Preserving Fresh Grapes.
New Discovery: Preserving grapes for nine to twelve months is impressive. This begs for an experiment – not that I have a barrel or wheat bran in the kitchen pantry…
Though why not turn them into raisins, jelly, juice, or wine – I am unsure.
Source: Practical American Cookery and Domestic Economy, Hall, 1856.
Interesting approach: aging wine before crushing the grapes!
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I’m not sure it was for making wine – just storing grapes….??
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