Traveling through ancient times: Savages are hungry for food

Everyone was busy picking watermelons and carrying them back.

The females went to the peach and apricot forest to pick peaches and apricots.

It was already noon when we got back.

Cang is in the hunting team today.

No one had prepared dinner for her.

I fried a few steaks and had some leek and egg drop soup. It was quite nourishing.

After lunch break.

Sang Tian and the females sat by the river and began to wash and process the fruits.

Piles of watermelons, apricots, and peaches were placed on bamboo boards by the river.

Looks like this afternoon is going to be a bit busy!

Large ceramic and wooden basins are ready.

After washing a basin of peaches and apricots, soak them in salt water to prevent them from oxidation and discoloration.

Then they were carried to the bamboo shed in the square, where another group of females removed the cores and cut them into pieces.

The watermelon was too heavy, so I peeled it and cut it into pieces by the river and put it in a basin.

The cut fruit pieces were sent to the public stove and made into canned fruit and fruit wine by several females selected by Sang Tian.

Sang Tian did it so many times, and these females were the only ones watching by his side every time, and they had memorized the whole process.

Sang Tian had to make the preserved fruits and just watched from the side. If they had any questions, Sang Tian would take over at any time.

In fact, it is not difficult to make preserved fruit. It only includes a few steps such as pre-processing, candied fruit, and drying.

First, remove the peeled and diced peaches from the brine and drain.

The next step is to boil the sugar liquid.

Put sucrose and water into a pot, heat over low heat, stirring constantly until the sucrose is completely dissolved to make sugar solution.

Next up are the candied peaches.

Put the chopped peach pieces into the sugar solution, add the sour juice and stir well.

Bring to a boil over high heat, then reduce to low heat and simmer for 15 - 20 minutes, stirring occasionally to ensure the peaches are cooked evenly.

After cooking, turn off the heat and let the peach pieces soak in the sugar solution for 4-6 hours to allow them to fully absorb the sugar.

The only drawback is that Sang Tian doesn’t have rock sugar and can only use sucrose.

The taste will change slightly, and the color will be much darker, affecting the appearance.

The final step is drying or airing.

Remove the soaked peach pieces and drain the sugar. Place the peach pieces on a baking sheet and bake in a clay oven for 6-8 hours, until the surface of the peach pieces is dry and the texture is pliable.

Of course, you can also place the peach pieces in a well-ventilated and sunny place to dry for 2-3 days, turning them over frequently during this period.

But after all, there is an oven, so it doesn't take so much time.

After a few hours, you can store the packaging.

Store in a sealed bag or container in a cool, dry place.

There are only slight differences between making apricot preserves and peach preserves.

In modern terms, apricot preserves are more flavorful if they are not pitted.

But ancient apricots were more than twice as big as modern apricots.

It is better to cut it into slices and make preserved fruits. The apricots are still candied in sugar solution.

Bring to a boil over high heat, then reduce to low and simmer for 10-15 minutes, until the apricots turn translucent and soften. Remove from heat and let the apricots soak in the sugar solution for 8-12 hours to allow the sugar to fully penetrate.

Take out the soaked apricots and drain the sugar liquid. You can also choose to dry them in the oven.

Once the preserved apricots have cooled, place them in an airtight container and store in a dry place.

The same goes for preserved watermelon.

But the only difference is that the baking time of watermelon preserves is twice as long as that of the other two fruits.

Because watermelon contains much more water than peaches and apricots.

With the same baking time, watermelon preserves cannot be baked dry at all.

Wait until all three kinds of fruits are put into the oven.

Sang Tian focused on watching them make fruit wine, as making canned fruit was too simple.

If the fruit wine is not suitable at all, the taste will be very different and it may even go bad.

Sang Tian had to watch carefully.

Until it was completely dark.

Everyone is finally done.

Jars of fruit wine and canned fruit were stored in cool and dry caves.

As for the preserved fruits, they still need to be baked for several hours and can only be collected in the middle of the night.

Duo and the others had already prepared meals for these busy females.

Rich and varied, and tastes good.

Sang Tian was tired after a whole day and returned to the bamboo house.

I saw a bowl of yam and pork ribs stew on the table.

Still warm.

It was sent by Cang.

I was already full, but the smell of this made my appetite increase.

After eating everything, he lay down contentedly and turned off the lights.