Sterilization of food and all apparatus by the boiling temperature, 212° F. The removal of moisture by some drying process. The addition of a preservative. Sealing, to prevent the entrance of air.
Fig. 32. - Preserving kettles in a large factory.
Fruit juices, sterilized, sugar added, covered.
Fruit and vegetables sterilized, vinegar, spices, and sugar the preservatives used.
Fruits and vegetables protected from dust and insects, and slowly dried by the sun's heat or artificial heat.
Scales. Quart measure. A preserving kettle of good enamel ware. Plated knives. Large spoon of enamel or wood. Tablespoon and table fork. Pint and quart cans with glass tops fastened by springs. New rubber rings. Jelly glasses with covers. Cloth jelly bag. Stick on which to hang the bag. Large bowl. Boiler, in which to stand the cans. A funnel. A dipper. Old towels, or cheap cloths. Saucer and spoon for testing.