STANDARD. Run the fruit through a dried fruit cleaner, or through a fanmill fitted with a medium sieve; wash in cold water, place in cans, fill with hot water, seal and process. No. 2 cans, 14 minutes at 212 degrees. No. 10 cans, 40 minutes at 212 degrees. GOOSEBERRIES, RIPE. Wash the fruit to remove all chaff and stems, place in cans, fill with hot water, seal and process. No. 2 cans, 12 minutes at 212 degrees. No. 10 cans, 35 minutes at 212 degrees. GRAPES. Grade, steam and place in cans, fill with hot syrup, seal and process No. 22 cans 15 minutes at 212 degrees. MOLASSES. Sorghum, cane molasses or any mixture of them, either with or without glucose, should be given a short sterilization in the can after sealing, but the goods must be placed in the can at a temperature of not less than 160 degrees and must be not less than that when cans are sealed. In order to be sure of this, and for sanitary reasons, it is best to wash the cans with boiling water, or subject to a steam bath, before filling. The slip cover has proven satisfactory with this class of goods. Some packers run the molasses or mixture into cans above 160 degrees F. and seal at that temperature with good success. Sealed cans, if processed, should be given: No. 3, 8 minutes at 212 degrees; No. 10, 16 minutes at 212 degrees F. PEACHES. To handle peaches successfully requires a considerable force of hands and much capital, for while there are machines to do the peeling, the general custom is to secure a large number of hands, who peel the fruit and remove the stones. The peelers are arranged along tables, much in the same manner as is done for tomatoes, but constant care and attention are required in order that the peeling be done properly. To turn out fine fruit, the peeling must be smooth and not too deep, and then, if the fruit is not handled rapidly, it will turn brown, taking on a rusty appearance. It is claimed this discoloration may be removed by blanching the fruit a few minutes in boiling water, and, if the process is done properly, all appearance of it will have disappeared in the finished article. The various degrees of syrup are given in another part of this Complete Course, and should be referred to when required. PEACHES, STANDARD. Use nearly ripe, unbruised fruit, cut in halves, remove seed, employing a pitting spoon if peaches are soft; pare smoothly and evenly with a sharp, thin-bladed knife; place in cans, fill with hot syrup; seal and process : No. I cans, exhaust 11⁄2 minutes and process 15 minutes at 212 degrees. No. 21⁄2 cans, exhaust 3 minutes, process 20 minutes at 212 degrees. No. 3 cans, exhaust 3 minutes, process 20 minutes at 212 degrees. No. 10 cans, exhaust 5 minutes, process 35 minutes at 212 degrees. The above is for standard grade. Extras or seconds are packed in the same way, the difference being in the quality of fruit and syrup used, and a slight variation in the time. 1 PIE PEACHES. Use inferior fruit, not suitable for standard or the better grades; wash in cold water, separate the hard and the soft fruit; cut in halves, remove seed, pack in cans, fill with hot water, seal and process No. 10 cans. Hard fruit, exhaust 5 minutes and process 35 minutes at 212 degrees. Soft fruit, exhaust 4 minutes and process 30 minutes at 212 degrees. PEACHES, DRY PACKED OR SLICED. Select yellow peaches, rather underripe, halve, remove seed, pare, cut in small sections suitable for table use; mix with 20 per cent. of finely granulated rock candy, place in No. 1 cans, shaking down the mixture and settling as tightly as possible without mashing, exhaust in steam box, and seal: No. 1 cans, 8 minutes; No. 2 cans, 10 minutes. Process: No. I cans, 15 minutes at 212 degrees; No. 21⁄2 cans, 20 minutes at 212 degrees. PEACHES, EXTRA FANCY, WHOLE. Select large, perfect peaches, just slightly underripe, remove the seed with a pitting spoon, dip momentarily in boiling hot water; rub or pull off the skin; pack carefully in cans, stem end up; fill with 42 degrees boiling hot syrup; seal and process : No. 2 cans, 15 minutes at 212 degrees. No. 3 cans, 20 minutes at 212 degrees. If desired, the syrup may be flavored by a portion of the seed. For a 50-gallon batch, take 1⁄2 lb. of seed, crush with a hammer, tie cheesecloth bag and cook with the syrup. in PEARS (KIEFER OR OTHER HARD VARIETIES). Pare and cut in quarters, remove core and seed, place in cans, fill with hot water or light syrup, seal and process No. 2 cans 20 minutes at 212 degrees; No. 3 cans, 25 minutes at 212 degrees; No. 10 cans, 35 minutes at 212 degrees. PEARS (BARTLETTS OR OTHER SOFT VARIETIES). Peel and cut in halves; remove seed and core if desired; throw in bath containing 2 ounces salt in 6 gallons water; remove from bath and wash in cold water; blanch one minute in boiling water, place in cans, fill with water or syrup; seal and process for same time as hard pears in quarters. PEARS, FOR WEISBADEN PROCESS. Select slightly underripe, fine large Bartletts, peel smoothly and carefully, scrape the green skin from stem, halve the fruit, leaving the entire stem on one-half of the pear; throw immediately in salt water bath; when a sufficient quantity has been prepared remove from bath, wash in cold water, place in cans; fill with hot, heavy syrup, seal and process No. 2 cans 12 minutes at 212 degrees; No. 3 cans 15 minutes at 212 degrees. PINEAPPLE. This is an article that is gaining in popularity every year. It is, perhaps, the steadiest article in price on the market, but because of the expense in handling, the care required, and the difficulty of the average packer securing a supply, it cannot be considered as an article of general packing. Some years ago its packing was almost entirely confined to Baltimore, though considerable was packed in the West India Islands. Now it is mainly packed in the Hawaiian Islands. HAWAIIAN PINEAPPLE. In the past years the Hawaiian Islands have come to the front as the producers of the finest pineapple in cans. This pineapple is not white in color, but tinted yellow, is tender and full of the real pineapple flavor, a condition that is brought about through the fact that the fruit is allowed to ripen on the plant, and is then canned. In addition the packers have well advertised their goods, and now have the market. The introduction of machinery into the operation of packing pineapples, as in every other particle of canned foods, has greatly facilitated its handling. In fact, it is practically impossible to profitably handle it without this machinery, and this must be taken into consideration. Pineaple is packed in almost every style of tin cans, from the small No. I lunch size to the No. 10; and the variety of styles in which it is presented vary as greatly as the sizes of the cans. When pineapples are received, assort and carefully separate the ripe fruit, ripe specks, green and green specks. Handle as gently as possible to avoid bruising, as all bruised places will speck in a very short time. Work up the ripe specked fruit first, following with the ripe fruit next, unless the quantity of specks is such that the ripe fruit is likely to speck before this can be accomplished. After handling these, use the green specks, then the green ones as they ripen. If space allows, store the green pines on floor, butt-end down in single layer, so that as they age the ripe ones may be removed without disturbing the unripe fruit. When space will not allow separating them in this manner, do not pile more than eighteen inches deep; sort the pile over every day and remove all ripe and specked ones. When peeling by hand, first square the butt with a sharp knife and twist out top; place pine butt down on a table and with a drawing sweep of the knife slice off the outside skin, making cut deep enough to reach about half way to bottom of the eye, then trim off the circle of skin left on top and bottom. This first peeling is of little use and may go to the refuse heap. Then make a second peeling in the same manner, cutting deep enough to remove the eyes on the pine, in which case it may be removed by the pincer-like implements intended for this purpose. When peeling with a rotary machine, arrange back of the knife shaft a double spout with a valve or shutter at the top to be worked with a foot treadle, arranged in such a manner that the first peelings may be ejected through one spout and the second peelings through the other. This will save the time and trouble of changing the pines from one machine to the other in separating the first and second peelings. The juice from the first peelings may be expressed and used to replace water in making syrup for extra and fancy goods. The second peelings are used for seconds, grated or pie grade. SETTING UP MACHINES. Referring to plan of power factory, place two peeling machines in 280 and 92-three sizing machines (one each 234 inches, 3 inches and 3% inches) in 269-81-93; three coring machines in 27082-94; one slicing machine in 283; one corecutter in 295, and two saw grinders in 285-97. Packing tables to occupy space bounded by 194, 202, 254, 262. Arrange suitable shoots so that pines may be readily transferred from one line of machine to the other. Reserve the middle portion of the ripest, largest and soundest fruit for extra sliced, the medium and small pines and the end slices of the larger pines for standard and the entire slices of the sound portion of the specked for seconds. The trimmings left by the sizing machines are the choicest part of the pines and, depending on the amount of sugar used, may be graded as fancy or extra standard grated. The imperfect top and bottom slices of small pines when grated grade as seconds. The second peeling and small pieces of the sound portion of specked fruits are packed in water and classed as pie fruit. Cut the cores in 3/4 inches to 1 inch lengths and pack in water for confectioners' use. After paring, sizing and coring, run through the slicer, which may be adjusted as your trade demands to cut in thickness from 1⁄2 inch to 1⁄2 inch for confectioners' use for crystallizing, etc. Note: Thick slices for confectioners should not be cored; if cored when subjected to the action of concentrated syrups used in crystallizing the end of the fibres in core hole will swell and make the finished slice present an unsightly appearance. Place the slices in a perforated copper bucket or willow basket, and plunge momentarily in boiling water, then in cold water; turn out on packing table, assort according to diameter of slices and pack in cans, either counting the slices or weighing out the required amount for each can. Fill the cans with hot water or syrup of the desired density, seal and process: No. 1⁄2 cans, 14 minutes at 212 degrees. EXTRA GRATED. Extra grated pineapple must be eyeless and coreless. Standard grated must contain but few specks. Place the grated pine suitable for these grades in a jacketed copper kettle, add the desired amount of sugar, bring to a boil and stir until sugar is dissolved; fill in cans hot. |