22 BULLETIN" 1084, U. S. DEPARTMENT OF AGRICULTURE. 



and water or pie. Strawberries are or are not washed to remove sand 

 and dirt, according to the practice of the individual cannery. The 

 washing consists of a quick rinsing in pans or sinks of cold water 

 or by a light spray. The berries are then removed by hand and 

 placed in cans. Lacquered cans are generally used in order to better 

 retain the color of the berries. Overripe strawberries are not washed. 

 The sirup or water is then added, and the cans are exhausted 

 for from 3 to 5 minutes at about 212° F. The No. 2 cans after 

 capping are processed in continuous cookers for from 8 to 10 minutes 

 at about 214° F. or for from 10 to IT minutes in open cookers at 210° 

 to 212° F. A longer period for exhausting and cooking is required 

 for the No. 10 cans. From the cooker the cans are placed in tanks of 

 cold water to stop the cooking and reveal the presence of any leakers. 

 After packing some canners weigh each can, then exhaust for 5 or 

 6 minutes, and add sugar in definite quantity. Then the cans are 

 filled with boiling water, capped, and processed. Under this method 

 it is necessary to agitate the cans in some manner during the cooking 

 period. 



Loganberries. — Great care is used in handling loganberries, which 

 contain a large percentage of juice and are exceedingly delicate and 

 easily bruised. In a few canneries the berries are washed by being 

 dipped for an instant in cold water, but in the majority of canneries 

 they are neither dipped nor sprayed with water, for the reason that 

 such treatment might remove a portion of the juice. The operations 

 of sorting, grading, and filling the cans are usually performed by 

 girls. It is now customary to weigh a definite and uniform amount of 

 fruit into each can. Sanitary type cans, enamel lined, are used. The 

 firm berries are usually segregated into two sizes and dropped into 

 two sets of cans, No. 2 and No. 2J. The bruised and soft berries are 

 packed in No. 10 cans as water or pie grades.. Hot sirup of proper 

 density, or water as the case may be, is added to the cans which are 

 then passed through the exhaust box, capped, seamed, and sterilized. 

 The No. 2 and No. 2-J cans receive a 3-minute exhaust and the No. 10 

 cans a 10-minute exhaust, the temperature in each case being from 

 180° to 190° F. The processing varies according to the style of 

 equipment. Where agitating steam cookers are used, the No. 2 and 

 No. 2J cans are processed for 3 minutes, and the No. 10 can for from 

 8 to 16 minutes, according to the quality of the fruit. The tempera- 

 ture of the cooker is maintained at from 214° to 215° F. Where the 

 processing is accomplished by placing the cans in boiling water, the 

 time necessary for sterilizing is materially increased, being from 

 8 to 14 minutes for the No. 2 and No. 2J cans and from 25 to 40 min- 

 utes for the No. 10 cans, depending upon the ripeness of the fruit. 

 Loganberries are put up in the usual commercial grades. In making 



