Bottled Apricots

Ingredients

• Apricots
• Wire for corking
• Hay for packing
• Cold water

Directions

The book gives no oven temperature. The 200°F (93°C) in the steps was added when the recipe was transcribed, as a starting point.

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

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

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

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

5. Lay the bottles on their sides in a wooden case lined with lead, on a bed of hay.

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

7. Connect the steam-pipe to the case and close it.

8. Heat the water to 200°F (93°C) for half an hour, then turn off the steam.

9. Leave the case closed until the next morning.

10. Unpack the bottles when they are cool, rosining the corks before storing them in a cellar.