The Manning times. [volume] (Manning, Clarendon County, S.C.) 1884-current, 1917-06-27
THE MANNllnlG 9 TIMES.

make them Ycrisper. s,
Legal Requirements for Selling Can
ned Goods.
Since the Federal laws governing
the interstate shipment of food re-
quire cans to be filled as full of food
as is practicable for processing, and
to contain only enough liquor to fill
the spaces and cover the contents, it
is necessary to see that all the cans
are filled to maximum capacity. A
number of containers should be weigh
ed before and after filling in order
that an accurate idea Of the average
net weight-in other words, the
weight of, the contents exclusive Of
the can-may be obtained. 1t should
also be remembered that corn expands
in processing to such an extent that
containers filled with it can not be
packed as full as with other vege-
tables. The cans should be marked
with pencil or knife to show the
contents. The necessity for this work
should be foreseen so that there may
be no delay and that the filled cans
do not stand for any length of time
before the air is exhausted from them.
After the fru'- or vegetable is in
the can, brine, slrup, or water should
be added to within IA of an inch
Of the top and the can shaken gently
to displace all air within it.. The
groove around the opening is then
cleaned and wiped and the cap slipped
on. In order to make sure that the
contents of the can have the requir-
ed weight, the container should be
weighed carefully before sealing.
If the weight is satisfactory, flux
should be applied carefully around the
groove with small brush or cord,
or little mop made by tying piece
of clean white cloth around the end
of small stick. Great care must
be taken to see that none of the fux
enters the can. The clean, hot cappirg
steel is then applied, the cap b.. ,.g
held in place with the center rod.
AS the steel is lowered it should be
turned steadily until the solder flows.
Hold the rod firmly and lift the steel
with sudden twist to swing the
melteed solder evenly around the
groove.
Exhausting and Sterilizing.
The next step is to exhaust the air
from the cans. To do this they should
be placed in trays and lowered into
boiling water to within / inch of the
top. Ordinarily minutes is long
enough for the cans to remain in
the water, which need not be brought
again to the boiling point before the
cans are taken out. A temperature
of 18O degrees F. is frequently suf-
ficient for exhausting. Failure to
exhaust results in the air which is
left in the can expanding. This
causes the can tot bulge and gives
the appearance of a "swell" which
will not only prevent the sale of that
can, but prejudices customers in fu-
ture. The~-leaders in the government
canning work insist that whatever the
"4-H Brand" label is used, exhausting
shall be done.
After exhausting, the small hole in
the top of the can must be closed i'm
mediately. To do this apply fux
as for Gaping and use little wire
solder to close the hole. Hold the
solder with the left hand near the
hold and barely touch the hot copper
to it, so that only a bead will drop. !
1t now remains to steriize the con-
tents of the sealed cans. For beans,
corn, peas, and asparagus intermit-
tent processing is recommended. Un- !
der this method sterilization is car
ried on for one hour for three success
i've days. The cans are lowered slow
ly under water that is boiling vigor-
ousuly at the time. Naturally it |
ceases to boil as soon as the cans
are immersed but will begin to boil |
again a short time later. The time
of processing is counted from the
moment when the water begins to
boil again and it must be kept boil
ing constantly throughout the entire
hour. In the case of very young
string beans and some other easily |
sterilized vegetables, the processing
is reduced to one hour for two sue.
cessivc days.
AS soon os the processing is over,
the cans should be cooled as rapidly
as possible in order to stop cooking,
which breaks down the fruit and in
jureS the flavor and color. 1t is well