| 摘要 |
A preservation process on a domestic scale for foods (fruit, vegetables and the like), which does not harm the vitamins and is relatively cheap, simple and easy to use. The material to be cooked is heated in a cooking pot for a short time and at a temperature only high enough so that the bacteria, moulds and the like are killed but the vitamins are still well retained. The material is then packed hot into prepared jars, these are covered with a novel jar lid having a central venting hole and having a bead on the lid ridge and are very highly evacuated (down to 2.5% residual air) by means of an ejector. Familiar flat rubber rings can be laid between the jar rim and jar lid. Seal rings made of round rubber are recommended, more suitable for jars having a sealing groove. The vent hole is covered with a flat seal ring and a closure lid with the aid of a novel suction cap during evacuation and in the closure operation. The cooked material in the jars can be stored in a known manner for months in a dark, cold cellar (below 18 DEG C). Opening the jars is facilitated by two special levers, even in the case of jars having sealing grooves. Using a lever with a steel point which fits into a lateral blind hole of the closure lid, this is vented; air hisses into the jar and the jar lid is free. If however it is "stuck", the three knobs of the second lever are pushed under the jar lid to vent ... Original abstract incomplete.
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