inch of peel per each 1 pound of net contents. (5) Not more than 20 percent of the units in the container are blemished with scab, hail injury, discoloration, or other abnormalities. (6) In the cases of whole peaches, halves, quarters, and slices, all units are untrimmed, or are so trimmed as to preserve normal shape. (7) Except in the case of mixed pieces of irregular sizes and shapes, not more than 5 percent of the units in a container of 20 or more units, and not more than one unit in a container of less than 20 units, are crushed or broken. (A unit which has lost its normal shape because of ripeness and which bears no mark of crushing shall not be considered to be crushed or broken.) (b) Canned peaches shall be tested by the following method to determine whether or not they meet the requirements of paragraph (a) (1) of this section: So trim a test piece from the unit as to fit, with peel surface up, into a supporting receptacle. If the unit is of different firmness in different parts of its peel surface, trim the piece from the firmest part. If the piece is unpeeled, remove the peel. The top of the receptacle is circular in shape, of 1% inches inside diameter, with vertical sides; or rectangular in shape, 3⁄4 inch by 1 inch inside measurements, with ends vertical and sides sloping downward and joining at the center at a vertical depth of 3/4 inch. Use the circular receptacle for testing units of such size that a test piece can be trimmed therefrom to fit it. Use the rectangular receptacle for testing other units. Test no unit from which a test piece with rectangular peel surface at least 2 inch by 1 inch cannot be trimmed. Test the piece by means of a round metal rod 532 inch in diameter. To the upper end of the rod is affixed a device to which weight can be added. The rod is held vertically by a support through which it can freely move upward or downward. The lower end of the rod is a plane surface to which the vertical axis of the rod is perpendicular. Adjust the combined weight of the rod and device to 100 grams. Set the receptacle so that the surface of the test piece is held horizontally. Lower the end of the rod to the approximate center of such surface, and add weight to the device at a uniform, continuous rate of 12 grams per second until the rod pierces the test piece. Weigh the rod and weighted de vice. Test all units in containers of 50 units or less, except those units too small for testing or too soft for trimming. Test at least 50 units, taken at random, in containers of more than 50 units; but if less than 50 units are of sufficient size and firmness for testing, test those which are of sufficient size and firmness. (c) If the quality of canned peaches 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; but in lieu of such general statement of substandard quality, the label may bear the alternative statement "Below Standard in Quality----the blank to be filled in with the words specified after the corresponding number of each clause of paragraph (a) of this section which such canned peaches fail to meet, as follows: (1) "Not Tender"; (2) "Small Halves," or "Small Quarters," as the case may be; (3) "Mixed Sizes"; (4) "Not Well Peeled"; (5) "Blemished"; (6) "Unevenly Trimmed"; (7) "Partly Crushed or Broken." Such alternative statement shall immediately and conspicuously precede or follow, without intervening written, printed, or graphic matter, the name "peaches" and any words and statements required or authorized to ap pear with such name by § 27.2(b). § 27.4 Canned peaches; fill of tainer; label statement of substandard fill. con (a) The standard of fill of container for canned peaches is the maximum quantity of the optional peach ingredient that can be sealed in the container and processed by heat to prevent spoilage, without crushing or breaking such ingredient. (b) If canned peaches fall 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. § 27.5 Canned peaches with rum; identity; label statement of optional ingredients. Canned peaches with rum conforms to the definition and standard of identity, and is subject to the requirements for label statement of optional ingredients, prescribed for canned peaches by § 27.2, except that it contains added rum in such amount that its alcohol content is more than 3 percent but less than 5 percent by weight. § 27.6 Artificially sweetened canned peaches; identity; label statement of optional ingredients. (a) Artificially sweetened canned peaches is the food which conforms to the definition and standard of identity prescribed for canned peaches by § 27.2, except that in lieu of a packing medium specified in § 27.2(c), the packing medium used is water artificially sweetened with saccharin, sodium saccharin, calcium cyclamate, sodium cyclamate, cyclamic acid, or any combination of two or more of these. Such packing medium may be thickened with pectin and may contain any mixture of any edible organic salt or salts and any edible organic acid or acids as a flavor-enhancing agent, in a quantity not more than is reasonably required for that purpose. (b) (1) The specified name of the food is “artificially sweetened the blank being filled in with the name prescribed by § 27.2 for canned peaches having the same optional peach ingredient. (2) The artificially sweetened food is subject to the requirements for label statement of optional ingredients used, as prescribed for canned peaches by § 27.2. If the packing medium is thickened with pectin, the label shall bear the statement "thickened with pectin." When any organic salt or acid or any mixture of two or more of these is added, the label shall bear the common or usual name of each such ingredient. [24 F.R. 10663, Dec. 24, 1959, as amended at 32 F.R. 12603, Aug. 31, 1967] § 27.10 Canned apricots; identity; label statement of optional ingredients. (a) Canned apricots is the food prepared from one of the optional apricot ingredients specified in paragraph (b) of this section and one of the optional packing media specified in paragraph (c) of this section. Such food may be seasoned with one or more of the following optional ingredients: (1) Spice. (2) Flavoring, other than artificial flavoring. (3) A vinegar. (4) Apricot pits, except in the cases of unpeeled whole apricots and peeled whole apricots, in a quantity not more 36-041 0-70 -20 than 1 apricot pit to each 8 ounces of finished canned apricots. (5) Apricot kernels, except in the cases of unpeeled whole apricots and peeled whole apricots, and except when optional ingredient (4) is used. Such food is sealed in a container and so processed by heat as to prevent spoilage. (b) The optional apricot ingredients referred to in paragraph (a) of this section are prepared from mature apricots and are in the following forms of units: Unpeeled whole, peeled whole, unpeeled halves, peeled halves, unpeeled quarters, peeled quarters, unpeeled slices, peeled slices, unpeeled mixed pieces of irregular sizes and shapes, peeled mixed pieces of irregular sizes and shapes. Each such form of units is an optional apricot ingredient. Each such ingredient, except in the cases of unpeeled whole apricots and peeled whole apricots, is pitted. For the purposes of paragraph (d) of this section, the names of such optional apricot ingredients are "Whole," "Halves," or "Halved,” “Quarters" or "Quartered," "Slices" or "Sliced," "Mixed Pieces of Irregular Sizes and Shapes," as the case may be, preceded or followed by "Unpeeled" or "Peeled," as the case may be. (c) (1) The optional packing media referred to in paragraph (a) of this section are: (i) Water. (ii) Apricot juice. (iii) Slightly sweetened water. (v) Heavy sirup. (vi) Extra heavy sirup. (vii) Slightly sweetened apricot juice. (viii) Light apricot juice sirup. (ix) Heavy apricot juice sirup. (x) Extra heavy apricot juice sirup. As used in this subparagraph the term "water" means, in addition to water, any mixture of water and apricot juice; and the term "apricot juice" means the fresh or canned expressed juice of mature apricots to which no water is added, directly or indirectly. (2) Each of packing media (1) (iii) to (x), inclusive, is prepared with a liquid ingredient and a saccharine ingredient. Water is the liquid ingredient from which packing media (1) (iii) to (vi), inclusive, are prepared, and apricot juice is the liquid ingredient from which packing media (1) (vii) to (x), inclusive, are prepared. The saccharine ingredient from which packing media (1) (iii) to (x), inclusive, are prepared is one of the following: Sugar; invert sugar sirup; any combination of sugar or invert sugar sirup and dextrose in which the weight of the solids of the dextrose used is not more than one-half the weight of the solids of the sugar or invert sugar sirup used; any combination of sugar or invert sugar sirup and corn sirup or glucose sirup in which the weight of the solids of the corn sirup or glucose sirup used is not more than one-third the weight of the solids of the sugar or invert sugar sirup used; or any combination of sugar or invert sugar sirup, dextrose, and corn sirup or glucose sirup in which twice the weight of the solids of the dextrose used added to three times the weight of the solids of the corn sirup or glucose sirup used is not more than the weight of the solids of the sugar or invert sugar sirup used; except that packing media (1) (vii) to (x), inclusive, are not prepared with any invert sugar sirup or with any corn sirup other than dried corn sirup or with any glucose sirup other than dried glucose sirup. A packing medium prepared with apricot juice and any invert sugar sirup or corn sirup other than dried corn sirup or glucose sirup other than dried glucose sirup is considered to be prepared with water as the liquid ingredient. (3) The respective densities of packing media (1) (iii) to (x), inclusive, as measured on the Brix hydrometer 15 days or more after the apricots are canned, are within the range prescribed for each in the following list: Number of packing medium: (1) (iii) and (vil). (1) (iv) and (viii) Brix measurement Less than 16°. 16° or more but less than 21°. (1) (v) and (ix) ___ 21° or more but less than 25°. (1) (vi) and (x)--- 25° or more but not more than 40°. (d) The label shall bear the name of the optional apricot ingredient used, as specified in paragraph (b) of this section, and the name whereby the optional packing medium used is designated in paragraph (c) of this section, preceded by "In" or "Packed in." When any optional ingredient permitted by one of the following specified subparagraphs of paragraph (a) is used, the labels shall bear the words set forth below after the number of such subparagraph: (1) "Spiced" or "Spice Added" or "With Added Spice," or, in lieu of the word "Spice," the common name of the spice. (2) "Flavoring Added" or "With Added Flavoring," or, in lieu of the word "Flavoring," the common name of the flavoring. (3) "Seasoned with Vinegar" or "Seasoned with Vinegar," the blank being filled in with the word showing the kind of vinegar used. (4) "Seasoned with Apricot Pits." (5) "Seasoned with Apricot Kernels." When two or more of the optional ingredients specified in paragraph (a) (1), (2), (3), and (4) or (5) of this section are used, such words may be combined, as for example, "Seasoned with Cider Vinegar, Cloves, Cinnamon Oil, and Apricot Kernels." (e) Wherever the name "apricots" appears on the label so conspicuously as to be easily seen under the customary conditions of purchase, the words specified in this section, showing the optional ingredients used, shall immediately and conspicuously precede or follow such name without intervening written, printed, or graphic matter, except that the specific varietal name of the apricots may so intervene. § 27.11 Canned apricots; quality; label statement of substandard quality. (a) The standard of quality for canned apricots is as follows: (1) All units tested in accordance with the method prescribed in paragraph (b) of this section are pierced by a weight of not more than 300 grams. (2) In the cases of halves and quarters, the weight of each unit is not less than % ounce and 1⁄2 ounce, respectively. (3) In the cases of whole apricots, halves, and quarters, the weight of the largest unit in the container is not more than twice the weight of the smallest unit therein. (4) Not more than 20 percent of the units in the container are blemished with scab, hail injury, discoloration, or other abnormalities. (5) In the cases of whole apricots, halves, and quarters, all units are untrimmed, or are so trimmed as to preserve normal shape. (6) Except in the case of mixed pieces of irregular sizes and shapes, not more than 5 percent of the units in a container of 20 or more units, and not more than 1 unit in a container of less than 20 units, are crushed or broken. (A unit which has lost its normal shape because of ripeness and which bears no mark of crushing shall not be considered to be crushed or broken.) (b) Canned apricots shall be tested by the following method to determine whether or not they meet the requirements of paragraph (a)(1) of this section: So trim a test piece from the unit as to fit, with peel surface up, into a supporting receptacle. If the unit is of different firmness in different parts of its peel surface, trim the piece from the firmest part. If the piece is unpeeled, remove the peel. The top of the receptacle is circular in shape, of 1% inches inside diameter, with vertical sides; or rectangular in shape, 3/4 inch by 1 inch inside measurements, with ends vertical and sides sloping downward and joining at the center at a vertical depth of 34 inch. Use the circular receptacle for testing units of such size that a test piece can be trimmed therefrom to fit it. Use the rectangular receptacle for testing other units. Test no unit from which a test piece with rectangular peel surface at least 2 inch by 1 inch cannot be trimmed. Test the piece by means of a round metal rod 16 inch in diameter. To the upper end of the rod is affixed a device to which weight can be added. The rod is held vertically by a support through which it can freely move upward or downward. The lower end of the rod is a plane surface to which the vertical axis of the rod is perpendicular. Adjust the combined weight of the rod and device to 100 grams. Set the receptacle so that the surface of the test piece is held horizontally. Lower the end of the rod to the approximate center of such surface, and add weight to the device at a uniform, continuous rate of 12 grams per second until the rod pierces the test piece. Weigh the rod and weighted device. Test all units in containers of 50 units or less, except those units too small for testing or too soft for trimming. Test at least 50 units, taken at random, in containers of more than 50 units; but if less than 50 units are of sufficient size and firmness for testing, test those which are of sufficient size and firmness. (c) If the quality of canned apricots 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; but in lieu of such general statement of substandard quality, the label may bear the alternative statement "Below Standard in Quality-----," the blank to be filled in with the words specified after the corresponding number of each subparagraph of paragraph (a) of this section which such canned apricots fail to meet, as follows: (1) "Not Tender"; (2) "Small Halves," or "Small Quarters," as the case may be: (3) "Mixed Sizes"; (4) "Blemished"; (5) "Unevenly Trimmed"; (6) "Partly Crushed or Broken." Such alternative statement shall immediately and conspicuously precede or follow, without intervening written, printed, or graphic matter, the name "apricots" and any words and statements required or authorized to appear with such name by § 27.10 (b). § 27.12 Canned apricots; fill of container; label statement of substandard fill. (a) The standard of fill of container for canned apricots is the maximum quantity of the optional apricot ingredient that can be sealed in the container and processed by heat to prevent spoilage, without crushing or breaking such ingredient. (b) If canned apricots fall 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. § 27.13 Canned apricots with rum; identity; label statement of optional ingredients. Canned apricots with rum conforms to the definition and standard of identity and is subject to the requirements for label statement of optional ingredients, prescribed for canned apricots by § 27.10, except that it contains added rum in such amount that its alcohol content is more than 3 percent but less than 5 percent by weight. § 27.14 Artificially sweetened canned apricots; identity; label statement of optional ingredients. (a) Artificially sweetened canned apricots is the food which conforms to the definition and standard of identity prescribed for canned apricots by § 27.10, except that in lieu of a packing medium specified in § 27.10 (c), the packing medium used is water artificially sweetened with saccharin, sodium saccharin, calcium cyclamate, sodium cyclamate, cyclamic acid, or any combination of two or more of these. Such packing medium may be thickened with pectin and may contain any mixture of any edible organic salt or salts and any edible organic acid or acids as a flavor-enhancing agent, in a quantity not more than is reasonably required for that purpose. (b) (1) The specified name of the food is "artificially sweetened "the blank being filled in with the name prescribed by § 27.10 for canned apricots having the same optional apricot ingredient. (2) The artificially sweetened food is subject to the requirements for label statement of optional ingredients used, as prescribed for canned apricots by § 27.10. If the packing medium is thickened with pectin, the label shall bear the statement "thickened with pectin." When any organic salt or acid or any mixture of two or more of these is added, the label shall bear the common or usual name of each such ingredient. [24 F.R. 10663, Dec. 24, 1959, as amended at 32 F.R. 12603, Aug. 31, 1967] § 27.15 Canned prunes; identity; label statement of optional ingredients. (a) Canned prunes is the food prepared from dried prunes, with or without one of the optional packing media specified in paragraph (b) of this section. Such food may be seasoned with one or more of the following optional ingredients: (1) Spice. (2) Flavoring, other than artificial flavoring. (3) A vinegar. (4) Citric acid. (5) Lemon juice. (6) Unpeeled pieces of citrus fruits. Such food is sealed in a container. It is so processed by heat as to prevent spoilage. (b) (1) The optional packing media referred to in paragraph (a) of this section are: (i) Water. (ii) Light sirup. (iv) Extra heavy sirup. (2) Each of packing media in subparagraph (1) (ii) to (iv), inclusive, of this paragraph is prepared with water and one of the optional saccharine ingredients specified in paragraph (c) of this section. (2) Invert sugar sirup. (3) Any mixture of sugar and invert sugar sirup. (4) Any of the optional saccharine ingredients in subparagraphs (1), (2), and (3) of this paragraph with dextrose, provided the weight of the solids of the dextrose does not exceed one-third of the total weight of the solids of the combined saccharine ingredients. (5) Any of the optional saccharine ingredients in subparagraphs (1), (2), and (3) of this paragraph with corn sirup or glucose sirup or such sirups in dried form, or any two or more of such sirups or dried sirups, provided the weight of the solids of such sirups or dried sirups used does not exceed one-fourth of the total weight of the solids of the combined saccharine ingredients. (6) Any mixture of the optional saccharine ingredients in subparagraphs (4) and (5) of this paragraph. (d) Wherever the word "prunes” appears on the label in the name of the food prepared with a packing medium it shall be preceded by one of the words "cooked," "stewed," or "prepared," and shall be followed by the name whereby the optional packing medium used is designated in paragraph (b) of this section, preceded by "in" or "packed in." Wherever the word "prunes” appears on the label in the name of the food prepared without added packing medium it shall be preceded by the word "moistened" or the words "moist pack," and shall be followed by the words "without sirup." The statement "prepared from dried prunes," which is a part of the name of the food, shall immediately follow the name of the optional packing |