COMMERCIAL CANNING OF FOODS. 5] 
er RASPBERRIES (RUBUS OCCIDENTALIS AND R. IDAEUS). 
Raspberries are widely grown for consumption in the fresh state; very few are used 
for canning. They have distinctly more character than many fruits, and it would 
- seem from the ease with which they may be grown that their use could be increased. 
_ They are grown and handled in the same manner as blackberries. The red and the 
_ black varieties are kept separate, as the red commands a higher price. The use of a 
| “sirup of the right degree is essential in bringing out the rich flavor. The process takes 
12 minutes at 212° F. 
Only a few experiments were made with raspberries, one part of the set being in 
No. 2 and one part in No. 24 cans. The weight of fruit used in the No. 2 can was 
380 grams and in the No. 24 can 600 grams, so that the results on the cut-out are very 
nearly the same as if one size can had been used. The waste in canning is slightly 
greater than for blackberries. 
Effect of varying degrees of sirup upon raspberries and the cut-out sirup (weight of fruit, 
880 grams in No. 2 cans, 600 grams in No. 24 cans; examined Oct. 10, 1912, Apr. 24, 
1918, and Jan. 17, 1914). 
Size of canand densi-| Gross. |Weight of| Weight of|Weight of} Brix Reduc- +4 
ty of sirup (degrees). | weight. |contents.| fruit. sirup. | reading. jing sugar. Sucrose. | Acidity. 
Grams Grams Grams 
No. 2 cans: Grams. | Grams. | Grams. | Grams. | Degrees. | per 100cc.| per 100 cc.| per 100 cc. 
iirater 695 595 350 245 7.5 4. 7 0. 00 0. 63 
eto eek eee 695 595 - 350 245 8.8 5. 25 . 00 . 62 
30 730 630 330 300 22.9 12.25 6. 65 67 
Sean lereimety c's so ss 4) 715 615 330 285 21.5 12.5 5.7 60 
50 735 635 310 325 29.5 12. 00 IBEW 67 
Peete heath 730 630 315 315 29. 2 12. 75 12.11 60 
60 { 735 635 325 310 32.7 12.5 15. 67 66 
= Sase AE ato aes 725 625 315 310 32.4 13.5 14. 25 55 
No. 2} cans 
1, 008 868 567 301 13.3 8. 75 1.55 75 
Ue teen Se ass 990 850 590 260 13.7 8. 00 1.19 76 
1,015 875 590 285 13. 2 9. 88 ~2 7 
1,012 872 568 304 16.5 8.12 4. 82 79 
2, SSE pra ye au ea ee 995 855 545 310 16. 7 9. 50 4.27 77 
1,005 865 560 305 17. 2 12. 74 1.12 78 
1, 042 902 515 387 24.3 9. 00 12. 23 78 
“LUE ee Sas gee Ol 1, 030 890 §32 358 23. 5 11.75 7. 84 73 
1,035 895 565 330 25. 2 19. 52 2.79 R81 
Raspberries should be given a slightly heavier fill, but the same sirup as black- 
berries, and should give almost the same result on the cut-out. The volume in the 
can appears somewhat less, as the berries mat together a little closer on draining. 
STRAWBERRIES (FRAGARIA VIRGINIANA). 
Strawberries used for canning are grown the same as for the market, but only varieties 
_ of uniform size and with a well-developed flavor are used. It is preferable that they be 
handled in shallow boxes and drawers; in no case should boxes larger than the quart 
_ size be used. 
These berries are prepared by hand at the factory, as no machine has been invented 
which will sort them or remove the stems. If they arrive in the shallow boxes they 
are stemmed, and the soft or defective ones picked out. The good berries are placed 
in large shallow pans, care being taken to prevent the accumulation of a layer deep 
_ enough to squeeze out any juice, then washed in a single layer under sprays. While 
_ passing under the sprays they are gently rolled over, so that all parts will be struck 
by the water. They are filled into the cans level with the top and the cans weighed 
to insure against short weight. One of the best eastern packers has the following plan: 
_ The berries are stemmed and placed directly on enameled pie plates by one set of 
women. These are passed to other women, who weigh out a sufficient quantity to 
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