To Bottle Apricots Green for Tarts
Ingredients
Directions
Prepare
On a dry day, gather the apricots and wipe them clean.
Place them into wide-mouthed bottles and fill with spring water.
Set the bottles in a pot of cold water up to their necks.
Heat and seal
Heat until the water is scalding hot and the apricots change color.
Remove the bottles, let them cool, and top off with boiled spring water if needed.
Add 1 tablespoon of sweet oil to each bottle.
Seal tightly with a damp bladder.
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; heat softens its flesh and changes its color.
- Sweet oil
- Floats on the surface, forming a barrier that limits contact with air.
The step that matters
Heating until the apricots change color. Heat must reach the fruit and drive out air for it to keep. Stopping too early leaves the fruit under-treated, while heating too long softens it and turns it mushy.
“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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