TaBLE 6.—Aevd content of pickled vegetables and fruits—Continued 
Product 
Relishes: 2 
Corn: 
Processed: 
ny SOlidS eas eee ee ee Aen a eee 
Horseradish: 
Unprocessed: 
BTS O]TAS ys Ses eee eS ees Le A ea eee | Ce eee 
Pepper-onion: 
Unprocessed: 
In solids 
Piccalilli: 
Processed: 
MT SOLIS hy at tetera apt ne Re ener 
Unprocessed: 
In solids 
Tomato-apple chutney: 
Processed: 
In solids 
Tomato-pear chutney 
Unprocessed: 
In solids 
Fruit pickles: 2 
Peaches: 
Processed: 
Unprocessed: 
In solids 
Processed: 
In solids 
Unprocessed: 
In solids 
In brine 
1 Calculated as lactic acid. 
2 Calculated as acetic acid. 
12 
J Lh aG] 0) 3 ol een Panne oe a Rae a en ee CR 2 REE SER ee 
Acid 
content 
before 
processing 
Percent 
al 
Cotes 
w 
J] 
aetirs 
ow 
a 
Acid content after storage for— 
0 days to 
1 week 
2 to 3 6 months | 9 months 
months 
Percent 
1. 30 
Percent Percent Percent 
1. 24 L331 22 
2.18) |.22- 2-2 es See 
139 IR Sie I Ae/ 
1. 42 1. 40 15 3333 
1:06!) |. 2.2 4202 ae 
1.10 |.22 22 eee 
1, 12) 222-2. eee 
1,22 |2 223 eee 
16 | is 2 eee 
. 84. |_. 2225 fot See 
72 Pe 7(l 77 
84 . 84 85 
