INSPECTION OF FRUIT AND VEGETABLE CANNERIES. 7 



COOLING. 



Describe the methods, temperature, and time of cooling the cans. 

 -Prompt and adequate cooling is essential in the case of certain prod- 

 ucts, such as tomatoes, peas, and string beans. Some canners believe 

 that the cloudy liquor occasionally found in canned peas and beans is 

 caused by an excessive fill before the brine is added. As a matter of 

 fact, it usually is due to insufficient cooling of the hot cans in cold 

 water before they are placed in the storehouse. Canned tomatoes, 

 peas, and string beans may be spoiled by " stack burning " unless they 

 are quickly and thoroughly cooled as soon as they are removed from 

 the process kettle. 



FINISHED PRODUCTS. 



Examine the stock of filled cans, noting the manner in which 

 they have been stored and any evidence of spoilage or defective 

 processing. Look especially for signs of swelling in the cans. So- 

 called "swells" indicate spoilage, for the normal can has straight 

 sides and flat or slightly concave ends. Convex or bulging ends in- 

 dicate the probability of spoilage. Some cans, called " springers," 

 however, have slightly convex ends caused by overfilling or incom- 

 plete exhausting. The ordinary swell is the result of gas formation 

 within the can and usually indicates spoilage. One type of bulging 

 is caused by the presence of hydrogen liberated by the action of 

 the contents on the metal of the can, not by spoilage of the con- 

 tents of the can. The so-called " flat sours," another form of 

 spoilage, do not make the cans swell. This form can be detected 

 only by the acidity test or by the taste. Look also for signs of rust in 

 the cans ; rusty cans may develop leaks. 



Report the annual output of each product. Ascertain how long 

 on the average the stock is held in storage before shipment. Is there 

 any stock from packs of previous years on hand? If so, how much 

 and how long has it been held ? How is the stock stored ? What is its 

 condition ? What disposition is made of returned " swells " ? 



Examine carefully the contents of some of the cans in stock. 

 Test the vacuum of the can. Note the odor immediately upon 

 opening. If the inspector is familiar with the characteristic odor 

 of the sound fruit or vegetable, he will have little difficulty in de- 

 tecting any spoilage that may have developed in the cans. Note 

 the flavor and the consistency of the product and the clearness or 

 the turbidity of the liquor. Are any pods, leaves, stems, or other 

 foreign or decayed matter present? Attention should be given 

 to the quantity of the contents of the can. Weigh the can filled 

 and sealed, weigh separately the brine or sirup drained from the 



