DRYING VS. CANNING

International Tract and Missionary Society · Oakland, California · Jun 9, 1890

FromSigns of the Times, Vol. 16, No. 22.

DRYING VS. CANNING.

THE judgment of the leading fruit dealers seems to be that it is better to evaporate the surplus peaches than to can them. Evaporated fruit is growing more popular every year. 'Tis the very opposite of the cheap canning process. The cheap canner takes 100 pounds of peaches, and by adding water, tin, and weeds, makes it weigh 250 pounds. The evaporator takes 100 pounds of peaches, evaporates the weight to eight pounds, or at most ten pounds. The eight pounds have all there is of food in 100 pounds, and the 100 pounds have no more. The eight pounds are wholesome beyond doubt, and there is some doubt about cheap canned goods being wholesome, especially if they stand long in cheap cans, where the tin and solder are not as pure as they ought to be. The survival of the fittest comes in here. Cheap canning is not the fittest, and it might as well make its will and depart in peace. Its days are numbered, "the handwriting is on the wall." Conscientious, honest canning will survive. Peaches, apricots, plums, cherries, and berries put up as they can be, and are by the best packers, are delicious. 'Tis doubted that in any other way can such luxury be enjoyed.—Los Angeles Times.