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 54: § L. Tomates and Herbs.

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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.

§ L.
Tomates and Herbs.

I use preserved Tomates or love-apples in the same manner as those taken fresh in the season. They need only to be properly warmed and seasoned when taken out of the bottle.

A Sorrel preserved in the manner pointed out, does not, when taken out of the bottle, in the least differ from fresh sorrel in June. I make use of it in the same way.

As to mint (menthe poivrée) and all other plants which may be preserved in bunches; cooks will know how to make the proper use of them, as well as of the juices of herbs.