Cherries, strawberries, pineapple slices, plums, apricots, gooseberries etc., can be stored in the following way, and then used as if they were fresh. These instructions describe a process used in the distant past.
Steps
Step 1. Collect the fruit before it is very ripe
Compared to the well-ripened one, the slightly unripe pulp is firmer and better resistant to the preservation process.
Step 2. Prepare the fruit by washing it carefully and, if desired, peel the fruit that needs it and remove the stones and seeds
Step 3. Arrange the fruit in large, wide-mouthed jars
Modern glass jars with latex-sealed lids create optimal conditions compared to ancient corks.
Step 4. Fill them completely and seal them tightly
Step 5. Seal the corks
If you prefer to follow the original directions and use corks, seal them with melted wax.
Step 6. Pour some hay into a large pot
It will prevent the jars from colliding violently during boiling.
Step 7. Arrange the cans in the hay to prevent them from coming into contact with each other
If hay is not readily available, you can use food fabric. These instructions were originally published in the mid 19th century, when almost all families had their own cattle.
Step 8. Pour the water into the pot, up to the necks of the jars or bottles, and put it on the stove until the liquid has almost completely evaporated
You will need to heat the fruit inside the containers bringing it to a high enough temperature to sterilize it without cooking it.
Step 9. Remove the pot from the stove, and let the jars sit until completely cool
Step 10. Keep them in a cool place until use
You will find that the fruit will have kept all its original qualities.
Advice
- Remember that the source of this article describes a method used a century and a half ago, modern technology could offer valid alternatives. Run a search if you wish.
- Some may consider the old methods and old tools inefficient and obsolete, while others like to try to reproduce ancient techniques and use old objects found in antique shops and flea markets.
