Fiona talks about sun-dried tomatoes at ilove2cooknaked.com.
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Question by MissMegz: In the 1800s, how would people dry and preserve/store fruits and vegetables?
How would they actually dry them and how would they store them? Also,
which types of fruits and vegetables could be dried? And lastly, if they were
to pick a harvest one day and it rained the next, how could they dry their
harvest? Sorry for all the questions. Your answer would be VERY appreciated.
Best answer:
Answer by Lincoln6
In parts of some countries, they ‘re still dried in the sun and they are covered when there is a threat of rain. The drying process takes many days. Bananas and Tomatoes are easiest to dry.
Know better? Leave your own answer in the comments!
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you have my attention, cheers! KtC
Applying heat was another way to dry foods where sunlight or dry air was not plentiful. Before canning this was how food was kept. Strings of dried onions, garlic, chillies, dried fruit such as apples, plums, apricots and cherries were made. Even dehydrated or portable soup was made for use by the Navy. It was made in the same manner as glue. The meat was cooked to denature suluble proteins to made a condensed gelatin.
http://books.google.com/books?id=f5oDAAAAYAAJ&pg=PA772&lpg=PA772&dq=dried+portable+ship%27s++soup&source=bl&ots=zBHyn6PvCi&sig=jbieBDo-OjzZpX8iUjiOZNfHLy4&hl=en&ei=t1JQTdTON5L2swOJmP2ZCg&sa=X&oi=book_result&ct=result&resnum=1&ved=0CCcQ6AEwAA#v=onepage&q=dried%20portable%20ship%27s%20%20soup&f=false
The nineteenth century saw the rise of canning to preserve food. “Canning” in glass using a boiling water bath was discovered in 1810 by Appert. He was working to preserve food for Napoleon’s military campaigns.
http://en.wikipedia.org/wiki/Nicolas_Appert
This combined with metal cans being perfected in time for Kensett to combine food processing with canning. Pasteur explained how this process worked to preserve food.
http://books.google.com/books?id=Q2KOOtgKi48C&pg=PA2&lpg=PA2&dq=vegetables+preserve+food+nineteenth+century&source=bl&ots=dbc8hd6UK-&sig=fkfhFxEq_Ike3jS-T–cMcNcqak&hl=en&ei=z01QTejIJ4yqsAOKiO3mCg&sa=X&oi=book_result&ct=result&resnum=7&ved=0CEkQ6AEwBjgK#v=onepage&q&f=false
Vinegar was used to preserve vegetables and fruit. Carrots, onions, eggs, beetroot, cabbage, and many others were preserved with a low pH and fermentation.
Cooked meat and sugar as with mincemeat in Europe and a dried meat version called pemmican in N America. Both used the fruit to provide concentrated sugars that made the mixture hypotonic so they draw the water out of bacteria or fungi, killing them.
Dry-salting was another process to preserve vegetables. This drew water out making a brine and again a fermentation bath. This produced cabbage but also is used to preserve limes, lemons and plums.
http://www.bibliobuffet.com/on-marking-books-columns-195/archive-index-on-marking-books/1162-pickling-bookmarks-121309
In the 1800’s there were no refrigerators or chemical preservatives.
The most popular ways to preserve fruits and vegetables were:
– Drying (dehydration) mainly sundrying.
– Pickles. Letting the veggies in vinegar.
– Cook them and store them in oil.
– Fermentation (turn grapes into wine)
– Making fruit jams and preserves with sugar.
– Make syrops from fruits. (grape syrop)
– Smoking vegetables.
– Store them in cold and dry places (celars or caves)
– During winter, put them outside the house.
Hope that helps
All the best
FT Bletsas
Cooking Economy