SCORING CANNED FOODS
106. In order that the housewife may judge the quality of her own canned products according to standards that have been set by canning authorities, a score card, together with an explanation of the terms and the procedure, is here given. The beginner in canning will do well to score her own foods, so that any fault that may be found can be corrected when similar foods are canned at another time. In fact, the chief purpose of scoring any product is to learn of faults that may be corrected. The scoring should be done as impartially as if a disinterested person were doing it, and if the cause of any trouble is not readily apparent, pains should be taken to find it out.
| SCORE CARD | PER CENT. |
| General appearance | 10 |
| Method of sealing | 10 |
| Proportion of food to liquid | 10 |
| Flavor | 35 |
| Texture of food | 20 |
| 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.