Appertizing, or, The art of canning : its history and development / by A.W. Bitting.

  • Bitting, A. W. (Arvill Wayne), 1870-1946.
Date:
1937
Catalogue details

Licence: In copyright

Credit: Appertizing, or, The art of canning : its history and development / by A.W. Bitting. Source: Wellcome Collection.

    546/870 (page 542)
    Pending the issuance of standard fill requirements for cans of less than usual sizes, mushrooms in cans of a size not mentioned above will be regarded as of standard fill with respect to packing medium when the drained weight of mushrooms equals or exceeds 1 ounce for each 3 cubic inches inside capacity of the container. Drained weight is determined by draining the contents of the container 2 minutes on an 8-mesh sieve, with the sieve tilted as much as possible without shifting of the mushrooms. The solids remaining on the sieve are transferred to a dish and their weight deter¬ mined. Substandard Fill Statement 81. Canned mushrooms which fail to meet the above requirement shall bear the sub¬ standard statement in the form and manner prescribed in paragraph 10 (2). Note on Declaration of Weight on Canned Mushrooms 82. The prevailing custom of declaring quantity of contents of canned mushrooms is in terms of drained weight. This being at variance with the usual practice of declar¬ ing total net contents of canned foods with an edible packing medium, declaration should be made in such form as to leave no possibility of consumer deception or con¬ fusion. “Drained Mushrooms.oz.” is regarded as a satisfactory type of statement. 10. Canned foods which fail to meet the above standard shall bear the substandard statement, in the form and manner prescribed in paragraph 1. The first line of the legend shall be “Below U. S. Standard.” The explanatory statement shall be: (1) In case of excess of head space only: “Slack Fill” (2) In the case of excess packing medium, whether or not the head space is exces¬ sive, the two-line statement: “Slack Fill Contains Excess Added Liquid” This regulation supersedes S. R. A. 225 and S. R. A. 270. Other Methods of Packing The French also prepare the mushrooms with vegetable oil and butter. The cleaned mushrooms are allowed to dry so that no free moisture is present on the surface. They are then placed in wire baskets and dipped in hot oil or butter the same as frying potatoes in deep fat. The temperature is not given but evidently it is not very hot, probably about 250° F. so that the mushrooms reduce to about one-half in 5 minutes. The cans are filled, the hot oil or butter added, and the cook made the same as for the regular pack. Patent No. 1,018,909, issued February 27, 1912, to E. H. Jacob, West Chester, Pennsylvania, is for “A Process of Preserving Mushrooms”: My improved process has for its leading object the preservation of mushrooms so as to prevent the loss of their natural flavor. This object is accomplished, in the pre¬ ferred practice, by subjecting the mushrooms to an evaporating operation at a temper¬ ature of from 100 to 150 degrees F. until their weight has been reduced to approxi¬ mately one-half through loss of water; then washing in cold water to cleanse and freshen the product; then dipping, for a period of from 1 to 3 minutes, in a bath of scalding water containing citric acid and salt in the approximate proportions of 12 gallons of water, 1^ ounces of citric acid, and 5 pounds of salt; then coating with hot oil, suitably by dipping in hot cottonseed or olive oil, and then heating for a period of from 10 to 30 minutes (depending upon the bulk treated) at a temperature ranging from 212 to 250 degrees F., suitably by placing the mushrooms at a temperature of about 150 degrees F. in a container which is closed and heated to effect the desired sterilizing or processing. While the foregoing treatment has been found to effect the preservation of mush¬ rooms without loss of flavor so that the preserved product may not be distinguished from the fresh it will be understood that such treatment may be varied by omitting certain operations, as washing in cold water and dipping in scalding water containing citric acid and salt, and by modifying the degree of the treatment as by changing the