process of canning= is simple and consists first of rinsing off the
fruit, then in wire baskets or pails dipping it into boiling hot water
to start the skins, which will require but two to four minutes. While
they are still hot they should be peeled and imperfections cut out,
then promptly placed in the cans, which should be fully filled; it is
well to do this by adding the juice which has escaped while peeling,
instead of water, as is done in the larger factories. This will give the
canned fruit better color and lessen the need of dye. Place in a hot box
for three to five minutes until heated through, wipe top of can clean
and drop perforated cap in place, add flux and solder, seal cap in place
with round capper, close perforation in cap with drop of solder. Place
in box or kettle and steam or boil for 20 to 40 minutes. If the tomatoes
were all ripe and none over-ripe, and have been kept hot from the time
they went into the scalding kettle until the sealed cans are in the
kettle, 20 minutes' cooking will make them surer to keep than 40 minutes
would with fruit such as is commonly received at factories, or that
which has been allowed to cool once or twice while in process.

CHAPTER XVIII

Cost of Production

There are a few vegetables or fruits where the cost of production and
the price received are more variable than with the tomato. The cost per
acre for raising the fruit varies with the conditions of soil,
facilities for doing the work economically and with the season, while
that of marketing the product varies still more. Under usual conditions,
the growing of an acre of tomatoes and the gathering and marketing of
the fruit will cost from $18 to $90, of which from 15 to 40 per cent. is
spent in fertilizing and preparing the ground, 5 to 10 per cent. for
plants, 20 to 30 per cent. for cultivation, and 25 to 40 per cent. for
gathering and handling the fruit. The last item, of course, varies
somewhat with, but not in proportion to, the amount of the crop, as it
costs proportionately less to gather a large than a small crop, and for
canners' use than for market.

The expense of shipping and marketing the crop varies so greatly
according to the conditions and methods that I do not attempt to state
the amount. The total yield of fruit runs from 200 to 600 or 700 bushels
to the acre, a 200-bushel crop of tomatoes comparing as to amount with
one of 25 bushels of wheat and a 700-bushel crop of tomatoes with one of