PIES. For pie grade, place in kettle, add sufficient water to make it handle readily, bring to a boil; fill in cans hot. Seal and process same time as slices, though No. 10s packed in water, either sliced or grated, may be processed 5 minutes less than syruped goods. PINEAPPLES, DRY-PACKED. Pare, remove all eyes and core; cut in dice 3/4 inch square; roll in granulated rock candy; pack closely in cans; fill all crevices with granulated sugar, exhaust No. 2 cans 10 minutes in steam box, seal and process 20 minutes at 212 degrees. Slices may be packed same way. WHOLE PINEAPPLE. Pare, core and remove all eyes from fruit which will fit cans without passing through sizing machine; place in sanitary cans, fill with hot 35-degree syrup, seal and process: No. 2 cans, 25 minutes at 212 degrees. No. 3 cans, 35 minutes at 212 degrees. All machines used in handling pineapples should be washed up during the noon shutdown; at night, after washing up, all the iron surfaces coming in contact with the pines should receive a thin coating of petrolatum or some similar substance. PLUMS. Green gage, yellow egg and Lombard are generally used, though other varieties may be. Wash, pack in cans with desired degree of hot syrup, exhaust and process; No. 21⁄2 cans, 14 minutes at 212 degrees; No. 3 cans, 16 minutes at 212 degrees; No. 10 cans, 30 minutes at 212 degrees, for plums with small seeds. Those with large seeds must be given five minutes longer on smaller sizes of cans, and 10 minutes longer on No. 10s. QUINCES. Pare, core and cut in quarters or eights, drop in salt bath (1⁄2 lb. salt to 5 gallons water), remove and wash in cold water, place in cans, fill with hot syrup or water, seal and process No. 2 cans 15 minutes at 212 dgrees. When quinces are intended for use only in preserves or jams, pare, core and cut in small pieces or cubes, throw in salt bath as above, remove and place in jacketed kettle, cover with cold water and bring, very slowly, just to a boil; then drain off water, place in No. 10 cans; fill with hot water, seal and process 30 minutes at 212 degrees. RASPBERRIES. This berry is usually packed in No. 2 cans, though a considerable quantity is put up in No. 10 cans for bakers' purposes. In the red variety, especially, this fruit is so expensive in its fresh state that the packing of it, other than as preserved goods to sell at high prices, is almost prohibitive, and the amount packed is usually quite small. For this reason many consider red raspberries in the light of a stock suitable for preserving in glass, etc., but beyond the canners' reach. The black variety may be obtained at comparatively low prices and in good quantity, and is, therefore, better adapted to the canner's use. In sections of the country where this crop is abundant and oftentimes a glut on the market, packers would find it to their advantage to get the fruit into No. 10 cans as pie stock, for which there is nearly always a good demand. Then, again, this class of fruit, put up in water or light syrup, may be worked up during the winter months into preserves, jams, etc., or sold to those manufacturers who work it up. STANDARD. Pick and remove all leaves and refuse; all grit must be removed, but do not wash if avoidable; place in cans, fill with hot syrup of the desired degree; seal and process: No. 2 cans, 8 minutes at 212 degrees. No. 10 cans, 22 minutes at 212 degrees. Raspberries may be processed at a low temperature, treating them the same as strawberries. EXTRA FANCY OR PRESERVED. Select the finest fruit, slightly underripe; pick carefully and free from all caps and refuse; place in cans and fill with hot syrup of 42 degrees. Seal and process No. 2 cans, 8 minutes at 212 degrees. A heavy sugar syrup has the effect of greatly shrinking and hardening raspberries and a better eating article can be produced by cooking the berries in a jacketed kettle with an equal weight of sugar to preserve consistency; then can, seal and process as above. RASPBERRIES IN WATER. The culls, soft and inferior fruit may be packed in No. 10 cans in water for preservers' and bakers' uses. Clean the fruit, place in jacketed kettle, add enough water, about 15 per cent., to make them handle readily; bring to a boil; fill in cans. Seal and process 23 minutes at 212 degrees. STRAWBERRIES. Cap the berries, separate into two classes, reserving the largest and most perfect fruit for standard and extras, the balance for seconds. Wash in cold water to remove sand in a tub fitted with a sieve, or perforated metal diaphragm, 6 inches above the bottom to retain berries when water is drawn off. Place in cans, when the seconds may be again sorted to remove the very soft, imperfect and torn berries, which are fit only for preservers' uses in making jelly and cheap preserves. Fill the cans with hot water or hot syrup of the desired density. Seal and process : No. I cans, 8 minutes at 212 degrees. No. 10 cans, 22 minutes at 212 degrees. Under no circumstances should the syrup be thickened with glucose. This combination will almost invariably generate a disagreeable odor and taste, and will be rendered unfit for sale and for consumption. The color may be conserved by processing at a low temperature-180 degrees F.-and by the use of inside enamelled or lacquered cans. Sterilization at this temperature may be accomplished in an open kettle, if sufficient care is exercised. Fill the cans with selected fruit, then with syrup at a temperature of not more than 200 degrees; seal; place in kettle and fill with cold or cool water; turn on steam and bring very slowly to 180 degrees; then cut steam and maintain between 175 degrees and 180 degrees; 60 minutes for No. I cans, 75 minutes for No. 2 cans; then remove from bath and cool. Sterilization at this temperature may be done in retorts connected with a condenser and pump, the same as used with vacuum pans; from time to time, as the water evaporates, supply sufficient of like temperature to keep the cans entirely covered. PRESERVED (CANNED) STRAWBERRIES. To make the finest quality of canned strawberries, such as are branded "Preserves," pick sound, ripe berries, wash, add an equal weight of sugar to the fruit, place in crocks or other suitable containers in small lots of not more than six pounds each; stir occasionally until the juice of the fruit dissolves the sugar; then place in cans. Exhaust No. I cans for four minutes, seal and process three minutes at 240 degrees, or eight minutes at 212 degrees; or better, exhaust 10 minutes at 180 degrees and sterilize 60 minutes at 180 degrees. MEATS Packers of fruits and vegetables, wishing to establish a winter pack, and who are so situated as to be able to procure supplies of poultry, game, etc., at reasonable prices, may be able to include these items in their line. Of course, it is understood that the small canner cannot compete with the great meat packing establishments in heavy lines, such as corned beef, but there is a certain demand for high-grade specialties which he may supply at a profit. All raw stock must be in good condition when packed; no amount of manipulation or processing will make bad meat good; high spicing may cover the putrid odor and taste, but will not insure the consumer against sickness or possible death, nor prevent prosecution under the food law. As far as possible, pack meats in cans while hot, and process without exhausting. If packed cold, cap, tip and give one-half the process, then vent cans, re-seal, and give remainder of process. Process temperature for all kinds of flesh is 250 degrees F. The preliminary cooking in water may be done either in jacketed kettles, or tanks containing closed copper coils. Provide and use, unless otherwise directed, tight-fitting copper coils. Do not throw meat loose in vessel, but pack in a covered wire crate made of tinned iron, or, if not too expensive, of perforated copper. Utilize the surplus water in which meats are boiled, for soups. MEAT JELLY. Place 100 lbs. calves feet with 121⁄2 gals. water in kettle, and add 2 lbs. sliced onions, 2 lbs. sliced carrots, 4 lb. each of whole black pepper, celery seed and green pot herbs contained in a muslin bag; turn on steam, bring slowly to a boil and simmer eight hours, adding water to make up loss by evaporation; draw off liquor and strain; when it jells, skim grease from top and return to kettle, adding I pint of lemon juice or 1 oz. tartaric acid; turn on steam and heat to 180 degrees. Mix 1⁄2 gal. white of egg free from yolk an equal bulk of water, crush the egg-shells and add thereto; stir this thoroughly in the melted jelly, bring to a boil and strain through a flannel bag previously wet with water. Instead of eggs, blood, or the isinglass solution given under soups, may be used. BOILED BEEF. Select moderately lean beef, cut in can size pieces, allowing 25 per cent. for loss in weight; place in crate and plunge in boiling water containing 3 lbs. salt to each 121⁄2 gals. Boil 22 to 3 hours, し hoist out crate and pack meat in cans; fill the cans with jelly made by boiling down 12 gals. of the water in which the meat was cooked to 6 gals. and dissolving therein 1 lb. gelatin, previously soaked in cold water for one hour, and adding 2 oz. ground white pepper. Solder on tops, tip and process at 250 degrees, 1 lb. can 45 minutes, 2 lb. cans 55 minutes, 3 lb. cans 65 minutes, and 5 lb. cans 85 minutes. CORNED BEEF. Cut the corned beef to can hole size, place in kettle and cover with cold water; bring slowly to a boil and cook gently one hour; hoist crate from kettle; place beef in cans, packing and ramming solidly; cap, tip, and process at 250 degrees, 1 lb. cans 40 minutes, 2 lb. cans. 45 minutes, 3 lb. cans 50 minutes, 4 lb. cans 55 minutes, 5 lb. cans 60 minutes, 6 lb. cans 65 minutes, 7 lb. cans 70 minutes, 14 lb. cans 90 minutes. ROAST BEEF. Cut the beef in can size pieces, allowing 30 per cent. for shrinkage; wrap the pieces with string and place on end in roasting pan; for a 50-lb. batch, sprinkle on the beef one oz. ground black pepper, and place in the pan 2 quarts water in which has been been dissolved 1⁄2 lb. salt; place pan in a hot oven and cook 30 minutes for 2 lb pieces, 40 minutes for 3 lbs.; turn the meat when half the time has expired, and baste to prevent burning; when done, take out the meat and make gravy from a quart of the pan grease and one pint of flour, and mix smoothly; then add 2 gals. boiling water, and stir continually until it boils; add 1⁄2 lb. salt, I oz. ground black pepper, and sufficient caramel to produce a rich brown color. Place the roasted meat in cans, fill with the gravy, solder on lid, tip and process at 250 degrees I lb. cans 40 minutes, 2 lb. cans 50 minutes, and 3 lb. cans 60 minutes. 100 lbs. Beef. BEEF CANNELON. 4 doz. Eggs. 1⁄2 lb. Green Parsley, chopped fine. 4 lb. Powdered Tartaric Acid. 2 oz. Ground Black Pepper. Trimmings and odd pieces of lean beef are used; cut in small pieces and plunge in a boiling solution of salt 3 lbs., water 121⁄2 gals., cook until moderately well done, then chop fine. Dissolve the acid in a pint of water, separate and beat the eggs, and mix all the ingredients together; pack tightly in 1 lb. flat cans, cap, tip and process 55 minutes at 250 degrees. |