The gold leaf. [volume] (Henderson, N.C.) 1881-1911, 1893-06-01

80 ''S-' ~ ei'S S$hSioi IitSlSot
aroused in the South by the articles
and correspondence on the canning
industry which have appeared in the
Manufacturers Record, we present
herewith more detailed description
Of the process and items of cost which,
we trust, may be found of value to
your readers. Taking tomatoes as an
example, we will endeavor to give an
idea of the cost of canning.
The present price of three-pound
cans is s2.6o per 100; labels s1.65
per 1000. The average price paid
for tomatoes is twenty-five cents per
bushel. Taking these prices as a
basis, we will figure on the cost of one
case of twenty-four three-pound cans
of tomatoes finished and ready for
market:
"a three pound cans at s. 60 per 100 5 .G3
"a three pound labels at 81 So per 1000 .04
Ia bus. tomatoes at % cents per bus. 81
The scalding, exhaustng and process
sing at rate of II centseper 100 cans, .03
Packing and peeling at 40 cts, per 100 10
1"tDtllllS DIT - CtllIS PEI lDDU CdilS III
The empty case for these "a cans 10
Gaping and tipping at Is cts. per 100 .0j
Total $50
Summing up, S1.3o is the total cost
of this case of twentyfour three pound
cans ready for the market. The pres
ent market price of these goods is
s2.2o per case. Thus showing the
difference ofninety cts. per case between
the cost Of packing and the present
market price. The other expenses,
such as fuel, hauling, insurance, inter-
est on capital invested, ETC., would
reduce this amount to probably seventy
cents per case profit.
When you take into consideration
that with a small outfit having a ca
pacity of 125cases per day, at pro-
fit of seventy cents per case, or total
profit of $3.50, it would seem a
pretty good sum tor one days output
for small cannery. The great demand
for this kind of food, both at home and
abroad-a demand which is constantly
increasing-has called into ixistence
hundreds of canning factories scat
tered throughout the land. Most of
the new concerns have been started in
the South. The present indications
are that the season just coming in will
surpass its predecessor in activity and
importance.
The whole trend of affairs indicates
4 widespread and almost universal
interest in this industry, especially in
the South, and it is but natural for the
South to take a lively interest in it,,
since it has natural advantages Of soil
and climate which other parts of our
country do not possess. What can it
not do when we see what results have
been accomplished by Maryland, the
pioneer and leader in the business
While it is known to our people in a
general sort of way that this is the
great canning centre of the country,
there are, in all probability, compare
lively few who have any conception OF
the full meaning of SO sweeping a declar-
alton. Yet it is strictly true. The packing
industry is more extensively carried on
than any other single interest +; it is the
| largest in the United States. In the
amount of capital invested, the ex-
cellence of workmanship, the extent
of its ramilications and the general
reputation of its houses, it occupies a
leading place. Far and wide among
the rich and poor our canned food is
known. Only such persons as have
paid a visit to and have seen the
operation of these factories can fully
appreciate the truth of the statement
which has been made.
We have Just received letter from
gentleman from point in Texas
who wishes to know how that delicious
flavor of the tomato is retained, and
how it can be done without a previous
knowledge.
The tomatoes are brought from the
field in bushel baskets and dumped in
some convenient place near the sCald-
ing kettle. Then they are put into a
wire basket, called a scalding basket
The scalder then dips them into the
scalding kettle to facilitate the removal
of the skins. After being dipped they
are emptied on the peeling table
where they are peeled then Hassed tc
the packing table, where they ars
packed into cans.
After being packed the cans are
passed to the capper, who soldiers or
the caps or tops but leaves a small
hole in the centre of the cap as ar
exhaust. After leaving the cappe1
they are taken to the man in charge
of the kettles, who places them in {
wrought iron cage, suspended by {
crane. They are then lowered into
exhaust kettle, where they remain ter
minutes this forces the air out of tn,
can, and when the process is com
pleted the cage is swung around t.
the capper or Upper, who closes "
the little hole in the centre Of the can
After this the cans are placed in
deeper cage and lowered into tn
r process kettle where they remain
twenty-five minutes then all is done
The tomato is ready for the market
with the exception OF placing label
on. Absolutely nothing is used t
flavor them. Some packers use littl
salt to each can packed, but tn
majority use nothing. Some othe
: vegetables and fruits are even NOR
simple in their preparation.
=. \ short time ago a prominen
farmer said of the canning business