SOUTHERN CULTIVATOR. 
189 
AETHTJE’S PSESERVING CANS AND JARS. 
We briefly alluded to this valuable invention in our 
May number, and now present the above engraving and 
subjoined description from the circular of the manufactur- 
ers : 
“ The cans and jars are constructed with a channel 
around the mouth, near the top, into which the cover fits 
loosely. This channel is filled with very adhesive cement, 
prepared for the purpose, and allowed to harden. In 
order to seal the vessel hermetically, it is only necessary 
to heat the cover slightly^ and press it into place. It may 
be opened with as much ease as it is closed, by slightly 
warming the top. The ordinary tin cans, used for the 
same purpose for which this is intended, cannot be closed, 
as is well known, without the aid of a tinner; are difli 
cult to open, and are generally so much injured in open- 
ing as to be useless for future service. 
“ By this simple contrivance, the process of hermetical 
sealing is placed conveniently within the reach of every 
individual; and fruit, vegetables and butter (if properly 
prepared) may be kept, with their natural flavor unim- 
paired, for an indefinite length of time. ; 
“ These vessels have been thoroughly tested, during the 
past summer; and their contents, after the lapse of months 
have been found unchanged. At a late meeting of the 
Farmers’ Club, in New York City, a can of ripe peaches, 
preserved by this method, was opened, and the flavor 
found unimpaired. The members of the club spoke 
warmly in favor of the invention. 
“Method of Preserving Fresh Fruits and Veget- 
ables. — A great deal of mystery has been made of this 
simple matter, and it is generally supposed that the pre- 
servation of fruits and vegetables, in a fresh state, de 
pends upon some process known only to the initiated 
The simple agent in the work of preservation is heat. If 
after the application of heat for a certain time, the article 
be sealed up hermetically, it will remain unchanged for 
an almost indefinite period. 
“ How to Apply the Heat. — Fill the can or jar with 
ripe fruit, adding a little sugar — simply enough to render 
the fruit palatable — and set it in a vessel of water, either 
cold or hot. Let the water boil, and continue boiling un- 
til the fruit is well heated through— say half an hour 
Direction has been given to simply let the water boil, but 
such direction is defective, as at this time the fruit in the 
centre of the vessel will be scarcely warmed. Should the 
vessel be then sealed, fermentation will take place. The 
heat must thoroughly penetrate the contents of the vessel. 
“Another Way. — A lady of Philadelphia, whose 
peaches keep beautifully, and retain all their delicious 
flavor, takes half a pound of sugar to each pound of 
peaches. The sugar is put into a preserving kettle, with 
halfa pint of water to every pound of sugar, heated, and 
the surface skimmed. Into this syrup the peaches, after 
being pared, are placed, and boiled ten minutes. The 
peaches are then put into the cans hot, and immediately 
sealed up. The same method pursued with other ripe 
fruits, will no doubt, be equally successful. Some per- 
sons make a syrup of only one pound of sugar to every 
four pounds of fruit. 
“ FRfcsH Stewed Fruits. — All kinds of fresh stewed 
fruits may be kept in these vessels. It will only be ne- 
cessary to stew the fruit as for the table, adding the 
amount of sugar required to make it palatable; fill up the 
vessel with the hot fruit and seal at once. 
“ How TO KNOW THAT THE CaN OR JaR IS HERMETI- 
CALLY Sealed, and that the Contents will Keep. — If 
the cans are used, the contents, as soon as they cool, will 
slightly shrink, leaving a vacuum, and the top and bot- 
tom of the can will become concave, from the pressure of 
the external air. This shows that the sealing is perfect- 
Set the can in a w'arm place, and if, after four or five days,, 
the concave condition of the top and bottom remain, all is 
right. But if they swell out, fermentation has commenc- 
ed. As soon as this is perceived, open, and heat the 
contents as at first. In glass jars, the signs of fermenta- 
tion will be the forming of air-bubbles. If these do not 
appear, the sealing is perfect and the contents will keep. 
“The Can AND Jar may BE applied to various uses,. 
— There are many purposes for which these self-sealing, 
air-tight Cans and Jars may^ be used in families, as well as 
by confectioners, grocers, and others, w’hich will suggest 
themselves. For ordinary fruit-preserves, pickles, &c;, 
they furnish a sure protection from the air. Housekeep- 
ers need not fear the fermentation or “working” of their 
svjeet meats, even when half the usual quantity of sugar 
is if employed, if hermetically sealed in one of these air-tight 
jars. 
“ Advantages over the ordinary Fruit Can, — Tlie 
advantages which the “self sealing, air-tight can” pos- 
sesses over the ordinary tin fruit can, are ; — 1st. It may 
be securely scaled by any person, in a few moments,, 
without the aid of a tinner. 2d. It may be opened as 
easily as it was sealed, and without the slightest injury to 
the can 3d. As the lid covers the whole top of the can, 
when it is removed the can may be cleaned as easily as 
any other open vessel — the difficulty of cleaning the ordin- 
ary fruit cans, through the small hole in the top, is well 
know’n to all who have used them a second time 4tb,. 
As the can sustains no injury whatever, either in sealing 
or unsealing, it will last for y^ears, and is, therefore, far 
more economal than the ordinary^ can used for putting up 
fre-h fruits and vegetables, even though the latter may be 
a trifle lower in price. 
“ VVhen strawberries first appear, the househeeper 
might put up a few small cans or jars, with various pro- 
portions of sugar, in order to satisfy herself The result 
would be knowm to her by the time this fruit is most 
plentiful in the market, and she could then, with confi- 
dence, increase the number. Put up with half, or less 
than half, the quantity of sugar usually used, the fruit 
will retain much of its natural flavor. The experiments 
could embrace a very small quantity of sugar — and the 
smaller the quantity needed to make the result sure, the 
more natural, of course, the flavor of the fruit. 
“Raspberries, cherries, plums, peaches, &c., &c., 
could be tried in turn, at small expense and trouble. ■ 
“ The hermetical sealing of the vessel is warranted^ 
The result will, therefore, depend upon the care and ac- 
curacy with which the articles enclosed in them are put 
up. If done intelligently, failures will rarely, if ever, take 
place.” 
DIRECTIONS FOR SEALING AND UNSEALING. 
“ For Sealing. — After the vessel is filled, heat the 
cover, (by laying it, edge down, upon the top of the 
range or stove) hot enough to penetrate the cement, and 
then press it into its place. The edge of the hd must go 
down to the bottom of the channel Be careful not to> 
