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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.