Culinary Chemistry / The Scientific Principles of Cookery, with Concise Instructions for Preparing Good and Wholesome Pickles, Vinegar, Conserves, Fruit Jellies, Marmalades, and Various Other Alimentary Substances Employed in Domestic Economy, with Observations on the Chemical Constitution and Nutritive Qualities of Different Kinds of Food.

by Friedrich Christian Accum

Conserved Fruits.

The preserving of the pulpy fruits employed in housekeeping for making fruit pies, tarts and puddings, so as to render them fit for that purpose, when they cannot be procured in their recent state, is an object of considerable importance in every well regulated family.

The expence of sugar is frequently urged as a reason for not conserving fruits in housekeeping, and to this may be added the uncertainty of success from the strong fermentable quality of many fruits, if the sugar has not been very liberally added. They may indeed be conserved for a length of time without sugar, by baking them in an oven, and then closely stopping them up; but if the cork becomes dry, the atmospheric air exchanges place with what is impregnated by the fruit, which then soon becomes mouldy; some pulpy fruits may be conserved in good condition by the following method, for years, or even it is probable for a longer period, in hot climates.