Edible Products. 



[June 1907. 



so as to confine the steam. This system is much more convenient than the water 

 bath, as the cover can be removed and the contents examined, and. if not sterilized, 

 it may be again covered up and the process continued. There- is much less heating 

 power required, the changes are easily effected, and the work is carried on conti- 

 nuously. The treatment of the bottles is similar to that of the water bath. These 

 two systems of sterilizing are usually employed when appearance is a consideration, 

 as the fruit can be packed in all manner of ways to suit the taste of the operator. 



Open Pan System,— For domestic use, the open pan system, answers 

 equally well, and saves trouble. Place the fruit in a stewpan, and boil in 

 syrup or water, as if for table use, but slightly under-cook. Then stand the bottles 

 in a vessel containing hot water, ladle out the boiling fruit, and fill the bottles. This 

 may be done with a wire ladle, so as to take nothing up but the fruit. The bottles 

 are then filled up with clean, bright, boiling syrup or water, and the lids fastened 

 down immediately. Several lots may be boiled in the same syrup, which is equally 

 good for placing in the bottle, if desired ; but fresh, clear, bright syrup gives abetter 

 appearance. This system is simple and effective. 



The following points must be carefully observed :— The bottles must be quite 

 full before the lids are fastened down. The lids must be properly fitted, as des- 

 cribed, and sterilized, before beipg placed in position by dipping them in boiling 

 water or some preservative ; hot water is simplest and best. The rubbers should be 

 served in a similar way. The lids should be fastened immediately the boiling syrup 

 or water is poured. Each bottle should be filled up and shut down separately. Iu 

 no case should the temperature in any portion of the inside fall below 180 deg. F. 

 before properly closed down. Neglect in this respect is accountable for most of the 

 disappointments met with by amateurs and others. 



Syrup.— Sugar plays no part in the preserving, and is used for flavouring 

 only, and the strength of this must be regulated by the taste of those by whom it is 

 to be used. Fruit preserved in syrup is termed desert or table fruit, whilst that put 

 up in water is known as pie or culinary fruit. Both are equally preserved, aud serve 

 the purpose for which they are intended. The syrup usually employed is made by 

 boiling in the proportion of one pound of sugar to on 3 quart of water. Bright cane 

 sugar is the best ; it should be boiled for a short time, and the floating scum skimmed 

 off. The syrup may be made in bulk, and kept for use as required. Refined or loaf 

 sugar will give the best results, and is very little more expensive ; filtered water, if 

 available, should be used. With loaf sugar and filtered water, no boiling or skimming 

 is required beyond sufficient to thoroughly dissolve the sugar. 



Bottled fruits should not be exposed to strong light when stored, as it has a 

 bleaching effect and destroys the colour. If kept cool, thy will retain their flavour 

 better than when stored in a high temperature ; but when properly sterilized, and 

 the air is excluded from the bottles, no further change can take place, so far as the 

 preserving is concerned, and all depends on the effective manner in which this has 

 been done. 



Canning. 



This system of preserving is not generally employed by householders, but 

 immense strides have been made in factories, both in preserving vegetable and 

 animal products. The cost is much less than in any other method empleyed and 

 tins are more easily handled than glass. The difficulty of soldering up the tins 

 appears to be the objection, but very little practice overcomes this. Fruits may be 

 put up in tins in the form of pulp, jam, or preserves. The preparation of the fruits 

 is similar to that of bottling. The tins are filled with fresh fruits and packed firmly 

 the syrup or water is added, and the stud soldered down, leaving »the vent open. 

 The tina are then placed in the boiler, and boiled similarly as in bottling. Whea 



