A New Way of Keeping Fruit

This 1913 preservation method relies on creating a partial seal through thermal contraction and the insulating properties of cotton batting. As hot fruit cools, it creates negative pressure that draws the batting tight against the container opening, reducing air exposure. The cotton acts as a barrier to airborne microorganisms while allowing minimal moisture escape. However, this method is UNSAFE by modern food safety standards—it does not create a proper hermetic seal or achieve adequate sterilization, allowing potential growth of dangerous bacteria including botulism.