Here is the article I wrote for fruit preservation as published in the EK Gazette A&S edition.
Our fifth A&S Research Paper comes to us from Baroness Alesone Grey, Sugarwricht, and is drawn from her studies in historical confectionary, specifically the preserving of fruits with sugar. (Prospective future contributors, please check out our original Call for Papers.)
The Most Kindly Way To Preserve
One of the great joys of preserving the harvest is you can enjoy summer time fruits all year round, including in the dark days of winter. Many fruits have a very short season and need to be picked and eaten or preserved quickly. In the United States, the tart cherry season lasts 1-2 weeks in June. Apricots are 4-6 weeks starting around mid May. Peaches and plums start around the end of June and can last through August, depending on region. Apples, pears, quince and crab apples start their peak in September-October. There are a few varieties of fruits that have 2 seasons; among…
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