1867 Six Hundred Receipts by John Marquart

600 MISCELLANEOUS VALUABLE RECEIPTS.

231

No. 501. Anather metJiod of preserviyig Fruits and Vegetables. A great deal of mystery has been made of this simple matter, and it is generally supposed that the process is known only to the initiated. With a good air-tight can, the simple agent in tlie work is heat; and it is only necessary to know what degree of heat is required, and how to apply it. TIjc common mode is to fill the can with the fruit, and set it in a vessel of boiling water, letting it remain until the fruit is thoroughly heated through, — say from a half to three-quarters of an hour, and then seal up. This mode is objectionable, on ac- count of the time required and shrinkage of the fruit, leaving the can but about two-thirds full, by which the use of one-third (or four cans of every dozen) is lost. The most convenient, certain, and expeditious method is to prepare fruit, either with or without sugar, as if for immediate use, put it in a preserving- kettle or open vessel, (with a small quantity of water when necessary to prevent scorching,) and let it remain over the fire until it comes to the boiling- point ; then fill the can, and seal it up immediately. Direction for sealing. — Fill one can at a time with the boiling fruit, put on the cap, press it to its place, until you fill the groove around it with the melted composition ; pour a little cold water on the top of the can to chill the w^ax; then set the can in cold water, and let it remain until cool:' when taken out, hold it to the ear, and, if there be any imperfection in the can, the air will be heard forcing itself in.