52 BULLETIN 196, U. S. DEPARTMENT OF AGRICULTURE. 
just fill a can, after which the berries are washed under a spray of water and then 
poured into the can through a special funnel. The plates are rinsed before being 
returned for another lot of berries. The first impression is that the method is cumber- 
some, but in practice it is rapid and ideal for cleanliness. The same method isalso used 
for other berries. ie 
The strawberry needs a good sirup to develop its flavor fully and to hold it. After 
a sufficient quantity of sirup to fill the can has been added, it is exhausted for 3 minutes, 
sealed, and processed for from 10 to 12 minutes. The practice of kettle cooking is 
followed by a few careful packers. The berries and sugar are placed in a copper- 
jacketed kettle and heated slowly to the boiling point. A special dipper is used to 
lift. out just enough solid fruit to each can, so that the sirup may be added afterwards 
to make the proper fill. The object is to give a can with more solid fruit. With some 
packers there is a loss of fruit Juice, and this is used for flavoring sirups. There is a | 
distinct difference here in the object sought, ‘‘the full can”’ being the aim of some, — 
while others strive to get all the juice out as a primary product and can the remaining © 
solids as whole fruit. The cans are sealed at once and processed for 6 minutes. The 
strawberry undergoes a marked change in weight and in volume, due to the action of 
heat and sirup. 
Effect of varying degrees of sirup upon the strawberries and the cut-out sirup.} 
| 
Brix Reduc- 
| 
Weight of Weight of 
reading. |ing sugar. 
Density of sirup Gross |Weight of 
fruit. | sirup. 
(degrees). weight. | contents. Sucrose. | Acidity. 
Weight of fruit, 500 
grams, No. 2} cans; 
pack of 1913; ex- 
amined Oct. 28, 
Grams Grams Grams 
1912, Apr. 23, 1914: | Grams. | Grams. | Grams. | Grams. | Degrees. | per 100cc.| per 100cc.| per 100 cc. 
3) 5 5. 2. 
Water 940 800 315 485 2 50 1. 66 0. 59 
Se a Fak ce aa 915 775 340 435 5.4 3. 25 . 00 On 
10 { 940 800 310 490 9.6 7. 50 4.05 - 53 
mE mite a 940 800 310 490 9.4 JES acc ea | Se eee eae eae 
20 { 945 805 315 490 127 4.25 6. 89 59 
age ok ea 940 800 315 485 13. 2 5. 00 5. 70 60 
30 { 960 820 325 495 18.0 4.25 11. 87 52 
aD MES VT aE 985 845 360 485 19. 4 11. 50 6. 18 . 67 
40 1,010 870 365 505 24. 8 5. 00 16. 62 . 64 
Se aeree cae 980 840 320 520 22.8 13. 25 5. 46 - 50 
5) { 1,015 875 355 520 29.4 5. 50 19. 47 . 63 
Bees ecg ASS, 1,025 885 360 525 29.0 12. 50 10. 45 BGs 
60 1,055 915 360 555 36.7 6. 50 27. 07 . 54 
Same apsaty gai | 1,070 930 480 450 36.6 12.75 18. 76 - 59 
Variety, Brandywine; 
weight of fruit, 500 
grams; pack of 1913; 
examined June 2, 
qU18. July 2, 1913, 
Apr. 2, 1914: 
910 770 320 450 6.6 4.75 . 00 52 
Wis terse caie ao. 915 775 360 415 6. 2 3. 50 . 00 53 
| 910 770 420 350 6.5 3. 86 21 51 
| 940 800 300 500 10.3 8. 00 -47 63 
i) Sais ee ee oe Se 940 800 310 490 10.0 5. 00 2.85 - 58 
\ 940 300 315 485 10.2 5.92 1.88 49 
955 815 330 485 13.9 5. 00 5. 94 - 63 
20S se sate oe eae 955 815 320 495 14.7 5. 50 5. 94 65 
| 960 820 335 485 13.9 8. 94 2. 64 -o7 
975 835 340 495 18.6 6. 25 9. 50 255 
BO seieee eae soot 970 830 330 500}. =: 19.3 6. 00 10. 69 53 
975 835 340 495 19.6 11. 48 - §. 83 .53 
| 985 845 345 500 23.6 6. 50 13. 7. 49 
AQ2EE Hite steed 990 850 340 510 24.6 8. 50 13. 54 558 
980 840 360 480 24.3 22.12 . 04 55 
1,015 875 360 515 28. 7 5. 50 18. 05 .49 
DOSE noe eae Se 1, 000 860 365 495 27.8 12. 00 11. 88 . 54 
1, 005 865 350 515 29.3 | 27.20 . 08 53 
1,025 885 335 550 37.0 5. 00 25. 65 -47 
CORES sere oe ones 1,020 880 360 520 34.7 10. 00 19.95 -55 
1,010 870 375 495 34. 2 26. 94 5. 42 Beas) 
| 
1A sufficient number of commercial samples was not received to make a fair comparative table. 
