-ams, and finished the gross weight was 915 grams, kraut 510 

 gi-ams, and brine 265 gi-ams. The brine did not quite cover, but the condition was 

 ■\'ery good. 



A properly filled No. 3 can should not contain less than 22 ounces of kraut as deter- 

 mined by empt>dng upon a sieve of one-eighth inch mesh and allowing to drain for 

 two minutes. 



Soups. 



Soups of almost every description may be obtained in cans. There is no standard, 

 but each one is made according to the formula of the particular packer. Some soups 

 are concentrated, while others are ready for use. They are practically all packed 

 under Government inspection, both of the plant and the materials used. No meat 

 products can enter interstate trade Avithout being inspected, and since nearly all 

 soups contain either meat or stock made from meat, they must comply with all the 

 requirements governing meat inspection. 



Soups are classed as meat or vegetable, though there are but few of the latter that 

 are not made from some kind of meat stock. The xisual procedure in making soup is 

 to select the meat stock, which is usually beef, though veal or mutton may be added. 

 The meat used by some of the best factories is of the very highest quality, not merely 

 any meat which has passed inspection. This is cut into pieces, the size depending 

 upon whether it is to be used in the soup or only for the stock, and is placed in large 

 steel kettles. These are heated by steam and covered tightly, so that the stock may 

 be cooked slowly without evaporating. The cooking is continued below the boiUng 

 point for several hours, depending upon the kind of meat used and the care given to 

 the making of the soup. The slow cooking has the effect of bringing out the extrac- 

 tives, giving a better flavor and a richer product. The liquor is skimmed at regular 

 intervals, and if the stock is for a clear soup or a bouillon it is clarified with eggs and 

 filtered. If for a soup containing the meat, this last operation may be omitted. 



The vegetables used in making soups are carrots, turnips, parsnips, peas, beans, 

 onions, leeks, celery, okra, tomatoes, etc. As far as possible, these should be used in 

 their fresh state, but as it is not possible to have them all fresh at the same time the 

 canned article must be substituted. The vegetables used are prepared separately, 

 waahed, jjeeled, cut into pieces, cubes or special forms, blanched, and in some cases 

 given a separate cooking to get the proper tenderness. These are mixed in the pro- 

 portions de.sired, placed in the cans by weight, and the stock added afterwards. The 

 process will depend upon the body, whether thick or thin, and the quantity of meat 

 used. 



The making of soups is peculiarly a chef's work; it is not possible to give a formula 

 for so many pounds of meat and vegetables, set a definite time for cooking each, and 

 get a first-c]as.s product. The diarac-teristic flavoring de])crids u])on the blending and 

 the fondimeuts nnnd, whif-h is a matter of training and jtidgnient. For meat soups 

 the be.st packers follow the practifc of holding the cans in stock for some weeks in order 

 that they may imj^ove on standing. A good soup requires much work in its proper 

 preparation, much more than is given in the canning of fruits or vegetables. Many 

 wiMpH are made according f 't formula, and while of g(K)d matftrial, are not distinctive. 



A list of soup.H inchules the following: I5eef, bouillon, ccflery, oxfail, mock turtle, 

 veal, chicken. »hi<ken gumbo, coiiHomm/!, grecui turtle, clam l>roth, clam chow<l'.T, 

 mutton broth, tomato, tomatf>-okra, vegetable, j)ea, asparagus, mulligatawny, ver- 

 micelli, and Julienne. 



