COMMERCIAL CANNING OF FOODS. 79 
Experiments were made upon the fill of kraut in No. 2} cans with the following 
results: Kraut 690 grams, can packed full, gave as a finished product a gross weight 
of 930 grams, solids 680 grams, liquor 110 grams, the brine lacking more than 1 inch 
of covering; kraut 590 grams, the can full but not so tight as in the former, finished, 
the can weighed 920 grams, the solids 600, liquor 180 grams. The brine did not cover 
by nearly three-fourths of an inch and the can was evidently overfilled. The third 
lot contained kraut 490 grams, and finished the gross weight was 915 grams, kraut 510 
_ grams, and brine 265 grams. The brine did not quite cover, but the condition was 
i very good. . 
A properly filled No. 3 can should not contain less than 22 ounces of kraut as deter- 
mined by emptying upon a sieve of one-eighth inch mesh and allowing to drain for 
_ two minutes. 
SOuPS. 
- Soups of almost every description may be obtained in cans. There is no standard, 
_ but each one is made according to the formula of the particular packer. Some soups 
' are concentrated, while others are ready for use. They are practically all packed 
- under Government inspection, both of the plant and the materials used. No meat 
_ products can enter interstate trade without being inspected, and since nearly all 
_ soups contain either meat or stock made from meat, they must comply with all the 
a requirements governing meat inspection. 
. Soups are classed as meat or vegetable, though there are but few of the latter that 
_ are not made from some kind of meat stock. The usual procedure in making soup is 
_ toselect the meat stock, which is usually beef, though veal or mutton may be added. 
_ The meat used by some of the best factories is of the véry highest quality, not merely 
- any meat which has passed inspection. This is cut into pieces, the size depending 
- upon whether it is to be used in the soup or only for the stock, and is placed in large 
_ steel kettles. These are heated by steam and covered tightly, so that the stock may 
be cooked slowly without evaporating. The cooking is continued below the boiling 
_ point for several hours, depending upon the kind of meat used and the care given to 
_ the making of the soup. The slow cooking has the effect of bringing out the extrac- 
| 4 tives, giving a better flavor and a richer product. The liquor is skimmed at regular 
intervals, and if the stock is for a clear soup or a bouillon it is clarified with eggs and 
filtered. If for a soup containing the meat, this last operation may be omitted. 
_ The vegetables used in making soups are carrots, turnips, parsnips, peas, beans, 
onions, leeks, celery, okra, tomatoes, etc. As far as possible, these should be used in 
_ their fresh state, but as-it is not possible to have them all fresh at the same time the 
_ canned article must be substituted. The vegetables used are prepared separately, 
washed, peeled, cut into pieces, cubes or special forms, blanched, and in some cases 
_ given a separate cooking to get the proper tenderness. These are mixed in the pro- 
_ portions desired, placed in the cans by weight, and the stock added afterwards. The 
_ process will depend upon the body, whether thick or thin, and the quantity of meat 
used. 
_ The making of soups is peculiarly a chef’s work; it is not possible to give a formula 
for se many pounds of meat and vegetables, set a definite time for cooking each, and 
get a first-class product. The characteristic flavoring depends upon the blending and 
+ the condiments used, which is a matter of training and judgment. For meat soups 
__ the best packers follow the practice of holding the cans in stock for some weeks in order 
_ that they may improve on standing. A good soup requires much work in its proper 
preparation, much more than is given in the canning of fruits or vegetables. Many 
soups are made according to formula, and while of good material, are not distinctive. 
A list of soups includes the following: Beef, bouillon, celery, oxtail, mock turtle, 
_ veal, chicken, chicken gumbo, consommé, green turtle, clam broth, clam chowder, 
_ mutton broth, tomato, tomato-okra, vegetable, pea, asparagus, mulligatawny, ver- 
_ micelli, and Julienne. 
