Ladysmith news-budget. [volume] (Ladysmith, Rusk County, Wis.) 1907-1927, 1907-10-03

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. It was expected that the cans
which were only heated up to 149 de-
grees +. (65 degrees CD 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 q 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 paraffin
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
inch opening and were filled to with
in about one-quarter inch of the open
ing. The can was then wiped and the
flux, 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 a
rim of solder. For sealing the can, a
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
ly 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 we'll steam
ed and filled with the juice heated to
between 149 and 1873 degrees F. (65
and 70 degrees CO.. 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. 1t 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 wooden bung which has been
sterilized by soaking in alcohol. Two
experiments were carried on with sue
cess with sos .allon barrels, following
this procedure. This juice kept for
ten days without showing fermenta-
ton. 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, pasteurizer designed by Mr..
Given, of the bureau of chemistry, was
employed. 1t proved to be a 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