The Detroit times., 1913-03-25
UBlic KNOWS J
! LIFHE INDEED
/ HOU'f CANNING "A
rocega as Explained to Times
8 Readers by Edward v. Stock
ham Is Most Simple
TOMATOES ARE COOKED
!. AFTER CANS ARE SEALED
Germ Life Is DESTROYED by 10
Minutes Of Boiling-General
Canned Goods We. X

Special displays, demonstrations and
exhibits OF canned goods will be made
In practically all the retail grocery
Qores Of the United States during
Canned foods week." March 81 10
April s. 1913. the plan having been de-
Sised by the National association
which aims toward purity and whole
someness and which does not admit
u membership Gamers such as have
Deen recently exposed In the county.
In connection with canned goods
week, The Times presents an article
written BY Edward V. Stockham. OF
Fcrryman, Maryland, on the Process
Ct Canning, which follows
The public does not realize how
simple the process or canning is.
They have vague idea that the
foods are preserved by some hidden
procees possibly by chemical com
pound--and very frequently they have
N j6Aa that Embellishments is In
acp1a Way connected with canned
FOODS. Nothing could be more wrong.
Take tomatoes. for example. How
easy 1t Is to pack them. The fruit is
mt washed and then scalded TO
l0SSn Che skins. The skins and cores
an men removed and the fruit placed
id1he~cGnS cold The tops Of the cans
are then put on by machinery. We
new hAvena can containing uncooked
cold tomatoes and perfectly alright,
These cans are now placed in iron
cages and lowered into watts OF boiling
water. where they remain for about
forty minutes. The cans are boiled
and the fruit is cooked In the can.
The cans are now taken out cooled
labeled and shipped. The reason the
contests do not sIoil is because the
fIrty minutes cooking has destroyed
eli the germ life In the can. and since
It - hermetically tight the contents
WI keep indefinitely, because they
am absolutely steriAized and by the
simple and inexpensive use OF heat
While the food value OF canned toma-
toes Is not 30 high as canned peas
and corn, there are other qualities
th1f tomatoes possess which make
them invaluable as q balanced ration
60 supply needed vegetable juices to
; the human system.
& IN -oldeh times, before the days OF
eot1nsd foods, sailing ships going 10
Y ooAsSor months 1t q time, were com
N1nd tQ,teed thu Gailors -On salt N eat
3 ~ dried foods. etc. Owing 10 this re-
Z qt3Eted diet scurvy was a common
3Abe among the sailors. Had can
nj tomatoes been obtainable in those
Z &oSs there would have been no suffer
~ nom that dreaded disease
u Corn and peas are now canned al
lo0St without being touched by the
3 NMtnGm hand. In the case OF corn, the
a 1uolD are removed by machinery and
0G0ars Of the corn are then fed into
y 1nAenlnes which cut the grains from
Ne cob. The corn il then automatical-
u treAted with a syrup of clear water
ana salt and sugar to prevent its be-
coming too dry In the can. The cans
are nlled automatically: the tops seal
~ on and they are then packed in |
totOrts where they are subjected to a
Heat greater than that OF boiling water. |
fertilization IL thus accomplished and |
TIE contents will keep for many years, |
4 - good a. when first put in the can.
Peas are packed In a similar man. |
ner. Even the picking OF peas by |
hand In the field has been abolished |
md nowadays the hulling is always
1cne by machinery First, the farmer I
VOWS the pea seed like wheat. When !
PIE croe - ready II is moved by NOW
ng mechtnes and carried. vines and /
III. Gh Nay wagons to the factory. |
Hero the vines and pods are fed into |
machine termed a "viner" The |
Pines ars discharged on one side and |
eaken away BY the farmer for hay. |
While the peas are separated by sleeves
INTO three or four grades. according
TO size, neatly treated TO salt and
Hater and lfilled into cans The tops
tre now sealed on and they are cook
ID until sterilization is complete
Tho public IL beginning to realize
how pure and safe canned foods are
Az Z matter OF economy they should
Be bought by the dozen or hv the
ease, especially when they can be
Had at low figure