BY MARY PEROTTI , TIFFANY WALTON

Fruit Preservation

Tomatoes, Apples, Grapes, Strawberries and Peaches

Background

History of Fruit Leather: Middle East and Persians

Put pureed/mashed fruits on muslin cloth to dry in sun

Now made in factories with dehydrators and sold world wide

History of Canning

Nicholas Appert – 1810

Pasteurization, Sterilization

Botulism, Food Poisoning

Weiss Brothers 1885

Grape Jelly First Attempt

Pink Apple Sauce: First Attempt

Pealing the Apples

Peeled

Coring the Apples

Apple Sauce

Making the Sauce

Fruit Leather Drying

Finished Product

Apple Rings

Drying the Apples

Pumpkin Butter: Cutting Up the Pumpkin

Cooking the Butter & Seeds

Pumpkin Butter

Making Pepper Tomato Sauce

Salting the Tomatoes

Cutting Garlic for the Sauce

Cooking Down the Sauce

Tomato Sauce

Boiling Water Bath Canning

Sterilization

Filling the Cans With Salsa

Pasteurization

Finished Product

Homemade Salsa

Sources

http://www.online-gourmet-foods.com/history-of-spaghetti.html

Pickled Potted Canned by Sue Shepardhttp://www.loc.gov/rr/scitech/mysteries/

frozenfood.htmlhttp://www.britannica.com/EBchecked/topic/

30573/Nicolas-Apperthttp://www.madehow.com/Volume-5/Fruit-Lea

ther.html