22 
THE AUSTRALIAN GARDENER. 
June 1, 1909 
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St. Vigeans, Residence of Dr. Stirling, F.R.S., at Mount Lofty. Entrance Gate. 
How to Pulp Fruit. 
The principle under which fruit is 
preserved in the form of what is termed 
‘pulp’ is the same as that of canning or 
bottling. The process, however, varies 
slightly to meet the requirements of a 
separate branch of trade. 
Canned fruit is preserved in such a 
form as to be available for every table. 
Fruit-pulp supplies a demand among 
jam manufacturers and confectioners for 
fruits, large and small, in a more con- 
centrated form than the canned article at 
seasons of the year when they are not to 
be procured fresh. The demand for 
fruit-pulp in the Home markets has 
hitherto been met mainly from the south 
of Europe. To compete successfully in 
an established market it will be essenti- 
ally necessary to adopt the size of tin, 
and style of package, which has already 
found favor with the buyers. 
— Size of Tins and Studs for Large 
Fruits, — 
Round tins are used, 10 in. deep, 52 in. 
to 6 in. in diameter, to hold 10 lb. of 
fruit when filled. Studs of tins should 
be 3 in. to 34 in. wide. A large stud is 
needful to avoid as much as possible 
crushing the fruit in filling the tins. 
The package will contain ten tins to the 
case, 
— Process for Large Fruits, — 
Large stone fruits, such as apricots, are 
halved, and the stones removed. Apples 
and pears will be halved or quartered, 
peeled, and cored (these for home or 
colonial requirements). The tins are 
filled with fruit, tightly packed, to which 
little or no water is added (in this the 
process differs from that of canning), 
placed in a shallow boiler, the water in 
the boiler brought up to and kept at 
‘boiling point until the whole of the 
contents of the tius has reached that 
degree of heat, It will then be found 
‘that the fruit has settled considerably, 
necessitating the refilling of each tin with 
the cooked fruit. The tins having been 
refilled, the studs are soldered on with 
the vent holes open, again placed in the 
boiler, and the contents a second time 
brought up to boiling point. The vent 
holes are then stopped, and the tins 
cooled as quickly as possible, The cooling 
will be hastened by leaving spaces 
between the rows of tins and placing 
battens between the different layers, 
— Size of Tins and Studs for Small 
Fruits. — 
Tins of 4 gallon capacity, similar to 
those used for kerosene, but of heavier 
material, are used, with studs 2 in. in 
diameter. 
— Process for Small Fruits. — 
Small fruits, such as raspberries, ar@ 
preserved in quantity, the fruit in this 
case being cooked in the steam jacket 
pans used in jam factories, or, where the 
preserving is done at or near the orchard, 
in an ordinary copper boiler; constant 
stirring being necessary to prevenb— 
scorching, which would affect the flavour 
and market value of the finished article. 
The cooked fruit should be rapidly ladled 
from the boiler into the tins, a large-sized 
funnel being used to expediate the work, 
in order that there may be no unneces- 
sary delay, with consequent loss of heats 
before the stud is soldered on and the 
vent hole closed. 
— Theory of the Process. — 
The necessity for exercising care in 
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