Year: 1861

We take what follows from the ''Fruit
Preseryer's Manual" !" by S. Culver, Roch-
ester, New York -s1


Unquestionably. the very best method
known, is to heat the fruit in the can thor
Oughly through, by steaming at tempera-
ture of about 218 or 220 deg's. and then,
by scaling whilst hot, exclude the air. By
heating in the can, the fruit is not broken
to a mass; the air Is sufficiently expelled,
and the sealing is most easily accomplished.
By heating at temperature of 2l8 or 220
deg's, as before intimated, the tendency Of
the starch to change to sugar being par
tally or wholly counteracted; and the vi
tality of the yeast for while Eeutralized,
fermentation for the while is prevented.
By heating by steaming, this part of the
process is much more conveniently per-
formed than n any other way, the temper
ature is readily raised to the required de-
gree, and the whole interior of the can, be-
ing equally exposed to the heating medi-
um, and the interior being filed with COM
pressed steam, in contact with all parts of
the fruit not covered by the juices, every
portion of the fruit is heated equally and
completely. By sealing whilst hot the ex-
ternal air is excluded at the time when the
air within the can is highly rarifed and so
much expanded, that when separated from
that without, there is not enough of it to
revivify and again energize the yeast


This method may be successfully prae-
ticed on a scale sufficiently large for the
supply of single families, by the observ-
ance of the following directions Into a
common wash-bOiler put quantity of wa
ter sufficient to cover the bottom to the
depth of two or three inches, which will
be enough to supply the requisite steam.
and prevent the bottom from burning. A
little above the surface of the water, place
rack, made of lath or other like strips,
on which to set the cans. Fill the cans
with the fruit, without the addition of su-
gar or other thing, and with the stopper
out or cap of, set them on the rack. Close
the boiler as tightly as can be done with
the cover and a cloth spread beneath it.
Then, with brisk fire, heat the can and
contents thoroughly thrOugh-the time
nect ssary for which will be from Is to 80
minutes after the steam begins to issue
freely from beneath the cover, and when
heated, remove the cans and seal as soon as
can be done conveniently.


Some kinds of fruit, berries especially,
settle away during the heating and leave
the can but partly full. To remedy this,
some of the fruit should be put into tin
pail, or other convenient vessel, and be set
within the boiler and heated at the same
time with that in the cans, with which to


fill up before sealing. The sealing, what
ever the particular manner Of it be, need
not be performed hurriedly, since the heat
impaired to the contents Of the can will
keep up the expansion of the air sufficient
ly long to admit of its being effected de
liberately. With few exceptions the sOOn-
or the fruit is prepared and put up after
being gathered the better; but in respect
to the degree of ripenesS or maturity of it,
there is not the necessity for particularly
that many have supposed. 1t is best how
ever, if convenient, that it should be sub
jected to the process when just fairly ripe


As to the preparation for the process, it
need only be said. that the larger fruits
should be divested of their skin. be deprived
Of their pit or core, and be cut into medi-
um-sized pieces or slices After sealing.
if the cans be of glass, they should be set
away in a dark place. and always, whether
of glass or other material, in cool situa-
ton. and yet where the temperature never
falls to the freezing point.


Fruit put up according to these direc-
tons, will keep uniformly well, and al
ways retain very nearly, the OdOr, flavor
and appearance which it possessed before
being submitted to the preservi3g process