The Art of Preserving All Kinds of Animal and Vegetable Substances for Several Years, 2nd ed. / A work published by the order of the French minister of the interior, on the report of the Board of arts and manufactures

Chapter 49: § XLV. Vegetables.

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About This Book

A practical manual that presents a systematic method for preserving animal and vegetable foods for extended periods by combining controlled heating, container selection, and airtight sealing. It supplies detailed descriptions of workshops, vessels, bottles, corks, and the tools and techniques for securing and testing closures. The text offers step-by-step procedures and recipes covering meats, broths, eggs, dairy, a wide range of vegetables and fruits, juices, syrups, jams, and related preparations. It also explains how preserved items are later used in soups, jellies, and other dishes and discusses practical considerations for household and naval provisioning. The work closes with certificates, reports, and observations assessing the process and its practical benefits.

§ XLV.
Vegetables.

Vegetables put into bottles without being dressed, and entirely submitted to the action of heat in the water-bath, as before described, require to be prepared for use on being taken out of the bottles. This preparation will be made according to the season, and every one’s taste and inclination. Attention must be given to the washing of the vegetables when taken from the bottle; and to facilitate the taking them out, I fill the bottle with luke-warm water, and after having drained it of the first water, I wash the vegetables in a second water somewhat hotter, and having drained them, I then prepare them for a meat or vegetable soup.