🍝 Enjoy the cooking of Italy and save 25% on ckbk Membership 🇮🇹
Published 2015
Cooked bottled fruit. In his 1810 guide to preserving fruits, Nicolas Appert suggests simply cleaning fruit, adding it to a glass container, sealing the jar, and following the Appert process of boiling the jar until the fruit is cooked. Since the fruit is softened by cooking during this process, he suggests using slightly underripe but highly flavored fruits from the middle of the season; for some, such as strawberries, he recommends the addition of sugar to bring out their flavor and aroma.
Raw bottled fruit may be kept in sugar without cooking, though for a much shorter period than the cooked version. Rysteribs, shaken red currants, are a Danish technique for keeping fruit for a week or so to be eaten as a dessert or as an accompaniment to savory dishes. Cleaned currants are put into a jar with two-thirds their weight in sugar, kept in the fridge, and shaken periodically. In Sweden, rårörd lingonsylt is a raw-stirred lingonberry jam that keeps the fresh flavor of the berries intact.
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement