COMMERCIAL CANNING OF FOODS. 19 
Seasons for packing various products in different States—Continued. 
State. Succotash. Sweet potatoes. Tomatoes. 
1to Dee. 1] Aug. 1toOct. 10 
Firat tine Se Wis alge slater al etsieaisve madi ac Set attelots AEs slebo Octa 2h 
eR dee othe baa ks be Se ee Ae Ti ahah Se Aug. 8toDec. 1 
OE hs ea ate el Cl eae es eee, Bin 68 2 Aug. 20to Oct. 1 
Bete ae ea eye fe nies eeia|| macclavela aie oan eee somes Aug. 15to Nov. 1 
: 6 to Oct. 18 | Aug. 1to Oct. 20 
Lees a ey 1 to Sept. 1} Aug. 10to Oct. 1 
Sek eR AE Symes Hemet 4 eh a ye ae ke a Aug. 10 to Oct. 20 
SE SERS a Se ees apl | Soles emits 2 Semen aaa rac Aug. 1ltoNov. 1 
Lise RUS Sa lag Re | am A Aug. 10 to Oct. 15 
8 to Oct. 26 | July 27to Oct. 5 
SESE SE seen See al Mate se tone cea eee Aug. 1 to Sept. 
§ . 10to Nov. 1 | Aug. 20to Oct. 20 
ho eee eee aprshte Rca Ne aa canara ane tS ape Sept.. lto Oct: 1 
SRI pan SA Meg GRE |e OE tn i a nae ae Aug. 15to Nov. 1 
Be SRS AER ar a Aca ka] Meee pees AP ae ee Sept. 1lto Oct. 10 
EAs IS Re I eee Ne re re ene ee July 20to Oct. 30 
Ae ae erate ects l| Mee ote elenete re remem a Aug. 20to Oct. 1 
Septet Trays yon seh cept alvin ee Sept. 1to Oct. 5 
(SEYRSENIS TSR ee Oct. 1toNov. 1 | Aug. 15to Oct. 25 
A al a Sa CRD ea 3 Ue ae Oe ae 2 el | ne (ee a Ae eee Aug. 1ltoNov. 1 
oY SAGAS TS ae Oa ea ANTS. TOnCOlOCUs ost: anne esas tes eaies Aug. 1toNov. 2 
| UD aS dete Reis SRR Se eee ATI SRT COISODGalon|Pamee cae es omer Aug. 10 to Nov. 15 
are meee eee eee Ps ORS ch Smee ic Nall Souuis Sew ess Sacie c a(t see smeedioae coe secs Sept. lto Nov. 1 
MEBPRESS UL VCLEM Lb es Beh eek Sas Hebasloro wept, Lo jes nosso aoe a cee Aug. ltoNov. 1 
APSE Beh ge ESB NSE. 2 Saale a Ee a eee ree ee Oct. to Nov. July 15 to Oct. 15 
ES Tiel: SEAS Se Be ee ee eee July l1toSept. 1} June 15toSept. 1 
os dosedeeehosddek seb he See Bea eel eteege ael Pane ea eeE d Aug. 7to Oct. 30 
STO Ss AS e535 FE SS Se ae eae gc | te Aug. 15 to Oct. 15 
ong) SHEA soe eg ete date sh Sm ea aaa a ea |e a US Aug. 1toNov. 7 
(TSEC SS segs She eer da eee a ed ee NSF ise ace ae he oe ioaes eobs oe ae Aug. 15to Oct. 1 
EXPERIMENTAL WORK. 
During the season of 1912 an experimental canning laboratory was established in 
San Francisco for the purpose of studying the problems connected with the canning 
of fruits. It was located within two blocks of the great fruit market, so that con- 
tinuous observation could be made of the raw products as they were delivered to 
the commercial canneries, where the conditions are not very different from those in 
smaller places. It was also near the food and drug inspection laboratory, thus expe- 
diting cooperative work. 
The equipment consisted of the usual cookers and machinery found in a first-class 
canning and preserving factory, only of a smaller size. An eight-horsepower, high- 
pressure boiler furnished the steam, a five-horsepower motor and a half-horsepower 
motor the power. The outfit included an open sterilizer, a 22-inch by 36-inch vertical 
‘retort fitted for steam or water, with positive circulation, a similar horizontal retort 
equipped with an agitator, a coil dryer, iron, copper, and aluminum jacketed kettles 
or preserving pans, an inside enameled iron vacuum pan, a copper vacuum pan, a 
-pasteurizer, and an exhaust box. Two types of closing machines were used, one 
adjustable for size, in which the can turned, and the other fixed, in which the can 
remained stationary while being sealed. A vacuum sealing machine was installed 
for glass jars. A vacuum pump, pressure blower, bottle and can-washing machine, 
hydraulic press, centrifugal clarifier, bottle filler, cooking coils, peeler, slicer, pulper, 
and other small apparatus were provided for work in which they might be necessary. 
Much of the apparatus was so constructed that 1t could be used for a variety of pur- 
poses. The object was to make the dozen or the case the unit of experiments in the 
‘regular canning, and from 1 to 10 gallons the unit for the batch in kettle cooking, 
ro that complete records might be kept and the experiment yet be under factory 
conditions. . 
_ The general plan of the experimental work in canning involved the use of under- 
ripe, prime ripe, overripe, and spoiled fruits of all the varieties canned, to deter- 
