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



underripe fruit and that which must be trimmed extensively to 

 remove blemishes is packed as second, water, or pie peaches. 



The cans are filled by hand. Peaches in No. 1 cans are exhausted 

 for 1J minutes and processed for 15 minutes at 212° F. Those in No. 

 2J and No. 3 cans are exhausted for 3 minutes and processed for 20 

 minutes at 212° F. Those for No. 10 cans are exhausted for 5 

 minutes and processed for 35 minutes at 212° F. These figures vary 

 according to the degree of ripeness of the fruit. The time is ma- 

 terially shortened by the use of an agitating cooker. All the usual 

 commercial grades are put up. The sirup runs from 55° in the 

 highest to 10° in the seconds, and no sugar is used in the water or 

 pie grades. 



Special attention should be given to the matter of the fill of the 

 can and to the cleanliness and health of the employees. 



PEAKS. 



All work on pears is done by hand because of their peculiar shape 

 and texture. They are graded, peeled, cored, and packed in halves. 

 The special extra grade is of such a size that 8 or 9 pieces will fill a 

 No. 2J can, evenly matured, of fine texture, perfectly peeled and 

 cored, and packed in 40° sirup. The extra grade has the same quali- 

 ties, but may have from 9 to 12 pieces to a can and be put up in 30° 

 sirup. The extra standard has the same qualities, but may have from 

 10 to 14 pieces in the can, with a 20° sirup. The standard grade is & 

 pear of good quality but less uniform in size, color, and quality than 

 the preceding grade. More tolerance is permitted in peeling and cor- 

 ing, and a 15° sirup is used. Seconds consist of small soft pears, cut 

 in irregular pieces, and packed in 10° sirup. The lowest grade has 

 the same quality as the seconds, but is packed in water. Pears are 

 packed in No. 1, No. 2, flat No. 2, No. 2 J, and No. 10 cans. 



Since a great deal of the work on pears is done by hand, the in- 

 spector should give special attention to the cleanliness and health of 

 the employees. 



PINEAPPLES. 



The pineapple industry is confined chiefly to the Hawaiian Islands, 

 although pineapples are canned in a few places in the United States. 

 The fruit is harvested by hand. It is usually necessary for men to 

 go over a given field several times, gathering each time only those 

 pineapples that are in proper condition for shipping and canning. 

 The cut fruit is gathered in piles at the end of rows and there graded 

 as No. 1, No. 2, and No. 3, according to the weights. A good grader 

 needs no scales, as his eye and hand become very accurate. The fruit 

 is carefully placed in heavy wooden boxes and transferred to the 

 cannery, where it is trucked to the various sizing machines in ac- 



