AMERICAN INSTITUTE. 361 



sealing chamber below the cap with melted beeswax. If the heat 

 has been properly applied, steam will always issue from the aper- 

 ture in the can, upon the cap being removed the first time, and 

 if it should not issue, it is certain that the water has not been 

 kept at a boiling point the time directed : the can must then be 

 placed again in the boiling water. It is the beeswax in the 

 chamber, in combination with the rubber compress (which should 

 always be placed in the cap with the rubber side down, or to- 

 wards the fruit), that prevents access of air to the contents; and 

 neither can be dispensed with, as both are important for security, 

 for any length of time. Should the wax draw or suck under the 

 cap soon after being placed in the sealing chamber, it is certain 

 that the rubber is badly placed, or that the cap is not tightly 

 screwed down, in which case it is necessary to rearrange the cap, 

 &c. The water, during the heating process, should be kept con- 

 tinually boiling, and the cans should be completely submerged in 

 the water; it matters not about the position of the can, whether 

 sitting up on the end or lying down. The length of time for 

 boiling, is as follows : 



First boiling. Second boiling. 

 Minutes. Minutes. 



Berries of all kinds, 15 5 



Cherries or currants, 15 5 



Rhubarb, 15 5 



Peaches, 20 5 



Plums, 20 10 



Quinces, pears or apples, 45 15 



Tomatoes, 30 15 



Asparagus, 60 30 



Green peas, corn or beans, 3 hours. 3 h'rs. 



Sweetmeats, such as are ordinarily preserved by families, may 

 be effectually kept without danger of fermentation, by pouring 

 them, while boiling hot, in the cans, and immediately screwing 

 them down with the wrench, and sealing without being boiled in 

 the cans. 



Large fruits, such as quinces, pears, apples, peaches, &c., pre- 

 served as sweetmeats, may be dropped in the cans with a fork or 

 spoon, and the syrup poured over them in a boiling state. 



When sweetmeats are encased in the cans, and sealed, it is best 

 to set the can immediately in cold water, as it prevents the fruit 

 from becoming darkened in color by the confined heat. 



