Object number
2011/81/1-12
Creator
Description
This is a box containing ten Porosan lids or caps for jars used for jams and preserves, and an instructions leaflet. Five of the lids are for jars which can contain 2lbs of preserve; the remaining five are for jars that can contain 1lb of preserve. Two of the larger lids have a rubber ring on the inside. On the top of the larger lids is written, 'NEW TYPE // 2 lb. // 'POROSAN' FRUIT CAP // FITTED WITH 'POROSAN' SYNTHETIC SKIN RING (PATENTS PENDING) // TO REMOVE CAP INSERT A THIN SHARP INSTRUMENT BETWEEN JAR AND CAP NEAR ONE OF THE LUGS AND PRESS UPWARDS, THUS BREAKING VACUUM WHEN CAP CAN BE REMOVED BY HAND.' The smaller lids bear the same text with '1 lb' instead of '2 lb'. The printing on the box is as follows: top: 'NEW TYPE (REQUIRES ONLY HAND PRESSURE TO GIVE A THREE-POINT SEAL)'; front and back: 'NEW TYPE // POROSAN Fruit Preserving RINGS (PATENTS PENDING) AND CAPS // 3/8 Per Doz.'; sides: 'The POROSAN WAY OF PRESERVING FRUIT IS BEST - TRY IT AND SEE FOR YOURSELF NO CLIPS-NO SPECIAL JARS // CONTENTS: RINGS & CAPS FOR 1 Doz. 2-lb JAM JARS and full directions. // POROSAN LIMITED 4/5 WARWICK COURT HIGH HOLBORN, W.C.1.'
Physical description
1 box with 10 lids & instructions leaflet: card; paper; metal.
Archival history
Instructions leaflet accompanying caps - ‘Preserve your Fruit the POROSAN Way // POROSAN Fruit Preserving METHODS ARE BEST // POROSAN CAPS and RINGS in 1 lb. and 2 lb. sizes to fit standard jam jars are sold by all good class Ironmongers and Stores everywhere // Replacement Rings are also available // Manufactured by POROSAN (D.I.Y.) LIMITED SOUTH STREET CHICHESTER SUSSEX // How to use POROSAN caps and rings // Cleanliness is one of the essentials to success. The jars and caps should be thoroughly washed in hot water before use, but if the jars are old and very dirty they should be sterilised in water brought to the boil. // Check your jars to see that the rims have no cracks or chips which might cause leaks. Some of the rejected jars may be usable with POROSAN Skin. // Make sure the caps and rings fit the jars tightly before you begin. If necessary, press in the four lugs to ensure a tight fit. // Prepare the fruit in accordance with the instructions in any fruit preserving recipe or send us 3s. 9d. for a post free copy of A Winter’s Tale, an excellent recipe book specially compiled for us by Mollie Stanley Wrench, M.C.A. // Water Method // Pack the fruit closely into the jars up to the neck of each jar. Pour in sufficient cold water or syrup to cover the fruit completely. Fix the POROSAN caps and rings on the jars. Place the jars in a suitable container so that they will stand upright. Place them on a wire frame or slats of wood so that they do not touch the bottom of the container. This keeps them from being cracked by the heat. Fill the container with water to just below the rims of the jars. Cover the container with lid, pastry board or similar article. // Bring the water slowly to the boil. This should take one hour for most fruits; 1 ½ hours for tomatoes or pears. Boil for 10 minutes : 30 minutes for tomatoes or pears. // Remove the jars from the container, place on a wooden surface and apply firm and even pressure with the palm of the hand on the tops of the caps. Revolve the jar to ensure that the pressure is applied evenly. Leave to cool. The seal will break if the jars are moved while still hot. // WATER METHOD: Fix cap and ring before sterilising. // Oven Method // This is the better of the two methods because many more jars can be sterilised at a time, thus saving fuel and labour. // Pack the fruit closely into the jars up to the neck of each jar. Do not pour in any water or syrup at this stage. Cover the jars with patty tins or with POROSAN caps from which you have removed the rings. Place in a slow oven ; temperature as for a milk pudding. Leave in the oven until cooked – about ¾ to 1 hour ; tomatoes and pears at least 1 ½ hours. Just before the sterilising time is up, prepare a quantity of boiling water or syrup. // When the jars are ready you will see that the fruit has shrunk somewhat. If the shrinkage is great, transfer the fruit from one of the jars to fill up the others. Then remove the jars one at a time from the oven. Fill to overflowing with the boiling water or syrup. Fit cap and ring quickly and firmly. Press down the cap as for the Water Method and leave to cool. The seal will break if the jars are moved while still hot. // OVEN METHOD: Fix cap and ring after sterilising. // Testing the Seal // Leave until cold. Strike cap, and if high note is obtained a vacuum has been obtained. // Low Sugar content jams for Diabetics // POROSAN caps and rings make excellent closures for sealing low sugar content jams, carrot marmalades, etc., which will not keep for any length of time unless they have an air-tight seal. // After pouring the hot jam into hot the jars, they should be capped immediately, and sterilised by immersing for 5 minutes in boiling water, applying pressure to caps as usual afterwards. // Pulping // Pulping is a simple way of bottling stewed fruit. It is particularly useful for the housewife because more fruit goes into each jar than with other methods. It is suitable for both soft and hard fruits. Windfall apples or bruised plums can be bottled by this method if all bruised parts are removed. // Stew the fruit with just enough water to prevent the pan from burning. About 30 minutes stewing is needed for soft fruit, longer for hard fruit. When the fruit is thoroughly cooked and while still boiling , pour it into hot clean jars, one at a time, and seal immediately with cap and ring. Speed in getting the seal on is important. Sterilise in boiling water for 5 minutes for fruit, and 10 minutes for tomatoes and then apply pressure to the caps afterwards as usual. It is not necessary to give full sterilising time as for the ordinary water method. // If a little sugar is added to the fruit, it will be ready for the table when the jar is opened. The method is equally successful without sugar. // Using Caps again // Fresh rings should be used on subsequent occasions. Be sure that the lacquer is not damaged. Otherwise the caps will rust and become useless. After use, dry the caps, wipe with a smear of Vaseline and store in a dry place. Do not boil POROSAN spare rings when fitting them to old caps. Dip them in really hot water just before use. This cleans them and makes it easier to mould them into the recesses in the caps. // POROSAN FRUIT PRESERVING SKIN // POROSAN Fruit Preserving Skin is made of a tough non-toxic plastic sheeting and can be cut to fit any size or shape of jar, from narrow necked bottles suitable for fruit juices up to 7-lb. sweet jars for bulk bottling, which hospitals and similar institutions find most suitable. It is one of the simplest and most efficient ways of preserving fruit and is extremely economical because it may be used over and over again after being washed in hot water. It is also ideal for covering jars of chutney, pickles, etc. It is sold, on the roll, in two sizes, and full instructions are enclosed. // OTHER POROSAN PRODUCTS // Self-Adhesive PLASTIC WALL TILES // MURAPLAS High Gloss (6” x 6”) // POROSAN Egg Shell Finish (4 ½” x 4 ½”) // POROSAN RIGID POLYSTYRENE TILES // A comprehensive range of Self-Adhesive Plastic Wall Tiles without equal for quality and value. Easily fixed by unskilled labour – the adhesive is on the tile! Unaffected by fats and greases and easy to clean. Will not shrink, crack or craze and can be cut to any shape. // POROTHENE STORAGE BAGS // Made from best quality non-toxic film, both waterproof and greaseproof. May be washed over and over again. // POROSAN HYGIENIC FOOD BAGS // A permanent bag for sandwiches, food, etc. // SYNWOOD self-sterilising WOOD COMPOUND // Better than Plastic Wood because it does not shrink and has self-sterilising properties which make it and the surrounding wood rotproof. // RUBAGON self-sterilising PLASTIC // For covering mattresses, pillows, etc. Germs cannot live on or near the surface of Rubagon for any length of time, and anything that comes in direct contact with it is rendered sterile. May be washed without destroying the self-sterilising properties. // THE POROSAND-EEL BAIT // The cheapest and most efficient sand-eel on the market. Bass, Pollock, Mackerel , and even Salmon Trout will come readily to it! // D.L.104.10m/M & T/59 1767’
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