US2561784A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Method for canning and preserving fruit and vegetable juices
Assignee: Individual
•
Filing: 1950-02-18
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Granted: 1951-07-24
•
Expires: 1970-02-18
Abstract
No abstract record available.
Inventors
- 👤 Garcia Joaquin Crespoy
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-03 15:50
CPC Classifications
B; B67; B67C; B67C3/00; B67C3/02; A; A23; A23B; A23B70/00; A23B70/30
Claims Analysis
Total Claims: 2
Claim 1
Independent Claim
164 words
A METHOD OF CANNING AND PRESERVING FRUIT AND VEGETABLE JUICES COMPRISING THE STEPS OF PREHEATING THE JUICE PRIOR TO CANNING TO A TEMPERATURE BETWEEN ABOUT 30 AND 40* C; MAINTAINING THE TEMPERATURE OF THE JUICE AT ABOUT 30 TO 40* C. FOR A PERIOD OF ABOUT 10 TO 20 MINUTES; PRE-HEATING THE CANNING RECEPTACLES TO A TEMPERATURE BETWEEN ABOUT 30 TO 40* C; FILLING THE PRE-HEATED JUICE INTO THE PRE-HEATED CANNING RECEPTACLES; RAISING THE TEMPERATURE OF THE JUICE AND THE RECEPTACLES CONTAINING SAME TO ABOUT 55 TO 75* C.; MAINTAINING THE TEMPERATURE OF THE JUICE AND THE RECEPTACLES CONTAINING THE SAME AT 55 TO 75* C. FOR A PERIOD OF ABOUT 10 TO 20 MINUTES; SEALING THE RECEPTACLES; GRADUALLY LOWERING THE TEMPERATURE OF THE RECEPTACLES AFTER SEALING TO A TEMPERATURE OF ABOUT 20 TO 25* C. BY SUBJECTING SAID RECEPTACLES TO GRADUALLY REDUCED TEMPERATURES; AND MAINTAINING THE TEMPERATURE OF THE SEALED RECEPTACLES AT ABOUT 20 TO 25* C. FOR ABOUT 10 TO 15 MINUTES.
Claim 2
Independent Claim
164 words
A METHOD OF CANNING AND PRESERVING FRUIT AND VEGETABLE JUICES COMPRISING THE STEPS OF PREHEATING THE JUICE PRIOR TO CANNING TO A TEMPERATURE BETWEEN ABOUT 30 AND 40* C; MAINTAINING THE TEMPERATURE OF THE JUICE AT ABOUT 30 TO 40* C. FOR A PERIOD OF ABOUT 10 TO 20 MINUTES; PRE-HEATING THE CANNING RECEPTACLES TO A TEMPERATURE BETWEEN ABOUT 30 TO 40* C; FILLING THE PRE-HEATED JUICE INTO THE PRE-HEATED CANNING RECEPTACLES; RAISING THE TEMPERATURE OF THE JUICE AND THE RECEPTACLES CONTAINING SAME TO ABOUT 55 TO 75* C.; MAINTAINING THE TEMPERATURE OF THE JUICE AND THE RECEPTACLES CONTAINING THE SAME AT 55 TO 75* C. FOR A PERIOD OF ABOUT 10 TO 20 MINUTES; SEALING THE RECEPTACLES; GRADUALLY LOWERING THE TEMPERATURE OF THE RECEPTACLES AFTER SEALING TO A TEMPERATURE OF ABOUT 20 TO 25* C. BY SUBJECTING SAID RECEPTACLES TO GRADUALLY REDUCED TEMPERATURES; AND MAINTAINING THE TEMPERATURE OF THE SEALED RECEPTACLES AT ABOUT 20 TO 25* C. FOR ABOUT 10 TO 15 MINUTES.
References Cited (Backward Citations)
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1954-07-23 | 1955-01-22 | 1955-07-24 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1958-07-23 | 1959-01-22 | 1959-07-24 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1962-07-23 | 1963-01-22 | 1963-07-24 | $7700.00 | Window Closed / Lapsed |