File:Relative value of different weights of tin coating on canned food containers. Report of an investigation by a Technical committee representing the National canners association, the American sheet and (14597634638).jpg

Identifier: relativevalueofd00nati (find matches)
Title: Relative value of different weights of tin coating on canned food containers. Report of an investigation by a Technical committee representing the National canners association, the American sheet and tin plate company, and the American can company
Year: 1917 (1910s)
Authors: National canners association. (from old catalog) American sheet & tin plate company. (from old catalog) American can company. (from old catalog) Katherine Golden Bitting Collection on Gastronomy (Library of Congress) DLC (from old catalog)
Subjects: Canning and preserving Tinplate
Publisher: Washington, D.C., National canners association
Contributing Library: The Library of Congress
Digitizing Sponsor: The Library of Congress

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APPENDIX B APPENDIX B—DETAILS OF PACKING MICHIGAN APPLES—Packed October 26, 1915 The apples used in this pack were of several varieties. They weremachine peeled and hand trimmed, being kept in slightly salt water duringthese operations to prevent surface darkening. The cans were filled byhand without reference to weight. Boiling water was added until the can?were completely full and they were then passed through a wet exhausfbox, giving approximately one minute exhaust. The process was 7 minutes at 212° F. The baskets of cans were carried by a conveyor througha tank of water for cooling. Although the cooling was irregular, all canswere well cooled. NEW YORK APPLES—Packed October 8, 1915 The apples were nearly all large, sound Greenings. They were machinepeeled and hand trimmed. The cans were partially filled in a string beanshaker. The packing was completed by hand, each can being weighed.After the addition of boiling water the cans were passed through an exhaustbox containing

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