CERTAIN TECHNICAL FACTORS IN THE CANNING OF FRUIT AND VEGETABLES. Joint Memorandum by Dr. A. W. Menzies-Kitchin and Dr. B. S. Platte.

5. Several of the large vegetable canneries are equipped with automatic pressure cookers and are accustomed to mass production methods. They could pack meat and vegetable rations or other meat packs without difficulty provided the necessary arrangements were made for the supply of raw meat. The latter would, however, have to be supplied daily from a central depot, as cold storage facilities are limited. 6. Vegetables are required in a dietary particularly as sources of vitamins A and C. Though they contain other components of food value their selection for canning should be made on the basis of their vitamin content.