Cooling the Cans, Then Labelling Them
How the tomatoes were cannedPart 7 of 8
The last steps of canning: cooling the cans to protect quality, then end-of-season labelling by a small crew. One buyer is named: Cyrille Labelle, the merchant from Sorel.
Written in French by Alain Manset, September 10, 2015. Quotations from period documents are left in the original. Lire l’original en français.
Cooling the cans was an important step in ensuring good product quality; at the end of the season, the cans were labelled by a small crew, according to the buyers' wishes; a “libelle” was stuck on each one, a term taken from the English “label”. One of the buyers was the company of the merchant Cyrille Labelle, of Sorel.
In this series
Where this article sits
About the Society
A group of volunteers researching, preserving and publishing the history and genealogy of the Lévrard-Becquet seigneury since 2002.
shglb.com/en/le-refroidissement-des-conserves-puis-letiquettage/