- 12 - Canned Sauerkraut
June - 1957

VI INSPECTION OF THE PRODUCT

A

Sampling.

The sampling rates prescribed in the rules and regula-
tions and applicable inspectors! instructions should be followed.
The condition of the containers in the lot, such as freedom from
swells, springers, leakers, and rusty containers should be ascer-
tained at time of sampling in accordance with applicéble instruc-
tions. The number of cases in the lot and warehouse location
should be recorded as a means of identification in the event that
supervision of loading is requested. ‘Whenever it appears that
there may be some question as to the grade of the lot or the
quality is likely to be irregular, or a wide variation in drained
weight or other deviation is anticipated, the appropriate sampling
plan should be selected in accordance with the plans provided in the
regulations.

inspection Equipment and Material.

The following lists comprise the minimum equipment and
supplies needed by the inspector on a field trip. These items of
equipment would be needed when laboratory facilities are not avail-
able at the plant or warehouse where the inspection is to be made.
A telephone call to the applicant or processor before proceeding
on a field trip is often desirable to obtain information which will
facilitate the handling of the inspection.

1 Equipment for inspection.

Grading scales, net weight.

a
b Vacuum gauge.

ce Can opener.

d Trays, white enamel, shallow, about 10" x ly".

e Trays, white enamel, deep, about 10" x 1h".

f Depth gauge.

g Ruler.

h U. S. Standard No. 8 sieve of proper diameter for

container size.
U.S.D.A. color standards for canned kraut.

Titration equipment and standardized solutions for
salt (NaCl) and acidity determinations.


= 29 - Canned Sauerkraut
June - 1957

VIII INSPECTION DURING PACKING OPERATIONS (Continued)

Cooling.

Overcooking may result from failure to cool the con-
tainers after processing. When containers are water cooled,
excessive moisture should be removed from the cans following
immersion in the cooling tank. Cooling to a temperature of
100° F, is recommended before the cans are cased, At this
temperature no further cooking occurs and sufficient heat is
retained to dry off the containers, thereby avoiding the rust-
ing of metal containers and the metal closures of glass
containers,

Recommendations.

Daily cannery reports should be carefully prepared and
promptly issued to the plant official designated to receive
them. A written report, in addition to the daily camery
report, to cover special situations, may be necessary when an
unsatisfactory condition is not promptly corrected. The
inspector should endeavor to make recommendations to the manage-
ment which will be helpful in maintaining adequate control of
quality during packing operations. The inspector should con-
sult his supervisor for advice if any musual situation should
develop in the plant. Suggestions should be made to the manage-
ment whenever the opportunity is presented for improving plant
operations and overcoming objectionable conditions.


VIII T

Q

Canned Sauerkraut
June - 1957

'

iw

wi
t

OPERATIONS

ECTI

Sanitation.

A continual check should be made of the condition of
the equipment and building with particular attention to
adequate lighting, cleanliness of the working areas, acces-
sibility for efficient cleaning, and proper ventilation. It
is the duty of the inspector to see that a high standard of
sanitation is maintained. Insanitary conditions can be pre-
vented by careful daily cleaning of all pieces of equipment,
keeping floors free from an accumulation of trash and waste
material. Floors should be flushed and drains kept open to
carry off wash water and waste material.

Raw Product.

The quality and condition of the raw product should
be observed for color or maturity, condition, and freedom
from damage by worms or insects.

Trimming.

The heavy outer green leaves should be removed by the
trimming operation. When heads are damaged by infestation
all of the area of infestation should be carefully removed,
as well as any other damage which may affect the quality of
the kraut.

Coring.

1 ‘hen shredded style kraut is being cut, the heads are
cored following the trimming operation. The core is
not removed by the coring operation but is cut into very
fine pieces. The coring machine consists of a single
blade, augur-like knife which revolves at high speed.
The head is placed in position under the augur and then
raised by a foot lever to engage the cutting blades.

The head is raised to force the cutting blades through
the entire length of the core. Coring should completely
disintegrate the core. Check to determine efficiency of
the coring operation.


~6- Canned Sauerkraut
June - 1957

II PRODUCTION (Continued)
G Securing Raw Material. (Continued)
2 Open market purchases. (Continued)

In most cases the heads are rough trimmed by the
grower and loads are delivered at a flat price per ton.
In a few cases packers have purchased cabbage on the basis
of a sample of suitable size, the inspector determines the
percentage of No. 1, No. 2, and cull heads in the grower's
load at time of delivery. The grower is paid stipulated
prices for the No. 1 and No. 2 heads, respectively, in the
load and nothing for the culls.

III MANUFACTURE OF SAUERKRAUT

Sauerkraut is produced by the action of lactic acid bacteria
which transforms the sugar in the cabbage into lactic acid. These
bacteria are essentially anaerobic; that is, they grow best in a
medium from which air is excluded. This condition is created by the
addition of salt, which draws enough juice from the cabbage to help
create the anaerobic conditions under which the desired bacteria
will thrive.

A Delivery and Storage of Cabbage.

Cabbage may be used immediately on delivery or stored in
bins at the plant until used. These storage bins should be
enclosed and protected so that the cabbage can be stored into
the winter, if necessary, without damage by freezing. The cab-
bage may be allowed to wilt slightly before shredding. The
shreds of cabbage are not so easily broken and longer shreds may
be obtained. The length of the shreds will depend principally
on the size of the heads of cabbage used. Small heads will pro-
vide only short shreds with sometimes a "choppy" appearance.
Large heads will provide long shreds when the cutter is properly
adjusted.

B Coring and Trimming.

Heads of cabbage are cored before shredding. The heads
are placed under a rapidly revolving augur with small horizontal
blades. The blades cut the core into very fine pieces which are
not objectionable in the finished product.






~ iii - Canned Sauerkraut

June ~ 1957
INSPECTORS' INSTRUCTIONS
FOR
CANNED SAUERKRAUT
TABLE OF CONTENTS
Page
I GENERAL weccescee esses eeeees Sree cece erences creer eereeencene 1

A Purpose and SCOpe eessecccsessscescccseeeeceesceseeeteeeeree
B Caution .......... sence eeees
C Keep Instructions Current ...

PoOoRPRR

IIT PRODUCTION ..........00005 eeeeee tee eeeeees beet eee ence n eens

Relative Importance ........eeeeee
Cabbage Crop Used for Sauerkraut
Most Sauerkraut is Canned .......cccceeeeees
Principal can Sizes Used for Sauerkraut ....
Principal Producing Areas ..........
Types and Varieties of Cabbage ..
L Domestic sesececeeseseseeee
2 Red and Savoy cabbage
G Securing Raw Material ......
1 By contract ........ee

Ab Ow >

TIT MANUFACTURE OF SAUERKRAUT ceceseccessecscesecsvtscececeecsseeee

Delivery and Storage of Cabbage ...cecceseccccececcececeecs
Coring and Trimming .......-..08,
Cutting, Shredding, or Chopping .
Filling the Tanks ..
Fermentation ssssccceercecccecsetssecnetesessacsseees

BANAND NH VMMWUEEPwWwrnnP

avaAwP

IV CANNING SAUERKRAUT ccececccceeseceeseeereeerssseeesteseseeeeece

Opening the Tank .evecscceccccsccccecccceeeeees
Draining the Tank ....
Heating and Filling cans

vawPr
0100.10 00


- 23 - Canned Sauerkraut
June - 1957

VII CERTIFICATION (Continued)
A General. (Continued)
Label statement.

when the containers are labeled, show only the
pertinent statements in certificates, such as brand name,
name of product, style of product, statement of net con-
tents, and name and address of the distributor or packer.

Example: Flavorful brand chopped sauerkraut
Contents 1 pound, 11 ounces
Packed by Lakeland Canning Company
Lakeland, Ohio

5 Information to appear in certificates.

The following are examples of information which
Should appear in the body of the certificate in the space
between principal title of label and the grade statement.

(a) Example: No. 2-1/2 cans

Net weight
Vacuum

Drained weight

28-1/2 to 29-1/2 ozs.
10 to 1) inches
2h-1/h to 26 ounces

Style Chopped

Acidity (as lactic) - 1.2 to 1.) percent

Salt (Nacl) - 1.5 to 1.8 percent
(b) Example: No. 10 cans

Net weight - 99-1/2 to 105 omces

Vacuum - 10 to 17 inches

Drained weight - 82 to 89 oumces

Acidity (as lactic) - 1.28 to 1.59 percent

Salt (Nacl) - 1.5 to 2,2 percent

6 Grade statement.

The following are examples of grade statements when
inspection is made on the basis of the U. S. Standards and
on applicable specifications;


-13- Canned Sauerkraut
June = 1957

VI INSPECTION OF THE PRODUCT (Continued)

B Inspection Equipment and Material. (Continued)

2 Materials and supplies or information needed.

a JU. S. Standards for Grades of Canned Sauerkraut.
b Federal Specifications.

¢ Inspectors! instructions for canned saverkraut and
any other supplemental instructions.

d Sampling sheets.
e Score sheets.

f Contract instructions and specifications, location
and size of lot, name of applicant or contractor,
and similar applicable data.

g Towels.

h Marking crayons.

i Sampling stamp.

j Application for inspection (Form FV-375).

C General Inspection Procedure.

The United States Standards for Grades of Canned Sauer-
kraut define and describe the requirements for the different
grades and outline the procedure for inspecting the product.
Certain of these requirements are contained in the product
description. These include the provisions for preparation from
clean, sound, well matured heads of the cabbage plant. It is
the policy of the Branch, in so far as possible, to ascertain
that the product complies with basic Food and Drug requiremmts
in accordance with methods, procedures, and administrative guides
provided for the use of inspectors and supervisors.

The authority for the application of methods and proce-
dures and administrative guides not specifically outlined in the
standards is contained in Section 52.2957 of the grade standards
for canned kraut which states in part, "In addition to consider-
ing other requirements outlined in the standards..."


:Replaces page 16:
:June 1957 :

~ 16 -

VI INSPECTION OF THE PRODUCT (Continued)

Canned Sauerkraut

June 1965

F Grade Factors Rated by Score Points. - (continued)

1 Color. - (continued)

(ii) Color Classification by Color Models.

These color standards, in the form of a textured
surface disc, illustrate the following:

Model

No. 1 (Serial No. 12452)
dated May 9, 1958

No. 1B (Serial No. 12150)
dated October 14, 1957

(Note: It is expected the
use of Model 1B will be
incorporated into the
grade standards when they
are next revised)

No. 2 (Serial No. 12151)
undated

* 1964 Change
* 1965 No Change

Illustrates

The darkest limit of light cream
color to score as “good color" in
the Grade A (Fancy) color range.

Slightly greenish in color and is
the maximum limit for green in
Grade B (24 points).

Kraut that scores 25 or 26 points
for color may be graded into the
Grade A (Fancy) classification,
provided the total score of the
product is at least 90 points.
Kraut eligible under this partial
limiting rule (25 and 26 points)
must be less green than Model 1B
and must be lighter than Model 2.

The darkest limit of cream to
light straw color to score as
“reasonably good color’ in the
Grade B (Extra Standard) color
range.

*

He kh Ok ok OF


:Replaces page Ts: Canned Sauerkraut
rJune 1957

VI

+X * HF

*

2 June 1965

- 15a -

INSPECTION OF THE PRODUCT (Continued)

F Grade Factors Rated by Score Points.

1 Color.

The color of canned kraut will vary considerably,
depending upon the cabbage used and the time elapsed
between cutting and canning, as well as the time elapsed
between canning and inspection, conditions of packing,
additives, processing and cocling, and temperature of
storage.

The color may vary from a very light or practically
white color to a light cream and light straw color, then
to a dark straw or greenish or yellowish appearance.

For lightest color, fully matured cabbage should be
used, properly trimmed of all heavy outside green leaves.

Canned kraut has a tendency to darken after canning.
This is noticeable when a considerable amount of green
shreds is present which may become yellowish green, then
dark straw in color, Kraut canned and stored for a year
will likely show some color deterioration. Generally,
color (and other quality factors) deteriorate faster in
the slack-filled containers.

Pinkish kraut is sometimes caused by excess salt
during fermentation. Some pink kraut is salty and possess
off-flavor.

(i) USDA Color Standards for Canned Sauerkraut.

The United States Standards for Grades of
Canned Sauerkraut include limits for the predominating
and characteristic color and brightness of the product.
The color is evaluated and classified into the various
grade classifications by comparing the sample with the

USDA color model that most nearly matches the sauerkraut.

1965 Change


- 2h - fanned Sauerkraut
June - 1957

‘ATION (Continued)

A General. (Continued)
6 Grade statement. (Continued)
(a) Example: When sample is unofficially draw
Grade - U. S. Grade A or U. S. Fancy

Score - 91 to 96 points

IS THE GRADE OF UNOFFICIALLY DRAWN
UBMITTED BY THE APPLICANT

THE ABOVE STATE!
SAMPLES

(b) Example: When inspected on the basis of Federal
Specifications
Grade - Fancy (Grade A) in accordance

with quality requirements of
Federal Specification JJJ-S-7la.
Also meets Quartermaster Corps
minimim requirements with
respect to vacuum.

(c) Example: When below recommended minimum drained
weight
Grade - U. S. Grade A or U. S. Fancy
Score 93 to 97 points
Below recommended minimum
drained weight. (See drained
weight weights above.)

(d) Example: When product GNC account foreign material
such as vinegar, flies, etc.
Grade - Grade not certified account
presence of foreign material
(insects and insect parts).


- 10- Canned Sauerkraut
June - 1957

IV CANNING SAUERKRAUT (Continued)
F Processing.

Canned kraut is processed in an open kettle at boiling
temperature. The period of processing will depend on the size
of the can and the closing temperature. The following processes
have been used when cooking in water at boiling temperature with
a closing temperature of 140° F.

No. 2 cans, 15 to 20 mimtes
No. 2-1/2 cans, 25 to 30 minutes
No. 10 cans, 30 to 4O minutes

G Cooling.

oAfter processing, the cans may be water cooled to 100° F.
to 110° F. At this temperature the cooking is stopped and enough
heat is left to dry the cans.

H Containers.

Plain cans are ordinarily used for sauerkraut. The acid
brine acts slowly on the tinplate and may in time cause the pro-
duction of enough hydrogen gas to produce flippers or springers,
especially if the initial vacuum is low.

Enamel lined cans are sometimes used to reduce loss from
hydrogen springers and to give the product a better appearance.

V FOOD AND DRUG REQUIREMENTS
A General Requirements.

The overall provisions of the Food, Drug, and Cosmetic Act
apply in general to canned sauerkraut. The product must be packed
under sanitary conditions, must not be adulterated or contaminated
with decay, insects, or filth, and mst be truthfully lebeled.

B Standard of Identity.

No standard of identity or quality has been issued by the
Food and Drug Administration for canned kraut under the current
Food and Drug Act. However, under a previous definition adopted
as a guide for enforcement officials the product was defined as
follows: "Sauerkraut; The product, of characteristic flavor,
obtained by the full fermentation, chiefly lactic, of properly


-2- Canned Sauerkraut
June - 1957

II PRODUCTION (Continued)

B Cabbage Crop Used for Sauerkraut.

During the five years from 1951 to 1955, inclusive, approxi-
mately 15 percent of the total U. S. cabbage crop was utilized in
the manufacture of sauerkraut.

The following table shows the total number of tons of cabbage
estimated available for harvest in the United States, including that
for fresh market outlets and for sauerkraut manufacture, during the
period from 19:6 to 1955, inclusive.

Table I

U. S. Production of Cabbage for Fresh Market
and for Sauerkraut Manufacture

Total For fresh For sauerkraut

Year production market V/ manufacture
ons “Ttons) ons

1951 1,285 ,00 1,110,600 174,800
1952 1,256,L00 1,079,100 177,300
1953 1,458 ,400 1,232,000 226,400
1954, 1,333,000 1,121,900 208,100
1955 1,155,300 99); ,600 160,700

yV Includes small amount for dehydration.

C Most Sauerkraut is Canned.

During World War II, restrictions on the use of tin greatly
reduced the quantity of sauerkraut canned. Since the close of the
war, however, it is estimated that between two-thirds and three-
fourths of the sauerkraut produced has been packed in cans. The
remainder is generally marketed in bulk in barrels or packed in
plastic bags or in glass. Sauerkraut packed in glass is usually
preserved by the addition of not to exceed 1/10 of 1 percent ben-
zoate of soda. Sauerkraut packed in plastic bags may be preserved
either by refrigeration or by the addition of benzoate of soda.


VI

VII

- 21- Canned Sauerkraut
June - 1957

INSPECTION OF THE PRODUCT (Continued)

F Grade Factors Rated by Score Points. (Continued)

5 Flavor. (Continued)

A score in the Grade C classification is given when
the product has a fairly good flavor and odor which is free
from objectionable flavors and odors which may seriously
affect the eating quality of the product. As this is a
limiting rule the product cannot be graded above Grade c or
Standard when flavor is scored in the Grade C classification.

When scored in the Substandard classification due to
off flavors or odors, or for any other cause, the product
cannot be graded above Substandard as this is a limiting
rule.

CERTIFICATION
A General,

The certification of canned kraut and preparation of
inspection reports shall be in accordance with applicable general
instructions. The instructions in this section relating to certi-
fication are those which may differ or supplement such instruc-
tions as they apply to canned kraut.

1 Product name.

The product name is show in the space indicated in
the certificate as canned kraut. The product is properly
identified as canned whether packed in glass or metal con-
tainers. When packaged in cellophane or other similar types
of packaging material the word "Sauerkraut" or "Kraut
followed by "in plastic packages" or "in plastic containers!
may be stated in the space for product name.

2 Fill of container.

The kraut with packing medium should occupy not less
than 90 percent of the total capacity of glass and metal
containers. When it appears that the containers are not well
filled, the headspace should be measured with a headspace or
depth gauge in the manner prescribed in the inspectors!
instructions for making such determinatims.


- 168 - Canned Sauerkraut
June - 1957

VI INSPECTION OF THE PRODUCT (Continued)

F Grade Factors Rated by Score Points. (Continued)

2 cut. (Continued)

when cut is scored in the Substandard classification
the product cannot be graded above Substandard due to the
limiting rule.

3 Defects.

The defects found in canned kraut which should be
scored are coarse pieces of leaves, large coarse pieces of
core material, and blemished, spotted, or otherwise dark
or discolored pieces in the chopped or shredded styles.

The minor defeets are large or coarse pieces of
leaves and large or coarse pieces of core material.

The major defects are blemished, spotted, or other-
wise discolcred shreds and pieces of leaves or core material.

The evaluation of defects is on an appearance basis.
In the inspection of kraut, the defects should be carefully
separated and classified as major or minor. Coarse pieces
of core material which occur in the product when the heads of
cabbage are not first cored before cutting into shreds should
be classified as minor defects, as previously indicated.
This also applies to thick midrib sections of leaves of large
heads of cabbage.

The discolored pieces which may be found should be
classified as serious defects.

No area for discolored pieces is specified in the
standards. However, as a guide the area of such material
should not exceed 1/h square inch (1/2" x 1/2") per 12
ounces net weight of product to score in the Grade A clas-
sification. Such an amount my be considered as not more
than slightly affecting the appearance or eating quality of
the product. A score in the Grade A clessification may be
given provided the presence of minor defects does not warrant
a@ score below the Grade B classification.


-v- Canned Sauerkraut

June ~ 1957
Page

VIII INSPECTION DURING PACKING OPERATIONS cesssccccsccccccccccceses 25
A Sanitation ... 25
B Raw Product 25
Cc Trimming 25
D Coring cecsesecuscsvoes 25
E Cutting or Shredding .. 26
F Heating or Steaming ... 26
G Weighing and Salting .esseseeceeeeee 26
H Covering Tank after Filling ........... 26
I Analyses to Determine Progress of Curing 27
J Opening Tank for Packing .e..eee eee e ee eee 27
K Pilling ...sccacecsssesceceeee 28
L Brining and Exhausting 28
M Cooking Process .... 28
N Cooling ....... 29
{e}

Recommendations .......


-iv- Canned Sauerkraut

June - 1957

IV CANNING SAUERKRAUT (Continued) Page
EB Exhausting ....-eeeeeee 9

F Processing ...-- 10

G Cooling .... 10

H Containers 10

V FOOD AND DRUG REQUIREMENTS ..seeeesceeeee ee 10
A General RequirementS coesseseeeereee 10

B Standard of Identity .....seceeoeres 10

C Fill of Container, Drained Weight aan

D Required Iabel Statements ....seeeeeees see i

VI INSPECTION OF THE PRODUCT .ecvececcececseceerecs eben ee eesroee 12
A Sampling ccccccscecccccsesescecseeee 12

B Inspection Equipment and Material ... 12

1 Equipment for inspection .....ssseeeeee 12

2 Materials and supplies or information needed 13

C General Inspection Procedure ceseseeeeeeees 13

D Recording Inspection Data on Score Sheet « iy

E Fill of Container . 1h

1 Net weight ..... anny

2 Drained weight . uy

3. Headspace eessese lb

F Grade Factors Rated 15

L Color seesseceeee 15

2 Cut cecsecsseee 17

3 Defects .. 18

4 Character 19

5 Plavor wee. 20

VII CERTIFICATION cosssvessecceccrcccerserese 21
A General cesseceeeeee al

1 Product name .... 21

2 Fill of container . 21

3 Drained weight . eee 22

lh Label statement ........ oe 23

S Information to appear in certificates . 23

6 Grade statement ...cccceesccceecercs 23



-ll- Canned Sauerkraut
June - 1957

VY FOOD AND DRUG REQUIREMENTS (Continued)
B Standard of Identity. (Continued)

prepared and shredded cabbage in the presence of not less than
2 percent nor more than 3 percent of salt. It contains upon
completion of fermentation not less than 1.5 percent of acid,
expressed as lactic acid. Sauerkraut which has been rebrined
in the process of canning or repacking contains not less than
1 percent of acid expressed as lactic acid." It is implied
that the product is clean and sound as required under the gen-
eral provisions of the Food, Drug, and Cosmetic Act.

C Fill of Container, Drained Weight.

In an advisory issued by the Food and Drug Administration
on the fill of container for canned kraut, the following minimum
drained weights have been specified as conforming to good commer-
cial practice.

Size of Drained Weight
Container (Ounces)

No. 2 16

No. 2-1/2 23

No. 10 80

The drained weight recommendations for these and other
sizes of containers as provided in the grade standards for
canned kraut conform to Food and Drug recommendations.

D Required Label Statements.

In addition to the name of the product, "Sauerkraut," the
style should be shown on the label as "Shredded" or "Chopped."
The net contents and the name of the packer or distributor must
also be shown on the label.


INSPECTORS' INSTRUCTIONS
FOR
CANNED SAUERKRAUT

June - 1957

I GENERAL

ee

A Purpose and Scope.

The instructions contained herein explain and furnish tech-
nical information which will serve as a guide in the inspection of
canned sauerkraut and will aid inspectors in attaining uniformity
in applying the United States Standards for grades of this product
and in the proper certification of the product. These instructions
will also serve to familiarize the inspectors with the commercial
product and the general packing procedure used by industry.

B Caution.
Inspectors are reminded that these are administrative
instructions for their use only and are not for public distribu-

tion.

C Keep Instructions Current.

These instructions may be revised, in whole or in part,
whenever the need for such revision is indicated. Therefore, any
comments or suggestions such as detection of errors or the develop-
ment of new and better inspection techniques should be forwarded
in detail to the Washington office.

II PRODUCTION
A Relative Importance.

Sauerkraut, including both canned and bulk, is an important
processed product.

Cabbage harvested for sauerkraut is an important cash crop
for growers in areas where kraut is produced.


:Replaces page 15: Canned Sauerkraut
:June_ 1957 : June 1965

VI INSPECTION OF THE PRODUCT (Continued)

F Grade Factors Rated by Score Points. ~ (continued)

1 Color. = (continued)

°
(i) USDA Color Standards for Canned Sauerkraut. - (continued)

Directions for Use of Models.
Comparison of the canned sauerkraut with the color
models is made in the following manner:

Evaluate the color promptly after opening and draining
the canned sauerkraut. The product should be thick
enough on the grading tray so no light is reflected
through the product from the bottom.

“Fluff up'' the shredded sauerkraut and mix thoroughly
to assure a uniform sample.

Place the color model, shredded design up, on the
sauerkraut and push the disc down so that the surface
of the product and the model are about on the same plane.

View the sample and color model under conditions of
lighting that approximate diffused north daylight (about
7500 degrees Kelvin).

The color models are made of plastic and should be handled
carefully to avoid scratching. The models shouid be
cleansed immediately after using with water and a miid soap.
The surfaces may be further cleaned and dried with a soft
cloth. No abrasive cleaner should be used. It is suggested
that they be replaced in the protective envelope that is
furnished with the models. They should be stored in a cool
dark place when not in actual use.

Availability of Color Standards.

These color standards may be purchased,
available, from:

Magnuson Engin

Revised 1965


UNITED STATES DEPARTMENT OF AGRICULTURE
AGRICULTURAL MARKETING SERVICE
FRUIT AND VEGETABLE DIVISION
PROCESSED PRODUCTS STANDARDIZATION AND INSPECTION BRANCH
WASHINGTON, D.C.

INSTRUCTIONS FOR INSPECTION

of

CANNED SAUERKRAUT

FOR USE OF USDA PROCESSED FOODS INSPECTORS

JUNE 1957


-h- Canned Sauerkraut

June - 1957
II PRODUCTION (Continued)
E Principal Producing Areas. (Continued)
fable IT
U. S. Production of Cabbage
for Commercial Sauerkraut Manufacture
1951 1952 1953 195k 1955
State (tons) (tons) (tons) (tons) (tons)
New York 69,600 90,300 90,800 79 ,000 65,000
Ohio 18,000 12,500 21,800 19,000 9,200
Indiana 7,600 4,400 8,600 8,500 8,00
T1linois 1, 200 800 1,200 800 --
Michigan 2,800 2,800 3,800 3,900 600
Wisconsin 46,000 37,800 67,100 52,600 41,000
Minnesota 1,100 700 800 -- --
Colorado 2,300 1,900 1,900 3,000 2,800
Washington 5,100 4,100 4,000 5,800 1,100
Other States 2/ 21,100 22,000 26,400 34,900 29 ,600
Total 174,800 177,300 226,400 208,100 160,700

v Florida, Iowa, Maryland, Missouri, New Jersey, North Carolina, Oregon,
Pennsylvania, Tennessee, Texas, Utah, and Virginia.

F Types and Varieties of Cabbage.

1 Domestic.

The greater proportion of the cabbage grow for the

fresh market and used in the manufacture of sauerkraut is of
varieties of the domestic type.

a

Nearly all early cabbage grown in the South for the fresh
market and the greater part of the late crop cabbage grow
in the North is of the Domestic type.

This type includes many varieties with heads ranging from
medium to large in size and in shape from round and pointed
to distinctly flattened, Among the leading kraut varieties
are All Head (All Head Early), Marion Market, and Copenhagen
Market for early season processing; All Seasons, Flat Dutch,
and Glory (Glory of Enkhuizen) for later packing.


-3- Canned Sauerkraut
June - 1957

II PRODUCTION (Continued)

D

Principal Can Sizes Used for Sauerkraut.

In spite of the increased popularity of the No. 303 can,
the No. 2-1/2 can is still the principal size used in packing
sauerkraut, making up 39 percent of the number of cases packed
during the 1954-55 season. The use of No. 303 cans increased
from a relatively negligible proportion prior to 199 to more
than 30 percent of the total number of cases packed in 195-55.
Cases of six No. 10 cans made up 9 percent of the total cases
packed in 1954-55.

Principal Producing Areas.

New York, Wisconsin, and Ohio are the principal kraut
packing States, accounting for about 75 percent of the total
annual production. Moderate quantities are produced in Indiana
and Michigan in the Middle west, and Washington, Oregon,
Colorado, and Utah in the West.

All but a very small proportion of the sauerkraut pack is
made in northern areas, This may be attributed in part to the
heavier yields of fall cabbage obtained in those areas, and in
part to the greater solidity and whiteness of heads.

The following table shows the quantity of cabbage grow
for commercial saverkraut manufacture in the United States during
the five years from 1951 to 1955, inclusive.


- 20 - Canned Sauerkraut

June - 1957
VI INSPECTION OF THE PRODUCT (Continued)
F Grade Factors Rated by Score Points. (Continued)
l Character. (Continued)
kraut may be reasonably crisp and reasonably firm. Not

more than very slight toughness may be permitted in the
Grade BR classification for character.

when the shreds or pieces in chopped kraut are not
erisp or when the product is soft or slightly tough but
not excessively soft or tough, character may be scored in
the Grade C classification.

when the product is excessively soft or mshy, a
score in the Substandard classification is given. ‘The
product cannot be graded above Substandard when character
is scored in the Substandard classification regardless of
the total score.

5 Flavor.

The flavor and odor of canned kraut are considered
in evaluating this factor. The flavor of canned kraut is
closely associated with the percent of salt and the acidity
of the product. ‘hen fermentation has followed a normal
pattern the product will have a clean, sharp flavor and odor
characteristic of well made kraut.

The salt content of the canned product should fall
within the range of 1.3 percent minimum to a maximum of
2.5 percent. The mir m acidity is 1 percent, calculated
as lactic acid. u product has a good, characteris-
tic flavor that is tirely free from off flavors and odors,
the flavor may be scored in the Grade A classification.

Kraut having a reasonably good flavor may be scored
in the Grade B classificatiom. As this is a limiting rule
the product may not be graded above Grade B or Extra Stand-
ard, regardless of the total score for the product. As in
the Grade A classification the kraut must be free from off
flavors and off odors to score in the Grade B classifica-
tion.



-19 - Canned Sauerkraut
June - 1957

VI INSPECTION OF THE PRODUCT (Continued)

F Grade Factors Rated by Score Points. (Continued)

3 Defects. (Gon

inued)

An area of serious defects greater than 1/k square
inch but not greater than 1/2 square inch (1/2" x 1") per
12 ounces net weight may be considered as not materially
affecting the appearance of the product. ‘When scored in
this classification for serious defects, the partial limit-
ing rule provides that the product cannot be graded above
U. Se Grade B regardless of the total score for the product.
When scored in this cla: ation only on account of pieces
of core material or other minor defects, the product may be
classified as Grade A, provided the total score for all
defects is in the Grade A range.

In applying the guide, do not disregard the overall
appearance requirement and be sure that the total defects
present do not more than slightly affect the appearance in
the Grade A classification or materially affect the appear-
ance in the Grade B classification.

The presence of serious defects having an area
greater than 1/2 square inch but not greater than 3/l square
inch (1/2" x 1-1/2") per 12 ounces net weight may be con-
sidered as not seriously affecting the appearance or eating
quality of the product, provided the presence of minor
defects does not warrant a score in the Substendard classi-
fication.

When the major and minor defects present are greater
than indicated for a score in the Grade C classificatim, a
score in the Substandard classification is warranted and the
product may not be graded above Substandard.

lk Character,

The character of canned kraut is judged on the basis
of tenderness and firmmess which are desirable as contrasted
with soft or mshy kraut which is objectionable.

When the kraut is crisp and firm without any notice-
able toughness the factor of character may be scored in the
Grade A classification. In the Grade B classification the




-l- canned Sauerkraut
June - 1957

VI INSPECTION OF THE PRODUCT (Continued)

D

Recording Inspection Data on Score Sheet.

The information required for recording in the score
sheet includes label statement of quality, if any, brand name,
statement of net contents, name of packer or distributor, code
marks, or other identification, fill of container, size, kind,
and condition of container, style of product, drained weight,
and any other information which may be essential in the evalua-
tion of the quality and condition of the product.

Fill of Container.
1 Net weight.

The net weight of the product means the weight of the
kraut and packing medium less the weight of the container.
The usual procedure in making net weight determinations is to
place a complete clem, dry, empty container on the weight
plate of the scales or set the counterpoise on the tare beam
to offset the weight of the container. The weight can then
be recorded directly as the net weight of the product in the
container. The average net weight of all the containers in
the sample should be equal to or greater than the label state-
ment of the net contents of the container. The net weight
of any container which falls below the indicated label weight
should be within the range of variability of good commercial
practice.

2 Drained weight.

The drained weig of canned kraut should be determined
in accordance with the procedure outlined in the standards.

3 Headspace.

when the headspace appears to be excessive, careful
measurement of the headspace should be made with the depth
gauge. If the headspace is in excess of 10 percent of the
inside height of the container, it should be classified as
slack filled.


- 27 - Canned Sauerkraut
June - 1957

VIII INSPECTION DURING PACKING OPERATIONS (Continued)

H Covering Tank after Filling. (contimed)

the wooden tank covers are put in place. The cheese cloth
keeps shreds and pieces of cabbage from working loose and
floating in the juice which accumulates over the kraut.

off flavors may develop due to fermentation of this floating
material by aerobic bacteria and scum forming yeasts.

The use of plastic covers is rapidly replacing other
methods of weighting dow the kraut after the tank is filled.
The covers are deSigned to hold the amount of water required
to press the kraut below the surface of the juice. The use
of these covers has resulted in improved sanitary conditions
and has practically eliminated the loss of off flavored and
discolored kraut which frequently develops at the top of the
tank when other methods are used.

al

Analyses to Determine Progress of Curing.

Samples of juice for acidity determinations should be
taken from near the center of the tank at intervals of 3 to
6 days, depending on the rate of fermentation. Samples should
be taken by means of a l- or 5-foot length of 1/h-inch stain-
less steel tubing. The salt content as well as the acidity
should be determined by the applicable method outlined in the
standards. The kraut may be canned when the acidity reaches
1.5 percent or over, calculated as lactic acid,

J Opening Tank for Packing.

Before removing wooden tank cover the juice over the
top of the cover should be siphoned off and the cover scrubbed
to remove any decomposed material. The scrub water is also
siphoned off. The weights or screw press can then be removed
to release the cover. The cover is taken off and the tank is
then open for packing.

When plastic covers are used the water in the cover can
be siphoned off and the cover folded up and removed, opening
the tank for packing.

The bottom plug is then removed from the tank to drain
off all or part of the excess of kraut juice which is not
needed for canning.


- 26 - Canned Sauerkraut

gune - 1957

VIII INSPECTION DURING PACKING OPERATIONS (Continued)

fa

ling.

In a typical hand packing | oversee" the kraut taken
from the tank is heated to 110° - 125° Fr a tank of
kraut juice or kraut juice and bri ine. When a mechanical kraut
filler is used the temperature of filling is increased to
170° F, - 185° F. No further processing is necessary when
kraut is filled at the higher temperature.

the filling operation should be carefully checked.
Containers should be checked for ingoing weights at regular
intervals to avoid drained weights below the recommended mini-
mum for the size. The coding of containers should be checked
after filling and closing. Errors in coding may be avoided
by careful checking at this point.

Brining and Exhausting.

when the product is hand packed, salt brine (2-3% Nacl)
at near boiling temperature is added to completely fill the
container. ‘The containers then pass through a steam exhaust
box to expel air and raise the temperature to 1h0° F. - 150 F.
at the center of the can. Containers then pass through closing
machines and are then placed in retort crates for open kettle
proces in water at boiling temperature.

The salt brine should be checked for temperature and
percent salt content. The brine should be added at a
temperature near the boiling point to assure a good vacuum
after processing and cooling to atmospheric temperature.

The time and temperature of the exhaust should be care-
fully checked. The resulting vacuum on containers after proc-
essing and cooling, as well as the efficiency of the sterilizing
process, are directly related to the time and temperature of
of the exhaust.

Cooking Process,

Sufficient heat treatment to preserve the product in
hermetically sealed containers without overcooking is the
objective of the cooking process. Warehouse stacks should be
observed daily for any evidence of spoilage which may be due
to understerilizatio or leaky containers,

Overcooking which y unfavorably affect the color of
the product should be avoided.







TIT

-7- Canned Sauerkraut
June - 1957

MANUFACTURE OF SAUERKRAUT (Continued)

B Coring and Trimming. (Continued)

The heads are trimmed before coring and shredding or
chopping. Trimming consists of removing portions of stems and
heavy green outer leaves and cutting out blemished or discolored
areas.

Cutting, Shredding, or Chopping.

The heads of cabbage are cut into shreds by curved knives
set into a rapidly revolving disc about three feet in diameter.
The blades are usually set to cut shreds 1/32 inch in thickness.
The cutter blades must be very sharp and properly set to give a
clean, even cut.

Chopped kraut is prepared by means of a mill which cuts
the cabbage into small pieces of varying degrees of fineness.

Filling the Tanks.

Kraut tanks which may be constructed of cypress wood are
usually set on a firm concrete foundation. The top of the tanks
which may be 8 to 10 feet deep project 3 to 3-1/2 feet above the
flooring built around the tanks. The tanks are usually placed
in groups of 10 or 12 or more, depending on the size of the plant
and the number of shredding and packing lines to be in operation
during the season. The tanks are usually of a size to hold from
20 to as much as 100 tons of chopped or shredded cabbage. Each
tank is provided with an opening in the bottom to drain off the
excess of juice after the tank is opened for canning and to allow
for cleaning after the tank has been emptied. A small opening
may be provided in the side of the tank for sampling juice for
analysis to determine the progress of fermentation.

The shredded cabbage from the cutter is usually conveyed
by conveyor belt into a two-wheeled dump truck designed to carry
100 pounds of cabbage. The shredded or chopped cabbage is weighed
into the truck in 100 pound lots, which is then pushed to the side
of the tank and dumped.

The cabbage is spread evenly by workmen in the tank using
hay forks. A weighted quantity of salt is then uniformly scattered
over the cabbage. From 2 to 3 pounds of salt may be used for each
100 pounds of cabbage. The usual amount is 2-1/h pounds of salt
per 100 pounds of cabbage.


-9- Canned Sauerkraut
June ~ 1957

IV CANVING SAUERKRAUT

A

Opening the Tank.

The acidity of the kraut should be determined by means of
laboratory tests to assure a properly cured product before the
tank is opened. The tank should not be disturbed until the kraut
is to be removed. Once opened, the tank should be packed out
without delay. If not completely emptied within a day or two,
enough juice should be left to cover the kraut and the cover re-
placed; otherwise, the exposed kraut will dry and discolor.

Draining the Tank.

The excess juice is drained off by means of a tap in the
bottom of the tank. In most cases this juice is discarded. A
limited quantity is canned, however, and sold as sauerkraut juice.
Some canners may use a portion of this juice to add to the kraut
when canned. However, a hot salt (2 to 3 percent NaCl) brine is
generally added to fill the cans.

Heating and Filling Cans.

The sauerkraut is usually heated to about 120° F. before
handfilling. The cans are then exhausted in a steam exhaust box
for four to eight or ten minutes depending on the size of the
cans.

When a mechanical filler is used, the kraut may be filled
at a temperature of 180° F, to 185° F. The cans are then imme-
diately closed and no further processing is necessary.

Brining.

After filling, the cans are passed under a flow of hot
brine containing two to three percent salt. Care should be taken
not to overfill the cans, since this may result in the development
of springers or flippers.

Exhausting.
Exhausting is required to assure a good vacuum on the

canned product. An exhaust of four to eight or ten minutes in a
steam exhaust box is desirable, depending on the size of the can.


ACTION BY:

APPROVED BY:

FILE UNDER:

All Employees Of The Branch

vichewderl

Chief Of The Branch

CANNED SAUERKRAUT

HANDBOOK CONTROL RECORD

REMOVE PAGES

DATED

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ATTACHMENTS OR REFERENCES



VIII INSPECTION DURING PACKINC

D

z

vy

- 2 - Canned Sauerkraut
dune - 1957

Coring. (Continued)

2 When chopped kraut is made the coring operation may be
dispensed with. The heads of cabbage, after trimming,
may go directly to the chopper or disintegrator. Check
operation of chopper for efficiency. Pieces should be
of fairly wiform size without an excess of very fine
or coarse pieces.

Cutting or Shredd

The cutter should be operated at the speed recommended
by the manufacturer. The knives should be uniformly set to
slice the cabbage to give approximately 1/16 inch thick shreds.
Knives should be very sharp to give a clean cut shred as long
as can be obtained from average size head.

Heating or Steaming.

when kraut is made during cool weather the shreds or
pieces of chopped cabbage may be heated by steaming at atmos-
pheric pressure sufficiently to raise the temperature of the
cabbage to about 80° P. in the tank. Heating accelerates
fermentation, enabling the processor to pack out the kraut in
from 10 days to two weeks, if necessary, to meet delivery
schedules. Steaming should be carefully checked to prevent
overheating and destruction of lactic acid bacteria which are
essential to normal fermentation.

hing and Salting.

The shredded or chopped kraut should be weighed into a
dump cart or other container for conveying and emptying into
the kraut tank. The cabbage should be evenly distributed in
the tank. From 2 to 3 pounds of canner's grade salt is dis-
tributed uniformly over the cabbage as it is being distributed.

Covering Tank after Filling.

When wooden tank covers or planks are used they may be
weighted dow with building blocks treated with an acid resist-
ing, non-absorbent coating. The cover may also be held in
place by a screw press + h can be adjusted as required to
hold the kraut under the juice which collects during fermenta-
tion. The cabbage should be covered with cheese cloth before







- 22 - Canned Sauerkraut
June - 1957

VII CERTIFICATION

A General. (Continued)

2

Fill of container. (Continued)

When containers are filled to less than 90 percent
of their total capacity they should be certified as being
pelow the recommended fill of container following the grade
statement.

Example: Grade - U. S. Grade A or U. S. Fancy
Score 90 to 92 points
3 cans code SKTA below
recommended fill of
container (excessive
headspace).

Drained weight.

In certifying drained weight the range of drained
weights for the individual containers should be shown.
Compliance with the recommended minimum drained weights
for canned kraut is determined by averaging the drained
weights of all the containers, provided that at least
one-half of the containers meet the recommended minimum
drained weight, and that those containers which fail to
meet the recommended minimum drained weight are within
the range of variability of good commercial practice,
and that the average drained weight of all the containers
does not fall below the recommended minimum drained
weight. When the drained weight falls below the recom-
mended minimum, this sh shown in the certificate
as indicated in the following example.

id

Example; Grade - U. S. Grade A or U. S. Fancy
Score 90 to 92 points

omnended minimum

t. (See drained

The average drained weight need not be show in the certi-
ficate if all containers are above the recommended minimum
drained weight, unless specifically requested by the appli-
cant.


- 17 - Canned Sauerkraut
June - 1957

VI INSPECTION OF THE PRODUCT (Continued)

F Grade Factors Rated by Score Points. (Contimed)

1 Color. (Contimed)
ii Color classification. (Contimed)

When the color is below the minimum for Grade B
classification, as illustrated by kraut model No. 2 but
is not off color, definitely dark or pink, a score in
the Grade C classification may be given. ‘hen scored
in the Grade C classification for color the product can-
not be graded above Grade C due to the applicable limit-
ing rule.

2 cut.
The uniformity and length of the shreds in shredded
style kraut and uniformity and size of pieces in chopped
style kraut are considered in evaluating the factor of cut.

When the kraut is well cut the shreds in shredded style
should be uniform in length and width with a minimum of short
or irregular pieces. In chopped style kraut the pieces should
be uniform in size with a minimum of very fine or very coarse
pieces. When the cut is of the above miformity a score in
the Grade A classification can be given for this factor.

Kraut that is reasonably well cut should be reasonably
uniform in thickness of shreds in the shredded style and not
materially affected in appearance by short or irregular cut
pieces. In chopped style kraut the pieces should be reasonably
uniform in size and pieces noticeably larger or smaller than
the predominant size should not materially affect the appear~
ance of the product.

A score in the Grade C classification for the factor of
cut limits the grade of the product to Grade B if the total
score is 80 points or over.

When the appearance of shredded style kraut is not
seriously affected by very short or very fine pieces or large
and irregular pieces and the appearance of chopped kraut is
not seriously affected by very fine pieces or large and irreg-
ular pieces the product may be considered to be fairly well
cut, scoring in the Grade C classification.


-5- Canned Sauerkraut
June - 1957

II PRODUCTION (Continued)

F Types and Varieties of Cabbage. (Continued)

1 Domestic. (Continued)

b In Some seasons when there is a shortage of domestic
types, a considerable tonnage of Danish type cabbage
may be used in the manufacture of kraut. The Danish
type is characterized by medium sized, very compact
heads, general spherical or somewhat top-shaped. The
Danish type is used for storage to be sold later as
fresh cabbage.

2 Red and Savoy cabbage.
These types are grow for the fresh market and are

generally not used for sauerkraut. Red cabbage may be used
in the production of a canned pickled cabbage.

G Securing Raw Ma

Sauerkraut packers may obtain their raw material in one of
two ways:

1 By contract.

The canner contracts, prior to planting time, for
delivery of the grower's crop at a stated price per ton.
There is included under this heading a considerable amount
of cabbage grown by the processor on his own land.

Contracting the crop in advance has the advantage of
giving the packer an assured supply of cabbage at a know
cost. Somewhat more than half of the acreage of cabbage
destined for sauerkraut manufacture is planted under contract.

2 Open market purchases,

Acquiring supplies by purchasing from growers as
needed relieves the packer from the necessity of financing
growers, and enables him to take advantage of a period of
heavy supplies and low prices.


-8- Canned Sauerkraut
June - 1957
TIT MANUFACTURE OF SAUERKRAUT (Continued)

D Filling the Tanks. (Contimed)

When the tank is full, heavy planks or wood sections cut to
fit the inside of the tank may be placed on the cabbage and weighted
down or may be held in place by a screw press, A new and improved
method is to weight the cabbage down with water held in a plastic
cover giving a depth of about two feet of water.

E Fermentation.

A number of different kinds of bacteria, yeasts, and mold
spores are present in or on the cabbage as it comes from the field,
ready to develop when conditions are favorable. The addition of
salt to the shredded or chopped cabbage inhibits the growth of many
of the undesirable organisms. The juice drawn from the shredded
cabbage by the salt helps to create acondition favoring the growth
of lactic acid bacteria.

An initial growth of yeast takes place, causing a frothy
appearance and the evolution of carbon dioxide gas. Yeasts are
aerobic (oxygen-loving) organisms, and their growth helps to ex-
haust the air present throughout the Shredded cabbage, which favors
the development of the lactic acid bacteria. A small amoumt of
alcohol is formed by the activity of the yeast. The alcohol,
usually less than 1/2 percent, is oxidized to acetic acid which
also contributes to the flavor of the kraut.

Fermentation to the minimum acidity of 1.5 percent may be
completed in a period as short as 10 days, or it may take several
weeks, depending on the temperature. A temperature of about 85° F.
is most favorable on the growth of lactic acid bacteria. The rate
of fermentation is determined principally by the temperature of the
cabbage in the tank. Fermentation tanks should be in a heated room
in northern production areas where low temperatures prevail during
the curing period. Some kraut manufacturers warm the shredded cab-
bage before it goes into the tank in cold weather or when customers!
demands emphasize the need for as rapid fermentation as possible.
It may be heated by passing it on an endless belt through a covered
chamber where it is exposed for a few minutes to live steam. Kraut
which has been cured rapidly and then canned promptly will usually
be lighter in color than when it is slowly fermented and packed
after holding in tank for long periods.

Fully fermented saverkraut should have a lactic acid content
of 1.6 to 2.0 percent and a residual sugar content of about 1.5 per-
cent. The kraut may be held in the tanks in acceptable conditim
for a period of several months. Kraut tends to darken when left in
the tank, and may acquire off flavors due to growth of contaminat-
ing mold yeast and bacteria,