I preserved apricots with an early 18th century receipt (recipe). The apricots were preserved in sugar. The apricots were boiled in the sugar syrup that had to be scummed. Then allowed to dry. The apricots were then placed in the crock, the syrup added to cover. The final step was to seal the crock with the bladder.
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Nice blog Susan! What receipt are you using for the preserved apricots? I am sure your visitors, and I!, would like to know!
By: Deborah Peterson on July 30, 2009
at 7:23 pm
The reason that I described the receipt as early 18th century is because it is located in an unsigned and unpulished hand-written manuscript.
Susan
By: hearttohearthcookery on July 31, 2009
at 12:32 pm