38 BULLETIN 1084, U. S. DEPARTMENT OF AGRICULTURE. 



some will be further advanced than others, while all the pods may 

 be green. In blanching, some of the beans may turn white. On 

 breaking them they may appear mealy and thus when the can is 

 opened, give the product the appearance of being soaked. In fancy 

 succotash these white beans are picked out by hand. The percentage 

 of beans in succotash varies from 20 to 40. The cut corn and 

 blanched beans are mixed, after which they are treated in the same 

 way as corn, being given the same sugar and salt brine, preliminary 

 cooking, and process. 



Observe the percentage of beans used, and whether they are green 

 or soaked. 



TURNIPS. 



After the tops have been removed turnips are delivered to canners 

 in lug boxes, washed in cold water, blanched to facilitate the removal 

 of the outer skin, hand peeled, and quartered. After another wash- 

 ing in cold water they are hand packed, and exhausted for from 

 5 to 8 minutes at 212° F. The cans are filled with hot brine, capped, 

 and processed in the same manner as beets and carrots. The grades 

 are standards and seconds, with but slight difference between them. 



The inspector should give particular attention to the fill of can 

 and to net weight. 



OTHER VEGETABLES. 



Other vegetables which are canned in relatively small quantities 

 are celerv. cucumbers, mushrooms, and okra. 



CONCLUSION. 



Alertness, vigilance, diplomacy — these are the characteristics of 

 the efficient inspector. No detail bearing on the whole canning 

 process escapes him; no opportunity to secure accurate information 

 from any source is lost. Yet in analyzing his observations he is 

 selective, and in his report he places the emphasis upon the char- 

 acteristic and vital points. The characteristic points are those which 

 give the cannery under consideration a grade of unsatisfactory, 

 fair, good, or excellent; the vital points are those which, because 

 of the conditions in the cannery, directly affect the quality and 

 wholesomeness of the food in the can. 



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