Sunbury American. [volume] (Sunbury, Pa.) 1848-1879, 1865-07-15
AhvsnrIslN<,

the neck of the bottle tightly, and require
some force to crowd them in. -
Until last year the Community used for
sealing wax compound of tue following
! proportion pound of rosiu, IA ounce tai
] low, y ounce beeswax; but common boat
! Pitcn Is now used, and is found to answer
! quite rs well. and is much cheaper Ii il
prepared ny first being boiled few minutes,
1 AMI then heated every time batch OF fruit
1 Is 10 he sealed
! The fruit being sufficiently heated, the
cnrks steamed, and the boat-pitch ready.
the Bottles are taken successjyely to table
and quickly corked. The corks may be
4 forced in by blow from a mallet or better
| by small lever arrangement, or best by such
machine AS that used here, and in other
fruit establishments, which, worked by
hand and foot, performs this operation easi- ,
~ and rapidly, The portion of cork remain
ing above the bottle is pared off with
snarp knife, and left in convex form.
some fruit preserveis, at this stage, pack
their fruit away, laying the bottles down
on the side and trusting to the cork, thus
kept moist, to exclude the air, and sealing
the bottles when they fill orders for the
market ana when they are less hurried;
out the Community have always sealed
their fruit immediately after it is corked.
which is done by dipping the mouth of the
bottle in melted sealing wax, 40 as to cover
the bulb Then transfer it to basin Ut
cold water, dipping to the same depth to
cool the wax. If the dipping is carried be-
low the bulb or rim at the mouth OF the
bottle, there is danger of cracking the glass.
Now examine the sealed parts to see il the
wax has formed blisters. Ii there are bli4-
tiers rub them away with the finger using
little tallow or oil to prevent sticking. 1t
was formerly thought necessary to repeat
tue dipping operation i'll Wax and water;
out it is now only done when tue first dip
ping leaves the cork mpertectly covered.
The operation is now completed, anG the
fruit ready to be packed away ON shelves or
in chest", in Il cool, dry cellar. II placed on
shelves cloth should be hung before them
to exclude the light. In few days after
packing away, Inspect the bottles to see If
any show any signs of fermentation, which
may be detected oy toamy appearance of
the fruit. Ii this is observed in any bottle,
it denotes either crack in tue glass or that
the scaling was imperfect. The bottle
should he opened and examined, the con-
tents scaled, and the process Of sealing re-
peated rs before. In some cases during
the season a little vegetable mold may he
seen to gather on the surface of the fruit in
the bottles but this ia not to he regarded,
as it can be readily separated on opening
tue bottles, leaving the mass of fruit un-
injured.
There is a variety of methods practiced il
preserving tomatoes. Our people scald and
peel them, and then place them in a steam
boiler, where they are boiled for from TWEEN
ty minutes to half an hour The bottles
are filled directly from the boiler-having
been previously heated in a steam box, so
as to avoid the danger of sbulsting-and
are then ready for scaling.
This steam boiler is worthy of separate
mention. 1t is made OF copper, timed on
the inner surface and cost abuut sixty dol
lars. 1t has double bottom for one third
its height, and steam being pussed between
the two lower surfaces, anything placed II
the boier will be speedily cooked. Appl,
sauce is here properly cooked IN fifteen min
utes. Vegetables, paddings, Sc, may thus
he prepared for the table in Il much shurte
time than in ordinary kettles placed over
common fire.
But to return to fruit preserving.
The Community have the present seaso
put up few Thousand cans of sweet curl
1t was formerly thought difficult to preserv
this article except by drying. There ar,
now establishments which put up swee
corn very extensively. One in Camden ii
this State, employs ninety persons, and put,
up mainly corn, beans, and fresh meat
The process there followed is to put mp tn ~
corn in cans Immediately after it is Gu
frem the cob, seal it up, and then boil it j.
the cans five hours then punch a hole j.
the top o. the cans to let out the steam, an
then seal up again ana pack away. Her,
the corn is boiled fifteen minutes, the
scaled in Cans, and then boiled five hour
Tomatoes, squashes beans and othe
vegetables are put up without syrup of an
kind. Apples are put in fresh apple juic
aud are thought to he much better ths
when put up in water. ... -..
On account of the corroding effects of th
acid which most fruits contain, it is bett,
to preserve them in glass than in tin; b,
sides, in this form tley are more attractiN
and saleable Of glass iruit bottles grei
variety is found IN market-sonle of whic
deserve commendati0n and most of whiC
avoid the necessity OF corking and seaiin
They are, however, in general, too expensi,
for those who put up iruit in large quanE
ties for sale For this reason, and bccau
the Community deem the corking and Sc,
ing process, which have attempted tod
scribe, the most sure plan yet devised,
form of hottie devised hy Mr.. Thacker
mustly used. For home consumption
large number OF gallon earthen jars ha
been filed Fruit keeps as well in the
jars as in glass bottles, and the jars CT
much less. ..il - W.
--------s ~s-~-----------