Canned foodsModern processes of canning in the United States, general system of grading, and description of products available for export .. . and cored. Seconds,or soup stock, consists of small tomatoes, pieces, and parts with more orless green and soft stock. Tomato puree is the best form in which to obtain the tomato. It isthe whole tomato with skin and seeds removed and concentrated toa little less than one-half its bulk. It is in the proper condition forthe addition of seasoning and ingredients to make soup or sauces.There is also economy in the size of the can used and in the freighttran
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Canned foodsModern processes of canning in the United States, general system of grading, and description of products available for export .. . and cored. Seconds, or soup stock, consists of small tomatoes, pieces, and parts with more orless green and soft stock. Tomato puree is the best form in which to obtain the tomato. It isthe whole tomato with skin and seeds removed and concentrated toa little less than one-half its bulk. It is in the proper condition forthe addition of seasoning and ingredients to make soup or sauces.There is also economy in the size of the can used and in the freighttransportation. Tomato paste is the heavily concentrated tomato. It is producedby evaporating pulp to a very heavy consistency in a Aacuum kettleor by first making pulp and then draining it. In the latter methodof preparation there is loss of acidity and soluble solids and -ith littlemore remaining than the fiber and coloring matter. The former methodis the one to be preferred. The paste varies in composition, but thisis regulated in the trade by specifying the specific gra^it^• desired. Thepacking is done in 5^, 6%, and 12 ounce cans.. CANNED FOODS. 53 Cans used for whole tomatoes are No. i flat, No. 2, No. 2>^, No. 3, and No. 10; for puree, the sauce can, No. i, No. 2, and No. 10. Turnips (Brassica rafia). Canned turnips are used mainly in hotel and restaurant service.They are grown, like beets, late in the fall to produce a very small, sweet, tender root. Packing is done in No. 2)4 and No. 10 cans. MARINE PRODUCTS. The canning industry may be said to have had its commercial begin-ning, both in Europe and America, with the packing of marine products.These products form one of the very important lines in the industry, the value of the salmon, sardines, oysters, and tuna being about$40, 000, 000 annually. The packing of shrimp, crabs, clams, roe, andother fish products, while of minor importance, in the aggregate reachesa very considerable sum. Thepacking of fresh-water fish, how