COMMERCIAL CANNING OF FOODS. 53 
| ‘The strawberry is subject to more shrinkage than any other fruit. Cans packed 
) Bow. 500 grams of prime fruit, using water, 10°, 20°, and 30° sirups, showed less than 
one-half the fill on the cut-out, and with 40°, 50°, and 60° sirups, the cans were just 
about one-third full. 
MiIcROORGANISMS. 
Since a great deal of attention is given to the presence of microorganisms in food 
products as indicating spoilage, the following table is given to show the results of 
- examination of canned fruits made during the season. The method followed was that 
of using the Thoma-Zeiss counting chamber, and only the sirup or fluid portion was 
examined. These results have a certain value for comparative purposes and are 
offered for that reason. The report is in two parts, one upon the products prepared in 
_ the laboratory and one upon samples submitted from different factories. The figures 
in both cases are low, somewhat lower than would be obtained upon the same sam- 
_ ples if examined six or eight months after canning, owing to the closer adherence 
of the organisms to the fruit when first packed. | 
Number of bacteria, yeasts, and spores per cubic centimeter, and the percentage of 50 fields 
in which mold occurred. 
Number -. | Yeasts and 
Bacteria Molds in 
Product. ees per ce. spore. Per | 50 fields. 
Apricots: Per cent. 
| LUE) COTRE ACL SE a OES SS nee ea ee 17 564, 000 30, 000 0. 00 
SVOMUMEKCIA SAMPLES sees ae a; FSU SNe le enal- Bote 37 830, 000 220, 000 . 00 
__ Blackberries: 
Welsehiiay SE CSS ee ee i Ce Cree 24 151, 000 364, 800 B33 
a ReteiBIGL Cal caIWles Pare Me fe eines Gee ne 10} 1,440, 000 492, 000 1.40 
erries: 
LUO Tae WGI: GENTE 0) LAS ee Se = tee ee eae en eee a ee 61 468, 000 109,000 - 00 
# DELICE OSE TET as Sep ae ee oe 40 960, 000 165, 000 - 00 
rapes: 
C10 JASE GSU Se eee ee ee 21 442,000 139, 000 - 00 
SC OMAMOLCIMNSAIMGICS mes. foe. Sa Soe fects deme ee elle 13; 1,015,000 474, 000 - 00 
Loganberries: 
AN DRAVORVESATTDICS sania. ee te. GOS Sea eee St 12 540, 000 424, 000 - 00 
@nramicreml camiplos. 2. w/o 2 8 22 ld e ek nen. 2| 1,560,000 | 4,410,000 3. 00 
; Aan irrants, laboratory samples Se Epa yet Pie sytr= iat ats s, siya ejers 9 399, 840 279, 960 . 60 
eaches: 
Papo Obyssamples sete apr. olf eee Ue esos Lk 17 670, 200 56, 400 - 10 
8 WOMINIELGIA Sat ICS se oe nas s Se eee sila ee eee 96 984, 000 189, 960 06 
ears: 
MA OratObySaIl PICS Be ee. eee 2 Ss AB ae ast 15 480, 000 99, 600 - 00 
= SAD ITETTT ETH G1 | SE 109) 0) [eS a es peer eae eee ee 65 | 1,084, 800 192, 760 -03 
ums: 
MAMOMONYES AULD ICSMariscisets wy aa cla otal ae oe 3-2 39 276, 000 67, 680 . 00 
« WOTMMIELCILMCATMPNES ah Meee se eine tease ee stee ol ecb ee 26 544, 560 150, 000 a5 
iaspperries. laboratony Samples: . 2... s2-.5 -. 2s24--25-5% 17 280, 000 194, 000 ald 
Strawberries, laboratory samples..........-...-.-------+---- 3l 387, 120 106, 440 00 
Momatoes, iaporapory, sam plesis se. .562 2S. 2 le see nhs 43 | 19,872,000 } 1,354, 800 7. 58 
PEP PeS wa WOLAuOnysSARIPleS. 20.22) 28 ec ee ee ee 5 159, 840 9,996 - 00 
VEGETABLES. 
The distinctive feature in the canning of vegetables is that they require heavier 
processing than fruits, and for sterilization need a higher temperature, or longer time, 
or both. Another feature is the substitution of mechanical methods for hand labor. 
Fruits require a large amount of hand labor in the preparation and in the filling of 
the cans, while with the majority of vegetables almost every step can be accomplished 
by a machine. 
ASPARAGUS (ASPARAGUS OFFICINALIS). 
The packing of asparagus had its beginning in this country at Hunter’s Point, Long 
Island, now within the confines of greater New York City. The first packer was 
