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



RHUBARB. 



Rhubarb is washed in large tanks of running water and at the same 

 time inspected for any imperfections. It is next cut by means of a 

 series of small saws set an inch apart on a shaft. The rhubarb is laid 

 on a carrier which feeds each stick crosswise to the saws. The cans 

 are then filled and hot water is added to fill the interspaces. 



The practice in some canneries is to first strip or peel the stems 

 before they are cut and then heat the rhubarb in a preserve kettle 

 before filling into the can. The cans are processed for about 13 

 minutes at boiling temperature. 



SAUERKRAUT. 



Sauerkraut is made by the natural fermentation of cabbage in 

 casks or tanks. For canning it is made in the usual way. The 

 fresher the kraut the better it is for canning. Cans are filled full and 

 weighed, and sufficient hot brine to fill the interspaces is added. The 

 can is then exhausted, capped, and processed at boiling temperature 

 for 25 minutes. 



The inspector should give particular attention to the condition of 

 the raw material used in making the kraut, the quality of the kraut, 

 and the fill of the can. 



SOUPS. 



The great variety of soups canned include beef, bouillon, celery, 

 ox-tail, mock-turtle, chicken, veal, chicken gumbo, consomme, green 

 turtle, clam broth, clam chowder, mutton broth, tomato, tomato okra, 

 vegetable, pea, asparagus, vermicilli, and julienne. 



There are no standards for soups; each is made according to the 

 formula of the particular packer. The making of soups is peculiarly 

 a chef's art. All the meat products which go into their composition 

 should be United States Government inspected, as the soups are likely 

 to enter interstate commerce. Soups are classed as meat or vegetable, 

 although there are but few that are not made from some kind of meat 

 stock. The inspector should give particular attention to the kind of 

 meat used. 



Fresh vegetables are preferable for making soups, although canned 

 or dried vegetables may prove satisfactory. The vegetables used are 

 prepared separately, washed, peeled, cut into pieces, cubes, or the 

 special forms used by the individual packer, blanched, and in some 

 cases given a separate cooking to secure the proper tenderness. These 

 are mixed in various proportions according to the formula and placed 

 in the cans by weight. The stock is added afterwards. The process 

 depends upon the body, whether thick or thin, and upon the quantity 

 of meat used. 



