The Cook County herald. [volume] (Grand Marais, Minn.) 1893-1909, 1907-11-09
PREPARING INTERVIEWED
APPLE JUICE FOR MARKET
BY H. c. Gore, Bureau Of
Of Agriculture.

more, however, than is given by heat
ing at 149 degrees for the same period.
One-gallon packers cans were en-
ployed. These were first carefully
rinsed with water, filled, sealed (rosin
dissolved in alcohol being used as
f1ux), and then heated in the same
manner as the bottles. The juices en-
ployed were thoroughly typical and
were clarified by passing twice
through the separator. A full half
hour was found by a careful test to
be necessary for heating the contents
of the can up to the bath when the
with, and this period was only Slightly
shortened when the bath was hot at
! the time the cans were placed in it.
Unfortunately, the periods Of heat
ing were not short enough nor the
temperatures used low enough to indi.
cate unsafe conditions, since none Of
the cans spoiled; but proper treatment
was found to be very readily given at
low temperatures and for brief Pc
RODS. 1t was expected that the cans
which were only heated up to 149 de-
grees F. (65 degrees c. in the hot
water and then removed would sure
ly spoil. These cans remained sound,
however, and thus the period of heat
ing indicated as sufficient for canning
is unexpectedly short. When the cans
were removed, they were cooled over
night and allowed to stand in the
same room as that in which the bot
ties were held. Owing to the large
bulk Of juice in the cans of the size
employed Il gallon), it is evident that
the juice was maintained at steriliz-
ing temperature longer than if bottles
or small-sized cans had been used.
This fact must be kept in mind if the
results here obtained are applied to
other sizes than gallon cans.
For bottles, sound corks, well-soak-
ed in hot water, should be used.
These can be wired in before the bot
ties are heated; or tin cork holders,
which may be bought on the market,
may be used. The exposed end of the
cork should be dipped in hot parafin
or hot grating wax after heating, to
prevent the cork from drying out with
consequent serious danger of infection
of the bottled juice.
No trouble was experienced in seal
ing the cans. AS previously noted,
standard one-gallon packers cans
were employed. These had a 2 TIC
inch opening and were filled to with
in about one-Quarter inch of the open
ing. The can was then wiped and the
f1ux, consisting of rosin dissolved in
alcohol, was applied. Hemmed caps
were employed for sealing-that is,
the tin cover which fitted over the
opening in the can was fitted with
rim of solder. For sealing the can.
Gaping steel and soldering copper are
required also a gasoline furnace for
heating the steel and copper, and a
supply of flux, solder, and sal am
mOniac.
Barrels and kegs can be successful
~ used as containers for steriliZed
juice when it is desired to keep the
juice sweet for limited period of
few days or weeks. The cask must
be thoroughly cleaned and well steam
ed, and filled with the juice heated to
between 149 and 1853 degrees F. (65
and 70 degrees c.. The cask can
then be bunged, but considerable con-
traction takes place on cooling, with
resulting strain on the cask and con-
sequent increase in the danger Of
leakage It is a much better proceed
ure to close with a clean cotton plug,
and when the cask and contents are
cool to remove the plug and quickly
insert a wooden bung which has been
sterilized by soaking in alcohol. Two
experiments were carried on with sue
cess with 50-gallon barrels, following
this procedure. This juice kept for
ten days without showing fermenta-
tion At this time the barrels were
emptied and for other purposes.
In the experiments with barrels,
and in all other work in which the
juice was heated except in bottles and
cans. a pasteurizer designed by Mr..
Given, Of the bureau of chemistry, was
employed. 1t proved to be very USE
full machine and was capable of heat
ing the juice with perfect control Of
temperature at any desired rate up to
several hundred gallons per hour
The Dual Purpose Cow.-There is
no one who believes in the impossible
ity of the dual purpose cow quite 50
strongly as w. D. Hoard, editor OF
Hoard's Dairyman. He has always
strongly opposed the idea of trying for
an animal that is good for both beet
| and milk, and declares that one sup.
posed to have these half and half"
qualities is fit for the profits of Meth,
er. His contention that we should raise
beef COWS or raise milk COWS, but
should not try to raise both in one, is
we'll taken