SCALDING, PRECOOKING, AND CHILLING 19 
scalding. Certain important changes occur in the pectic substances, 
which have much to do with the softening of the peas. 
CONCLUSIONS REGARDING THE SCALDING OF PEAS. 
From a consideration of the foregoing experimental findings, it 
appears that some form of preliminary scalding is desirable in the 
canning of peas. Scalding is necessary when the canning is to be 
done in tin, because of the strain on the cans from internal pressure 
and the low vacuum obtained with material not scalded; but it is 
not essential in home canning in glass. 
Scalding in water results in considerable loss of valuable nutrients 
from the peas into the scalding water. Treatment with live steam 
effects the desired shrinkage, makes possible the retention of the 
sugars and other water-soluble constituents, and yields a satisfactory 
product. Scalding in water is of value for cleansing purposes, but 
should not be practiced if it can be avoided. 
Scalding appears to be of no particular value for bringing about 
softness in the finished product. Scalding with hard water may 
actually make the peas harder, because of the formation of relatively 
insoluble compounds of the pectic substances with the alkaline earths. 
Mucilaginous or sticky substances are not normally present upon 
fresh green peas. 
Scalding does not result in a better colored canned product, and 
does not produce a clearer liquor when fresh green peas are used. 
The effect of scalding on taste and flavor is desirable or not, ac- 
cording to the personal preferences of the consumer. Scalded peas 
canned in tin have less flavor than those which are untreated, but the 
differences are not important in glass. 
STRING BEANS. 
The experiments with string beans were made with two varieties — 
Stringless Green Pod and Refugee Wax. The former is a plump- 
podded variety, green in color, and one of the best for canning ; 
Refugee Wax is one of the best yellow-podded varieties. They were 
selected as representatives of the two types of string beans usually 
canned. 
The beans were gathered fresh from the field early in the morn- 
ing and handled as rapidly as could be done. They were in prime 
table condition, the pods well grown, crisp, and tender. After snip- 
ping the ends of the pods, they were broken in 1 to 1J inch pieces 
and used at once. 
The various experiments with beans were conducted the same as with 
peas and spinach. The results are discussed briefly as follows : 
EFFECT OF WASHING AND SCALDING ON THE WEIGHT OF STRING BEANS. 
Beans, in lots aggregating 560 kilograms in weight, when washed, 
drained, and weighed again showed an increase in weight of 6.5 per 
cent, due principally to the adherence of water. 
When fresh, unwashed beans were weighed, both before and after 
scalding in water, there was an average loss of about 2 per cent in 
weight. The water adhering after washing was lost during the 
scalding treatment. A slightly smaller loss in weight was noted 
