1 no ingredients
Directions
You may prepare any chunk-style or pureed fruit with or without sugar,
using the procedure for preparing each fruit. Pack in half-pint,
preferably, or pint jars and refer to the processing times in Table 1.
Caution: Do not attempt to can vegetables, red meats, or poultry
meats, because proper processing times for pureed foods have not been
determined for home use. Instead, can and store these foods using the
standard processing procedures; puree or blend them at serving time.
Heat the blended foods to boiling, simmer for 10 minutes, cool, and
serve. Store unused portions in the refrigerator and use within 2
days for best quality.
Table 1. Process time for fruit-based baby foods in a boiling-water
canner.
Style of Pack: Hot Jar Size: Pints
* 0 - 1,000 ft ........ 20 min * 1,001 - 6,000 ft .... 25 min * Above
6,000 ft ...... 30 min
======================================================= === * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
format courtesy of Karen Mintzias
Servings: 1 guide
Canning Fruit-Based Baby Foods Recipe brought to you by Recipe Ideas
Categories: Baby Food; Canning; Fruit
The History of Recipes
It is quite possible to prove the history of transcribed cooking instructions way back into the far past, at least as far back as ancient Egypt, and potentially, even further back. In practice though, these, old cookbooks were just basic pictorial, hieroglyphic or cunieform recipes for preparing food.
In fact, the oldest recipe discovered, according to Professor Solomon Katz, are some stone tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel blissful and exhilarated. Progressing into The time of the roman empire 25BC a roman called Apicius assembled a collection of documents detailing recipes enjoyed by wealthy Romans. In his publication, he tells us how the meals of wealthy Romans were separated into appetizers, entrees and desserts, a very modern way of dining. Aspicius also informs us how the cooks of his times were skilled in the use of a wide range of herbs, including some that we all recognise such as bay, fennel and asafoetida. For the centuries that followed, the upper-class families of Europe competed to serve the most extravagent meals, and consequentially the best chefs and their collection of recipes were highly sought after. However, it was during the 1800s the formal cooking and cookery books really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, spent years to assembling, verifying, and writing down the recipes that were being prepared for the better households. By the time we get to the 20th century, cooking books are highly popular mostly as a result of better eduction, people having increased free time and being a little richer. |
We hope you enjoy this Canning Fruit Based Baby Foods recipe.
