Production for Canning
=Growing for canning= has many advantages over growing for market. Some
of these are that it is not necessary to start the plants so early, that
they can be grown at less cost, and set in the field when smaller and
with less check, and on this latter account are apt to give a large
yield. It is not necessary to gather the fruit so often, nor to handle
it so carefully, while practically all of it is saleable. For these
reasons the cost of production is lower and it is less variable than
with crops grown for market. Still farmers and writers do not agree at
all as to the actual cost. It is claimed by some that where the factory
is within easy reach of the field the cost of growing, gathering and
delivering a full yield of tomatoes need not exceed $12 to $18 an acre,
while others declare they cannot be grown for less than $40. Nearly
one-third of this cost is for picking and delivering, and varies more
with the facilities for doing this easily and promptly and with the
yield than with crops grown for market. A large proportion of the crops
grown for canning are poorly cultivated and unwisely handled, so that
the average yield throughout the entire country is very low, hardly
exceeding 100 bushels an acre. But where weather and other conditions
are favorable, and with judicious cultivation, a yield of 300 to 800
bushels an acre can be expected. I have known of many larger ones.
A large proportion of the tomatoes grown for canning are planted under
contract, by which the farmer agrees to deliver the entire yield of
fruit fit for canning, which may be produced on a given area, at the
contract price per bushel or ton. The canner is to judge what fruit is
fit for canning and this often results in great dissatisfaction. To the
grower it seems in many cases as though the quantity of acceptable fruit
paid for was determined quite as much by the abundance or scarcity of
the general crop as by the weight hauled to the factory. The prices paid
by the factories for the past 10 years run from 10 to 25 cents a bushel,
while canning tomatoes in the open market for the same period have
brought from 8 to 50 cents a bushel, which, however, are exceptional
prices. In all but two of the past 10 years uncontracted tomatoes could
generally be sold, in most sections, for more than was paid on contract.
I have given the price a bushel, though canning tomatoes are usually
sold by the ton. The cost of the product of a well-equipped cannery is
divided about as follows: fruit, 30 per cent.; handling, preparing and
processing the fruit, 18 per cent.; cost of cans, labels, cases, etc.,
43 per cent.; labeling, packing and selling, 0.035 per cent.;
incidentals, 0.055 per cent.
=Canning on the farm.=--While as a general proposition such work as
canning tomatoes can usually be done at less cost in a central plant,
yet in many cases the grower can profitably do this on the farm, thus
saving not only the expense of delivery at the factory, but the
dissatisfaction with weights credited and delays in receiving the fruit.
But very little special apparatus or machinery (more than some form of
boiler for supplying steam) is needed, and this and the cans can be
readily obtained of dealers in canners' supplies. In Maryland and
neighboring states many dealers furnish all necessary machinery, cans
and other requisites and contract for the crop delivered in cans.
Canning on the farm where the fruit is grown would be more generally
practiced except for the popular demand that the canned product shall be
brighter colored than it is possible to produce from fruit alone, and
the necessary dyeing and other doctoring can be more easily and
skilfully done at a central factory, though it is always at the
sacrifice of flavor and healthfulness for the sake of appearance.
Another advantage of canning on the farm is that it can be done with
less waste of fruit. The hauling to the factory and delay in working the
fruit result in a great deal of waste. The average cannery does not
obtain more than 1,200 pounds of product from a ton of fruit, there
being 800 pounds of waste, while with sound, ripe, perfectly fresh
fruit, it is entirely practical to secure from 1,600 to 1,800 pounds of
canned goods from a ton, and this saving in waste would more than
counterbalance the gain from the use of the better machinery possible in
the factory.
=The process of canning= is simple and consists first of rinsing off the
fruit, then in wire baskets or pails dipping it into boiling hot water
to start the skins, which will require but two to four minutes. While
they are still hot they should be peeled and imperfections cut out,
then promptly placed in the cans, which should be fully filled; it is
well to do this by adding the juice which has escaped while peeling,
instead of water, as is done in the larger factories. This will give the
canned fruit better color and lessen the need of dye. Place in a hot box
for three to five minutes until heated through, wipe top of can clean
and drop perforated cap in place, add flux and solder, seal cap in place
with round capper, close perforation in cap with drop of solder. Place
in box or kettle and steam or boil for 20 to 40 minutes. If the tomatoes
were all ripe and none over-ripe, and have been kept hot from the time
they went into the scalding kettle until the sealed cans are in the
kettle, 20 minutes' cooking will make them surer to keep than 40 minutes
would with fruit such as is commonly received at factories, or that
which has been allowed to cool once or twice while in process.