INSPECTION OF FRUIT AND VEGETABLE CANNERIES. 37 



The inspector should give particular attention to the quality of 

 raw material used, the sanitary condition of the factory and equip- 

 ment, the health of the workers, and the like. Attention should also 

 be given to the label. See that the finished product is labeled in ac- 

 cordance with the products actually put into the can. 



SPINACH. 



Spinach is canned extensively in California. The canning begins 

 about the middle of March and continues until the last of June, al- 

 though some is packed also in the fall, between the first of Septem- 

 ber and the middle of December. 



The entire top of the plant is cut off close to the ground, thrown 

 loosely into crates or wagons, and hauled to the cannery. The large 

 stems, the flowering tops, and any discolored or old leaves are 

 separated and discarded by the women operatives. The sorted 

 spinach is then washed thoroughly to free it from sand and ad- 

 hering dirt, by passing it through a perforated revolving iron drum 

 which rolls it about and sprays it thoroughly with cold water 

 by means of six or more fan sprays running under forced pressure. 

 It is next blanched in boiling water or steam for from 3 to 10 

 minutes. 



Spinach is allowed to drain for a few minutes and then while 

 still hot it is packed in the cans by means of forks or wooden paddles. 

 A salt brine averaging 3 per cent salt is added and the product is ex- 

 hausted, sealed, and cooked in retorts for varying periods of time 

 according to the size of the can. 



The inspector should give particular attention to the net weight 

 of the spinach actually put into the cans exclusive of brine. Some- 

 times the spinach going into the can is not well drained, in which 

 case the amount of water weighed in as spinach would be large. 

 The sorting and washing process should be carefully observed to 

 ascertain whether all dirt and insects have been properly removed. 

 Careful attention should also be given to the time and temperature 

 of processing and to the methods for controlling them. A number 

 of deaths have been caused by the presence of Bacillus hotulinus in 

 canned spinach. Thorough sterilization is necessary to prevent the 

 possibility of this danger. 



SQUASH. 



Squash is canned in the same manner as pumpkin (p. 35), to which 

 it is closely related. 



SUCCOTASH. 



Succotash is made by mixing green corn and green beans, usually 

 Lima beans. Soaked beans are sometimes used and they should be 

 declared upon the label. In the regular field run of Lima beans, 



