Color 15
---
Total 100
107. As a rule, scoring, or judging, is done at the time the canned food
is to be opened and used.
The _general appearance_ is judged before the jar is opened. If a jar of
food is well and symmetrically packed and has clear liquid and a good
color, it should receive a perfect score of 10.
The _method of sealing_ must also be judged before the can is opened. A
properly filled jar with the rubber and cover in good condition and
tightly sealed should receive a perfect score of 10.
The _proportion of food to liquid_ should score 10. The jars should be
as full of uncrushed food as possible, and the liquid that has been
added should fill all crevices to the very edge of the jar.
The _flavor_ is judged after the can is opened, and if it is perfect, it
is entitled to a score of 35. The flavor of canned fruit is injured by
any kind of spoiling, such as molding, fermentation, etc. Fruits canned
in good condition should retain the characteristic flavor of the fresh
fruits; also, they should contain sufficient sugar to be agreeably
sweet, but no more. Canned vegetables should retain their characteristic
flavors, with no sour, musty, nor disagreeable taste, and be slightly
salty. Canned meats and fish should also possess their characteristic
flavors.
The _texture of food_ is entitled to a score of 20 if it is perfect.
The canned food should be whole; that is, in the original pieces as they
were put into the can. Underripe fruit or insufficiently cooked fruit or
vegetables do not have the proper texture; neither do overripe or
uncooked foods.
The _color_ of canned food merits a score of 15 if it is right. Fruits
and vegetables should have retained their natural color. Fading after
canning may be prevented by wrapping the cans, as has been explained.
* * * * *