COMMERCIAL CANNING OF FOODS. 4] 
done formerly by running them over a vibrating screen upon which was directed a 
strong blast of air. This removed part of the blossoms and stems, and the remainder 
were either rubbed off by hand or were passed with the fruit. An improved goose- 
berry cleaner consists of a slitted disk, below which parallel knives revolve. The 
berries are poured above the disk and made to roll over and over by light dragging 
chains. This causes the stem or blossom to fall into the slits, where they are cut off 
close to the berry. The berries are then washed and filled into cans by weight. 
Those intended for pies usually have only water added, while those for the general 
trade have a sirup. The filling, exhausting, and capping are the same as for other 
berries. 
Effect of varying degrees of sirup on gooseberries. (Weight of fruit, 500 grams, No. 24 
can; examined June 3, 1913, July 3, 1913, and Jan. 22, 1914.) 
| 
Density of sirup Gross |Weight of) Weight of/Weight of} Brix Reduc- 
(degrees). weight. |contents.| fruit. sirup. | reading. jing sugar. 
Sucrose. | Acidity. 
Grams Grams Grams 
Grams. | Grams. | Grams. | Grams. | Degrees. \per 100 cc.\per 100 cc.\per 100 cc. 
965 825 465 360 5.3 3.00 0.0 1. 26 
Re ts a od 965 825 465 360 5.5 3.00 .0 1.30 
960 820 505 315 5.5 2.37 04 1.36 
1,000 860 465 395 10.2 3.00 5. 22 1.17 
Pos a is occa on 995 855 475 380 10. 4 5.00 2.38 1.30 
990 850 480 370 10.5 7. 30 -O7 1,39 
1,000 860 455 405 14.8 4.5 8.07 1.12 
Benet weer esc) o's he 1,000 860 465 395 14,4 7.50 4,27 1.23 
1,000 860 480 380 14.7 11.18 - 70 1,39 
30 { 1,000 860 450 410 21.8 7.20 8. 55 1.00 
RRM Et ee a 1,015 875 475 400 19, 6 7. 50 7. 84 1.26 
40 { 1,020 880 455 425 27.9 6.25 14. 49 83 
Den cerete cs wor ac 1,025 885 465 420 23. 9 10. 00 9. 50 1.26 
50 1,050 910 430 480 35. 2 7. 00 22. 8 . 82 
“Sy PRL eeg ean eee 1,045 905 450 455 30. 0 12. 50 12. 83 1.26 
1,070 930 440 490 44,0 6. 50 33. 25 76 
_L, a ee 1,065 925 |. 440 485 36.5 8. 75 23. 61 1,22 
1,065 925 495 430 35.5 27. 44 4, 20 1, 64 
GRAPES (VITIS VINIFERA). 
Grapes have not been used very extensively in canning, but there has been a notice- 
able increase in the pack in the last few years. The white grapes are preferred for 
this purpose, as the colored grapes lose color to such an extent that they become unat- 
tractive. The grapes are gathered in standard boxes or baskets as for the market. 
The clusters are selected when the flavor is well developed but the fruit fairly firm. 
The stemming is done by hand, and in California it is the general practice to grade to 
size by passing them over screens having holes 20, 21, 24, and 26 thirty-seconds of an 
inch in diameter. The fruit is washed and the cans filled to within one-fourth inch 
of the top and a hot sirup added. After exhausting, a process of 212° F. is given for 
14 minutes. 
Effect of varying degrees of sirup on grapes. (Weight of fruit, 550 grams; examined Oct. 
12, 1912, Apr. 25, 1918, and Mar. 3, 1914.) 
Density of sirup Gross |Weight of| Weight of/Weight of] Brix Reduc- 
(degrees). weight. |contents.| fruit. sirup. | reading. jing sugar. Sucrose. | Acidity. 
Grams Grams Grams 
Grams. | Grams. | Grams. | Grams. | Degrees. |\per 100 cc.\per 100 cc.\per 100 cc. 
985 845 425 420 11.3 8. 25 0.00 0. 54 
WYVRUEL 00 Necise nes ket 1,005 865 415 | 450 12.7 9. 50 - 00 92 
1,000 860 435 425 12.5 11.18 00 237 
3 1,025 885 420 465 20. 8 13. 50 5.12 31 
AO ein eysts cette eases cw, 2 1,022 882 412 470 21.2 15. 00 2.61 38 
1,022 882 440 442 21.3 18. 28 1.75 37 
1,042 902 407 495 23.7 12. 37 9. 61 -3l 
BO ie SS a eee oes 1,045 905 405 500 24.3 15.5 5. 23 38 
1,055 915 435 480 24.0 21, 54 1.12 237 
