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