FIG. 40—PERSPECTIVE VIEW OF CANNING PLANTS AT BOULDIN ISLAND
The method employed at Bouldin Island, where a crop of 1,500 acres is canned annually, is to have troughs containing running water in shady places in the fields. The asparagus, as fast as cut, is brought to these troughs, and is thoroughly washed. These troughs are just wide enough to take in the shoots of the proper length for canning, and each piece is trimmed before being immersed. From the troughs the asparagus is taken to the sorting table, then on to the scalding vats until it reaches the fillers, where is completed the systematic handling of this product, packing it to perfection, nothing remaining except to be labeled, when it is ready to be forwarded to the markets of the world. The entire process from the time the stalks are taken from the ground to the time they are ready for the table consumes less than six hours. The process throughout is a marvel of cleanliness, particular attention and stress being laid on every detail connected with it. No bleaching agents or anything foreign or deleterious whatever is used in the packing of this plant. In Fig. 39 is seen the interior of one of these canneries, where the especially constructed solderless cans of the company are being packed. Everything connected with the growing, harvesting, and canning is done on Bouldin Island, save only the printing of the labels. That the operators may be lodged in comfort the company has erected modern cottages for their employés who have families, besides well-equipped boarding-houses. The development and growth of this asparagus cannery is one of the marvels of California. Starting ten years ago with a rented boiler, under the arched dome of the sky for a roof, and nothing but the shade of weeping willows for a storehouse, as seen in the Frontispiece, it has developed into a superb plant, equipped with all modern appliances. During the active season 1,500 hands are employed directly and indirectly by the canning company, and the estimated output for the average season is 150,000 cases. Figs. 40 and 41 present perspective views of some of the asparagus canneries on Bouldin Island.
DRYING
Although the drying of asparagus is not much practiced in America, it is well worth the attention of those who at times have a surplus of fresh stalks. Dried asparagus is especially recommended for soups and sauces, and if properly prepared it is no less desirable as a table vegetable. Dried asparagus keeps indefinitely, and cost of transportation is largely reduced. For the latter purpose medium-sized spears are most suitable, as they dry more evenly than larger ones. Some recommend the peeling or scalding of the stalks before drying, but this is not essential, and, if desired, may be done after steaming. On a large scale the drying may be done in any modern evaporator.
FIG. 41—CANNERY IN ASPARAGUS FIELDS
For home use the most satisfactory way is to string the stalks with a large needle and strong thread through the butt ends of the stalks, and hang them along buildings or fences where they are exposed to the full rays of the sun. To insure a uniform drying it is important that all the spears on the string are of the same thickness, as the thicker ones require more time to dry than those of smaller size. When the air is dry and warm one day's exposure to the sun will be sufficient to dry them. Otherwise the strings will have to be hung up in the kitchen in the evening, or in some other dry place over night, to be brought out again the following morning, until the asparagus is perfectly dry. It is then ready to be put in boxes or loose bags and stored in a dry place. If the stalks have been peeled before drying, when desired for use they are placed in cold water for half an hour, some salt is added, and they are cooked like fresh asparagus.
For preparing dried asparagus that has not been peeled before drying, Dr. Brinckmeier recommends taking a sufficient number of the dried stalks and place them in water, which, while not boiling, is very near the boiling point, and keeping them there until they resume their succulent, smooth, fresh appearance. To keep the water just right a double boiler is best, with the stalks in the inner one. The water in the outer vessel should be kept at a steady boil. As the stalks resume the fresh appearance, take them out carefully one by one and place in cold water until cooled, after which place on a dish to dry. They should be carefully scalded to remove the hard outside skin, done up in a bundle, either by tying with strings or wrapping in a piece of netting, placed in boiling water, to which a little salt has been added, and allowed to remain there a few moments—a very few, for it cooks quickly—until done.