Practically all canned apricots come from
California. There are three styles: Those
with skins on that are halved and pitted are
known as "apricots.” "Peeled apricots”
have the skins removed and may be halved
and pitted. Some apricots are packed whole
without removing the pits.
Berries of many kinds and varieties are
canned in large quantities: blackberries,
currants, gooseberries, black and red rasp¬
berries, loganberries, blueberries, and huckle¬
berries. Berries need to be packed in a
heavy sirup and in lacquered tin cans to
hold their shape and preserve their flavor
and color.
Several varieties of cherries are canned.
These include the sour red cherries from New
York and Michigan, and the yellow Royal
Anne and the black cherries from the Pacific
Coast and New York State. The sour red
cherries are usually pitted, while the sweet
varieties are usually canned with the stone in.
Grapefruit is canned in large quantities in
Florida, Texas, and Puerto Rico, in the form
of canned juice or sections.
Bartlett pears are canned mainly on the
Pacific Coast, in New York, and in Michigan.
Kieffer pears are canned in the eastern part
of the United States. The quality of the
latter variety is decidedly improved for can¬
ning if the pears are stored at a temperature
of 60° to 65° F. for about two weeks before
processing.
U.S.D.A.
Preparing Apples for Baking • Baking is a good
cooking method for fruits with a peel to hold in
juice and volatile flavors
Several varieties of plums are canned, in¬
cluding the Yellow Egg plum, the Green
Gage, the Washington, the Davison, and the
Italian Prune. Most plums are left whole
with the stone in, although there are some
canned plums which are halved and pitted.
Orange juice is canned in large volumes,
both alone and combined with grapefruit
juice. Various forms of concentrated orange
juice are on the market.
Fruit nectars are prepared from pulpy
fruits. They are thicker than fruit juices
since they contain some pulp and pectins.
The ones most used are apricot and pear.
Nectars are most desirable in mixed drinks.
Nutritive Value. The nutritive value of
canned fruits is similar to that of a compa¬
rable weight of lightly cooked fruit. With
modern canning methods most of the nu¬
trients are retained.
Selection. Selecting canned fruit is like
buying a pig in a poke. For this reason it is
required that the label on the can carry cer¬
tain information as to form, weight, and
quality of contents. All must carry a state¬
ment of the net weight of the contents. To
establish common understanding as to the
meaning of the terms used in labeling canned
fruits, the Food and Drug Administration
has established definitions and standards of
[55]
identity for the following canned fruits:
peaches, apricots, pears, cherries, and fruit
cocktail.1 Under this definition the label
must state, in addition to the net weight of
the product, the variety of the fruit and its
form; and must indicate the packing me¬
dium used (water, juice, light, medium, or
heavy sirup), and any added seasoning al¬
lowed under the definition. Both sugar and
corn sirups may be used, within certain re¬
strictions set up to yield a product of ex¬
pected sweetness.
Page 50
Presented as published in 1935. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Practically all canned apricots come from California. There are three styles: Those with skins on that are halved and pitted are known as "apricots.” "Peeled apricots” have the skins removed and may be halved and pitted. Some apricots are packed whole without removing the pits.
Berries of many kinds and varieties are canned in large quantities: blackberries, currants, gooseberries, black and red rasp¬ berries, loganberries, blueberries, and huckle¬ berries. Berries need to be packed in a heavy sirup and in lacquered tin cans to hold their shape and preserve their flavor and color.
Several varieties of cherries are canned. These include the sour red cherries from New York and Michigan, and the yellow Royal Anne and the black cherries from the Pacific Coast and New York State. The sour red cherries are usually pitted, while the sweet varieties are usually canned with the stone in.
Grapefruit is canned in large quantities in Florida, Texas, and Puerto Rico, in the form of canned juice or sections.
Bartlett pears are canned mainly on the Pacific Coast, in New York, and in Michigan. Kieffer pears are canned in the eastern part of the United States. The quality of the latter variety is decidedly improved for can¬ ning if the pears are stored at a temperature of 60° to 65° F. for about two weeks before processing.
[illustration: Preparing Apples for Baking • Baking is a good cooking method for fruits with a peel to hold in juice and volatile flavors]
Several varieties of plums are canned, in¬ cluding the Yellow Egg plum, the Green Gage, the Washington, the Davison, and the Italian Prune. Most plums are left whole with the stone in, although there are some canned plums which are halved and pitted.
Orange juice is canned in large volumes, both alone and combined with grapefruit juice. Various forms of concentrated orange juice are on the market.
Fruit nectars are prepared from pulpy fruits. They are thicker than fruit juices since they contain some pulp and pectins. The ones most used are apricot and pear. Nectars are most desirable in mixed drinks.
Nutritive Value. The nutritive value of canned fruits is similar to that of a compa¬ rable weight of lightly cooked fruit. With modern canning methods most of the nu¬ trients are retained.
Selection. Selecting canned fruit is like buying a pig in a poke. For this reason it is required that the label on the can carry cer¬ tain information as to form, weight, and quality of contents. All must carry a state¬ ment of the net weight of the contents. To establish common understanding as to the meaning of the terms used in labeling canned fruits, the Food and Drug Administration has established definitions and standards of
[55]
identity for the following canned fruits: peaches, apricots, pears, cherries, and fruit cocktail.1 Under this definition the label must state, in addition to the net weight of the product, the variety of the fruit and its form; and must indicate the packing me¬ dium used (water, juice, light, medium, or heavy sirup), and any added seasoning al¬ lowed under the definition. Both sugar and corn sirups may be used, within certain re¬ strictions set up to yield a product of ex¬ pected sweetness.