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bones, ribs, etc., are soft, but when the large vertebrae are not yet sufficiently soft to be consumed along with the meat. In some of the larger fishes where the large bones could scarcely be eaten, even if they were softened, it would appear to be a waste of time and fuel to carry them to a point of complete cooking, and in such cases it ought to be sufficient to soften the small bones and sterilize the contents of the can. For such a purpose, the "softening" rather than the "soft" point, may be used. The time periods are measured from the point when the given pressure and temperature are reached (at the top of the cooker) to the time when the heat is shut off. The heating-up and cooling-off period of time are therefore not included. The fish were salted, but no water was added. Samples of fish canned during the course of these experiments were kept six weeks at room temperature (about 68 deg. F.) and were then incubated at 98 deg. F. for 48 hrs. All were sterile. TIME REQUIRED TO SOFTEN THE BONES OF VARIOUS SPECIES OF FISH IN QUART JARS OR NO. 3 TIN CANS, 10 LBS. PRESSURE, 240 deg. F. |WEIGHT |SOFTENING|SOFT |(LBS.) |(MINUTES)|(MINUTES) | | | BLACK BASS | | | | | | Large | 5-6 | 100 | 120 Small | 3/4 to 1 | 100 | 110 | | | BLUEFISH | | | | | | Large | 6-9 | 90 | 100 Small | 1-2 | 80 | 90 | | | BUTTERFISH | | | | | | Average | 1/4-1/2 | 60 | 80 | | | CATFISH | | | | | | Large | 11/2-2 | 70 | 80 Small | 3/4 | 60 | 70 | | | CERO | | | | | | Average | 10-13 | 80 | 90 | | | COD | | | | | | Large
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