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Bottled Apricots

Apricots are preserved by placing them in bottles, sealing with corks, and heating with cold water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Bottled Apricots

Ingredients

Directions

Prepare the fruit

  1. Gather apricots in the morning of the day you plan to preserve them.

  2. Cut apricots into two or four pieces based on their size.

  3. Place the pieces into clean bottles and cork them tightly.

Pack and seal

  1. Secure the corks with wire, similar to how Champagne is corked.

  2. Lay the bottles on their sides in a wooden case lined with hay.

  3. Fill the case three-quarters full with cold water.

  4. Connect the steam pipe to the case and close it.

Heat the bottles

  1. Heat the water to 200°F (93°C) for half an hour.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Apricots
The fruit being preserved, sealed in bottles and gently heated until it keeps.

The step that matters

Heating the water to 200°F (93°C) for half an hour. Holding the bottles at this temperature for the full time heats the fruit enough to destroy spoilage microbes and enzymes. Too little heat or time can leave the fruit unsafe to store.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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