52 CALIFORNIA AGRICULTURAL EXTENSION SERVICE [Circ 42
leathery texture of the product. The total drying time varies greatly
with locality and weather conditions but averages eight days for
peaches.
Before the dried fruit from each tray is seraped into lug or sweat
boxes, discolored pieces, pits, or other foreign matter, should be picked
out. This important culling can be done much more efficiently and
economically at this point than at any later time. The dried fruit is
then transferred fiom the dry-yard to the storage building, where it
is ‘sweated’ so as to equalize the moisture content, and is there held
until marketed.
Fig. 15.—Typieal sulfur houses with counterpoised door hinged at top. Note
transfer and trav cars. (From California Aor. Exp. Sta. Bul. 388.)
Canning Fruit—The fruit is shipped or hauled to the nearest
cannery. The cannery has certain requirements as to the condition of
the fruit that is accepted and gives the grower instructions regarding
the desired maturity for harvest. Fruit of 234 inches or more in
diameter is demanded for grade No. 1, and it must be firm, ripe, clean
and free from blemishes. The cannery may, however, accept No. 2 grade
of smaller sizes and also some slightly bruised or overripe fruit for
making jams and for pie fruit. The fruit when canned must have a
pleasing golden color (if a yellow fleshed variety), be firm in texture,
high in flavor, and of high sugar content. The flesh must not ‘rag’
in the syrup or show red at the pit. The syrup should remain clear.
These requirements are demanded by the consumer.