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    Vinegar from Waste Fruits
    Vinegar from Waste Fruits
    Vinegar from Waste Fruits
    Ebook38 pages35 minutes

    Vinegar from Waste Fruits

    By William V. Cruess

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    About this ebook

    This vintage book contains a comprehensive guide to cooking with surplus fruit, with instructions for making vinegar, puddings, jams, chutneys, and more. Easy-to-digest and full of interesting recipes and handy tips, this book will appeal to those with an interest in economical cooking. Contents include: “Raw Materials”, “Crushing”, “Pressing Before Fermentation”, “Alcohol Fermentation”, “Preserving Fermented Fruits”, “Storage after Fermentation”, “Racking”, “Distillation before Acetic-Acid Fermentation”, “Acetic-Acid Fermentation”, et cetera. We are republishing this volume in an affordable, modern, high-quality edition complete with a specially commissioned new introduction on preserving food.
    LanguageEnglish
    PublisherRead Books Ltd.
    Release dateSep 6, 2016
    ISBN9781473359239
    Vinegar from Waste Fruits

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      Book preview

      Vinegar from Waste Fruits - William V. Cruess

      VINEGAR FROM WASTE FRUITS

      BY

      W. V. CRUESS

      Copyright © 2013 Read Books Ltd.

      This book is copyright and may not be

      reproduced or copied in any way without

      the express permission of the publisher in writing

      British Library Cataloguing-in-Publication Data

      A catalogue record for this book is available from the

      British Library

      Preserving and Canning Food: Jams, Jellies and Pickles

      Food preservation has permeated every culture, at nearly every moment in history. To survive in an often hostile and confusing world, ancient man was forced to harness nature. In cold climates he froze foods on the ice, and in tropical areas, he dried them in the sun. Today, methods of preserving food commonly involve preventing the growth of bacteria, fungi (such as yeasts), and other micro-organisms, as well as retarding the oxidation of fats that cause rancidity. Many processes designed to conserve food will involve a number of different food preservation methods. Preserving fruit by turning it into jam, for example, involves boiling (to reduce the fruit’s moisture content and to kill bacteria, yeasts, etc.), sugaring (to prevent their re-growth) and sealing within an airtight jar (to prevent recontamination). Preservation with the use of either honey or sugar was well known to the earliest cultures, and in ancient Greece, fruits kept in honey were common fare. Quince, mixed with honey, semi-dried and then packed tightly into jars was a particular speciality. This method was taken, and improved upon by the Romans, who cooked the quince and honey - producing a solidified texture which kept for much longer. These techniques have remained popular into the modern age, and especially during the high-tide of imperialism, when trading between Europe, India and the Orient was at its peak. This fervour for trade had two fold consequences; the need to preserve a variety of foods - hence we see more 'pickling', and the arrival of sugar cane in Europe. Preserving fruits, i.e. making jams and jellies became especially popular in Northern European countries, as without enough natural sunlight to dry

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