An Improved Method of Hermetically Sealing the Covers of Cans or other Vessels for the Preservation of Food, Fruits and other Perishables.
Year: 1898

page_text: Date of Application, 1st Oct., 1898
Complete Specification Left, 1st Aug., 1899-Accepted, 1st Nov., 1899
An Improved Method of Hermetically Sealing the Covers of Cans or
other Vessels for the Preservation of Food, Fruits and other
Perishables.
I, FREDERICK BOLTON, 21, Ivy Terrace, Stretford Road, Urmston, near Man-
chester, Engineer, do hereby declare the nature of this invention to be
follows:-
:-
as
I use an ordinary elastic band to grip the lid and also the vessel in such a
manner that when the contents of the vessel are being cooked by boiling the
heated gases pass the rubber band-which acts as an outlet valve-and when
the contents cool down the band acts automatically in preventing the air from
entering the vessel. The band may be a loose one or a portion may be per-
manently cemented to the lid, the overlapping portion being then ready for
gripping the vessel.
Dated this 30th day of September 1898.
An Improved Method of Hermetically Sealing the Covers of Cans or
other Vessels for the Preservation of Food, Fruits and other
Perishables.
I, FREDERICK BOLTON, of 21, Ivy Terrace, Stretford Road, Urmston, near
Manchester, in the County of Lancaster, Engineer, do hereby declare the nature
of this invention and in what manner the same is to be performed, to be parti-
cularly described and ascertained in and by the following statement:;-
-
This invention relates to an improved method of and means for hermetically
sealing the contents of tins, canisters, jars and other vessels for holding food
such as fruit, vegetables, and other articles of diet such as prepared puddings,
mincemeat or substances which require to be kept free from deterioration and
whether cooked or uncooked.
My invention is designed to avoid the deleterious effects common to the
methods at present employed and consists in the provision of most simple means
by which the sealing of vessels for containing cooked or prepared foods is done
automatically. These means are characterized by the use of a rubber band
which encircles the food-containing vessels at the joint between the lid and
body of the vessel in such a way that when the contents of the vessel are being
cooked by boiling or heating the heated gases pass the rubber band, which acts
as an outlet valve and when the contents cool down the band acts automatically
in preventing the air from entering the vessel whilst the more or less perfect

page_text: vacuum created in the vessel holds the band tightly against the latter, sealing
the joint perfectly.
Referring principally to Figs. 1 to 4 in which are shown several forms of
vessels partly in "elevation and section and in which like parts are indicated
by similar letters, it will be observed that Fig. 1 indicates à vessel A made of
tin and provided with a lid or cover B for closing its open end. The lid B
encircles the end of the vessel in the ordinary way. After the food has been
placed in the vessel and before it is cooked, whilst cooking, or immediately the
cooking is finished and before the food is allowed to cool even slightly; but pre-
ferably, at one of the two first mentioned periods, I apply to the vessel a rubber
or elastic band C which completely encircles the vessel and covers the joint
between the lid and body thereof, extending somewhat on either side. This
elastic band allows the air or heated gases to escape during the cooking opera-
tion through the lid joint; but, immediately the vessels are removed from the
heating or boiling apparatus the food commences to cool, condensation takes
place in the interior of the vessel, a vacuum is created and the band is auto-
matically closed tightly against the joint and the joint hermetically, sealed.
The band, can be, very easily removed and the tin opened by removing the lid
when the contents are required for use.
7.
li
Fig. 2 is a similar arrangement except that the lid is provided with a flange D
to prevent the rubber band being disturbed. Fig: 3 is a still further extension
of the same idea the body of the tin being in this case provided with a flange E
between which and the flange D, the rubber band C is placed. In this case the
band is entirely protected. Fig. 4 is a somewhat similar arrangement to that
shown in Fig. 1 the difference being that the tin is reduced in diameter at the
upper end G so that when the lid is placed in position it is flush with the body.
It will be obvious that the manner in which the joint is formed may be varied;
the principal feature of the invention being the use, of the rubber band for seal-
ing the joint. It will also be seen that instead of the band being merely placed
over the joint it may be attached by one half of its width either to the lid or body
of the tin, by cement or other suitable adhesive or be gripped between two plates
forming the turned down portion of the lid or the upper portion of body of
vessel, the other half being free to grip the body or lid as the case may be.
It will be obvious that the air in the vessels, especially in the case of uncooked
foods, may be withdrawn by placing them in a vacuum chamber, the action of
which closes the bands tight against the vessels.
In conclusion I would have it understood that the invention.is applicable to
vessels made of other materials than tin and that their shape may be varied to
suit the character of the food they are to hold. The vessels may also be covered
or not as desired with the usual trade labels etc. I would also have it under-
stood that I do not claim broadly the method of sealing tins by, creating.la
vacuum; but on the other hand
Having now particularly described and ascertained the nature of my
invention I'declare that what I claim is:-
said
1. The method of sealing vessels for containing cooked foods, consisting in
placing the food into a vessel in a raw state, covering the vessel with a loose
non-perforated lid, encircling the joint between the lid and body of the vessel
by a rubber or other elastic band either before the cooking operation com-
mences, whilst cooking is being conducted, or immediately cooking is finished;
placing the vessel in a steaming or cooking oven; allowing the air, and heated
gases to escape through the lid joint; and finally removing the vessel after cook-
ing is completed so that the joint between the lid and body of the vessel is her-
inetically and automatically sealed by the creation of a vacuum in the interior
of the vessel, and the consequent closing of the rubber band against the latter,
substantially as described.
2. In vessels for containing cooked foods and the like the use of a rubber or

page_text: elastic band for encircling the joint of the vessel substantially as and for the
purpose described.
3. In vessels for containing cooked foods the combination with the body A
and lid B of a rubber or other elastic band C substantially as and for the purpose
described.
4. In vessels for containing cooked foods the combination with the body A
of a lid B provided with a flange D and a rubber or other elastic band C sub-
stantially as and for the purpose described.
5. In vessels for containing cooked foods the combination with the body A pro-
vided with a flange E of a lid B provided with a flange D and a rubber or other
elastic band C substantially as and for the purpose described.
6. In vessels for containing cooked foods the combination with the body A
provided with a reduced portion G, lid B and elastic band C substantially as
and for the purpose described.
7. In vessels for containing cooked foods the combination with the body A
of a lid B, to which is attached, by cement or other adhesive, one portion of a
rubber or other elastic band C, the other portion of which overlaps the joint of
the vessel, substantially as described.
8. The improved means for sealing vessels containing cooked or uncooked
foods substantially as described with reference to the accompanying drawings.
Dated this 29th day of July 1899.
WILLIAM H. TAYLOR,
Swan Chambers, 69, Market Street, Manchester,
Agent for the Applicant.
WILLIAM H. TAYLOR,
Swan Chambers, 69, Market Street, Manchester,
Agent for the Applicant.