fruit preservation presentation
TRANSCRIPT
BY MARY PEROTTI , TIFFANY WALTON
Fruit Preservation
Tomatoes, Apples, Grapes, Strawberries and Peaches
Background
History of Fruit Leather: Middle East and Persians
Put pureed/mashed fruits on muslin cloth to dry in sun
Now made in factories with dehydrators and sold world wide
History of Canning
Nicholas Appert – 1810
Pasteurization, Sterilization
Botulism, Food Poisoning
Weiss Brothers 1885
Grape Jelly First Attempt
Pink Apple Sauce: First Attempt
Pealing the Apples
Peeled
Coring the Apples
Apple Sauce
Making the Sauce
Fruit Leather Drying
Finished Product
Apple Rings
Drying the Apples
Pumpkin Butter: Cutting Up the Pumpkin
Cooking the Butter & Seeds
Pumpkin Butter
Making Pepper Tomato Sauce
Salting the Tomatoes
Cutting Garlic for the Sauce
Cooking Down the Sauce
Tomato Sauce
Boiling Water Bath Canning
Sterilization
Filling the Cans With Salsa
Pasteurization
Finished Product
Homemade Salsa
Sources
http://www.online-gourmet-foods.com/history-of-spaghetti.html
Pickled Potted Canned by Sue Shepardhttp://www.loc.gov/rr/scitech/mysteries/
frozenfood.htmlhttp://www.britannica.com/EBchecked/topic/
30573/Nicolas-Apperthttp://www.madehow.com/Volume-5/Fruit-Lea
ther.html