368 
These tins are cylindrical, 534 to 6 inches in diameter, and 10 
inches deep; they hold 10lbs. Fruit pulp is shipped from the 
South of France and Italy in packages of that size, 10 tins going 
to a case, which is reported to hold 100lbs. net. 
Occasionally, the fruit to be pulped, instead of being stirred 
and mashed in a cauldron or a basin, is halved and packed in tins, 
which are closed, then punctured and immersed in water to within 
an inch or so of the top, cooked for 20 minutes, when the tins are 
sealed. Fruit pulp done this way has a better appearance and 
bring a better price. 
For home use or for other markets, instead of the 10lb. tin, 
the large four-gallon tin, similar in shape and size with the ordinary 
kerosene tin, is used. When filled it holds 45lbs. of pulp. This 
package should be made of a heavier gauge tin than the kerosene 
tin, and thus guard against leakage caused by rough handling dur- 
ing transit. 
The filling of the tins is done in the case of small fruit through 
a good-sized funnel set over a hole three inches in diameter punched 
into the top. If apricots and such like are tinned, they are ladled 
in. 
To tomato pulp add a little salt to taste, or a mixture of salt 
and sugar in the proportion of 2 to 1. Two level teaspoonfuls of 
this mixture is added to each 2Ib. can. Select firm, red tomatoes of 
uniform size. If it is desired to peel them, dip the tomatoes for 
half a minute in boiling water and peel promptly, use a slender 
pointed knife to cut the core, without cutting into the seed cells. 
Some pulp settles down considerably when tinned. Should 
this occur, the empty space should be filled with scalded pulp. A 
small dise of tin, known as a stud, is then soldered over the hole, with 
a small vent-hole left open. ‘he tins are then treated like canned 
fruit, and placed in a hot water bath until the temperature right 
through the mass reaches over 180° F. (82° C.), so as to make sure 
that all germs are destroyed. This done, a drop of solder closes the 
vent-hole. If the operation has been successfully done there is no 
air inside, and on cooling a vacuum is created, which causes a con- 
traction, shown by a comparison of the sides and ends. If, on 
the other hand, the mass has not been thoroughly sterilised, or if 
germs have got access to it before soldering the cover, fermentations 
will before long set in, which will be accompanied by evolutions of 
gases inside, and the ends as well as the sides of the tin will bulge 
out. 
Should this happen, the “blown” tins are placed once again 
into the hot water bath, a hole is punched on the top to permit the 
escape of gas, and the temperature of the whole mass raised once 
more to 180° F., when the punctured hole is closed. 
