The Food Forest Handbook by Darrell Frey

Author:Darrell Frey
Language: eng
Format: epub
Publisher: New Society Publishers
Published: 2017-01-15T00:00:00+00:00

Dried Fruit

Most fruit can be dried in a food dryer. Dried fruit will keep through the winter at least if fully dried and stored in airtight containers. Drying concentrates the flavors of fruit but loses some of their vitamin C and A content.

Fruit Leather

Fruit leather is made by drying a puree of fruit on a sheet of plastic. Fruit leather can be rolled up and stored in a cool dark container for a few months. It will keep longer in the freezer.

Preserves

There are a number of ways to make fruit preserves. Common types of preserves include jam, jelly, preserves, and conserves; they’re also known by many other regional terms. Basically jams, preserves, and conserves are whole fruit and sugar. Pectin, derived from fruit, is often added to thicken jams. Jelly is made from fruit juice or strained juice, sugar, and pectin. Fruit spreads are made from whole fruit with no added sugar.

Chutneys are made from a mixture of fruits and spices with vinegar and sugar added to help preserve the fruit. Fermented chutneys are made by adding a lactobacillus culture to a chutney and allowing it to ferment at room temperature for two days before refrigerating. Added sugar is not used, but some recipes call for adding a salt brine.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.