The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1902-03-25
FARM OUTFITS FOB CANNING FRUITS
AND VEGETABLES.

cess is based on the fact shat fer
mentation is due to living organ
isms-bacteria and fungi. If we
heat food in a vessel closed from the
air we kill all the Preventative
germs within and no more can get in
so long as the package remains air
tight /; thus fermentation is prevented
and the food keeps indefinitely. Some
germs are difficult to kill in the spore
stage. These require to be heated TO
not less than 240 degrees +. for one
time, or TO 212 degrees F. for three
successive times. ALI the common
berry fruits, peaches, apples and TO-
matoes are successfully sterilized in
alright cans by one heating or
~'prooess" at 212 degrees F. But
green peas, corn and all animal prod
ucts require 240 degrees T. to insure
safe keeping. The use of temporal
lures above 212 degrees F. requires a
strong closed kettle or boiler. Of
late years chemical manufacturers
have been urging Gamer to use
salycilio acid, borax and other pois,
onous chemicals sold under fancy
and misleading names for prevent
ing fermentation in canned foods
These r poisons and always harm
full. Their use in canned food is
wholly unnecessary and in many
States is illegal. Cleanliness, proper
attention to sealing the CAM and ex-
posture TO sufficient heat will preserve
canned foods without the addition of
any chemicals whatsoever. Not even
sugar is essential to preservation of
properly canned food!
In practical canning it is found
that the open-kettle process which
cannot give a temperature above 212
degrees F., is the easiest to manage
and turns out the best quality of
goods.
We recommend the open kettle
process for berries, fruits and toma.
toes. AL other vegetables, as we'll
as meats and fish, require the closed
kettle process.
The term Exhaust" as used in
Oannin g, means TO drive the air out
from the can before sealing. The
term process" means &C boil. When
the cans are filed With fruit, the
covers are put on, but a small hole is
left in the center of the DOVER. The
cans are then placed in the boiler
with water just deep enough TO
reach about half way up the sides of
cans. The water in boiler is made to
boil vigorously for about ten minutes
so Drive out the enclosed air. The
cans r then taken from the boiler
and the vent sealed with solder.
Next the cans are returned to the
boiler and completely immersed in
boiling water for 10 or so minutes.
Gallon cans T usually boiled for so
TO go minutes. After cooling off,
the BANS are wiped dry, vanished
and labeled. Very good canning
outfits suitable for farm use are sold
for $25. One such outfit will put up
600 3.pound cans per day. 1t will
take care of the produce of about
five acres of tomatoes or berries.
Good canned fruit is packed only
from sound material. Canning is
not a profitable way to utilize spoiled
or over ripe produce!
A comprehensive bulletin on can
ming was published by the North
Carolina Department of Agriculture
in March, 1901. Copies of this bulle.
tin Gan still be had on application to
the Commissioner of Agriculture.
Very few anner now make their
own cans. Can-making is a speciality
carried on in large factories with aid
of improved machinery. Ready
made cans are sold at about 5000 per
100 for 2-pound cans; 50. so per 100
3-pound ans By the 1000 the cans
cot a little less. They usually come
packed in grasses holding two dozen
cams. The same crates are used to
ship the packed goods in.
Solder costs . cents per pound
soldering fluid 80 cents per gallon.
Labels are always Autographed in
~colors, showing the kind of fruit
contained and the name and address
of canner. Labels COST $1.25 to s.
per 1000.
The standard size for cans is as
follows:
No. I, or 1-pound pa by 4 in
No. 2, or 2 pound 3 2 16 by 49-16 in.