Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1862-08-29
DIRECTIONS.

single families by ihe ooseNanse o' 'no 'O''
loving
OBJECTIONS.
Into q common wa.h.boilsr pot quanii'
Nv Of water sufficient 20 cover the bottom TO
the depth Of two or three inches. which will
be enough to supply the requisite steam aud
rreven, the bottom from burning. \ little
above the surface Of the water place a rack
made Of la,h or other like ,,rips, on which
to ssi the cans. Fill the cans with the
fruit. without the addition Of sugar or other
thing. and with the stopper out or cap oa
set them on the rack. Close the boiler as
tightly a. can De done with the cover and 4
cloth spread beneath it. Then with brisk
Gre heat th, can and eontens thoroughly
throueh-ihe time necessary for which will
depend on the kind Of irui, and sire Of the
can, and as hereinafter more particularly
stated. will b. from Is 10 30 minutes after
The steam begins to issue freely from beneath
the cover, and when heated remove the eau
and seal a. soon as can be done convenient
ly.
Heating thoroughly through. alta temper
A,ure Of els Or 80 degrees, and then slclud-
ing the air, be /, repeated, are the eondi.
ton. necessary TO ensure preservation. IL
is the degree Of beat rather than its eontin.
uation. tha, il required. But the iempera-
turo OF the interior Of the contents OF the
can being ralsed only by condueiion from
the exterior. aud some time being required
ior this, a number OF minutes. consequently,
instead Of single one. are necessary for
hea,in: the content. to the required degree.
The closing the boiler in the manner de-
scribed, will in mos, cases % eonhne the
steam that It's temperature may be very
sasily raised 10 go or @2j degrees.
By reason Of the various sire. Of can. EN-
ployed. the different kinds Of iruit operated
upon. and the variou. degrees Of it, maturi-
". the length Of time of heating eanno, very
well be definitely specified, and mus, there
fore in a measure Be left to be determined
by the Judgment OF the operator. IL may
be stated generally, TO be that which Is
simply .uiheien, to hea, the contents Of the
can completely through.
Ordinarily. cans that are no, more than
four inches IN diameter, may be heated
through in about ~ minutes after the steam
Lesins to issue from beneath the boiler cover.
Some kinds OF fruit. however. become heat
ell through sooner than others. Those be-
tween the parts Of which the inieriices are
comparatively large, such as the peaches or
pears cut in pieces, heat sooner than sliced
tomatoes, which in consequences Of their
wa,ery nature % fll the can as not TO leave
any intsrssioes Fruit fully or over ripe,
generally heats through very little sooner
than tha, which Is green or no, wholly ripe.
PresuppOsins that the cans be no more
than i've inches acrO-s, that the boiler or
steam chamber be properly closed, and that
the operation be performed by brisk FIRE,
the time Of heating, after the steam begins
20 i..ue freely from beneath the boiler or
steam chamber. may be specified proIima,e-
ly TO be tor strawberries, raspberries and
whorteberries. about fifteen minutes each ;
blaekberries, Abou; twenty minutes; ; cher
Ties. from fifteen to twenty minutes; cur
ranis, about fifteen minutes gOOseberrie'
ard reaeI-s each from Si,aen to twenty