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Show ! ADVANCEMENT BEING MADE 1 IN METHODS OF CANNING 4 1 A paper on tho subject of "Rantta-llon "Rantta-llon in l'rult and Vegetable Canneries" Canner-ies" might will he expected to he more or Ies6 rambling and of considerable consid-erable length, thus tiring to anvone not connected with the industry In view of this, the writer will endeavor to be brief and cover the Subject In a general sort of wa by dividing thlB paper Into two parts, namelj "Mechanical ' and "Educational," each a large factor In producing the excellent ex-cellent sanitary conditions under which the aat majority of the fruit and vegetable tanneries operate. First the effect of eliminating hand work by the Invention of machines. Ah In other great Industries, with the ever Increasing supply of labor and the ever Increasing demand for production, pro-duction, there has been within the past few years a marked Improvement in tho mac blnery used bv the industry. USE LYE METHODS. Only a few yean ago peaches were peeled by the slow and tedious process pro-cess conmonl) followed by the housewife, house-wife, that of handling the individual peach and removing the peel with .1 knife Today such a practice would render Impossible tho handling of thousands of tons of peaches which go Into the can, and as a result el this demand, we find the lye method 1 In general use all over the world. It1 Ih un ordlnury thing to find man) factories canning from 76 to 150 tons of peaches per day undei most sanitary sani-tary conditions After the pit is, removed, the peaches need not be ' touched by human hands except to place them in the cans. Perhaps tho most striking example of the preparation of food entirely by; machinery is found in tho parking of! peas. l-eas aic mowed in the field, I thrashed anrJ hulled by machines, le- j llvered to th graders by conveyors: where the hard peas are culled out, ' snd the vnrlous sizes separated: theyl arc vhaa filled into the cans by ma-1 chinery and on to the consumer with-I with-I out having been touched once by human hu-man hand. When one considers that there are hundreds of millions of cans 1 packed with peaa in this manner, the I greatness of the procedure Is appar l cnt j The adont of the so-called sani-I sani-I tary can marks the greatest forward strldr of the nduntr In its mechanical I development as this can by the very 'nature of Its construction, without the use of solder inside and the fact that It can be hermetically sealed without I solder gives the industry a container which does not easily catch 'iuht In long shipments and one which maj be easllj washed. The machine which crimps the cover on theso cane at the rate of 120 per minute represents the finest piece of machinery found in the fruit and vegetable canneries, and has necessitated an Increase in the capacity of other machines so that the speed is kept to a maximum. The value of those mechanical improvements improve-ments In providing Ideal conditions for sanitation are very apparent since they permit the handling of tremendous quantities of raw materials at great speed which after all Is the essential thing In producing a commodity frum a perishable raw product In general every part of the fruit and vegetable canning industry has kept pace with th mechanical development devel-opment so tbut today a large portion of our food supply Is produced In modern sanitary buildings, provided with concrete floors, flooded with direct di-rect sun light, the interior painted white. properl screened against the Invasion of bees and other Insects, with adjoining grounds oiled and regularly sprinkled with water to keep down dust. It has been said that the most essentia thing to a cannery is tremendous tre-mendous water supply." and this It found io h given most serious consideration con-sideration b canners everywhere. To fully appreciate this, one can imagine tne Importance of water when there is required from five to twenty thousand thou-sand gallons of water for a single wash of a cannery. Every factory does this after the days run and Indeed In-deed many factories wash up morning, nosn and night. The use of germl-icldes germl-icldes and disinfectants in canning factories fac-tories has been discontinued years ago as it was found unnecessary to em-plo em-plo these agents where plent. of water and steam wore used It Is in-doed in-doed worth the time of any layman to islt a cannery during the wash up period ilS the effort exerted to close up a clean house for the night j appeals to everyone. Educational As in all problems I of sanitation, the educational feature stands out as being the most vital factor to be considered. It Is not only the most Important factor but Is j usually the most difficult to handle.) Tho fruit und egctable canning n.-dtistr n.-dtistr has made remarkable progress! within the past fow years and todaj 1 it Is tho exception rather than tlu rule to find a canner who is not fairly well versed on tho consequence of J limning i ilium biiuoi rniiiiai j conditions. Indeed his knowledge of sanitation is much superior to the well-informed layman. To produce this situation there has been required the expenditure of hundreds of thousands thou-sands of dollars by the industry at large The work of the United States bureau of chemistry haa been exceedingly exceed-ingly helpful and a large amount of the success met with In having the Industry appreciate sanitation is due to the fearless and tireless leaders ofl the bureau of chemistry. The preparation and distribution of bulletins and other propaganda along) tills line has been directed by the Na-' llonal Canners' association for a num- ber of years, until today we have the ! Utnltatlon Inspection servne of the association operating throughout lhc-; entire United tSates, maintaining 21 offices and supervising tho manufac-J turlng of food products in several j hundred of the best canneries in the! land This work Involves the careful Inspection of the plant the raw and finished produces, which if found to be in accordance with rule? set down! bj the association, the product Is entitled en-titled to carry the emblem of Inspection Inspec-tion on its label or can. which label Is generally being accepted by con- sumers as a badge of merit and ani emblem of superiority. |
