Improvements in and in Means for Preserving Food.
Year: 1895

page_text: Date of Application, 14th Aug., 1895
Complete Specification Left, 14th May, 1896-Accepted, 25th July, 1895
PROVISIONAL SPECIFICATION.
Improvements in and in Means for Preserving Food.
I, SAMUEL GRIFFIN of Kingston Ironworks Bath Engineer do hereby declare
the nature of this invention to be as follows:-
My present invention relates to means for preserving animal or vegetable food,
the method employed being somewhat similar to that usually followed in the.
ordinary process of canning. The canning process however, although suitable for
wholesale purposes, is not available for private or domestic use, the working plant
and technical skill required being quite prohibitive in the latter cases. Further
the ordinary sealed metallic can has the serious inconvenience that when once
opened, it cannot be resealed, the whole contents therefore must be quickly used,
the can itself being useless to serve the same purpose again, and further, serious
cases of contamination of the contents of such metallic cans frequently occur
through internal corrosion.
In order to remedy these defects, according to my present invention, I construct
a vessel, or vessels of any suitable shape and of non-corrosive material (such as
glass or earthenware) such vessel or vessels having a suitable opening (which can
be hermetically closed by a movable airtight stopper) through which the contents
can be introduced, or withdrawn. This said air tight stopper is held in position by
means of any suitable device-e.g., a screw or bayonet joint. A small hole or
opening communicates with the interior of the said vessel or vessels (advantageously
through the beforementioned stopper) this hole or opening being hermetically
closed, or opened, by means of a suitably arranged plug or stopper, or other device.
In certain cases I arrange a suitable water, or other liquid, or steam, bath in which
the said vessel, or vessels, can be heated to a temperature sufficient to cook, or
partially cook the contents.
According to another arrangement, in addition to the before mentioned small
hole or opening, I provide a further hole or opening into the interior of the said
vessel or vessels through which steam from any convenient source may be
introduced for the purpose of cooking, or partially cooking, the contents of the
said vessel, or vessels, means being provided for removing the resultant condensed
water if desired.
The mode of operation is as follows:-The food to be preserved is introduced
into the said vessel, or vessels, together with such water, syrup, or other liquid, or
preservative matter, as may be desirable, or necessary. The said stopper is then
secured in its position, the beforementioned small hole or opening being in free
communication with the atmosphere. The said vessel or vessels are now heated
(either by means of the beforementioned liquid, or steam bath, or by the
introduction of steam into the interior of same) to the required temperature to
cook, or partially cook, the contents, a portion of the steam or vapour generated
in, or introduced into the interior of the said vessel, or vessels, during the process
of cooking, escaping through the before mentioned small hole or opening into the
atmosphere, and at same time expelling the air contained in the said vessel or
vessels.
When the process of cooking, or partially cooking, the said food is complete, the
before mentioned small hole or opening is hermetically closed by means of the said
plug, or stopper, or other device. The germs of putrefaction and fermentation are

page_text: thus destroyed, and all atmospheric air expelled, the ingress of germ laden air
being at the same time prevented.
It will be obvious that vessels constructed according to my present invention
will have the advantage of being noncorrosive, and at the same time they may be
used indefinitely for the same purpose, and while quite adapted for wholesale
purposes, they are equally suitable for domestic or private use.
Dated this 13th day of August 1895.
Improvements in and in Means for Preserving Food.
I, SAMUEL GRIFFIN of Kingston Iron Works, Bath, in the County of Somerset,
Engineer, do hereby declare the nature of my invention and in what manner the
Bame is to be performed to be particularly described and ascertained in and by
the following statement :-
My present invention relates to conserving or preserving animal or vegetable
food the method employed according to one part of my present invention being
somewhat similar to that usually followed in the ordinary process of canning.
The canning process however although suitable for wholesale purposes is not
available for private or domestic use the working plant and technical skill required
being quite prohibitive in the latter cases. Further the ordinary sealed metallic
can has the serious inconvenience that when once opened it cannot be re-sealed, the
whole contents therefore must be quickly used the can itself being useless to serve
the same purpose again, and further serious cases of contamination of the contents
of such metallic cans frequently occur through internal corrosion.
. In order to remedy these defects according to my present invention 'I construct
a vessel or vessels of any suitable shape and of non-corrosive material (such as
glass or earthenware) such vessel or vessels having a suitable opening (which can
be hermetically closed by a movable air-tight stopper) through which the contents
can be introduced or withdrawn. This said air-tight stopper is held in position by
means of any suitable device e.g. a screw or bayonet joint.
A small hole or opening communicates with the interior of the said vessel or
vessels (advantageously through the before-mentioned stopper) this hole or opening
being hermetically closed or opened by means of a suitably arranged plug or
stopper or other similar or suitable device. In certain cases I arrange a suitable
water or other liquid or steam bath in which the said vessel or vessels can be
heated to a temperature sufficient to cook or partially cook the contents.
According to another arrangement in addition to the before-mentioned small
hole or opening I provide a further hole or opening into the interior of the said
vessel or vessels through which steam from any convenient source may be
introduced for the purpose of cooking or partially cooking the contents of the said
vessel or vessels means being provided for removing the resultant condensed water
if desired and afterwards hermetically sealing same.
The mode of operation is as follows:-
:-
The food to be preserved is introduced into the said vessel or vessels together
with such water syrup or other liquid or preservative matter as may be desirable
or necessary. The said stopper is then secured in its position the before-mentioned
small hole or opening being in free communication with the atmosphere. The said
vessel or vessels are now heated (either by means of the before-mentioned liquid or.
steam bath or by the introduction of steam into the interior of same) to the
required temperature to cook or partially cook the contents a portion of the steam
or vapour generated in or introduced into the interior of the said vessel or vessels.
during the process of cooking escaping through the before-mentioned small hole or

page_text: opening into the atmosphere and at same time expelling the air contained in the
said vessel or vessels.
When the process of cooking or partially cooking the said food is complete the
before mentioned small hole or opening is hermetically closed by means of the said
plug or stopper or other similar device. The germs of putrefaction and fermentation
are thus destroyed and all atmospheric air expelled the ingress of germ-laden air
being at the same time prevented.
The introduction of steam into the interior of the vessel together with the
removal of the resultant condensed water as previously described for the purpose
of either cooking or partially cooking its contents is specially applicable to the
conservation of vegetables fruits or other substances in which it is desirable or
necessary to prevent the contact of same with water or other liquid in the said
vessel after the process of cooking and scaling is completed.
•
Such vegetables fruits or other substances are thus conserved in a practically
dry state a condition which in the case of many vegetables fruits and animal
substances is essential to a retention of form and flavour.
For the purpose of supplying steam either for the before-mentioned bath or for
direct introduction into the interior of the conserving vessels I employ any suitable
steam generator.
It will be obvious that vessels constructed according to my present invention will
have the advantage of being non-corrosive and at the same time they may be used
indefinitely for the same purpose and while quite adapted for wholesale purposes
they are equally suitable for domestic or private use.
Figs. 1, 23 represent the conserving vessels fitted with air-tight stoppers or
capsules Figs. 2 and 3 showing the construction according to the first arrangement
described in my specification, Fig. 1 showing the construction according to the
second arrangement described.
In Figs. 1 and 3 the interior of the stopper or capsule A is conical having a
circumferential groove into which is fitted an india-rubber band B which embraces
the corresponding conical neck C of the vessel D an orifice E communicates
through the coned hole F with the interior of the vessel D the thumbscrew G
which is coned at the end to fit the hole Feither opens or closes communication
with the interior of the vessel D.
Fig. 2 shows a modified arrangement for closing the mouth of the vessels D the
stopper or capsule A carries a flat india-rubber ring B which rests on the corre-
sponding ground face of the neck C of the vessel D being held in position by the
nut H which screws on the exterior of the neck C..
Referring again to Fig. 1-the pocket or annulus I is formed by raising the
bottom of the vessel in such a manner as to have a narrow slit or annulus l'as
communication between it and the interior of the vessel the small orifice J
communicates through the corresponding orifice K in the screw plug L with the
atmosphere this said communication being either opened or closed by simply
unscrewing the screw plug L or tightening it against the rubber washer M. The
vessels 2 and 3 are intended for the conservation of such fruit vegetable or other
substance as may be advantageously surrounded by and 'in contact with water,
juices, syrup, or other liquid.
The mode of operating these vessels is as follows:-
Having placed in the vessel the fruit vegetables or other substance to be
conserved the stopper or capsule A is placed in position on the neck C and secured
thereto in the arrangement Fig. 2 by screwing down the nut H, and in the
arrangement Figs. 1 and 3 by simply forcing it over the conical neck C in either
case the object being to make a perfectly air tight joint. The coned hole F is now
opened by unscrewing the thumb nut G after which the contents of the vessel are

page_text: either partially or wholly cooked by placing the said vessels in the steam bath
Figs. 4 & 5.
During the process of cooking the steam or vapour arising from the heated
substance in the interior of the vessel together with the air contained therein will
pass through the holes E & F into the interior of the bath and thence into the
atmosphere.
When the process of cooking or partially cooking is completed the thumb nut G
is screwed down forming an air-tight joint at F; the contents are thus hermetically
sealed and as the vessel cools a partial vacuum is formed in its interior. To open
the vessel it is only necessary to admit the air through the orifices E & F when
the partial vacuum in the interior is destroyed, the stopper or capsule A is then
removed.
The vessel (Fig. 1) is intended for the conservation of such fruit vegetable or
other substance as may be advantageously conserved in a practically dry state
i.e. not immersed in any liquid. For this purpose after having placed the
substance to be conserved in the vessel and arranged the stopper or capsule as
previously described the plug L is unscrewed thus opening communication between
the interior of the vessel and the atmosphere. Communication is now made (by
means of a pipe not shown) between the orifice E and the interior of any suitable
steam boiler from which steam at any suitable pressure (for instance at about one
or two pounds pressure on the square inch) passes through the said pipe into the
interior of the said vessel thus cooking or partially cooking its contents; the resultant
condensed water and surplus steam passing away through the orifices J and K. After
the process of cooking or partially cooking is completed and while steam is still
passing into the vessel the thumb screw G and plug L are tightened against their
respective seatings thus hermetically sealing the said vessel. Upon cooling a
partial vacuum will be formed in the interior of the said vessel and at the same time
any condensed water which may remain in the interior will gravitate into the
pocket or annulus I thus leaving the contents in a practically dry condition.
It will be obvious that a separate chamber corresponding to the pocket I may be
attached to the vessel for the purpose of receiving the condensed water and
removed when the process of cooking or partially cooking is completed or as an
alternative a separate false bottom in the bottle itself may be employed.
Figs. 4 and 5 show sectional elevation and plan of steam bath. A represents the
bath (supported on legs A' A') which is fitted with a cover B held in position by
the thumb nuts C C on the rubber collar C₁ and having a steam inlet D with a
corresponding outlet for steam and condensed water E¹.
F F F F represent the conserving vessels in position ready for the process of
cooking or partially cooking the contents. This bath is intended to operate in
accordance with the first arrangement described in my specification.
The vessels F F F F containing the substance to be conserved are placed in the
interior of the bath as shown after which steam is introduced by a pipe (not shown)
through the inlet D into the interior of the bath where it surrounds the said
vessels F F F F thus cooking or partially cooking their contents. During the
process of cooking a portion of the steam or vapour generated in the interior of the
said vessels together with the atmospheric air contained in the latter will be
expelled through the orifice E into the interior of the bath where mingling with
the steam therein it will ultimately pass away together with the condensed water
through the pipe E¹. After the process of cooking or partially cooking is
completed and with the hot steam still in the bath the thumb nuts G are tightened
by hand on their seatings and the vessels thus hermetically sealed. On cooling a
partial vacuum is formed in the interior of the said vessels.
Having now particularly described and ascertained the nature of my said inven-
tion and in what manner the same is to be performed I declare that what I
claim is :-
1. Conserving food by placing the food in a jar or vessel adapted to permit steam

page_text: to pass therethrough and allow the escape therefrom of any waters of condensation
which may form during cooking then passing a flow of steam through said jar or
vessel and draining off any waters of condensation during cooking and when the
food is sufficiently cooked then hermetically closing said jar or vessel so that on
cooling a partial vacuum is caused and maintained and the food thus conserved for
any length of time.
2. The herein described process for conserving food by the introduction of live
steam into the interior of the jar or vessel in which the food is placed to be
conserved draining off any water of condensation from this jar or vessel during
cooking and then hermetically sealing the said jar or vessel.
3. The herein described improved means for conserving or preserving food
consisting of a jar or vessel adapted to hold the food a stopper to said vessel a hole
or opening communicating with the interior of said vessel means to tightly stopper
said opening or permit steam to pass therethrough another hole or opening also
communicating with the interior of said vessel so as to permit live steam to pass
through the latter, means to tightly stopper this last-named opening and means to
draw off from the interior of said vessel any waters of condensation or other liquid
desired to be removed therefrom all substantially as and for the purposes herein-
before set forth.
4. The herein described improved means for conserving or preserving food
consisting of a jar or vessel adapted to hold the food a stopper to said vessel a hole
or opening communicating with the interior of said vessel means to tightly stopper
said opening or permit steam to pass therethrough another hole or opening also
communicating with the interior of said vessel so as to permit live steam to pass.
through the latter, means to tightly stopper this last-named opening and means to
separate and keep separated from the food in the vessel any water of condensation
or other liquid present in the vessel substantially as and for the purposes herein-
before set forth.
5. The means or apparatus arranged combined and acting substantially in the
manner and for the purposes berein before described with reference to Fig. 1 of the
drawings hereunto annexed.
6. In stoppering bottles jars or the like or other vessels for conserving or
preserving food-the combination with a capsule or cover such as A closing the
mouth of the vessel of a hole or opening such as F through said cover and a hand
operated or mechanically operated screw plug or auxiliary stopper such as G
carried in said cover and adapted to close the said hole or opening in said cover
such closure being independent of internal or external pressure substantially in the
manner and for the purposes hereinbefore described and illustrated in Figs. 1, 2.
and 3 of the drawings hereunto annexed.
7. The combination with a food conserving vessel of a capsule such as A coned
on inside and fitted with elastic collar to embrace exterior of conical neck of
conserving vessel said capsule having a hole for passage of steam and air said hole
being either closed or opened by a screw or equivalent mechanical device operated
by hand and forming an integral part of said capsule.
8. In preserving or conserving food-the combination with jars or vessels such
as shown in Figs. 2 and 3 of a steam bath or apparatus arranged and acting
substantially in the manner and for the purposes herein before described and
illustrated in Figs. 4 and 5 of the drawings hereunto annexed.
Dated this 14th day of May 1896
TONGUE & BIRKBECK,
Southampton Buildings, Chancery Lane, London, W.C.,
Agents for the Applicant.