weight. If the corn is cream-style corn (§ 51.20 (b) (4)), take a representative 100-gram sample of the material remaining on the 8-mesh sieve (if such material weighs less than 100 grams take all of it) and determine the alcoholinsoluble solids as prescribed in paragraph (b) (3) of this section for wholekernel corn.

(d) If the quality of canned corn falls below the standard prescribed in paragraph (a) of this section, the label shall bear the general statement of substandard quality specified in § 10.7(a) of this chapter, in the manner and form therein specified; however, if the quality of the canned corn falls below standard with respect to only one of the factors of quality specified by subdivisions (i) to (iv) of paragraph (a) (1) of this section, or by subdivisions (i) to (v) of paragraph (a) (2) of this section, there may be substituted for the second line of such general statement of substandard quality, "Good Food-Not High Grade," a new line as specified after the corresponding subdivision designation of paragraph (a) of this section which the canned corn fails to meet:

(1) (i) or (2) (i) "Excessive discolored kernels."

(1) (ii) or (2) (ii) "Excessive cob." (1) (iii) or (2) (iii) "Excessive husk." (1) (iv) or (2) (iv) "Excessive silk." (2) (v) "Excessively liquid." § 51.22 Canned corn, canned sweet corn, canned sugar corn where the corn ingredient is in one of the forms known fritter corn, ground corn, cream-style corn; fill of container; label statement of substandard fill.

as

or

(a) The standard of fill of container for canned corn where the corn ingredient is in one of the forms known as fritter corn (§ 51.20 (b) (2)), ground corn (§ 51.20(b) (3)), or cream-style corn (§ 51.20 (b) (4)) is a fill of not less than 90 percent of the total capacity of the container, as determined by the general method for fill of containers prescribed in § 10.6(b) of this chapter.

(b) If canned fritter corn, canned ground corn, or canned cream-style corn falls below the standard of fill of container prescribed in paragraph (a) of this section, the label shall bear the general statement of substandard fill specified in § 10.7(b) of this chapter, in the manner and form therein specified.

§ 51.30

Canned field corn; identity; label statement of optional ingredients. (a) Canned field corn conforms to the definition and standard of identity, and is subject to the requirements for label statement of optional ingredients, prescribed for canned corn by § 51.20, except that the corn ingredient consists of succulent field corn or a mixture of succulent field corn and succulent sweet corn.

(b) The name of the food conforms to the name specified in § 51.20 (c), except that the words "Corn," "Sweet Corn,” and "Sugar Corn" are replaced by the words "Field Corn," and the term "Golden Field Corn" is not used.

§ 51.32

Canned field corn where the corn ingredient is in one of the forms known as fritter field corn, ground field corn, or cream-style field corn; fill of container; label statement of substandard fill.

Each of the foods canned fritter field corn, canned ground field corn, and canned cream-style field corn conforms to the standard of fill of container and label statement of substandard fill prescribed for canned fritter corn, canned ground corn, and canned cream-style corn by § 51.22 (a) and (b).

is less than 11.0 ounces avoirdupois; not less than 59 percent of the water capacity of the container, if such water capacity is 11.0 ounces or more but less than 25 ounces avoirdupois; and not less than 62 percent of the water capacity of the container, if such water capacity is 25 ounces avoirdupois or more.

(c) Water capacity of containers is determined by the general method provided in § 10.6 of this chapter.

(d) Drained weight is determined by the following method: Tilt the opened container so as to distribute the contents evenly over the meshes of a circular sieve which has been previously weighed. The diameter of the sieve is 8 inches if the quantity of contents of the container is less than 3 pounds, and 12 inches if such quantity is 3 pounds or more. The bottom of the sieve is wovenwire cloth which complies with the specifications for such cloth set forth under "2380 Micron (No. 8)" in table I of "Standard Specifications for Sieves," published March 1, 1940, in L. C. 584 of the U. S. Department of Commerce, National Bureau of Standards. Without shifting the material on the sieve, so incline the sieve as to facilitate drainage. Two minutes after drainage begins, weigh the sieve and drained mushrooms.

The weight so found, less the weight of the sieve, shall be considered to be the weight of drained mushrooms.

(e) If canned mushrooms fall below the applicable standard of fill of container prescribed in paragraph (a) or (b) of this section, the label shall bear the general statement of substandard fill specified in § 10.7(b) of this chapter, in the manner and form therein specified.

CANNED VEGETABLES OTHER THAN THOSE SPECIFICALLY REGULATED

§ 51.990 Canned vegetables other than those specifically regulated; identity; label statement of optional ingredients.

(a) The canned vegetables for which definitions and standards of identity are prescribed by this section are those named in column I of the table set forth in paragraph (b) of this section. The vegetable ingredient in each such canned vegetable is obtained by proper preparation from the succulent vegetable prescribed in column II of such table. If two or more forms of such ingredient are designated in column III of such table, the vegetable in each such form is an optional ingredient.

(b) The table referred to in paragraph (a) of this section is as follows:

Asparagus...

Bean sprouts. Shelled beans..

II

Source

Beets.......

Beet greens..

Broccoli..

Brussels sprouts.. Cabbage...

Carrots...

plant.

III

Optional forms of vegetable ingredient

Whole; half or halves or halved; whole hearts; halved hearts; quartered hearts.

Stalks or spears.

Peeled stalks or peeled spears.

Tips.

Points.

Cut stalks or cut spears.

Bottom cuts or cuts-tips removed.

Whole; slices or sliced; quarters or quartered; dice or diced; cut; shoestring or French style or julienne.

Do.

(c) To the vegetable ingredient water is added; except that pimientos may be canned with or without added water, and sweet potatoes in mashed form are canned without added water, and asparagus may be canned with added water, asparagus juice, or a mixture of both. For the purposes of this section, asparagus juice is the clear, unfermented liquid expressed from the washed and heated sprouts or parts of sprouts of the asparagus plant; mixtures of asparagus juice and water are considered to be water when such mixtures are used as a packing medium for canned asparagus. In the case of artichokes, citric acid or a vinegar is added in such quantity as to reduce the pH of the finished canned vegetable to 4.5 or below. The following optional ingredients, in the case of the vegetables specified, may be added:

(1) Citric acid or a vinegar, in the cases of all vegetables (except artichokes, in which such ingredient is prescribed, and except canned mushrooms, in which no such ingredient is permitted), in a quantity not more than sufficient to per

Cut; hearts.

Buttons; whole; slices or sliced; pieces and stems.

Whole; cut.

Do.

Whole; quarters or quartered; slices or sliced; cut; shoestring or French style or julienne.

Whole; halves or halved; pieces.
Do.
Do.

Whole; slices or sliced; dice or diced; pieces; shoestring or French style or julienne; French fry cut.

Whole; quarters or quartered; slices or sliced; dice or diced; cut.

Whole leaf; cut leaf or sliced; chopped. Whole; mashed; pieces or cuts or cut (longitudinally cut halves may be named on labels as halves or halved in lieu of pieces or cuts or cut).

Whole; quarters or quartered; slices or sliced; dice or diced; cut.

mit effective processing by heat without discoloration or other impairment of the article.

(2) An edible vegetable oil, in the cases of artichokes and pimientos.

(3) (i) In the case of potatoes, purified calcium chloride, calcium sulfate, calcium citrate, monocalcium phosphate, or any mixture of two or more such calcium salts, in a quantity reasonably necessary to firm the potatoes, but in no case in a quantity such that the calcium contained in any such salt or mixture is more than 0.1 percent of the weight of the finished food.

(ii) In the case of green sweet peppers, red sweet peppers, or lima beans, purified calcium chloride, calcium sulfate, calcium citrate, monocalcium phosphate, or any mixture of two or more such calcium salts, in a quantity reasonably necessary to firm the peppers or lima beans, but in no case in a quantity such that the calcium contained in such calcium salt or mixture is more than 0.026 percent of the weight of the finished food.

(iii) In the case of canned bean sprouts, calcium lactate may be added in an amount reasonably necessary to improve crispness but not in an amount such that the calcium contained therein exceeds 0.051 percent of the weight of the finished food.

(4) Snaps, in the cases of shelled beans, black-eyed peas, and field peas.

(5) Salt may be added to any of the canned vegetables in this section, in a quantity sufficient to season the food.

(6) In the case of all vegetables (except canned mushrooms and except canned mashed sweetpotatoes as regards the seasonings listed in subdivision (v) of this subparagraph) one or more of the following optional seasoning ingredients may be added in a quantity sufficient to season the food:

(i) A vinegar. (ii) Spice.

(iii) Refined sugar (sucrose).

(iv) Refined corn sugar (dextrose). (v) Corn sirup, dried corn sirup, glucose sirup, dried glucose sirup.

(7) In the case of canned mushrooms, ascorbic acid (vitamin C) may be added in a quantity not to exceed 37.5 milligrams for each ounce of drained weight of mushrooms.

(8) In the case of all vegetables, monosodium glutamate may be added in a quantity sufficient to season the food.

(9) In the case of canned asparagus packed in glass containers, stannous chloride may be added in a quantity not to exceed 15 parts per million calculated as tin (Sn).

(10) In the case of canned black-eye peas, disodium EDTA may be added in a quantity not to exceed 145 parts per million.

(11) In the case of potatoes, calcium disodium EDTA may be added in a quantity not to exceed 110 parts per million.

(12) In the case of canned artichokes packed in glass containers, ascorbic acid may be added in a quantity not to exceed 32 milligrams per 100 grams of the finished food.

(13) In the case of all vegetables (except canned mushrooms), butter may be added in a quantity not less than 3 percent by weight of the finished food. When butter is added, safe and suitable emulsifiers or stabilizers, or both, may be added in a quantity not more than reasonably necessary to accomplish the intended effect. Such emulsifiers and stabilizers are deemed to be safe if they are not food additives as defined in sec

tion 201(s) of the Federal Food, Drug, and Cosmetic Act, or if they are food additives as so defined, they are used in conformity with regulations established pursuant to section 409 of the act. When butter is added, no spices simulating the color imparted by butter is used.

The food is sealed in a container and so processed by heat as to prevent spoilage.

(d) The name of each canned vegetable for which a definition and standard of identity is prescribed by this section is the name or any synonym thereof whereby such vegetable is designated in column I of the table in paragraph (b) of this section.

(e) When two or more forms of the vegetable are specified in Column III of the table in paragraph (b) of this section, the label shall bear the specified word or words, or in case synonyms are so specified, one of such synonyms, showing the form of the vegetable ingredient present; except that in the case of canned spinach, if the whole leaf is the optional form used, the word "spinach❞ unmodified may be used in lieu of the words "whole leaf spinach."

(f) (1) If the optional ingredient specified in paragraph (c) (2) of this section is present, the label shall bear the statement". Oil Added" or "With Added Oil," the blank being filled in with the cominon or usual name of the oil.

(2) If one or more of the optional ingredients specified in paragraph (c) (3) (i) and (ii) of this section are present, the label shall bear the statement "Trace of added" or "With added

trace of the blank being filled in with the words "calcium salt" or "calcium salts," as the case may be, or with the name or names of the particular calcium salt or salts added.

(3) If the optional ingredient specified in paragraph (c) (4) of this section is present, the label shall bear the statement "With Snaps."

(4) If optional seasoning ingredient of paragraph (c) (6) (i) of this section is present, the label shall bear the statement "Seasoned with Vinegar" or "Seasoned with Vinegar," the

blank being filled in with the common or usual name of the vinegar.

(5) If optional seasoning ingredient of paragraph (c) (6) (ii) of this section is present, the label shall bear the statement "Spice Added" or "With Added Spice."

(6) If a vinegar, spice, and vegetable oil, or any two of these are present, the label may bear, in lieu of the statements prescribed in this section, showing the presence of such ingredients, a combination of such statements, as for example, "With Added Cider Vinegar, Spice, and Olive Oil."

(7) If asparagus juice is used as a packing medium in canned asparagus, the label shall bear the statement "Packed in Asparagus Juice."

(8) If monosodium glutamate is used, the label shall bear the statement "Monosodium Glutamate Added" or "With Added Monosodium Glutamate."

(9) If the optional ingredient specified in paragraph (c) (9) of this section is present, the label shall bear the statement "stannous chloride added as a preservative," "stannous chloride added to preserve color," or "stannous chloride added to retain color."

(10) If the optional ingredient specified in paragraph (c) (10) of this section is present, the label shall bear the statement "disodium EDTA added as a preservative" or "disodium EDTA added to preserve color."

(11) If the optional ingredient specified in paragraph (c) (11) of this section is present, the label shall bear the statement "calcium disodium EDTA added as a preservative" or "calcium disodium EDTA added to preserve color."

(12) If the optional ingredient specified in paragraph (c) (3) (iii) of this section is present, the label shall bear the statement "Calcium lactate added to improve crispness."

(13) If the optional ingredient specified in paragraph (c) (12) of this section is present, the label shall bear the statement "ascorbic acid added as a preservative" or "ascorbic acid added to preserve color" or "ascorbic acid added to retain color."

(14) If butter is used, the label shall bear the statement "Seasoned with Butter." Any optional ingredient specified in paragraph (c) (13) of this section used in connection with butter shall be designated on the label by its common or usual name.

(g) Wherever the name of the vegetable appears on the label so conspicuously as to be easily seen under customary conditions of purchase, the words and statements specified in paragraphs (e) and (f) of this section shall immediately and conspicuously precede or follow such name, without intervening written, printed, or graphic matter,

53.30

53.40

53.41

53.42

Tomato paste; identity; label statement of optional ingredients. Canned tomatoes; identity; label statement of optional ingredients. Canned tomatoes; quality; label statement of substandard quality.

Canned tomatoes; fill of container; label statement of substandard fill. AUTHORITY: The provisions of this Part 53 issued under secs. 401, 701, 52 Stat. 1046, as amended, 1055, as amended; 21 U.S.C. 341, 371.

SOURCE: The provisions of this Part 53 appear at 20 F.R. 9622, Dec. 20, 1955, unless otherwise noted.

§ 53.1 Tomato juice; identity.

Tomato juice is the unconcentrated liquid extracted from mature tomatoes of red or reddish varieties, with or without scalding followed by draining. In the extraction of such liquid, heat may be applied by any method which does not add water thereto. Such liquid is strained free from skins, seeds, and other coarse or hard substances, but carries finely divided insoluble solids from the flesh of the tomato. Such liquid may be homogenized, and may be seasoned with salt. When sealed in a container it is so processed by heat, before or after sealing, as to prevent spoilage. § 53.5

Yellow tomato juice; identity. Yellow tomato juice is the unconcentrated liquid extracted from mature tomatoes of yellow varieties. It conforms, in all other respects, to the definition and standard of identity for tomato juice prescribed in § 53.1.

§ 53.10 Catsup, ketchup, catchup; identity; label statement of optional ingredients.

(a) Catsup, ketchup, catchup, is the food prepared from one or any com