. Cyclopedia of farm crops. Farm produce; Agriculture. THE COMMERCIAL CANNING INDUSTRY 171 ous. There may be the formation of acids—lactic, acetic, and particularly—with formation of gas; acid production (lactic) without gas forma- tion; or putrefactive fermentation. The fermenta- tions vary with the conditions and in many cases are due probably to mixed infection, thereby giving a large variety of products. These fermentations often take place rapidly, and are generally favored by a temperature of 35° to 40° C. (95° to 104° F.). These rapid actions are generally accompanied by evolut
. Cyclopedia of farm crops. Farm produce; Agriculture. THE COMMERCIAL CANNING INDUSTRY 171 ous. There may be the formation of acids—lactic, acetic, and particularly—with formation of gas; acid production (lactic) without gas forma- tion; or putrefactive fermentation. The fermenta- tions vary with the conditions and in many cases are due probably to mixed infection, thereby giving a large variety of products. These fermentations often take place rapidly, and are generally favored by a temperature of 35° to 40° C. (95° to 104° F.). These rapid actions are generally accompanied by evolution of gases, sometimes the pressure of the gases generated being sufficient to burst the cans. In other cases, the action is very slow and but a small amount of gas is produced. The sweating of green peas when allowed to stand in boxes has been studied to some extent by Underwood and the writer. Rapid fermentation takes place with the formation of acids and a slimy layer envelops the peas. Because of this action, peas should never be allowed to stand over night or for any length of time before being steri- lized. The bacteria causing these fermentations have been studied by Prescott and Underwood. Beans.—The canning of green beans or string beans is done in much the same way as the canning of peas. Baked beans, however, being somewhat denser and more resistant to the penetration of heat, require somewhat longer cooking in order thoroughly to sterilize. They are generally packed together with pork or with the addition of some sauce, as tomato. Sweet corn is canned in immense amount in the United States. The corn is cut from the cobs by a machine, mixed with water and a little "brine," and heated in a "cooker," in which it reaches a temperature of about 80° C. (176° F.). Sugar is added in small amount and the heated corn is filled into cans and sealed immediately. The sterilization is done by steam under pressure of thirteen to fifteen pounds, and
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