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... p> His second aunt told him that preserved fruit should be stored in jars, so he bought them in preparation.
Then came the apricot picking.
They chose the ones that were seventy to eighty percent ripe, fully ripe ones that had bugs were unusable.
They were then cleaned, pitted, and preserved with crushed sugar frosting. A bit of salt was also added during preservation.
After being preserved for a few hours, the apricots would exude juice, at which point they were ...
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