CANNED FRUITS. 

 Table 38. 



96 



i American 

 ! ffxxi.s. 



Total number of samples 



Number of samples containing glucose 



Number of samples containing preservative 



Number of samples containing foreign coloring matter . 

 Number of samples containing more than one adulteran 

 Number of samples adulterated 



Foreign 

 foods. 



Total. 



46 



28l 



74 



4 



11 i 



15 



.", 



8 ' 



11 



1 



9 ' 



10 



1 



10. 



11 



6 



18 



24 



The use of coloring matter was confined to the fruits put up in glass. 

 Of six samples of strawberries examined but one was free from arti- 

 ficial coloring- matter. Coloring matter is probably most frequently 

 used with this fruit, as it so readily loses its natural color after can- 

 ning. But two samples of goods preserved in tin contained any forai 

 of preservative, and in one case the material used was saccharin, which 

 performs the double function of preservative and sweetening agent. 



The addition of presen^atives to fruit put up in hermetically sealed 

 packages and sterilized is unnecessaiy. In some classes of foods it is 

 advantageous to preserve the product in a partially prepared condition 

 for a considerable length of time, and complete the process in a much 

 smaller plant than would otherwise be required. This is not customary, 

 however, in the preparation of canned fruit. The only condition, 

 therefore, that would call for preservatives is the use of imperfectly 

 sealed receptacles or the lack of complete sterilization. The difficulty 

 of hermeticalh^ sealing glass receptacles, especially those with a wide 

 mouth, is well known, and the problem is made more complex when 

 the goods are shipped to a great distance. 



The customs of different firms differ so widely regarding the relative 

 character of fruit packed in tin and glass that generalizations are dif- 

 ficult. It ma}^ be said, however, that the lowest grade of products is 

 preserved in tin. Pie peaches, restaurant goods, and soaked goods 

 (canned dried fruit) are prepared for a market that demands cheap 

 products. It is necessary to choose the least expensive package avail- 

 able. In addition to this the appearance of these articles would not 

 be inviting in glass. 



In high-grade fruits, on the other hand, some canners place exactly 

 the same products in glass and tin. Again, the expense of shipping 

 bottled goods, both on account of breakage and freight rates, practically 

 prohibits the preservation in glass of even high-grade goods that are 

 to be shipped to a great distance, and many firms pack all their fruit 

 in tin even for local markets. The average quality of tinned fruit is 

 inferior to that preserved in bottles, and the lowest quality of the 

 former is far below that of the latter. 



