By-Products of the Apple Industry 3.55 



temperature of drying. Temperatures of 100 to 120 de- 

 grees Fahrenheit may he used successfully and rapid evap- 

 oration obtained. In its commercial form, the drier usu- 

 ally consists of a strong hoiler plate chamber with shelves 

 for trays and fitted with steam pipes. To this chamber is 

 connected a vacuum pump and vapor condenser. The 

 air is removed by the pump, the water is driven from the 

 fruit by the steam pipes and is condensed in the spray or 

 other form of condenser. A continuous vacuum drier has 

 recently been built and is a most remarkable machine. 

 Vacuum driers possess great possibilities, probably more 

 than any other evaporator in use, but have not been gen- 

 erally adopted because of their high cost. When such a 

 machine can be produced at a moderate price, it will revo- 

 lutionize present ideas of evaporation. 



CANNING, JELLY MANUFACTURING 



The canning apple industry has only recently attained 

 considerable importance. This phase of the by-product 

 business is growing very rapidly in the Shenandoah dis- 

 trict of Virginia and West Virginia and in Adams County, 

 Pennsylvania. Considerable apples are also canned in 

 New England, the Middle West and in New York. The 

 Northwest has also taken up the canning industry, but in 

 California, apple by-products are still limited largely to 

 dried fruit. In various parts of the country, advantage 

 has been taken of existing breweries or distilleries in con- 

 verting them into canning or cider plants. Most of the 

 work in the big canning plants is done by machinery, al- 

 though it is usually necessary to have the fruit gone over 

 last by hand help in order to detect bits of core or pieces of 

 skin left near the calyx or stem. The process of canning 



