TEMPERATURE CHANGES IN CANNING FRUITS AND VEGETABLES. 49 



During the first processing there was a very rapid rise in tempera- 

 ture. The No. 2 tin can was fastest, with the No. 3 tin can next, then 

 the pint glass jar with the quart ghiss jar slowest. The temperature 

 approached 100° C. promptly, thus subjecting the material to that 

 degree of heat for a considerable length of time. The cooling was 

 rather slow, the pint jar being fastest, the quart jar next, then the 



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Fiu. 54. — Time-tempera Lure relations for soy boaus (Easy Cook) iu various containers 

 when processed for 1 hour on each of throp successive days (the intermittent process) 

 at 100° C. in the hoiling-water bath : A, First day ; B, second day ; C, third day ; 

 a, No. 2 tin cans ; h. No. 3 tin cans ; c, pint j;lass jars ; d, quart glass jars ; J', (empora- 

 ture curve for water bath ; y, temperature curve for i-oom. The interval between the 

 end of the curves in A and thi' bej,'inning of the curves in B was IS hours and 40 minutes. 

 The same period of time ehipsed between the end of the curves iu H and the beginning 

 of the curves in ('. 



No. 2 tin can, with the Xo. 3 tin can slowest. The temperature fell 

 to 60° C. in about 1 hour and IT) minutes in the pint glass jar, in 1.^ 

 hours in the quart glass jar. in 1 hour and 35 minutes in the No. 2 

 tin can, and in 2 hours in the No. 3 tin can. The teini)erature re- 

 mained between 30° and 40° C\ in the different containers as fol- 

 lows: Pint glass jar, \\ hours; quart glass jar. 1 hour and 45 minutes: 



