Recipes for the preserving of fruit, vegetables, and meat . 11( n83 84 THE PRESERVING OF FRUIT The trays are placed on a truck (Fig. 10),and taken to the closing machine (Fig. 11),which may be of the single- or double-lever type,either being efficient. From this machine the closed tins are placeddirect in the cages, which are also placed ontrucks (Fig. 12) to facilitate conveyance to theautoclave. The smallest tins must be sterilised for 15minutes at 230° F., the 11- pint tins for 20. Fig. 12.—Truck for conveying cages. minutes at 235° F., and the 3 pint tins for25 minutes at the last-named te
Recipes for the preserving of fruit, vegetables, and meat . 11( n83 84 THE PRESERVING OF FRUIT The trays are placed on a truck (Fig. 10),and taken to the closing machine (Fig. 11),which may be of the single- or double-lever type,either being efficient. From this machine the closed tins are placeddirect in the cages, which are also placed ontrucks (Fig. 12) to facilitate conveyance to theautoclave. The smallest tins must be sterilised for 15minutes at 230° F., the 11- pint tins for 20. Fig. 12.—Truck for conveying cages. minutes at 235° F., and the 3 pint tins for25 minutes at the last-named temperature. To prevent the larger kinds of peas from jelly-ing, it is advisable to add one-tenth per cent, ofsodium carbonate to the filling li(|uor. In colouring ]iieas with chlorophyll, \ery softwater or rain water is used, and all the vesselstMnployud must lie tinned or enamelled. Forevery 45 lb. of peas, 5i gallons of water areheated to 195° F., 14 oz. of the colouring matterbeing added and the peas in. The tempera- PRESERVED VEGETABLES 85 ture is then raised to boiling-point, the peas beingstirred with a wooden ladle, and the colouringmatter is allowed to react for 12 to 15 minutes,without actual boiling. After cooling and filling,the peas are sterilised in the usual way. Beans. The most suitable kinds of young, uncut beans,are the Haricot flageolet noir and Merveille deParis of Vilmorin Andrieux & Co., Paris. Theseare broken off, top and l_)ottom, by hand
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