Canning Age Volume 1 (Paperback)

This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1920 Excerpt: ...black discolorations which were caused by copper, iron and zinc contamination. Jam should preferably be packed in glass containers, but if metallic containers are used the inside coated cans are recommended. Shellac makes a very good coating, but any well baked lacquer should serve it' the coating is baked on perfectly, in which case there will be no contamination of the taste of the product, and if this coating completely covers the tin there will be no action on the tinplate from the acids of the fruit. An inside coated can, where the coating is inferior and does not perfectly cover the interior of the can, will often cause more trouble, due to solution of tin, than an ordinary plain can. Instead of inside coated cans it is as well for fruit products to be packed in cans made from extra coated tin, but these are expensive and hard to obtain at the present tunc. The best container for open bath processing for a small plant is a small wooden tank with a steam coil or cross in the bottom and a fake bottom built above the coil, upon which the containers are placed, so that the heat will not be directly applied to glasses which are being sterilized. If a more efficient sterilizing apparatus is desired, so that less time and labor will be necessary, the manufacturer can procure automatic sterilizing machinery so constructed that the containers will be carried on a moving belt through the sterilizing chamber after being held at the proper temperature for the necessary time to effect complete sterilization. In the manufacture of the cheaper lines of jams it is quite common to use a considerable quantity of apple juice and, when this is done, the natural color, due to whatever fruit is present, is so much reduced that many manufacturers of cheap jams employ some a...