Sizes of Cans. Vegetables are available in various-sized cans, ranging from 8 ounces to 6 pounds. Table XVII gives weights and measures of these sizes. Sizes 2, 2j, and 3 are best for family use, while a No. 10 can is especially suited for use by hotels and restaurants. The weight of the contents is always on the label of the can. Preparation. All canned vegetables should be carefully inspected on opening. The top of a tin can should be flat or slightly concave. As the container is opened, there should be a United States Grades of Canned Foods • The prefix "United States” before the grade name means that the product was packed in a plant under the continuous inspection of the U.S.D.A. Government inspectors are on duty all the time. Canners who use the terms "Grade A,” "Grade B,” and "Grade C” on labels are responsible for seeing that the quality of the product in the can meets the requirements for the specified grade as defined by the U.S.D.A. Otherwise they are liable to penalties for mislabeling, provided under the Food, Drug, and Cosmetic Act U.S.D.A. Table XVII • Common Sizes of Standard Cans for Fruits and Vegetables CAN NAME DIMENSIONSi APPROXIMATE NET CONTENTS, LIQUID APPROXI¬ MATE CUPFULS SOME PRODUCTS FOR WHICH Diameter Height NET WEIGHT2 PRODUCTS ORDINARILY USED No. 1 Tall . . U6 4AA// '16 1 lb. 15 fl. oz. 2 Fruits, juices, fish products, some vegetables, No. 2 ... . J 1 6 4 -3—n il 6 1 lb. 4 oz. 1 pt. 2 fl. oz. jL z2 specialties Most commonly used size — vegetables, fruits, No. 2 Cylinder 6 e3// -54 1 lb. 9 oz. 1 pt. 7 fl. oz. 3 juices, soups, and specialties Tomato juice, fruit juices, some soups, and 4!!// ^16 specialties No. 2\ . . . '16 1 lb. 13 oz. 1 pt. 10 fl. oz. ~>2 Fruits, some vegetables, some juices No. 3 Cylinder ^4 7" 1 qt. 14 fl. oz. Si -)4 Fruit juices, tomato juice No. 5 ... . Si" c 5// ->8 3 lbs. 9 oz. 1 qt. 1 pt. 4 fl. oz. 6 Fruits, juices, some vegetables, and specialties No. 10 . . . 016 7" 6 lbs. 10 oz. 3 qts. 12 Vegetables, fruits, juices, some meat and fish products, soups, specialties American Can Company sucking-in sound as the vacuum draws in air. Any spurting of liquid or outrush of air is an indication of spoilage. Any food with a dubi¬ ous odor should be discarded without tasting. When canned vegetables are reheated for serving, any juice in the can should be used. Canned vegetables may be seasoned and served in any of the ways suggested for fresh vegetables and for left-over vegetables. FROZEN VEGETABLES The more popular vegetables are now generally available frozen. Rapid technical development in freezing and in the pre¬ treatment of the vegetables for freezing has improved the quality and decreased the nutritive losses .in this method of preserva¬ tion. The vegetable is gathered in prime condition, prepared immediately for cook¬ ing, heated quickly to stop enzymatic changes, and frozen to stay frozen until it reaches the kitchen. Frozen vegetables have come to be looked upon as a better ap¬ proach to garden freshness than unfrozen ones that have traveled long distances to market. In both flavor and nutritive value frozen vegetables can be superior to any ex- 1Nominal over-all dimensions; actual dimensions of individual cans will vary within manufacturing tolerances and with type of construction used.

AI-modernized reading of the original text

Sizes of Cans. Vegetables are available in various-sized cans, ranging from 8 ounces to 6 pounds. Table XVII gives weights and measures of these sizes. Sizes 2, 2j, and 3 are best for family use, while a No. 10 can is especially suited for use by hotels and restaurants. The weight of the contents is always on the label of the can. Preparation. All canned vegetables should be carefully inspected on opening. The top of a tin can should be flat or slightly concave. As the container is opened, there should be a United States Grades of Canned Foods • The prefix "United States” before the grade name means that the product was packed in a plant under the continuous inspection of the U.S.D.A. Government inspectors are on duty all the time. Canners who use the terms "Grade A,” "Grade B,” and "Grade C” on labels are responsible for seeing that the quality of the product in the can meets the requirements for the specified grade as defined by the U.S.D.A. Otherwise they are liable to penalties for mislabeling, provided under the Food, Drug, and Cosmetic Act Table XVII • Common Sizes of Standard Cans for Fruits and Vegetables CAN NAME DIMENSIONSi APPROXIMATE NET CONTENTS, LIQUID APPROXI¬ MATE CUPFULS SOME PRODUCTS FOR WHICH Diameter Height NET WEIGHT2 PRODUCTS ORDINARILY USED No. 1 Tall . . U6 4AA// '16 1 lb. 15 fl. oz. Fruits, juices, fish products, some vegetables, No. 2 ... . J 1 6 4 -3—n il 6 1 lb. 4 oz. 1 pt. 2 fl. oz. jL z2 specialties Most commonly used size — vegetables, fruits, No. 2 Cylinder e3// -54 1 lb. 9 oz. 1 pt. 7 fl. oz. juices, soups, and specialties Tomato juice, fruit juices, some soups, and 4!!// ^16 specialties No. 2\ . . . '16 1 lb. 13 oz. 1 pt. 10 fl. oz. ~>2 Fruits, some vegetables, some juices No. 3 Cylinder ^4 7" 1 qt. 14 fl. oz. Si -)4 Fruit juices, tomato juice No. 5 ... . Si" c 5// ->8 3 lbs. 9 oz. 1 qt. 1 pt. 4 fl. oz. Fruits, juices, some vegetables, and specialties No. 10 . . . 7" 6 lbs. 10 oz. 3 qts. Vegetables, fruits, juices, some meat and fish products, soups, specialties American Can Company sucking-in sound as the vacuum draws in air. Any spurting of liquid or outrush of air is an indication of spoilage. Any food with a dubious odor should be discarded without tasting. When canned vegetables are reheated for serving, any juice in the can should be used. Canned vegetables may be seasoned and served in any of the ways suggested for fresh vegetables and for left-over vegetables. FROZEN VEGETABLES The more popular vegetables are now generally available frozen. Rapid technical development in freezing and in the pre¬ treatment of the vegetables for freezing has improved the quality and decreased the nutritive losses .in this method of preservation. The vegetable is gathered in prime condition, prepared immediately for cook¬ ing, heated quickly to stop enzymatic changes, and frozen to stay frozen until it reaches the kitchen. Frozen vegetables have come to be looked upon as a better ap¬ proach to garden freshness than unfrozen ones that have traveled long distances to market. In both flavor and nutritive value frozen vegetables can be superior to any ex- 1Nominal over-all dimensions; actual dimensions of individual cans will vary within manufacturing tolerances and with type of construction used.

Foods, their selection and preparation