FoodsModern en conserve les processus de mise en conserve dans l'United States, système général de classement et description des produits disponibles à l'exportation .. . Est placé dans le peut, et cette phase est souligné de la démarrer. Certains fruits nécessité peu de préparation autre que pickingout matières étrangères et de matériel défectueux, tandis que d'autres requièrent de,piqûres, carottage, et le calibrage. Certains légumes demandent plus de travail que n89274°-17 2. les aliments en conserve les fruits, comme les pois de la rossée, vignes et épluchette de maïs il andcutting des soies de l'épi, coupe en bout et qui met des haricots, betteraves, pommes de terre, peeling, etc. Un

• Contributeur: The Reading Room / Alamy Banque D'Images
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• Dimensions: 1585 x 1577 px | 26,8 x 26,7 cm | 10,6 x 10,5 inches | 150dpi

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Canned foodsModern processes of canning in the United States, general system of grading, and description of products available for export .. . is placed in the can, and this phase is emphasized fromthe start. Some of the fruits need little preparation other than pickingout foreign matter and defective material, whereas others require peeling, pitting, coring, and sizing. Some vegetables require more work than do89274°—17 2 CANNED FOODS. the fruits, as thrashing peas from the vines, husking and silking corn andcutting it from the cob, snipping and stringing beans, peeling beets, potatoes, etc. A great deal of this work is done by machinery andbetter than it can be done by hand. Peaches are peeled by lye; peas arethrashed by a machine at a speed greater than could be attained by ahundred hands, and with a minimum of injury to the product; com ishusked, silked, and cut without hand labor other than feeding the ears tothe machine, which is done at the rate of a hundred or more a minute.The work upon asparagus and beans, however, is almost all hand labor, as no machinery has vet been devised that will satisfactorily handle them.. Grading olives. The olives are carried on a belt in front of the inspectors. Essentially the samemethod is used in grading for quality in all lines. GRADING. Grading to secure uniformity in a product, in both appearance andquality, is a necessity in all high-class packing. Sometimes it would seemthat this is being carried to excess when it is realized that there are lo or12 grades of peas and an equal number of grades of apricots, 15 to 18grades of peaches, and 10 grades of cherries. Grading for size is vcrvlargely mechanical; fruits are passed over screens hadng standard open-ings, peas are sifted through perforated cylinders, and beans are graded CANNED FOODS. 19 for thickness over vibrating rolls, and later cut to standard length.Grading for quaUty, for uniform texture, for color, etc., can not be doneby machines, but requires handwork. As f

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