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PROCESSES OF CANNING.

Tbe public does not realise bow simple the proeeaa of canning is, ac cording to Mr E V Btockbam, Perry man, Maryland, in 'Produce Mar kets' Review. ,, They have a vogue idea" tbat the foods are preserved by some bidden process—possibly by a chemical compound—and very fre-i quenfcly they have an idea that un wbcleaomenesg is in some way con nected with canned fooda. Nothing could be more wrong. Take tomatoas, for example. How easy it is to paok them.

The fruit is first washed, and then scalded, to loosen the skin?, The skins and cores are then removed and the fruit placed in the cane cold Tne tops of the cans are then put on by machinery. We now have a can con taintag.uncooked cold tomatoes and perfectly air tight. These cans are now placed in iron cages and lowered into vata of boiling water, where they remain for about 40 minutes. The cane are boiled and the fruit is cooked in the can. The cans are now taken out, cooled, labelled and shipped. The reason the contents do not spoil is because the 40 minutes' cook ing has destroyed all the germ life in the can, and, since it is hermetically tight, the contents will keep itely, beoausee they are absolutely sterilised, and by the simple and in expensive use of heat. While the food value of canned tomatoes is not so high as canned peas and corn, there are other qualities that tomatoes possess which make them invaluable as a balance ration to supply needed vege table juices to the human system. In olden times, before the days of canned fond?, sailing ships going to sea for months at a time were oom pelled to feed the sailors on salt meat and dried foods, etc. OwiDg to thie restricted diet, scurvy was a common disease among the sailors. Had can ned tomatoes been obtainable in those days there would have been no suffei ing from that dreaded disease. Corn and peas are now canned almost without being touched by the human hand. In the case of corn, tbe husks are removed by machinery, and the ears of the corn are then fed into machines which cut the grain from the cob The corn is aufcomati. cally treated with a syrup of clear water and salt and sugar to prevent its becoming too dry in the can. The cans are filled automatically, the tops sealed on, and they are then packed in retorts, where they are subjected to a heat greater than that of boiling water Sterilisation is thu3 accom phshed, and the contemte will keep for many years, aa good as when first put into tbe can.

Peas are packed in a similar man nar. Even the picking of peas by hand in the field has been abolished, and nowadays the hulling is always done by machinery. First, tbe farmer sows the pea seeds like wheat When the crop is ready it is mowed by toow ing machines and carried, vines and] all, on bay wagons to the factory Here the vines and pods are fed into a machine termed a "viner." The vines are disohargnd on one side and taken away by the farmer for bay, while the peas are separated by sieves into three or four grades, according to siz?, neatly treated to salt and water, and filled into cans. The tops are now sealed on and fcbey are cooked until sterilisation is complete. The public is beginning to realise how pure and safe canned foode are. As a matter of economy they should be bought by the dozen, or by tbe cape, especially when they can be had at a low figure.

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Permanent link to this item

http://paperspast.natlib.govt.nz/newspapers/AMBPA19160411.2.18

Bibliographic details

PROCESSES OF CANNING., Akaroa Mail and Banks Peninsula Advertiser, Volume LXXV, Issue 3535, 11 April 1916

Word Count
621

PROCESSES OF CANNING. Akaroa Mail and Banks Peninsula Advertiser, Volume LXXV, Issue 3535, 11 April 1916

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