Canned foodsModern processes of canning in the United States, general system of grading, and description of products available for export .. . Filling machine. This operation is known as exhausting, and is for the purpose of producinga can with ends properly collapsed. CLOSING. The method of closing the cans depends upon the type used. Thesolder-top cans are sealed by automatic machines, which wipe the tops,place the caps, apply the flux, heat the solder, and close the vent withoutthe introduction of hand labor. The hand soldering copper or cappingsteel is to be found in only the smallest plan
Canned foodsModern processes of canning in the United States, general system of grading, and description of products available for export .. . Filling machine. This operation is known as exhausting, and is for the purpose of producinga can with ends properly collapsed. CLOSING. The method of closing the cans depends upon the type used. Thesolder-top cans are sealed by automatic machines, which wipe the tops,place the caps, apply the flux, heat the solder, and close the vent withoutthe introduction of hand labor. The hand soldering copper or cappingsteel is to be found in only the smallest plants and then usually for patchingpurposes. The open-top can is closed by automatic machinery which places thecover in position and crimps the edge to the body of the can by means ofheavy rolls. No acid or solder is used, but a cement substance or papergasket is interposed between the laps of tin. 22 CANNED FOODS. PROCESSING. The final act of sterilizing the cans is known as the process, and may becarried on below, at, or above the boiling temperature, dependmg upon. A can-closing machine. The cover is crimped onto the body. the material. When done below or at the boiling temperature, openwater baths are generally employed and the temperature controlled bysome adequate device. When carried out above the boiling point, thework is accomplished in retorts or autoclaves in water or in steam under CANNED FOODS. 23 pressure. By means of the latter any suitable temperature can beobtained. Fruits do not need a temperature above the boiling point;most vegetables can not be processed in one operation with safety atboiling; and milk, fish, and meats require temperatures from 235° to 250°F. (° to 121° C). The time depends upon the fluidity of thematerial, as the heat will penetrate quickly if free liquid, brine, or sirupbe present, but slowly if the product be fairly heavy or solid. The heat
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Keywords: ., bookauthorunitedstatesbureauofforeignanddomest, bookcentury1900
