As the rollers turned, they caught and pulled away stems and leaves. The cherries themselves were not crushed or bruised.
“Say, that’s neat!” approved Eileen.
In the next canning operation, the fruit was thoroughly washed. Then it moved on to a grading machine.
By means of a screen, the cherries were sorted into groups of five different sizes.
The Brownies were even more interested in the machine which removed the pits from all the cherries. They stood for a long while watching the fruit fall into tiny cups. Once there, the stones were removed by cross-shaped plungers.
A man who showed the girls over the plant, told them that to keep the fruit from spoiling it was necessary to sterilize it at 212 degrees for twelve to twenty-five minutes.
“Cherries receive a long exhaust too,” he declared. “At least ten minutes.”
“What’s an exhaust?” inquired Jane, puzzled.
The guide explained that it was a process which eliminated air from the can.
He showed them next the room where the cans were stacked after sterilization had been completed. Sprays of water passed over them to cool the tin.