Canned foodsModern processes of canning in the United States, general system of grading, and description of products available for export .. . ge. It is only re-cently, however, that the amount pro-duced has equalled the demand, evenduring the height of the season, so thatit is a new product in tin. The canning Grapes. , . ,^, . - is done in fruit is peeled, the pulp cells separated, and the majority of theseeds removed. The packing is done in No. 2 flat and Xo. 2J2 cans. Olives {Oka caropxa). The canned ripe olive of California is rapidly displacing the pickledgreen olive. When the
Canned foodsModern processes of canning in the United States, general system of grading, and description of products available for export .. . ge. It is only re-cently, however, that the amount pro-duced has equalled the demand, evenduring the height of the season, so thatit is a new product in tin. The canning Grapes. , . ,^, . - is done in fruit is peeled, the pulp cells separated, and the majority of theseeds removed. The packing is done in No. 2 flat and Xo. 2J2 cans. Olives {Oka caropxa). The canned ripe olive of California is rapidly displacing the pickledgreen olive. When the fruit is permitted to remain upon the tree untilit is ripe and has developed the maximum oil, it develops a flavor farsuperior to the pickled green fruit. It then becomes a food as well asa condiment. The olives are graded according to color, firmness, and size. Jumboolives average about 55 olives to the pound, or 121 to the kilo; the mam-moth, about 70 to the pound, or 154 to the kilo; large, about SS to thepound, or 194 to the kilo; medium, about 107 to the pound, or 2S5 tothe kilo; and standard, 120 to the pound, or 264 to the CANNED FOODS 37
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Keywords: ., bookauthorunitedstatesbureauofforeignanddomest, bookcentury1900
