COMMERCIAL CANNING OF FOODS. 25 
though this grading is not strictly followed by all packers. Some use about 2° less 
and others use 15°, 25°, and 55° to replace 20°, 30°, and 60°. The degree of sirup is 
arbitrary with the packer and is not indicated upon the label, so that the consumer has 
nothing as a guide. He can not select a sweet or a tart grade from the information 
given. The strength of the sirup to be used depends upon the acidity of the fruit, 
the quantity of fruit, and the flavor desired. Flavor should be the real guide, as much 
better results can be obtained in developing a good flavor by cooking the sugar into 
_ the fruit in canning than by any subsequent addition. With a light weight of fruit in 
acan, a lighter weight sirup will give the same result on the cut-out as would be given 
by a heavier sirup on a full pack. Full-weight packing therefore demands not only 
more fruit than is sometimes found but a correspondingly heavier sirup to secure the 
- same flavor. 
The importance of having good, uniform, clean sirup is not fully appreciated by can- 
ners. The water used is sometimes unsuitable, being charged with iron or carbonates, 
_ which produce a more or less cloudy precipitate and consequent injury to the appear- 
ance of the food. The method employed in making the sirup may also cause variation 
in the readings; correction may not be made for temperature; and cheap and inac- 
curate hydrometers may be used. The addition of a given quantity of sugar to a tank 
of water, followed by heating, does not insure uniform distribution, though the sugar 
may be dissolved. Without thoroughly mixing the contents, a sample taken for a test 
may give an erroneous reading. All instruments are graduated at a standard tempera- 
ture, so that correction in the readings is necessary for any variation from the given 
temperature, a precaution which is frequently neglected. The usual Balling instru- 
ment is easily affected by heat, and frequent dipping in and out of hot solutions will 
cause it to lose its accuracy. 
That more might be known concerning the condition of the sirup in the factories, 
an invitation was issued to 20 canners to send in samples from time to time during the 
season. A few kindly cooperated. The sample was drawn as it was being delivered 
to cans of fruit, was processed, and then forwarded to the laboratory. It was taken 
without the knowledge of the sirup maker, and was thus clearly representative of the 
sirup in use. The following table shows the results: 
Examination of sirups im use at canneries. 
Number of samples. 
Highest | Lowest 
Standard. found. found. 
Average. 
Above Below 
Total standard.| standard. 
° Balling. | ° Bailing. | ° Balling.| ° Balling. 
60 60.9 60.1 60.6 4 4 0 
55 57 37 49.5 9 $ 5 
50 52 49.6 50. 2 3 2 
40 43.9 25.7 37 37 11 24 
30 34.2 18.4 28.8 51 14 31 
20 26.5 12.6 21.6 47 15 28 
15 21 10.3 14.8 22 8 12 
10 Die 6.1 10.3 43 21 20 
216 77 122 
This table itself is evidence that the sirup is not made with sufficient care, or that 
_ simpler methods must be used to obtain the correct result. Examination was also 
made as to color, presence of flocculi or precipitate, effect upon the can, trace of 
oil, and number of microorganisms. Some factories had a uniformly white, clean 
sirup, while others had all shades, varying from white to a deep reddish or straw 
color, depending upon the source of the water supply and its effect upon the can. 
With clear, soft, or distilled water there was very little attack upon the can, while 
