fruit preservation presentation
TRANSCRIPT
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BY MARY PEROTTI , TIFFANY WALTON
Fruit Preservation
Tomatoes, Apples, Grapes, Strawberries and Peaches
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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
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History of Canning
Nicholas Appert – 1810
Pasteurization, Sterilization
Botulism, Food Poisoning
Weiss Brothers 1885
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Grape Jelly First Attempt
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Pink Apple Sauce: First Attempt
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Pealing the Apples
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Peeled
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Coring the Apples
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Apple Sauce
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Making the Sauce
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Fruit Leather Drying
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Finished Product
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Apple Rings
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Drying the Apples
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Pumpkin Butter: Cutting Up the Pumpkin
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Cooking the Butter & Seeds
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Pumpkin Butter
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Making Pepper Tomato Sauce
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Salting the Tomatoes
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Cutting Garlic for the Sauce
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Cooking Down the Sauce
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Tomato Sauce
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Boiling Water Bath Canning
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Sterilization
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Filling the Cans With Salsa
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Pasteurization
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Finished Product
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Homemade Salsa
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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