Can (container)

“ They are tall enough to insure plenty of water over the top of the cans and will accommodate four or five two quart and five or six one quart cans and seven pints, though some recommend placing two tiers of pints in the container, but I have always thought that rather risky. The lard-cans are very light to handle and the lids fit closely, retaining the steam. Whenever there is an imperfect closing of the lid it will be well to place a towel over the top of the can before adjusting the lid to insure the retention of the steam. ”

“ The consumer, for example, may begin to prefer one type of container over the other and the manufacturer of baby food cans may therefore find that his problem is the housewife rather than the packer or the price of his cans. [9] This may not be price competition but it is nevertheless meaningful competition between interchangeable containers.
We therefore conclude that the area of effective competition between the metal and glass container industry is far broader than that of containers for beer. ”

“ Pack the product into the containers, leaving about a quarter of an inch of space at the top.
8. With vegetables add one level teaspoonful of salt to each quart container and fill with boiling water. With fruits use syrups.
9. With glass jars always use a good rubber. Test the rubber by stretching or turning inside out. Fit on the rubber and put the lid in place. If the container has a screw top do not screw up as hard as possible, but use only the thumb and little finger in tightening it. This makes it possible for the steam to escape and prevents breakage. ”

“ If a container is moved into a home without permission, the homeowner of course retains a legitimate expectation that the container will not enter into his home, and a fortiori a legitimate expectation that knowledge of the container's location inside his home will not be broadcast to the world outside.↑ . ”

“ When the shipowner accepts cargo in a faulty container or allows the container to become faulty, he assumes the responsibility for injury that this may cause to seamen or their substitutes on or about the ship. Beans belong inside their containers, and anyone should know, as the trial court found, that serious injury may result if they get out of their containers and get underfoot. ”

“ A few years ago all sugar went out in barrels or bags, while today a modern refinery turns out about twenty different styles of container, and twenty-four kinds of sugar. It is obvious, therefore, that the packing room of a refinery is an interesting place, covering as it does a large area and including a great amount of special, intricate machinery for filling, weighing and sewing or sealing packages. ”

“ No meat food product which has passed through the various processes of canning shall be removed from the container and recooked, resterilized, or repacked, except under the supervision and with the approval of a Department employee. ”

“ When a closed container is moved by permission into a home, the homeowner and others with an expectation of privacy in the home itself surrender any expectation of privacy they might otherwise retain in the movements of the container--unless it is their container or under their dominion and control. ”

“ The labor required is very small, as no cooking is necessary. A good supply of salt is the one necessity.
Besides the saving of time, salting saves jars, which are absolutely necessary in canning. Old containers can be used if they are thoroughly cleansed. The vegetables can be put in any container, so long as it holds water and is not made of metal. Metal containers should not be used. Old kegs, butter and lard tubs if water-tight, stoneware jars or crocks, chipped preserve jars, glass jars with missing covers and covered enamel buckets can all be utilized. ”

“ A boiling water bath canner is needed for processing high-acid foods, such as fruits, tomatoes, tomato and fruit juice, and pickles.
Water bath canners in several sizes are available on the market. The container must be deep enough for a rack 315 to hold the jars off the bottom of the canner. The depth allows water to be over the jars of food by at least 1 to 2 inches. Keep 1 to 2 inches of space above the water to allow for boiling; this prevents water from boiling over.
The canner must have a tight-fitting lid. ”

“ The container for a sanitary privy may be small—for example, a galvanized-iron pail or garbage can, to be removed from time to time by hand; it may be large, as a barrel or a metal tank mounted for moving; or it may be a stationary underground metal tank or masonry vault. The essential requirement in the receptacle is permanent water-tightness to prevent pollution of soils and wells. Wooden pails or boxes, which warp and leak, should not be used. Where a vault is used it should be shallow to facilitate emptying and cleaning. ”

“ A police officer may be allowed sufficient latitude to determine whether a particular container should or should not be opened in light of the nature of the search and characteristics of the container itself. ”

“ The tea canister (fig. 22) , a storage container for the dry tea leaves, was yet another piece of equipment to be found on the table or tray. Ceramic canisters of blue and white, and red and gold, could be purchased to match other tea furnishings of the same ware, and silver tea canisters often were fashioned to harmonize with the silver teapots of the period. Individual canisters were produced, as well as canisters in sets of two or three. ”

“ Since 1913 Continental has acquired 21 domestic metal container companies as well as numerous others engaged in the packaging business, including producers of flexible packaging; a manufacturer of polyethylene bottles and similar plastic containers; 14 producers of paper containers and paperboard; four companies making closures for glass containers; and one Hazel-Atlas-producing glass containers. ”

“ The Container Terminal at River Trade Terminal, Tuen Mun belonging to River Trade Terminal Co. Ltd. (TMTL No. 393) .
7. The Container Terminal at Tsing Yi Container Terminal 9 (north) belonging to Hongkong International Terminals Ltd. ”

“ This is done to force the air from the can through the little hole left open in the top, and is called exhausting. Cans that are not exhausted frequently bulge after processing and are looked upon with suspicion. Cans exhausted too long frequently cave in at the sides. The time-table should be used carefully and followed strictly in this part of the process. Tin cans do not require exhausting in the Northern and Western states.
TIME-TABLE FOR CANNING VEGETABLES STEAM PRESSURE
Corn, lima beans and peas should never be packed in larger container than No. ”

“ Glass containers are rigid, breakable, and chemically inert. They can be hermetically sealed and, unlike many cans, can be easily resealed after they have been opened. The industry recognizes two basic types of containers, the wide mouth and the narrow neck. ”

“ So dig into your storerooms, attics and basements and bring forth all your old jars. If a top is in good condition and will make a perfect seal when adjusted with a good rubber you can use that jar.
If the tops cannot be restored to good condition it is poor economy to use them. Imperfectly sealed jars are probably responsible for more spoiled canned goods than any other cause. Good tops and good rubbers are requisites for good canning.
For your canner, or sterilizer, you may use a wash boiler or a galvanized bucket, such as is used for a garbage pail—a new one, of course. ”

“ The purpose of all these cans is to cool the milk rapidly, and though the manufacturers of this or that can may claim that their can does the work more quickly than [Pg 25] the others, I am of opinion that they are all good, and one as good as the rest. If you have a spring, and can set the cans in the ground, where the water can flow all around and over the cans, you will be fortunate indeed. If you have no spring, and cannot afford a creamer, make a tank a little deeper than the cans, and keep the water flowing around the cans. The colder the water the better. ”

“ GLASS JARS.--For household canning, the most acceptable containers for food are glass jars that may be closed air-tight with jar rubbers and tops. Use is sometimes made of bottles, jars, and cans of various kinds that happen to be at hand, but never should they be employed unless they can be fitted with covers and made positively air-tight. Like utensils, the glass jars that are a part of the household supply should be used from year to year, if possible, but not at the loss of material. ”

“ One member of my company had some whiskey sent for his enjoyment, sealed up in a tin can; but when the box was nailed up a nail was driven into the can, so that the owner found only an empty can and a generally diffused odor of “departed spirits” pervading the entire contents of food and raiment which the box contained.
It was really vexing to have one’s knick-knacks and dainties overhauled by strangers under any circumstances, and all the more so when the box contained no proscribed commodity. ”

“ The main supply you will pack in some sort of waterproof receptacle. I read a story recently in which a man was recognized as a true woodsman because he carried his matches in a bottle. He must have had good luck. The cardinal principle of packing is never to carry any glassware. Ninety and nine days it may pass safely, but the hundredth will smash it as sure as some people's shooting. And then you have jam, or chili powder, or syrup, or whiskey, all over the place—or else no matches. Any good screw top can—or better still, two telescoping tubes—is infinitely better. ”

“ It is true that canned foods may be rendered unfit for use by improper handling of the product before packing and that decomposition may occur after canning, owing to insufficient processing, improper sealing or the use of leaky containers. This condition, however, is no more likely to be encountered in foods put up in tin than in products canned in other types of containers. You run no more danger of poison from your own tin-canned products than from tin-canned food bought at the store. ”

“ NOTE.—This time-table is for No. 2 and No. 3 tin cans or pint and quart glass jars. If larger cans or jars are used more time must be allowed for the sterilizing. If canning in tin, scratch on the can at the time of sealing the initial of the contents. For instance—S.R. means spareribs; G. means goulash; R.B. means roast beef. You can make out your list and mark accordingly.
CHAPTER VIII FISH
People in some sections of the country are interested in canning mountain trout and others live where there is an abundant supply of either fresh-water fish or salt-water fish. ”

“ At end of the processing time, remove the canner from the heat. Allow the canner to cool until the gage registers zero to avoid breakage of jars and loss of liquid from jars. After a minute or two, open the petcock 318 gradually and remove the cover. If a weighted gage is used, nudge the weight slightly. If no steam escapes, pressure is down. Tilt the far side of the lid upward so steam escapes away from your hands and face. Because food in the jars may be boiling vigorously, leave jars in the canner about five minutes and then remove them. ”

“ Too much emphasis cannot be placed upon the maintenance of a high standard for home-canned goods. Care should be taken that every jar measures up to a rigid standard, for a single one which falls below grade will neutralize the reputation and standing obtained by the sale of a dozen jars of perfect product. A quality is necessary which will warrant a money-back guarantee on every jar.
THE USE OF LABELS IN CANNING
Labels for both tin cans and glass jars should tell the truth as to the quality, weight and kind of product within the pack. ”

“ To discover pin-holes or any leaks in a tin can, immerse it in boiling water after sealing and if there is any bubbling from the can, you may rest assured it needs resealing.
Swells in tin cans are caused by insufficient sterilization. The action of bacteria causes gas to form in the can and as a result there is a bulging at either end. If left alone long enough the cans will explode. Watch carefully all bulging cans and use them first. Sometimes a slight bulge occurs when a can has been filled too full. ”

“ Enameling or lacquering of the outside of the cans is essential if there is not sufficient sheltered storage for the pulp, or if it must be stacked in a damp warehouse. An excessive amount of moisture in the air will quickly start the tin to rusting on plain cans, and many cannery warerooms are entirely too moist for stacking cans, as they are near the process room, and the air is often misty with the presence of condensing steam from the process tanks. If there is ample dry storage space, the outside enameling of the cans does not seem to be an advantage. ”

“ A condensing apparatus intended for use on the island was made for me by Mr. Hornsey of Southampton. The boiler was a strong twenty-gallon drum, and a forty-gallon tank contained the worm. At sea these two were disconnected and lashed in the saloon, serving as water-tanks. We carried in all 600 gallons of water. The precious fluid was, of course, never used for washing purposes at sea. Salt-water-soap and the Atlantic had to content us for our ablutions, and, where possible, sea-water was employed for cooking purposes as well. ”

“ If you do not care to bother with the soldering you can purchase a safe and simple device that will do the work for you. This device is called a tin-can sealer. With a sealer no soldering is necessary. Even an inexperienced person, by following directions carefully, can seal a can as well as an experienced one. The sealed cans look exactly like those purchased at the store. Two or three cans a minute can be sealed with this device.
This is the way to operate a can sealer: Prepare the fruits and vegetables as for any canning, following directions formerly given for cold-pack canning. ”