89 

 carload a day, to run a canning factory of the ^Ize of some in 

 the British West Indies. The process of canning is not com- 

 plicated, and is practically the same as for other frxiit. Of 

 coTorse, experience is necessary to successful work. The 

 fruit is peeled and sliced, put into cans, and the syrup added. 

 The cans are then soldered and immersed in the steam cooking 

 or sterilizing vat. After removal from the vat the cans are 

 perforated to allow the steam to escape, and then the perfora- 

 tion is sealed and the contents allowed to cool. The size of 

 the cans and the concentration of the syrup depend upon the 

 market that is to he supplied. Two conditions --plenty of 

 cheaii labor and plenty of cheap pine apple s--are necessary to 

 successfijl pineapple canning, For Home use, the pineapple is 

 easily canned. The peeling is removed carefully, the fruit 

 quartered or sliced, and the core taken out. The cans, pre- 

 ferably glass jars, are filled with sections and boiling syrup 

 poured on to fill the jars. These are then set into a kettle 

 of boiling water for fifteen or twenty minutes, then they are 

 removed from the kettle, and the cap, which, with the 



rubber, has been sterilized, screwed on, 



For flavoring, Por this purpose tie pineapples are 

 secured as fully ripe as practicable. The peeling and slic- 

 ing is done in the same way as for canning. The sections are 

 then ground and put up in cans or jars of suitable size. Just 

 as little cooking as possible is done when the fruit is intend- 

 ed for flavoring. To avoid sterilizing by means of heat, 

 preservatives of various kinds are used to preserve ground 



