CHAPTER XVII
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.