360 TRANSACTIONS OF THE 



DIRECTIONS FOR PRESERVING HERMETICALLY BY 

 SPRATT'S PATENT CAN. 



First. Be convinced it is best to pay some regard to the direc- 

 tions, and not to deviate from them, for the alteration that may 

 be made by the party preserving may be fatal to success. 



Second. Select only good fresh fruits or vegetables. Stale and 

 fermented articles can never be preserved, nor the decay already 

 commenced arrested. 



Vegetables decomposing quickly, such as green corn, green peas, 

 asparagus, &c., should be preserved within six hours after being 

 picked; and berries, or other summer fruit, within twenty-four 

 hours. 



Peaches, quinces, pears and apples, should be peeled, and the 

 seeds removed, before preserving. Both seeds and peel embitter 

 and otherwise injure the flavor of the fleshy part of the fruit. 



Fruits may be preserved either with or without sweetening. 

 We recommend that it be done at the time of preserving, as the 

 fruit will be more palatable than when the sugar is applied at the 

 time of using. To sweeten fruits when preserving, a syrup 

 should be made, and poured on the fruit in the can until it rises 

 nearly to the top. To make a syrup for summer fruits, add at 

 the rate of one pound crushed sugar to a pint of water, and boil 

 two minutes. 



Fruits that are very acid, such as quinces and plums, require 

 a syrup of greater consistency, say one and a half pounds to tlie 

 pint of water. When preserved without sugar, a quarter of a 

 pint of water to every quart of fruit should be poured over the 

 fruit while in the can. Whether water or syrup is used, it should 

 always be poured on the fruit in the can before boiling. All 

 fruits should be put in the cans when in their raw state. Vege- 

 tables should be partially cooked before being put in the cans, 

 and a half pint of the water in which they are first cooked slioukl 

 be added previous to their being boiled in the cans. Corn, peas, 

 beans and asparagus should be boiled five minutes ; tomatoes fif- 

 teen minutes. All articles require twice boiling in the cans. 



After screwing down the cap Avith the fingers tightly, put the 

 cans in a boiler of cold water, and bring them to a boiling heat; 

 then boil the length of time mentioned below; then unscrew and 

 remove the cap one minute, when it should again be screwed on, 

 and fastened very tightly with the wrench made for the purpose, 

 and boil again the second time, as stated below. On removing 

 from the boiling water the second time, fill up the little bowl or 



