After the cans are dried, a pasteboard insert should be placed in the cap holes to keep the dust out of them while they are in storage during the winter and spring. One of the can companies at least, supplies these pasteboard inserts or inverted caps with their cans, and they fit snugly into the cap hole. Testing Used Cans Before the old cans are used the following year they should all be tested for pin hole leaks and the leaks patched up. They should then be re-tested and not used until they are shown to be tight under air pressure when immersed in water. This can be done during the spring and summer months, and the packer can then be reasonably sure that his old cans are in good shape for the next season’s run. If the cans are very old and the seams are very rusty, new pin holes will be opened up every time air pressure is put in them. Such cans should, of course, be thrown away. Packing 10’s and 1’s Pulp packed in No. 10 and No. 1 cans is usually filled with a rotary filling machine, although No. 10’s are often filled from a single line pipe and the filling can be done quite rapidly where the operator is expert at the job. If it is necessary to top any of the cans, it should be done from a small jacketed kettle which is connected up near the filler, so that the pulp used for topping can be kept hot. The cans should be put through a can washer and steamer before filling. No. 1 pulp should have a much larger call from the consumer than it has, and it could be made very popular if a high standard of quality was set and maintained, and the advantage of its use advertised to the housewife. Many consumers who have purchased the small size pulp or puree for use in making tomato sauce, spaghetti, tomato soup, etc., have been disappointed in the quality, and after one trial have gone back to canned tomatoes for these purposes. For No. 10’s a process in boiling water of 40 minutes in the old style straight process tank is usually considered sufficient; this is to be followed by a very gradual cooling in water so that the cans will not buckle badly. For the No. 1 size a 20–minute process in boiling water is sufficient. It is always well to cool the cans about ten minutes so they will not retain the heat a great length of time. A better color and flavor can be maintained if the goods are cooled in water after processing. If a continuous agitating cooker is used for processing the lengths of time given above can be cut down at least 60 per cent. Packing Barrel Pulp