sweetening ingredients, and water. Pectin may be added but only in a quantity which reasonably compensates for deficiency, if any, of the natural pectin content of the cranberries. The mixture is concentrated and sufficiently processed by heat to assure preservation of the product in hermetically sealed containers. The soluble solids of the finished product is not less than 35 percent and not more than 45 percent.

§ 52.952 Styles of canned cranberry

sauce.

(a) Style I. Jellied or strained (typical of a jellied product prepared from strained cranberries).

(b) Style II. Whole (typical of a semi-jellied product prepared from whole or partially whole cranberries).

§ 52.953 Grades of canned cranberry

sauce.

(a) "U.S. Grade A" or "U.S. Fancy" is the quality of canned cranberry sauce that possesses a good color; that possesses a good consistency and good texture; that is practically free from defects; that possesses a good flavor and odor; and that scores not less than 85 points when scored in accordance with the scoring system outlined in this subpart.

(b) "U. S. Grade C" or "U. S. Standard" is the quality of canned cranberry sauce that possesses a fairly good color; that possesses a fairly good consistency and a fairly good texture; that is fairly free from defects; that possesses a fairly good flavor and odor; and that scores not less than 70 points when scored in accordance with the scoring system outlined in this subpart.

(c) "U.S. Grade D" or "Substandard" is the quality of canned cranberry sauce that fails to meet the requirements of U. S. Grade C or U. S. Standard.

(a) (A) classification. Canned cranberry sauce that possesses a good color may be given a score of 17 to 20 points. "Good color" means the bright, dark red color typical of canned cranberries which color is free from any dullness.

(b) (C) classification. If the canned cranberry sauce possesses a fairly good color, a score of 14 to 16 points may be given. Canned cranberry sauce that falls into this classification shall not be graded above U. S. Grade C or U. S. Standard, regardless of the total score for the product (this is a limiting rule). "Fairly good color" means the red color typical of canned cranberries, which color may be slightly dull or may indicate slight evidence of oxidation but is not off color. (c) (SStd) classification. Canned cranberry sauce that fails to meet the requirements of paragraph (b) of this section may be given a score of 0 to 13 points and shall not be graded above U. S. Grade D or Substandard, regardless of the total score for the product (this is a limiting rule).

sauce:

The gel is (1) Jellied or strained. tender to slightly firm and there may be evidence of a reasonable separation of free liquid.

(2) Whole. The skin particles and the semi-jellied portions are reasonably tender and the fruit, seed, and skin particles are dispersed reasonably uniform throughout the product.

(b) (C) classification. If the canned cranberry sauce possesses a fairly good consistency and a fairly good texture, a score of 28 to 33 points may be given Canned cranberry sauce that falls into this classification shall not be graded above U.S. Grade C or U.S. Standard, regardless of the total score for the product (this is a limiting rule). "Fairly good consistency and fairly good texture" has the following meanings with respect to the following styles of canned cranberry sauce:

(1) Jellied or strained. The gel may lack firmness or may be stiff but is not tough or rubbery and there may be evidence of separation of free liquid which is not excessive.

(2) Whole. The skin particles and the semi-jellied portions are fairly tender and the fruit, seed, and skin particles are dispersed fairly uniform throughout the product and there may be evidence of separation of free liquid which is not excessive.

Canned

(c) (SStd) classification. cranberry sauce that fails to meet the requirements of paragraph (b) of this section may be given a score of 0 to 27 points and shall not be graded above U. S. Grade D or Substandard, regardless of the total score for the product (this is a limiting rule).

sauce:

(1) Jellied or strained. The product is free from foreign material and objectionable material, is free from any harmless extraneous particles that exceed the area of a circle 6 inch in diameter; and is practically free from harmless extraneous particles that are the equivalent in area of a circle 16 inch or less in diameter.

(2) Whole. There may be present for each 12 ounces of net weight not more than 3 defective cranberries or foreign berries and not more than 4 fine stems 34 inch or more in length; the product is free from foreign material and objectionable material and is practically free from other defects which affect materially the appearance or edibility of the product.

(c) (C) classification. If the canned cranberry sauce is fairly free from defects, a score of 14 to 16 points may be given. Canned cranberry sauce that falls into this classification shall not be graded above U. S. Grade C or U. 8. Standard, regardless of the total score for the product (this is a limiting rule). "Fairly free from defects" has the following meanings with respect to the following styles of cranberry sauce:

(1) Jellied or strained. The product is free from foreign material and objectionable material; is practically free from harmless extraneous particles that exceed the area of a circle 16 inch in diameter; and is fairly free from harmless extraneous particles that are the equivalent in area of a circle 16 inch or less in diameter.

(2) Whole. There may be present for each 12 ounces of net weight not more than 6 fine stems 3/4 inch or more in length; the product is free from foreign material and objectionable material and is fairly free from other defects which affect materially the appearance or edibility of the product.

(d) (SStd) classification. Canned cranberry sauce that fails to meet the

requirements of paragraph (c) of this

SCORE SHEET

berry sauce.

§ 52.960 Flavor and odor.

(a) (A) classification. Canned cranberry sauce that possesses a good flavor and odor may be given a score of 17 to 20 points. "Good flavor and odor" means that the product possesses a good, characteristic, slightly tart flavor typical of cooked cranberries and that the produce is free from any trace of a caramelized flavor, abnormal flavor, or abnormal odor.

(b) (C) classification. If the canned cranberry sauce possesses a fairly good flavor and odor, a score of 14 to 16 points may be given. Canned cranberry sauce that falls into this classification shall not be graded above U. S. Grade C or U. S. Standard, regardless of the total score for the product (this is a limiting rule). "Fairly good flavor and odor" means that the product possesses a normal flavor typical of cooked cranberries and that the product is free from objectionable flavors and objectionable odors of any kind.

(c) (SStd) classification. Canned cranberry sauce that fails to meet the requirements of paragraph (b) of this section may be given a score of 0 to 13 points and shall not be graded above U.S. Grade D or Substandard, regardless of the total score for the product (this is a limiting rule).

§ 52.961

EXPLANATION

Explanation of terms.

(a) "Soluble solids" content is determined refractometrically without correction for water-insoluble solids.

LOT INSPECTION AND CERTIFICATION § 52.962 Ascertaining the grade of a lot. The grade of a lot of the processed product covered by these standards is determined by the procedures set forth in the regulations governing inspection and certification of processed fruits and vegetables, processed products thereof, and certain other processed food products (§§ 52.1 to 52.87).

[23 FR 3547, May 22, 1957]

Size and kind of container...
Container mark or identification.
Label...

Net weight (ounces)..
Vacuum (inches)..

Style...

Soluble solids (per cent by refractometer).

grapes; that contain not more than 20 percent, by weight, of moisture; and that meet the following additional requirements as also outlined in table I of this subpart:

(1) Not more than 1 piece of stem per 24 ounces of dried currants may be present;

(2) Not more than 12 seeds per 16 ounces may be present in seeded dried currants;

(3) Not more than 11⁄2 percent, by weight, of dried currants may possess capstems;

(4) Not more than 1 percent, by weight, of dried currants may be undeveloped;

(5) Not more than 2 percent, by weight, of dried currants may be damaged;

(6) Not more than 5 percent, by weight, of dried currants may be sugared;

(7) Not more than 3 percent, by count, of dried currants may be moldy;

(8) The appearance or edibility of the product may not be affected by dried currants damaged by fermentation; and

(9) No grit, sand, or silt of any consequence may be present that affects the appearance or edibility of the dried currants.

(b) "U. S. Grade B" or "U. S. Choice" is the quality of dried currants that possess similar varietal characteristics; that possess a reasonably good typical color; that possess a good characteristic flavor; that show development characteristic of dried currants prepared from reasonably well-matured grapes; that contain not

Defects

Pieces of stem.

Seeds (in Seeded style)..

more than 20 percent, by weight, of moisture; and that meet the following additional requirements as also outlined in table I of this subpart:

(1) Not more than 1 piece of stem per 16 ounces of dried currants may be present;

(2) Not more than 15 seeds per 16 ounces may be present in Seeded dried currants;

(3) Not more than 2 percent, by weights, of dried currants may possess capstems:

(4) Not more than 2 percent, by weight, of dried currants may be undeveloped;

(5) Not more than 3 percent, by weight, of dried currants may be damaged;

(6) Not more than 10 percent, by weight, of dried currants may be sugared;

(7) Not more than 4 percent, by count, of dried currants may be moldy;

(8) The appearance or edibility of the product may not be more than slightly affected by dried currants damaged by fermentation; and

(9) No grit, sand, or silt of any consequence may be present that affects the appearance or edibility of the dried currants.

(c) "Substandard" is the quality of dried currants that fail to meet the requirements of U. S. Grade B or U. S. Choice.

[21 FR 6555, Aug. 31, 1956, as amended at 22 FR 7417, Sept. 18, 1957; 23 FR 6699, Aug. 29, 1958]

EXPLANATIONS AND METHODS OF ANALYSES § 52.984 Definitions of terms.

(a) A "piece of stem" means a portion of the branch or main stem.

(b) "Capstems" means small woody stems exceeding 1⁄2 inch in length which attach the grapes to the branches of the bunch. A currant for each capstem which is not attached to a currant is included and weighed with "currants with capstems" in ascertaining compliance with the allowance permitted.

(c) "Undeveloped" refers to extremely light currants that are lacking in sugary tissue indicating incomplete development; are completely shriveled and hard; possess fine wrinkles on smaller units and moderately deep wrinkles on slightly larger units; and are commonly referred to as "worthless".

(d) "Damaged" currants means cur

rants affected by insect injury or injury from sunburn, scars, mechanical, or other means which seriously affects the appearance, edibility, keeping quality, or shipping quality of the currants.

(e) "Sugared" means either external or internal sugar crystals are present and the accumulation of such crystalized fruit sugars in the flesh of the dried currant or on the surface are readily apparent. (f) "Grit, sand, or silt" means any particle of earthy material.

(g) "Moisture" means the percentage by weight of moisture in dried currants when determined by the Dried Fruit Moisture Tester Method or in accordance with methods that give equivalent results.

[22 FR. 7417, Sept. 18, 1957, 23 FR. 6699 Aug. 29, 1958]

WORK SHEET

§ 52.985 Work sheet for dried currants.

edibility.

Grade...

4

No more than slightly affected.

None of any consequence.