The weekly Iberian. (New Iberia, La.) 1894-1946, 1906-10-06
A CHEAP CANNING FACTORY
Description Of Mm bsslnl Which
Cost Only $40.

the !" HaI'hlen N Agriculture
has received report from T.. j
Watson, Of he Louisiana expe,l
ment station. giving results So
cured AT that station in the can
ming Of fruits and vegetables with
y canning outfit that cost hmt * 10
The one used a, the Louisiana
station had 4 capacity Of three
hundred two pound cans and two
hundred three pound cans per
day. Ii consisted. essentially. Of
u specially constructed galvanized
iron boiler, made 10 tit an Ordi
nary kitchen stove, u basket or
carrier that lifted inside the boiler
can tongs. and soldering irons
| The station ran two Of these out
fits. AID the expense for labor
and material required TO run
them one day in putting np six
bundled tw" pound cans of tOma
toes exclusive Of the cost Of the
fruit. which was grown 10y the
station, was %cI. ~. These can
ned tomatoes were sold for 40
per dm zen. or II total of 80 for
tor the lo,. leaving a balance Of
1890 10 pay for the Tomatoes
used.
The details observed in the can
ming Of Tomatoes with this outfit
is thus stated by the report:
ain canning tomatoes the first
step is to scald the fruit just suf
f'cicnt TO loosen the skin 40 that
It can be slipped Oft. To do this
We use large iron kettle, com
monty called 1 wash pot. The
Tomatoes nre placed in y cheap
tin vessel, holding about one thi,d
Of q hushel, that has been punch
ed full Of small holes, and dipped
into the boiling water aud allowed
to remain about one minute, Or
until the skin " II slip readily
The fruit ia then peeled, sliced
aud filled directly into the empty
cans. The cans must be well ill
I'd for good results. This is The
first STEP.
"The filled cans are then pass
I'd 10 the second stage Of the
operation The Top Of the cans
are wiped dry with q clean
cloth, the cap placed on and sol
dercd around the RIM, the small
hole or vent in center Of the cap
being left open. Then we are
ready for the thi,d step that Of
exhausting .expelling the air out
of the cans. This is accomplish
ed 10y submerging the cans IN
boiling water I'm the boiler) about
two thirds of their length. They
are held there until they
come to a boil. or for tomatoes.
{ n minutes. Then tley are re
moved, the small hole in the cen
ter of the top closed with solder
and tue cans are then complete
" submerged in the boiling wa
ter, or processed. twenty minutes,
which is the fourth and last step
IN the operation
Tomatoes, string beans. okra
cauli. flower, Strawberries, black
berries raspberrieS, peaches,
pears, plums, figs, cherries, etc,
can be successfully canned in =
somewhat similar manner. Corn
and peas cannot be successfully
preserved by this method unless
the cans are prOcessed boiling
etc.--fOr three and one half to
four hours. But even then there
will be many losses from sweIIed
and spoiled cans. A bnshe' OF
tomatoes will yield about twelve
three pound cans Of finished pro
duct. DO not try to figure up the
comparative cost OF home can
ming as against the price Of the
,,ans you can buy ut the store.
When you can your Tomatoes
other vegetable or fruits you kno"
what is in the cans. When you
you buy canned tomatoes or
other products. you know only by
hearsay what the cans contain
according TO best information a
fair, ii no. generous proportion
Of hurtful preservatives. pois-
onous coal tar, co!osing matter
and the like. Can the home pro
.luct, there fore plant enough Of