Page:Foods and their adulteration; origin, manufacture, and composition of food products; description of common adulterations, food standards, and national food laws and regulations (IA foodstheiradulte02wile).pdf/348

 insoluble during the process of digestion, and therefore the copper is inert. This claim is not sustained by the facts in the case. It is quite certain that the copper product forming the dye or the excess of the copper which is used remains in a state of very unstable composition which is easily broken up under the action of the acids and enzymes in the digestive organs.

It is greatly to the credit of the canners of the United States that the use of sulfate of copper has never come into use in this country.

Tests for Copper.—Fortunately the presence of copper in canned peas is easily ascertained even by the novice. If a portion of the peas be rubbed in a mortar to a fine paste and mixed with water acidulated with two or three drops of hydrochloric acid, a paste will be formed which on boiling will deposit copper on a clean metallic substance such as silver, steel, or iron. If a bright steel knife or a clean iron nail be placed in this paste, the surface will soon be covered with metallic copper. This simple test shows that the copper is not combined in any such permanent form as is claimed.

Saccharin.—The use of saccharin as an imitation of the natural sweet of the pea is, unfortunately, very largely practiced and is open to the same objections as were pointed out in the case of Indian corn. The use of sugar, salt, and other condimental substances in canned peas cannot be regarded as an adulteration unless deception results therefrom. It is claimed there is no special variety of pea distinguished by its content of sugar, and therefore the addition of sugar does not cause one variety of pea to imitate the properties of another. If this be true no deception is practiced, and, if the sugar is pure, no injury is done. In all cases of this kind, perhaps, it would be better if the manufacturer would plainly mark on the label the name of the added materials. Then there could be no question of the nature of the product.

Canned Tomatoes.—Next, perhaps, in importance to the industry of canned corn, is the preservation of tomatoes. Immense quantities of these goods are produced annually in the United States. The technique of the canning process is not at all different from that of canned corn. By reason of the pulpy condition of the material and its freedom from hard and impenetrable matter in the preparation for canning, the sterilization is accomplished in less time and with greater certainty than in the case of Indian corn.

Preparation of the Raw Material.—Only fresh, ripe, mature, and sound tomatoes should be used in the preparation of the canned goods. These are delivered by the farmer or contractor in baskets or otherwise to the factory. After sorting and rejecting all those that are unfit, the portions selected for preservation are treated in the usual manner to secure sterilization.

The skins, cores, and rejected portions of the tomatoes should be removed to a sufficient distance from the factory to prevent any bad odor or danger of infection.