CANNED PIMIENTOS
July 1973

Classification of Pitted and/or Perforated Areas in Canned Pimientos

Grade A Grade G
Defect Classification Classification
(Per Sample Average) (Per Sample Average)
Average - 1/4 square inch Average - 1/2 square inch
Pitted Areas - per 5 ounces net weight per 5 ounces net weight
All Styles * (or portion thereof.) (or portion thereof.)
Average - 1/8 square inch Average - 1/4 square inch
Perforated Areas per 5 ounces net weight per 5 ounces net weight
- All Styles * (or portion thereof.) (or portion thereof.)
Average - 1/4 square inch Average - 1/2 square inch
Pitted and Per- per 5 ounces net weight; per 5 ounces net weight;
forated Areas - provided, perforated area provided, perforated area
All Styles * does not exceed 1/8 square does not exceed 1/4 square
inch. inch. |

* Also, the appearance of individual sample units of the product should
not be more than slightly affected to score in the Grade A classification
and should not be seriously affected to score in the Grade C classifi-
cation.

e) Rot or decay.

No tolerance is provided in the grade standards for the presence of
anthracnose rot or other tynes of rot or decay. Both the external and

internal surface the pimiento unit should be examined carefully for the
presence of such material.

£) Internal and/or External Discoloration.

Dark brown or black discolorations may be observed on either the exterior
or interior surface of the pod wall. These colorations may be caused by
severe bruising, growing or climate conditions, and so on. Often, when
present, each discoloration is most evident after the pod is opened, ex-
posing the interior surface. The intensity and extent of the discoloration
is considered. No specific area tolerance is provided for discoloration.
The appearance or edibility should not be materially or seriously affected
to score in the Grade A or Grade C classification, respectively.

g) Pathological or Insect Injury.

Pathological injury -- aside from rot or decay -- and insect injury are
infrequent occurrences in canned pimientos, the degree and occasions being
a reflection of imcoming raw product quality and effectiveness of prepa-
ration.

NI
1


CANNED PIMIENTOS
July 1973

Color clas ication (Continued)

When scoring pieces, 90 percent, by weight, of the individual pieces in

a sample unit shall have not less than 90 percent of their exterior sur-

face areas equal to or redder than USDA Pimiento Red; 10 percent of the pieces,
by weight, may be lighter, in color, than USDA Pimiento Red, but may not

be less red than USDA Pimiento Reddish-Yellow.

(b) Sliced, diced or chopped.

Grade A color for these styles require that not less than 90 percent, by
weight of the units possess color equal to or redder than USDA Pimiento
Red over 3/4ths or more of the surface area of each unit. The remaining
10 percent, by weight, of the units may be no less red than USDA Pimiento
Reddish-yellow.

(c) Grade C Color.
Identical provisions and allowances as those given under Grade A color
classification are specified for Grade C color, except that the classifying
is done on the basis of the USDA Pimiento Reddish-Yellow plastic color

comparator.

There is no plastic color comparator for Canned Pimientos which designates a
pimiento color less than USDA Pimiento Reddish-Yellow.

2) Uniformity of Size and Shape.

(a) Definitions of Terms.

The terms used in determining uniformity of size and shape are provided

in the grade standard and are to be applied as appropriate. However, to
provide for uniformity of interpretation, the following additional definitions
may be app d:

(1) Other shapes and sizes in a diced style means units with maximum

2 cess of one-half (1/2) inch _units smaller than one-half
the predominant individual size in a_sample unit. (For
of application, volume may be approximated by determining
that the thicknesses of the pimiento pods are constant.
Precise volume determinations, if needed, would require displacement com-
parisons. )

measure
(1/2) th
ractica

area; th

(2) Well trimmed in whole style means that the stem end must be neatly
trimmed. The blossom end may or may not be trimmed; however, in either case,
the normal size and shape must be substantially preserved. If the blossom
end is trimmed, the maximum diameter of the opening into the pod cavity should
not exceed one-half (1/2) inch.



CANNED PIMLENTOS
July 1973

Growing and Harvesting.

Pimientos for canning are usually grown under contract for delivery to the
processor's plant. The contract usually contains requirements with respect
to size, color, and blemishes. Each load is usually inspected by a canner
employee.

A sample is taken from the load for inspection as to size, the grower being
paid on a pro rata basis for the quantity of the different sizes present.

Pods below a specified minimum diameter, usually 1 1/2 inches, are classified
as culls. The larger, most desirable, pods are sorted out and handled sepa-
rately for the purpose of hand coring and the saving of seed for planting the
next season's crop. This practice is helpful in the propagation of a more de-
sirable raw product. Packers are particularly careful that any such "seed
stock" does not undergo any processing procedure that might affect the
"germination potential" of the "hand selected" pods.

Pimientos should be harvested when the pods are fully colored. Deliveries
containing more than an allowable percent of green or partially green pods
may be rejected. Undercolored pimientos are usually set aside for a few
days to develop additional color.

Grade Standards for fresh pimientos for processing have not been issued by the
Department. The U. S. Standards which have been issued for fresh green and
red sweet peppers are not applicable to pimientos.
Tit. PREPARATION AND CANNING.

Sorting.
After delivery to the packer, the pimientos may be emptied onto a "dry"
sorting belt. It is here that undercolored and badly cracked or decayed
units are removed.

Peeling.
There are three general methods used to remove the tough peel from
pimientos; they are: by flame peeling -- so called "roasting," --- by

hot oil immersion, or by lye peeling.

1. Flame peeling -- "roasting".

Flame peeling is the method most widely used by processors in preparing
pimientos for canning. Typically, revolving metal cylinders, about 20
inches in diameter and 18 feet long, are tilted at an angle of about 15
degrees. Usually, a jet flame from gas or fuel oil is blown the full length
of the cylinder from the lower end. The pods are introduced into the end
and roll by gravity and discharge at the lower end of the rotating cylinder.

-2-


CANNED PIMIENTOS
July 1973

: Pathological or Insect Injury. (Continued)

The evaluation of units affected by pathological or insect injury is a
subjective determination; no specific tolerance(s) are provided.

The overall effect upon the product's appearance and edibility is gauged.

However, since the presence of pathologically or insect-injured units is
considered quite objectionable, it is suggested that all such obviously
affected units be regarded as seriously damaged. The evaluation of
pathological or insect injury is applied to sample units -- no sample
average is provided.

4) Character.

When evaluating character, the pimientos should be examined for any
evidence of shredding or disintegration. Over processing may result
in excessive softening. In such cases, the packing media may contain
excessive amount(s) of small particles.

To score in the Grade A classification, the units should be firm, full-
fleshed, and tender -- without apparent disintegration. The pods should
be of such texture that they may be handled while being inspected with-
out tearing or breaking up, and the texture should be practically uniform.

A score in the Grade C classification should be given if the units show
up to moderate degrees of disintegration; the units may be somewhat
lacking in firmness or fleshiness.
When the units are soft, mushy or evidence noticeable disintegration,
the factor of character should be scored in the Substandard classifi-
cation; (this is a limiting rule).
VI CERTIFICATION.

A) General.

Certification and other inspection reports on canned pimientos should be
in accordance with applicable general instructions. (See File Code 165-A-1),

B) Required Information.

The following information relative to canned pimientos should appear
in the body of the certificate:

1) Net Weight

2) Vacuum Readings

3) Drained Weights

4) Style (as would be appropriate)

- 18 -



CANNED PIMIENTOS
July 1973

Preparation and workmanship (Continued)

c) The washing operation for removal of seeds following
coring should be thorough. Effective washing will minimize the number
of seeds which may remain.

d) Pods receive an additional hot water wash in the wilter
or blancher. Check time and temperature of blancher. Pods should be suffi-
ciently softened to pack easily into the containers. Report overblanching
or other conditions which may adversely affect any steps in preparation or
quality of the finished items.

e) Observe any cutting, dicing, or slicing procedures for
efficiency of operation. Note appearance and size of individual units for
concurrence with requirements for various styles.

£) Note adequacy of fill of the containers and selection of
pimientos for color which will meet color requirements for intended grade.
For adequate "fill of container" the pimientos, together with the packing

medium, should occupy not less than 90 percent of the capacity of the sealed
container.

4) Processing.

Observe processing practices. The PH of the product should be checked

as may be necessary for the control of processing. If the pH is above
4.7, it may be necessary to acidify the product or increase the time or
temperature of processing to avoid under-sterilization. The temperature
of the fill and the time and temperature of processing have a direct effect
on the quality and condition of the product as well es on the sterilizing

value of the cook. Overprocessing may result in excessive softening or
mushiness.

5) Drained Weight.

To determine recommended drained weight compliance, a rate no less than the
single sample rate as given in the Rules and Regulations for the appropriate
number of cases shall be applied.

B) Sanitation.

It is the plant personnel's responsibility -- counseled by the inspector --
to see that an acceptable standard of sanitation is maintained.

Insanitary conditions can be minimized by daily cleaning of equipment,
keeping floors free of trash and waste materials, proper screening and rest
room facilities, good personal hygiene, and other related sanitary practices
as enumerated in the Rules and Regulations and in File Code 159-A-1.


CANNED PIMIENTOS
July 1973

ii) Seeds and undeveloped seeds.

When inspecting whole, halved, or whole and pieces, the total number of seeds
in the pods, together with the loose seeds in the container, should be
recorded and the average per pod -- or the approximate equivalent thereof -~-
calculated. When the pods are cored by mechanical means, an occasional

pod may be found which has not been properly cored. This may result in a
large number of seeds remaining in a single pod; however, there is no

limit to the number of seeds which may be present in an individual pod
except in relation to how the seeds may affect the appearance or edibility
of the product. Table IV should be used and the average number of seeds
present -- as appropriate -- shall be applied. The seeds in pieces, sliced,

diced, or chopped is calculated on the basis of the net weight in the container.

Undeveloped or immature seeds are not counted in application of Table Iv,
but may be considered -- if present in significant number -- in relation
to how the appearance or edibility of the product is affected.

If the seeds are the only defect(s) present in the sample, the following
guide may be used for the allocating of score points for the factor of
defects -- each sample unit being given the same score for defects, depending
on the calculated average number of seeds that are present in the sample.

Guide for Evaluating Seeds in Canned Pimientos
- Whole, Halved, and Whole and Pieces Styles -

Grade A Grade C
Average number of Average number of seeds
Seore seeds per pod (or Score per pod (or approximate
Points approximate equi- Points equivalents thereof)
valents thereof)
Per Sample Average Per Sample Average
40 None - 0.4 35 6.5 - 7.4
39 0.5 - 1,4 i 34 7.5 - 8.4
38 1.5 - 2.9 33 8.5 -10.4
37 3.0 - 4.4 32 10.5 -12.4
36 4.5 - 6.4

- 15 -


CANNED PIMIENTOS
July 1973
Sampling (Cont inued) _

The general container condition of the lot should be observed and recorded.
The presence, if any, of swells, "leakers," dented, rusty or broken containers

should be duly noted and appraised.

The number of cases in the lot and the precise warehouse location should be
recorded as a means of identification.

Inspection Equipment and Material.

The minimum items of equipment and material which would be needed for the
inspection of canned pimientos include:

1) Weighing scales with 0.1 ounce graduations and appropriate tare
containers. .

2) Gram scales, with 0.1 gram graduations.

3) Appropriate grading trays.

4) Vacuum gauge.

5) Suitable container opener.

6) Headspace gauge.

7) Ruler or measuring aid.

8) U. S. Standard No. 8 screen of proper diameter for container size.
9) USDA Pimiento Red and USDA Pimiento Reddish-Yellow color standards.
10) An appropriate, suitable and acceptable light source and conditions.
11) U. S. Standards for Grades of Canned Pimientos.

12) Federal Specification for Canned Pimientos or applicable purchase
specification, if needed.

13) Instructions for Inspection of Canned Pimientos and any supplemental
material.

14) Sampling sheets.
15) Score Sheets.

16) Name of applicant, location and size of lot, contract instructions,
and similar applicable data, such as application for inspection.

17) Hot and cold water.
18) Towels.

19) Marking materials for containers.

-~7-


CANNED PIMIENTOS
July 1973

Goring and Trimming (Continued)

dull knife to remove small pieces of peel which were not removed in the
peeling and washing process. The charred peel at the blossom end of the

pod may not be removed if only a small insignificant piece remains. If

the charred material is large enough to be objectionable, it should be re-
moved by trimming. After coring and trimming, the pods may be washed several
times to remove any loose seeds and remaining pieces of charred peel.

Blanching or "Wilting"

After coring and trimming, it is the general practice to blanch the pods to
soften the flesh sufficiently for hand filling into containers. This is
usually accomplished by passing the pods through a blancher where they are
steamed for two to three minutes. The pods may also be blanched by immersing
in boiling water for a similar length of time. After blanching, the pods are
passed through a spray of cold water to rinse and cool them before hand packing.

Filling.

The rinsed pods are conveyed to the packers who select the pods for whole-

ness and uniformity of size and color. Filling into the smaller container sizes
of the whole, halved or whole and pieces styles is usually done by hand,

the pimientos being flattened and packed tightly into the containers without
added liquid. The container is inverted, if necessary, to drain off any

excess rinse water remaining in the pods and the fill is adjusted to the
desired ingoing weight. Some canners check the weight of each can after
filling; others check the weight of the larger cans only but weigh the smaller
sizes occasionally to be certain they are obtaining the declared net weight.

Pimientos are ordinarily packed without added water or brine although water,
citric acid or a vinegar or an edible vegetable oil are all permitted optional
ingredients under Food and Drug's Standard of Identity.

A certain amount of juice exudes from the pimientos after packing and processing.
Larger container sizes are usually "machine filled," as are the smaller con-
tainers of pieces, sliced, diced, or chopped styles.

Containers.

Pimientos are packed in plain cans or glass jars. Currently, the most
popular sizes are the 4 ounce. glass, 7 ounce cans, and the 14 ounce cans.
The larger "institutional sized" containers comprise a major portion of
the balance.

Exhausting.

Because the pimientos are filled into the containers at a low temperature
and are solidly packed, preliminary heating prior to capping and closing

is necessary. This is usually done by passing the filled containers through
a steam exhaust box. A relatively long exhaust is necessary to assure a
good vacuum and to provide for adequacy of cook of the product and container
sterilization. The following exhausts have been found to be generally

- &-


CANNED PIMLENTOS
July 1973

Peeling (Continued)

The pods are usually exposed to the action of the flame for 30 to 60
seconds, depending on the size and condition of the pod. Other types of
roasting kilns have been designed and constructed by the processor to meet
particular operating conditions. In one type of flame peeler, a chain con-
veyor carries the pods through a gas flame-filled firebrick furnace.

2. Hot oil immersion.

The pimientos are passed through a bath of heavy cottonseed or other vegetable
oil held at a temperature of 435 to 440 degrees F. The pods are immersed in
the oil bath from thirty to forty seconds. The container for the oil generally
consists of a narrow cast iron tank heated by direct flame, the pimientos
either being immersed in the oil in baskets or carried through the bath mech-
anically. It is necessary to add oil from time to time to replace that carried
over by the pimientos. It is also necessary to occasionally clean the bath
and start with new oil.

Mineral oil cannot be used in this procedure since this type of oil, if found
in the finished product, would be considered an adulterant by the Food and
Drug Administration. Vegetable oil 1s permitted as a packing medium. However,
any permitted oil when present in the container, whether added as a packing
medium or if its presence is an accidental carryover from hot oil peeling, a
label statement stating this information is required.

3. Lye Peeling.

Pimientos may be peeled by passing them through a boiling lye solution
containing about 10 percent lye, the usual equipment for lye peeling being
used for this purpose. Thorough washing after peeling is necessary to re-
move the lye and a further rinse in a weak citric acid solution is also
often used. The lye peeled pimiento is not quite as dark in color as the
"roasted" product. Pods which are overripe, shriveled, cracked, or decayed
may become soft and disintegrate in the lye peeling process.

Washing.

Following the peeling preparation process, the pods are conveyed through a
rotary screen washer where adhering portions of the peel are washed off using
a strong spray of water. Pods which have been “flame roasted" are covered
with jet black charred peel which is largely removed in the washer. Oil or
lye solution which is carried over from the peeling processes (if used) is
also washed off in the spray washer.

Coring and Trimming.

After washing, the pods are cored and trimmed. The use of automatic coring

machines has become quite general throughout the industry. (Previous to the

development of automatic machines, the core was removed from the pods by hand.)

In the operation of the automatic coring machines, the pods are placed, one at

a time, on a conveyor which positions the pod under the coring device. After

coring, the pods are trimmed by hand to remove blemishes or seraped with a
-3-



CANNED PIMIENTOS
July 1973

Guide for Evaluating Seeds in Canned Pimientos
- Pieces, Sliced, Diced, and Chopped Styles -

Grade A Grade C
Average number of Average number of seeds
Score seeds per ounce (or Score per ounce (or portion
Points portion thereof) Points thereof) of net contents
of net contents
Per Sample Average Per Sample Average
40 None - 0.4 35 5.5 - 6.0
39 0.5 - 1.4 34 6.1 - 6.4
38 1.5 - 2.4 33 6.5 - 7.4
37 2.5 - 4g 32 7.5 = 8.4
36 4.1 - 5.4

d) Pitted or Perforated units.

Raw pimientos may be affected with rot. This decay may disintegrate
during processing preparations such as peeling and washing. This could
result in a pitted surface where the affected tissue has been washed away
by high pressure sprays. Occasionally, the decay will extend completely
through the pod wall, and, after removal, a hole remains which affects

the appearance of the product. However, not all holes in pimientos are the
result of decay (which has been removed.) Trimming, mechanical injury, and
so on could be other possible causes.

For purposes of this instruction "pitted areas" shall be regarded as external
surface areas which are hollowed or pockmarked but do not penetrate through
the pod wall.

"Perforated areas" are holes extending completely through a pod wall.

These abnormalities are regarded as “other defects" and ave classified

in relation to how they affect the product and in accordance with the
following table:

- 16.


CANNED PIMIENTOS
July 1973

Iv. FOOD AND DRUG REQUIREMENTS.

General Requirements.

Canned pimientos are subject to the overall provisions of the Standards

of Identity for Canned Vegetables as required under the Food, Drug, and
Cosmetic Act. Generally, these requirements provide that the product be
packed from pimientos of acceptable raw quality, that it must be packed
under sanitary conditions, must not be deceptively or insufficiently filled,
is free from adulterants or contaminants, and is truthfully and adequately
labeled.

Required Label Statements.

In addition to the name of the product, "Pimiento" or ''Pimientos," the

style should be indicated on the label as "Whole," "Whole and Pieces,"
"Halved," "Pieces" or the words "Sliced," "Diced," or "Chopped," as applicable.
The net contents, the name and address of the packer or distributor, and

other information as may be required under Food and Drug labeling regulations
must also be shown on the label.

If an edible oil has been added to the product, a declaration to that effect
must be stated on the label. Occasional traces of edible vegetable oil that
accidentally remain from oil peeling need not be declared.

Any vinegar or citric acid that is added for acidification purposes only do
not need to be declared on the label. Acidification of pimientos usually
permits effective processing without excessive or prolonged heat, thereby
minimizing discoloration, undue softening or other quality impairment. Any
additional acid or vinegar in excess of the amount(s) needed for acidifi-
cation such as for purposes of preservation or flavoring must be so declared.

The current Food and Drug Standard of Identity for canned pimientos specifies
that the product is prepared from the red ripe pods of the pimiento or
pimiento pepper plant and may be pack as "Whole," “halves or halved," and

hi "

pieces.

Vv. INSPECTION OF THE PRODUCT.

Sampling.

Sampling of at least the minimum sampling rate prescribed in the Rules

and Regulations is required. However, if it appears that there may be

some question as to the grade indicated by such samples, or that there would
be extensive quality variability among the sample units, or a wide variation
in counts, vacuums, or drained weight, the sampling rate should be increased
to assure a greater degree of reliability of quality evaluation of the lot.
Also, if the lot is located at a considerable distance from the inspection
laboratory, it is usually desirable to draw extra samples. This practice will
eliminate the need for additional resampling.

-6-


|

USDA

INSTRUCTIONS FOR INSPECTION

‘e

of

CANNED
PIMIENTOS

For Use of USDA Processed Products Inspectors

UNITED STATES DEPARTMENT OF AGRICULTURE
AGRICULTURAL MARKETING SERVICE

FRUIT AND VEGETABLE DIVISION
PROCESSED PRODUCTS STANDARDIZATION AND INSPECTION BRANCH



CANNED PIMTENTOS
July 1973

Fla (Continued)

canned pimientos,

Factors Rated by Score Points.

1) Color.
i) General Discussion.

The color of canned pimientos may vary considerably from deep red to
very light lemon yellow due to the growing condition and varietal
characteristics.

Pimiento pods frequently ripen unevenly; the red color beginning at the
blossom and continuing toward the stem end. The color of the pod is
directly affected by the B.T.U.'s * and sunshine which are present during
the growing season, in the presence of adequate moisture. Warm, long,
sunny days provide conditions for developing the deepest, most uniform
red color. During shorter fall days, when the sun's rays are not so
intense, the pods are more likely to be of a yellowish-red color, although
fully developed. Gonsideration is given under color requirements to the
natural characteristics of the fruit, when ripening, to develop streaks
which are noticeably lighter than the overall color of the pod.

ii) Color Standards

Color is class ed by comparing the external surfaces of the pimientos

against approved USDA plastic color standards for canned pimientos.

(information regarding these color standards may be
obtained From: Processed Products Standardization
and Inspection Branch, Fruit and Vegetable Division,
Agricultural Marketing Service, U.S, Department of
Agri ure, Washington, D.C. 20250)

e@ are two approved color standards, designated as follows:

2) USDA "Pimiento Reddish-Yellow" which means a reddish yellow
color equal to or more than USDA Pimiento Redish-Yellow
but less red than USDA Pimiento Red.

* B.T.U. - (British Thermal Unit. Th
raise the temperature of one pound o
(usually from 39 to 40° FL)

quantity of heat required to
water one degree Fahrenheit

e
£


CANNED PIMIENTOS
July 1973

Inspection Equipment and Material (Cont inued)

20) Any needed or required stamps.

General Inspection Introduction.

Other determinations or information (for example; net weight, vacuum,
headspace, drained weight or label declarations) should be carefully and
completely recorded on the score sheets. Such data is then summarized and
used in determining lot quality and condition.

Because the details for determining net weight, vacuum, headspace, etc.,
are presented in other instructional materials, they are not repeated
here. Inspectors are advised to reference the appropriate materials for
the proper procedures to apply in making these determinations.

Drained Weights.
The method for determining the drained weights of canned pimientos is
given in the USDA grade standard and should be followed. Also, the
recommended drained weights -- along with the compliance criteria --

are provided in the standard.

Appreciable or questionable variability in drained weight should be
resolved by application of File Code 140-A-5 and Form FV-142.

Factors Not Rated by Score Points.

1) Varietal Characteristics.

A prerequisite to both U. S. Grade A or U. S. Grade C is that the pimientos
possess similar varietal characteristics. This requirement helps to insure
uniformity of appearance, thereby encouraging consumer acceptance, How-
ever, the use of pimientos of similar varieties does not -- nor is it
intended to -- prevent normal variations of color and character, Different
varieties are permitted within a lot, provided, that mixed varieties are
not present in any one container -- mixed varieties within a sample unit
will result in a "Substandard" evaluation for quality of the sample unit.

2) Flavor.

The standards provide for "normal flavor! which is a good, characteristic,
mild but distinct flavor and odor, free from objectionable flavors and objec-
tionable odors of any kind. The FIavor of canned pimientos does not appear
to be very greatly affected by the color of the product within the limits

of color provided in the standard. Objectionable flavors and objectionable
odors may be due to the addition of excessive amounts of citric acid or
vinegar. "Off odors"! may be considered presumptive evidence of bacterial
spoilage of the product, When such spoilage occurs, the product should

not be tasted in view of the possibility of the presence of toxic material.
A "normal flavor"! and odor is a requirement in both Grade A and Grade G

- 8.


CANNED PIMIENTOS

July 1973
Exhausting (Continued)
satisfactory:
4 oz. containers - - - - - - - - - - 10 minutes at 200° F. |
7 oz. containers - - - ~ - - - - - ~ 12 minutes at 200° F.
14 oz. containers - -- - - ~ - - ~ - 15 minutes at 200° F.
No. 2 1/2 containers - - - - - - - ~ 25 to 30 minutes at 200° F. |
No. 10 containers -~ - - ~ - - - - ~ -45 to 60 minutes at 200° F. i

Processing.

In processing pimientos, the product is frequently acidified in insure adequate
sterilization. Such acidification must be carefully controlled. The
recommended time and temperature of processing for different containers is
closely related to the pH of the product. A pH of 4.7 or less is desirable.
Acidification may be done with the use of citrie acid or a vinegar. A

dilute acid solution may be used as a spray or dip, or it may be added
directly to the containers. It is recommended that containers of canned
pimientos have a "can-center" closing temperature of about 150° F. and a
pH of 4.7 or lower. If these desirable conditions are met, processing can
be done at a temperature of 212° F. if suitable equipment is available.

If the product has a pH above 4.7, a pressure cook of approximately 240°
F. is recommended.

However, for detailed procedures on processing and for specific recommendations
regarding times and temperatures, the packer should consult with a suitable
laboratory connected with the canning industry. If applicable or required,
such information should be obtained from the Department of Public Health of
the State wherein the processing is done.

Cooling.

When glass containers are processed under pressure they must be slowly
cooled under pressure to prevent the covers from being displaced by internal
pressure. Additional cooling may be given the container by immersing in
cold water or by means of a cold water spray. Cans should be cooled until
only enough heat remains to dry the containers and prevent rusting. Cooling
to a can center temperature of 105° - 110° F. is most desirable.

Proper water cooling provides processing control by stopping the cooking
at a prescribed time.

Insufficient cooling may result in injury to the color and cause excessive
softening of the flesh due to overcooking.


CANNED PIMIENTOS

July 1973
VII IN-PLANT INSPECTION.
A) Packing Operations.
1) General.
The following areas, conditions, and procedures -- carefully observed and
controlled -- will aid significantly in achieving proper use of raw product,

good preparation and processing procedures, acceptable sanitation and, most
important to the packers, production of every marketable finished item.

2) Raw Product.

a) The raw product, as delivered to the receiving dock, should
be observed for color, condition, and size of pods. Customarily, the size
of the pods and percent of culls provides the basis of payment to the grower.
Pods less than a specified size requirement are classified as culls,as are
badly misshapen pods and those damaged by decay or mechanical injury. Pods
may also be classified as culls when the color is below the minimum for
Grade C pimientos.

b) The pimientos, as received, are often dumped into piles
onto the receiving platform and held for one or more days in order to
develop the color more fully and uniformly. The receiving platform should
be kept as clean as practical. The pods should be properly ventilated to
revent creation of conditions favorable for development of mold; that is,
heat, moisture, and lack of sunlight and air.

ce) Excessive wilting before processing should be avoided.
Salt or wilted pods increase the difficulty of removing stems and cores
by mechanical means. Wilting also adversely affects subsequent pimiento
character.

d) The pimiento pods should be examined at the stem end for
possible infestation by corn borer or other larvae or other evidences of

insect damage.

3) Preparation and workmanship.

a) Observe pods as they come from the flame peeling process
for efficiency of operation. The peel should be uniformly charred over
the surface without undue softening or other excessive damage to the pod.
Observe pods after they pass through the spray washers following the flame
peeler. Examine stem end of pods for presence of any uncharred peel.
Peeling may not be complete if the flame or speed of rotation is not
properly adjusted or if the peeler is overloaded.

b) Observe effectiveness of coring and trimming of the pods.
If coring is a hand operation, workers should be well-trained and provided
with proper equipment. When pods are mechanically cored, observe operation
of machine for proper adjustment.

- 19 -


CANNED PIM
July 1973

INSTRUCTIONS FOR INSPECTION
OF
CANNED PIMIENTOS

I. GENERAL

Purp.

se and Scope.

These instructions are designed to provide for the proper interpretation
and uniform application of the United States Standards for Grades of Canned
Pimientos. They also provide some basic information about the production,
preparation, and processing of Canned Pimientos.

It. PRODUCTION.

Impor ce.

Pimientos, either canned or fresh, are used primarily as a seasoning or
garnishing agent. For this reason, a large portion of the canned pimiento
pack is marketed in either small 4, 7, or 14 ounce cans or jars for home
use; and in larger No. 2 1/2, No. 10, and 5 gallon containers for use in
hotels, restaurants, or other institutional outlets such as meat packers.
Appreciablé amounts of canned pimientos are used in the manufacturing of
other products such as in cheeses and processed meats and stuffed olives.

Annual production varies greatly because damaging weather may adversely
affect a producing area; because very abundant crops may often be followed
by rather sparse crops, and because of consumer demands.

These varying situations often result in chaotic marketing conditions, fluc-
tuating prices, and speculative holding.

Currently, the annual U. S. production of canned pimientos varies between
1 1/2 to 2-1/2 million actual cases.

Producing Areas.

The foremost producting area is in the Southeastern part of the United
States -- Georgia, Alabama, Tennessee and Mississippi. Lesser quantities
are grown and processed in California, the Carolinas, and Texas.

Varieties.

The pimiento variety of red sweet pepper (Capsicum annum) is a smooth heart-
shaped pod which has a thick, sweet, usually mild-tasting flesh which becomes
deep red when the pods are ripe. The pods differ in shape from other red
and green sweet peppers in that they do not have the deep creases and lobes
characteristic of the latter varieties. The pimiento group includes the
Pimiento, Perfection D, Truhart and similar varieties.


CANNED PIMIENTOS

July 1973
Definitions of Terms (Cont inued)
terms
(3) Fairly well trimmed in whole style means that the ends may
be trimmed, but the pod is not mutilated to
ance is

the extent that
If the blossom end is trimmed,

the pod cavity should not excee

seriously affected.

the appear-
of the opening into

the maximum
diameter

done (1) inch.

(b) Classifications for Uniformi

of Size and Shape
Inspectors sh, PPropriate sections
Standards to

of Table II in the grade
aluation of Uniformi

ty of Size and Shape.
i) Whole or Halved.
te ived

The typical shape o
bod, which Slopes f

base at the stem.

essom end to a rather broad
Recently,

shape variations are becoming evident, the pod
losing ~~ to Some extent ~~ its conical shape with a tendency to develop a
longer Pod. Such an elongated Pod is not to be
feature when scori

considered an objectionable
£ uniformity of size and shape. However,

id fall within the limits Provided in Table

ng the factor o

the variations in dimensions shou

Trt.

individual whole or halved Pimientos, the pod should be
+ The lengths and widths ~are measured.
These measureme -1/2 inches in any

1y dimension for
Grade A clas ification, s for Grade ¢ Classification,
addition, the size variabili £ i i

III for the respective Gg

rades.

ii) Whole ang Piec
2 steces

The whole Pods in whole and pieces style should meet t
requirements Prescribed in Table Trr. The

and shape; however,
may be less than lis

more than 10 Percent, by w » for c classification, Also, the permitted
Size variation between whole pods should be in accordance with the
Provisions given in Table rrr.

he minimum size
Pieces may be variable in size
» by weight, of the pieces
the A classificati

iii) Pieces,
—

Pieces may be variable in size ana shape.
for pieces is 1 square inch. However, w
weight, of the pieces may be less than 1
10 Percent, by weight, of such pieces is

The minimum ares measurement

hen Classifying, 5 Percent, by
Square inch in Grade A while
Permitted in Grade Cc.

ee

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CANNED PIMLENTOS
July 1973

Defects (Continued)

grade standard - and which are further discussed in this section. They
also include any abnormalities or conditions which are not specifically
defined or described but can adversely affect -~ to varying degrees -

the appearance or edibility of the product. All sample units of canned
pimientos are evaluated on the basis of all defects that are present and
how ( to what degree) defects affect the appearance of the product in each
sample unit. Sample averages (average of all sample units) are also applied
for certain specified defects. ~~

b) Gore or stem material.
ae OF Stem material

Usually, this material is completely removed during preparation; however,
vestiges may remain as a result of poor or inadequate trimming. There is no
specific allowance for core or stem material in the grade standard. The
presence of such material is judged subjectively and the sample unit is
evaluated on the basis of how much the core and stem material detract from
the appearance or edibility of the product.

c) Seeds and Peel.
soem wees

The maximum allowances for peel and seeds in canned pimientos are set forth
in Table IV of the grade standard. The allowances provided apply to thé
sample average (average of all the sample units.)

i) Peel.

Although peeling of pimientos are usually quite complete, occasions do
arise when not all of the peel is removed. This peel, usually, is very
evident because of its dark brown or black color (due to charring) which
sets it apart from the red or reddish-yellow color of the pod flesh.
Occasionally, uncharred Peel may be present. In either instances, such peel
is considered a defect.

However, small, insignificant pieces of charred peel at the stem and/or
blossom ends of The pod are not scoreable as defects. To be deemed
insignificant, such pieces shall not exceed the area of a circle 3/16
inch in diameter. Charred peel on the ends of pimiento pods in excess of
@ 3/16 inch circle or any peel present on any other portion of the unit is
Scoreable as a defect and the allowances given in Table IV apply, as
appropriate.

Since both attached and/or loose peel is scoreable, the allowances provided
in Table IV are based upon the net weight of the total sample and the

average amount of peel (per 5 ounces) that may be present.
There is no limit for the amount of peel which may be present in a sample

unit except in relation to how it may affect the appearance or edibility
of the product.

- 14.



INSPECTION OF THE PRODUCT Page No.

Sampling 6
Inspection equipment and material 7
General inspection introduction 8
Drained weights 8
Varietal characteristics 8
Flavor 8
Color 9
. Uniformity of size and shape ll
Defects 13
Character 18
CERTIFICATION
Required information 18
IN-PLANT INSPECTION
Packing operations 19
Sanitation 20

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PREFACE

These instructions are designed primarily for Processed
Fruit and Vegetable Inspectors of the U. S. Department of
Agriculture. They are not intended to be a comprehensive
treatise on the subject but give background information
and guide-lines to assist in the uniform application and
interpretation of USDA grade standards and other similar
specifications.

These instructions are revised as necessary without public
notice and no mailing list is maintained as a public
advisory of such changes.

The citation of any data, criteria, techniques, illustrations,
copyrighted material, or pictorial representation accredited
to private authorship is used with the permission of the
individuals or sources cited. Unless a specific accreditation
is referenced, the information herein has been compiled and/or
developed from sources available to the public as well as from
technical knowledge of personnel in the Department.

Compliance with the suggested guide-lines and other pertinent
information herein does not excuse any one from failure to
comply with the Federal Food, Drug, and Cosmetic Act or any
other applicable Federal or State laws and/or regulations.

Except for official USDA inspection aids or devices and color
guides (or standards) produced under license of the Department,
the mention of any supplier, patented device, product, brand-
name, or equipment does not imply endorsement by the Department
over any other similar, or equally effective, material.

Information contained in this instruction is available to the
public. Inquiries as to availability of portions of this
instruction and copying or reproduction privileges should be
addressed to:

Chief

Processed Products Standardization
and Inspection Branch

Fruit and Vegetable Division, AMS

U. S. Department of Agriculture

Washington, D. C. 20250


CANNED PIMTENTOS
July 1973

Color Standards (Continued)

These color comparators should be handled carefully to avoid scratching.
After use, they should be cleaned by wiping the surface with a soft wet
cloth or sponge. Avoid abrasive cleaning agents or coarse material
which may scratch the surface of the comparators. The comparators should
be protected from the light when not in use.

iii) Color Classifications.

The color of canned pimientos is determined immediately after the
determination of the drained weight which should be done as rapidly as
possible after opening the container. The color of processed canned
pimientos is based upon the degree of brightness and uniformity of the
ted to reddish-yellow color on the external surface of the units. The
Presence of other color (such as green, reddish-brown,) dullness or
oxidation is also evaluated under this factor. Any condition which may
be present and which adversely affects the color of the product to a
noticeable degree may be scored, whether on internal or external surfaces.

Color Classification of Canned Pimientos is given in Table II of the
grade standard.

iv) Color classification.

a) Whole, Halves, whole and pieces, and pieces.

In evaluating the color of canned pimientos, compliance with the overall
color requirements for the respective grade must be determined. Check
the color against the USDA Pimiento Red and the USDA Pimiento Reddish-
Yellow plastic color standards as may be required. The percent of the
exterior surface area which may be lighter than USDA Pimiento Red can
usually be estimated closely enough (after some practice) to judge whether
Grade A color classification is warranted. The greater the color varia-
bility of a sample unit within the limits for a specified grade, the lower
the color score evaluation of that sample unit for that grade.

To score in the A classification, at least 90 percent, by count, of whole,
halves, or whole and pieces have at least 90 percent of the exterior sur-
face areas equal to or redder than the USDA Pimiento Red plastic color
standard. The remaining 10 percent of the units may be as light, in
color, as the USDA Pimiento Reddish-Yellow plastic color standard but

none may be lighter. One unit is permitted in a sample unit of less than
10 units which is no less red than USDA Pimiento Reddish-Yellow and the
sample unit could still qualify for Grade A color classification; provided,
that the average of the sample does not exceed 10 percent, by count.

- 10 -


CANNED PIMIENTOS
July 1973

Classifications for Uniformity of Size and Shape (Continued)

iv) Sliced.

In sliced style, the strips are usually cut approximately 3/16 inch in
width and should be at least 1-1/4 inches in length. The slices should be
practically uniform in size and shape to meet Grade requirements. Further-
more, the weight of all strips less than 1 1/4 inches should not exceed 35
percent, by weight, of the drained weight of the sample unit and/or the
amount of very small pieces (less than 1/2 inch in length) that may be
present does not materially affect the appearance of the product.

For Grade C, not more than 35 percent, by weight, of the units in the sample
unit may be less than 1 1/4 inches in length; provided, that the very small
pieces (less than 1/2 inch in length) do not exceed 25 percent, by weight.
These percentages are based on drained weights.

For containers of No. 2 1/2 and larger, a representative 10 - ounce sub-
sample may be used to determine the percent, by weight, of units less than
1 1/% inch in length and for very small pieces.

v) Diced.

Diced pimientos are often cut into approximate 1/4 inch squares. Frequently,
the pod thickness is less than 1/4 inch and the units may resemble more

flat squares than 3-dimensional cubes. However, since such units approximate
cubes, they are classified as a diced style; provided, that the maximum
single measurement of the predominant size does not exceed 1/2 inch.

Grade A size uniformity provides that not more than 15 percent, by weight,
the drained weight of the sample unit may be of "other shapes and sizes"
defined in the grade standard. Grade C permits a maximum of 25 percent,
by weight, of such "other shapes and sizes."

Chopped pimientos may be pieces or cut units of pimiento pods less than
1 square inch. The units may be quite variable in size; there is no
minimum size requirements for individual pieces, nor are small pieces
considered except as to how they may affect the overall appearance.

The requirement for Grade A classification is that any variability does
not materially affect the appearance of the product and not more than 5
percent, by weight, of the units of the drained weight of the sample

unit do not exceed 1 square inch. Grade C permits a maximum of 10 percent,
by weight, of such units.

3) Defect

a) General.

Defects in canned pimientos denote specific items -~ enumerated in the

3 -