The Wahpeton times. [volume] (Wahpeton, Richland County, Dakota [N.D.]) 1879-1919, 1907-10-03
PREPARING UNFERMENTED
APPLE JUICE FOR MARKET
BY H. G. Gore Bureau Of Chemistry, United Depart
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, filed, sealed (rosin
dissolved in alcohol being used as
fux), 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
water in the bath was cold to start
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 CO. in the hot
water and then removed would sure.
~ 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 a 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
were employed. These had 2 ZIG
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 fux, 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 q
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 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. It is a much better proceed.
ure to close with 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 50-gallon 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. a pasteurizer designed by Mr..
Given, of the bureau of chemistry, was
1t proved to be very USE
full machine and was capable Of heat.
ing the juice with perfect control of
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 SO
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 beef
and milk, and declares that one sup
posed to have these half and half"
ma lilies ia At for the nrOf3fs NJ noith