46 BULLETIN 196, U. S. DEPARTMENT OF AGRICULTURE. 
Since the peach is the most popular fruit canned, is reasonably stable, and presents | 
an attractive appearance, it is but natural that it should be more closely graded than | 
any other. Unfortunately, the grading is done chiefly for jobbing purposes and not 
for the benefit of the consumer. The appearance of the peach in the cut-out depends | 
upon the stage of ripeness and the variety. Varieties having very large pits produce 
rather thin, flat pieces, though they may be large in circumference, while varieties | 
having small pits are thick. The greener and harder the fruit, the more symmetrical 
the pieces and the sharper the edges. The very best fruit is inclined to become ex- 
tremely tender and soften sufficiently to flatten out, to lose its clean-cut edges, and 
to have particles break off and become free in the sirup. Selection for the highest | 
grades is made at the stage when the fruit does not quite soften in the handling, and 
when the firm, sharp edges and brilliant color give a most attractive appearance. | 
The peach in its prime condition for canning does not undergo nearly so much shrink- | 
age as the apricot. Most of the apparent slackness in fill is due to the softening, which 
allows pieces to settle together to a greater or less extent. ,Prime peaches packed | 
in water, 10°, 20°, or 30° sirup will show a fill to within three-fourths of an inch of the | 
top; in 40° sirup to about 1 inch; and in 50° or 60° sirup only slightly less. If the | 
fruit be soft-ripe, the shrinkage will be more. 
Sliced peaches are packed in the same grades as the halves, and the stock and sirup | 
used must correspond to the same quality. Melba peaches are selected perfect peaches, 
packed whole. They are packed one, three, or four, the cans being made of the | 
required height. The sirup is usually 40° or 55°. The finding of peaches which have | 
turned pink or have sirup of a pink color is usually due to the use of sunburned fruit | 
or to the fruit having remained hot for a long time. In neither case has the injury | 
been found to extend further than the appearance. 
PEARS (PyrRUS COMMUNIS). 
The pears used in canning may be grouped into two classes, hard and soft, the former 
being represented by the Kiefer and the latter by the Bartlett. Other varieties rep- 
resent a very small part of the pack. The Bartlett is much the best pear for canning 
purposes and is probably used for nearly three-fourths of the entire pack. The pears 
are hand-picked just before they are ready to turn soft and are delivered to the fac- 
tory in boxes of a standard size. The fruit is delivered promptly and worked up 
before it has time to soften sufficiently to injure the appearance in handling. If it 
be necessary to hold them for a week or more, they are placed in cold storage. The 
pears are not graded for size but are delivered to the peelers in boxes. No machine 
work is used in the peeling, all work being done by hand. The knife used hasa-curved 
blade, surmounted by a guard to limit the amount of peel taken off. The peel is 
removed from the blossom end to the stem end, instead of around the fruit, care being 
taken to preserve a symmetrical appearance. The fruit is then split in halves, and a 
special coring scoop is used to remove the blossom end, core, and stem. The matter 
of peeling and coring is distinctly important in the production of high-grade goods, 
as appearance is regarded with the same care as quality. No bruise marks, pieces cut 
out, or split pieces are permissible in extra standard or extra goods, and only an occa- 
sional piece in the standard. As soon as possible after peeling the pears are placed in 
cold water to prevent their turning brown. If it should be necessary for any reason 
to hold them for some time, a small quantity (about 14 ounces to the gallon) of salt 
may be added, as it will lessen the action of the oxidase. The waste from pears in 
the form of skins and cores amounts to from 30 to 35 per cent. Only a small part is 
used for brandy, the remainder being discarded as waste. 
The peelers make a partial separation of the pears into four sizes when they place 
the halves in pans, the grading being wholly by the eye. Those who fill the cans 
carry the work further and correct “‘off sizes,’’ separating the defective and green 
