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COMMERCIAL CANNING OF FOODS. 69 
Cut-out weight of solids and juice when varying quantities of water are added to tomatoes, 
No. 3 can. 
| ames 
Water ene tee Net weight Weight of Neight of *| ~Pecile 
added. | Gross i of contents. fruit. liquid. final. 
| 
Ounces. | Grams. |Ounces. | Grams. |Ounces.| Grams. |Ounces. | Grams. |Ounces. 
1 1,100 39.3 960 34.3 647 : 313 Wily? 1. 023 
0| 1,101 39.3 962 34.3 597 2iko 365 13. 0 1. 022 
2 1,106 39.5 964 34. 4 546 19.5 418 14.9 1.021 
4 1,107 39.5 969 34. 6 507 18. 1 462 16.5 1. 020 
6 1,108 39.5 972 34. 7 481 17.2 491 17.5 1.018 
8 1,098 39. 2 963 34. 4 422 15.1 541 19.3 1.018 
10 1,091 39.0 953 34. 0 399 14. 2 544 19.4 1.017 
12 1, 063 38. 0 932 Spy 380 13. 6 552 19.7 1.014 
14 1,055 SWaw/ 904 o2ae 303 10.8 601 215 1.013 
16 1,040 SyEAl 899 Soe 274 9.8 625 2200 1.011 
! Solid pack, 1911. Much better tomatoes than those which follow of the 1912 pack. 
The manufacture of pulp, either as a main product or as a by-product in canning, 
should receive special consideration. First, there is the necessity for careful sort- 
ing, and, second, for thorough washing. Both of these operations are much more 
important than when tomatoes are canned, for in that case the peel, with any adher- 
ent dirt or defective material, is removed. 
In the making of pulp as a by-product more or less of this objectionable material is 
rubbed through the sieve and can not be eliminated. For this reason sorting must be 
done as the first step, for it is not practicable to do it after scalding or for the peelers 
to doit. The washing should be of the most thorough character—first by placing the 
tomatoes in a hopper containing water to soak the dirt loose, and then by passing the 
tomatoes under pressure sprays so that all parts are exposed to the action of the water. 
The ordinary grasshopper or dump washer does not accomplish this end. The best 
washer is that used for cleansing lye-peeled peaches. It consists of a cylinder made 
of perforated, corrugated iron, mounted and rotated as a squirrel cage. A pipe with 
fish-tail nozzles directs streams of water upon the fruit at intervals of about 10 inches. 
The tomatoes can not slide through but must roll over, and are not handled roughly. 
The treatment is more vigorous than is necessary for canning operations, but is right 
for pulp or ketchup. With proper preliminary treatment and careful work upon the 
tables, trimmings need not be objectionable for pulp and are a proper source for good 
food material. Where tomatoes are very large and badly wrinkled the loss in solid 
packing reaches as high as from 50 to 60 per cent, whereas a considerable portion 
might be saved. The trimmings from the tables should be worked through the 
cyclone promptly; otherwise fermentative processes will take place. 
In the manufacture of pulp as a main product, using the small, irregular, cracked, 
and soft-ripe fruit, the same care should be given to sorting and washing. The tomatoes 
may or may not be run through a scalder and go at once to the cyclone. The scalding 
gives a better result than the use of a crusher without scalding. The paddle beaters in 
the cyclone should be set back and not be made to force everything through the screen 
except hard fiber. By being set back the hard parts are not torn to pieces; ‘green 
butts, brown mold, and corky parts are thrown over the end. On the two operations of 
washing and cycloning alone the difference in the amount of organisms in the product 
may be influenced 50 per cent or more. 
A large proportion of tomato canners could advantageously sort only the finest fruit 
for peeling and work all other sound stock into pulp. It would eliminate from the 
cost of peeling much that is expensive to peel, would reduce the waste to the mini- 
mum, and lessen the number of employees required. The first operation in preparing 
tomatoes for soup in the kitchen is to run the contents of a can through a sieve and con- 
centrate over the stove. This work could be done better by means of proper equip- 
ment at the factory. The contents of a No. 3 can would be reduced to that of a No. 2 
