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



The principal points to observe in making an inspection are the 

 quality of the raw material, the composition of the peeling solution, 

 the fill of can, and the statement of net weight. 



CAULIFLOWER. 



The commercial canning of cauliflower as a vegetable is limited, 

 the bulk of the crop being preserved in brine for pickle packers. The 

 salted cauliflower is washed to remove the excess salt, blanched, and 

 sealed. Fresh cauliflower is boiled in hot salt solution and packed in 

 tins while warm. The interstices are filled with a hot, weak salt 

 solution and the cans are immediately sealed to prevent exposure to 

 air and darkening of the product. Sterilization must be done care- 

 fully or the pack will be mushy, brown, and foul smelling. 



The inspector should give special attention to the quality of the 

 cauliflowers used for canning. 



CORN. 



Corn is canned principally in two styles. By the first, which 

 originated in Maine, the kernels are cut off and the milky portion is 

 scraped! from what remains on the cob. The cut and scraped corn 

 is mixed with a sweetened brine. The product is thick and creamy 

 in consistency, showing no separation of liquor. Corn packed in 

 this way in other places than the State of Maine is called " cream 

 corn," and sometimes incorrectly " Maine style." The use of the 

 term " Maine style " on corn packed in any State other than Maine 

 is considered a misbranding under the Federal Food and Drugs 

 Act. In the second, or Maryland style, the whole grains are packed 

 in brine. Corn is delivered to the cannery on the ear. The husks 

 are removed by machinery in the larger canneries and by hand 

 in the smaller ones. The corn is then dropped on a conveyor, 

 from which the defective and worm-eaten ears are picked out, the 

 good part being sent to the trimmer. Corn is put up in four 

 grades: Fancy; extra standard; standard; and substandard, or 

 seconds. 



Most of the work in the modern cannery is done by machinery, 

 such as huskers, silkers, cutters, mixers, cookers, and fillers. The 

 corn, handled by automatic machinery, after receiving a preliminary 

 heating by steam, is evenly mixed with brine and packed in the cans. 

 The corn enters the cans at about 180° F. and the capping is done in 

 the usual manner. No. 2 cans are sterilized at a temperature of 

 250° F. for 80 minutes. Some packers process at 245° F. for 100 

 minutes, and others process twice to insure keeping, for corn is one 

 of the most difficult foods to process. 



The inspector should give particular attention to the character of 

 the raw material used and to the fill of can. 



