Culinary Chemistry / The Scientific Principles of Cookery, with Concise Instructions for Preparing Good and Wholesome Pickles, Vinegar, Conserves, Fruit Jellies, Marmalades, and Various Other Alimentary Substances Employed in Domestic Economy, with Observations on the Chemical Constitution and Nutritive Qualities of Different Kinds of Food.

by Friedrich Christian Accum

PRESERVING PANS.

The best sort are those which are heated by means of steam, the temperature of which can never be such as to burn, or cause adherence to the bottom of the pan.—[Fig. 3], exhibits a steam preserving-pan; the steam enters from a common steam-boiler, at the extremity a, and passes between the pan, which is double, as shown in the design. The condensed water may, from time to time, be drawn off by the cock and pipe b.