. Bulletin of the Department of Agriculture. Agriculture; Agriculture. BULLETIN OF THE No. 196 Contribution from the Bureau of Chemistry, Carl L. Alsberg, Chief May 29, 1915. (PROFESSIONAL PAPER.;. METHODS FOLLOWED IN THE COMMERCIAL CANNING OF FOODS.^ By A. W. Bitting. CONTENTS. Page. Modem factory equipment and methods 1 Containers 10 The label 12 Use of the term "canned".: 13 Spoilage 13 Effect of heat and cold 14 Cost of canned foods compared with fresh ... 15 Extent of the canning industry in the United States 16 Packing seasons 16 Experimental work 19 Detailed consideration
. Bulletin of the Department of Agriculture. Agriculture; Agriculture. BULLETIN OF THE No. 196 Contribution from the Bureau of Chemistry, Carl L. Alsberg, Chief May 29, 1915. (PROFESSIONAL PAPER.;. METHODS FOLLOWED IN THE COMMERCIAL CANNING OF FOODS.^ By A. W. Bitting. CONTENTS. Page. Modem factory equipment and methods 1 Containers 10 The label 12 Use of the term "canned".: 13 Spoilage 13 Effect of heat and cold 14 Cost of canned foods compared with fresh ... 15 Extent of the canning industry in the United States 16 Packing seasons 16 Experimental work 19 Detailed consideration of the various prod- ucts 21 MODERN FACTORY EQUIPMENT AND METHODS. METHODS OF STERILIZATION. Sterilization may be accomplished by heat below, at, or above the boiling tem- perature, depending upon the length of time the heat is applied and the number of applications made. It is not practicable to sterilize all foods in the same way because of injury to quality or prohibitive expense. Sterilizing below the boiling point is feasible only for a few products, principally fruits, and then is advisable only when it is desired to preserve a very fine appearance. This may be accomplished above 165° F. by maintaining the temperature for a longer time than when boiling, or by repeating the operation on two or more successive days. The object is to prevent bn-aking the tissue and loss of juices from the fruits by excessive heat. This method of sU-rilization has been applied experimentally and in private canning with grati- fying results, but it involves m mucli time and labor tliat it is not uk('<1 commercially except in a limiU;d way. Suffic-ient work has not been done to say definitely what pnKhictfl f;an bfjst be treated in this way nor wliat t<'i)ip<'ratures ar<^ Ix-st suited for different ffxxls. It has been u«e<l chiefly with foods in glass, though (Mpially satis- factory resultw are obtainking at boiling temp<'ratur<! is practic(!d with nearly all fruits, as
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