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COMMERCIAL CANNING OF FOODS. 57 
Beans, Lima (PHASEOLUS LUNATUS). 
Lima beans are grown for canning both as a green bean and as the bean in succo- 
tash. There are two varieties, the pale or true Lima and the bush variety. The 
former is but little grown for canning, as it must be gathered by hand the same as 
string beans, while in the case of the bush beans the whole vine is taken up and 
hauled to the factory, as in the case of pea vines, and then run through a pea viner 
to shell the beans. The speed of the viner is changed to meet the altered conditions. 
The beans are graded generally into four sizes, if canned, but are left ungraded if 
intended for succotash. It is also becoming the custom, as with peas, to can sume 
beans ungraded. A better flavor seems to result from the combination than is ob- 
tained when they are canned separately. The sizes are as follows, and are obtained 
by sifting over the screens with openings 24, 30, 31, and 32 thirty-seconds of an inch. 
Those passing through the first screen are called tiny; through the second screen, 
fancy; through the third screen, medium; through the fourth, standard. Those pass- 
ing over the last screen are sometimes designated large or mammoth beans. The 
beans are blanched as peas are, and the can is filled so that after processing it will be 
full and just covered with brine. The process is the same as for peas. A full can 
should weigh not less than 13 ounces, exclusive of the liquor. 
BEANS, Wax. 
Wax beans are handled in the same way as string beans. More attention, how- 
ever, is paid to sorting, as any spot will show on the light surface. The weight of 
the beans in the can should not be less than 10 ounces, exclusive of the liquor. 
Berets (BETA VULGARIS). 
Beets grown for canning must be of a deep-red variety, evenly colored throughout. 
Pale or uneven-colored beets present a very poor appearance in the can. The beets 
used for canning are mostly grown in New York, and are cultivated as in the garden, 
but in large acreage. The tops are cut off and they are hauled to the factory as 
tomatoes are. The time of packing is in the fall, usually the latter part of September. 
At the factory the beets are graded into four sizes—small, sometimes called rose- 
bud, the beet being less than 1 inch in diameter; medium, the beets being from 1 to 
14 inches in diameter; large, those from 14 to 2 inches; and very large, those over 2 
inches. The yery large beets must be cut into pieces for canning, and for that reason 
are called cut beets. The grading is done in a wooden squirrel cage having the 
slats set at proper distances or over tables having holes of the size indicated. 
After being graded the beets are soaked in tanks of water to soften the adherent 
dirt and are then sprayed well. The beets are next placed in large iron crates or 
heavy iron baskets, placed in the retort, and steamed for 20 minutes at 220° F. This 
loosens the skin so that they may be peeled with the best possible results. The 
peeling is done by hand, as is also the filling of the cans. Only water is used on the 
beets, though salt may be added at the rate of a teaspoonful to the can; enamel cans 
should be used, otherwise the beets will be discolored. The process on beets is 245° F. 
for 1 hour. 
Corn, SWEET (ZEA MAYS). 
Canned corn is the result of the persistence of Isaac Winslow, of Maine. He was a 
sailor by occupation. In his wanderings upon the high seas he visited France and 
learned the method of preserving food by canning. The advantage of such foods, 
particularly to sailors, was obvious. Mr. Winslow began experimenting on the canning 
of corn in 1839, the first trials consisting in boiling the corn on the kitchen stove for 
varying periods of time. The cans were marked and a record kept of each lot. The 
results were mostly failures, but a sufficient number of cans were saved, and these 
were of such good quality that the efforts were continued. The succeeding years gave 
