20 



BULLETIN 1084, U. S. DEPARTMENT OF AGRICULTURE. 



(23) Waste: 



(a) Vines and peas. 



(b) Spilled peas on floor. 



(c) Picking tables. 



(d) Material removed from in- 



terior of viner, cleaning. 



(e) Blancher liquor. 



if) Defective cans, swells and 

 returned, percentages 

 applicable to various 

 grades. 



{g) Injured peas in viner and 

 clipper, percentage. 



(24) Persons interviewed. 



(a) Name and attitude of 

 each. 



(25) Exhibits: 



(a) Photographs, description, 

 and designation of those 

 attached. 



(J)) Labels, description, and 

 designation of those at- 

 tached. 



(26) Remarks and recommendations. 



including additional sub- 

 heads AND POINTS FOE SPB- 

 CIAL EMPHASIS. 



POINTS FOR SPECIFIC PRODUCTS. 



The statements regarding processes in this section, especially those 

 specifying time and temperatures, are based upon the observations 

 of inspectors in certain commercial canneries. They do not neces- 

 sarily describe the ideal processes and no recommendation is made 

 or implied that they should be followed. They are set forth to give 

 the inspector an idea of what is done in commercial canneries, rather 

 than to furnish canners with information on the best processes. 



FRUITS. 



Since some varieties keep well in their natural state, the canning 

 of apples is perhaps of less importance than the canning of other 

 fruits which constitute a smaller part of the diet but do not keep 

 well unless dried or canned. The chief varieties of apples canned are 

 Baldwin. Greening, Spy, and others of the better fall and winter 

 apples. The summer apples turn soft and mushy in the can. The 

 chief grades are the fancy, standard, and pie. The fancy grade 

 is put up in sirup, the degree of sirup varying in different canneries. 

 The best seller is the No. 10 can, packed in water for pies. 



Canned apples should be prepared from matured, sound fruit, 

 thoroughly washed and cleaned, well peeled, cored, and free from 

 decay, bruise, or discolor, and damage caused by disease or insects. 

 The peeling and coring may be done either by hand or b} 7 machine. 



The inspector should determine the character, quality, and dis- 

 position of the waste from apple canning. 



APRICOTS. 



The canning of apricots is principally a California industry. The 

 season extends from June 15 until about September 1, being heaviest 

 in July. The chief varieties of apricots for canning are the Blen- 

 heim and the Moorpark. 



