Ever since the world began, man has always tried to preserve food for as long as possible to stock up on it in difficult times with more or less empirical and frankly not always exactly healthy methods. But if we have to date the choice to accumulate summer greens and vegetables with their flavors to give more flavor to winter tables then we must go back to the first decade of the nineteenth century when the French pastry chef and distiller Nicolas Appert came to the conclusion that foods are preserved longer if contained in airtight bottles immersed in boiling water for a variable time depending on the type of food. A further impetus to his discovery came from the Englishman Pierre Durand who adapted the method by replacing the glass containers with tin cans and registered the patent which was then sold to the entrepreneurs Bryan Donkin and John Hall. This is how canned goods were born, first in Great Britain, then in France and the United States and immediately adopted for military supply.
The great adventure of Francesco Cirio from the Porta Palazzo handcart to the international Cirio Peeled Peel industry
Just to know in Italy the first canned preserves factory was founded in Turin in 1856 on the initiative of Francesco Cirio, a brilliant young man who bought vegetables at a reduced price at the Porta Palazzo market in Turin near closing time and then resold them on a handcart in the city's outskirts. Since things were going well, the young man thought about how to deal with the rapid deterioration of fresh vegetables. And yes ingenuity renting a room in Turin in via borgo Dora 34 where he had a fireplace installed containing two boilers. I started by preserving peas, the operation was successful and from there I also began to preserve tomatoes and vegetables of all types. But the thing that gave him the most success was the bald Cirio who was immediately appreciated by the public and the operators of the universal exhibition in Paris in 1867. At this point the young boy selling vegetables with a cart at Porta Palazzo became a brilliant industrialist opening factories in Castellammare di Stabia Milan Berlin London Brussels Paris Belgrade and Vienna.
Thanks to the preservation process, today it is easy to take advantage of the good season and its fruits from the garden to reserve summer flavors and aromas to keep at home and use on future occasions.
“The great book of preserves – 170 sweet and savory recipes” published by Slow Food
In this regard it is useful for those who want to try their hand at this world “The great book of preserves – 170 sweet and savory recipes” published by Slow Food publisher edited by Federica Vizioli with the collaboration of Grazia Novellini who offers a wide range of preserved garden vegetables in oil, vinegar, fermented and salted, sweet and sour and also natural fruit and vegetable preserves, dried fruit and vegetables, jams and marmalades , candied fruit in syrup and in alcohol, jellies, mustards and sauces, liqueurs and syrups, fruit juices. In short, we are spoiled for choice and the desire to taste healthy preparations that can bring the tastes, aromas and flavors of summer back to our winter tables.
The recipe book gives useful information about the seasonality of fruit or vegetables to be preserved with advice for making good purchases. From the wide choice of recipes we offer these tasty stuffed chillies which can be made with great ease and resulting in great satisfaction.
The recipe for chillies stuffed with tuna and anchovies
Ingredients
24 round sweet red chillies
240 grams of tuna in extra virgin olive oil
12 anchovies in salt
two glasses of white wine vinegar
extra virgin olive oil
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Method
Clean and wash the chillies. Dry them and remove the upper cap so you can clean them of seeds. Put a pan of water on the heat, add salt and vinegar. When it boils, immerse the chillies for a couple of minutes, drain them and leave them to dry in a cool place for a day.
Stuff them with the chopped tuna mixed with the desalted and chopped anchovies. If you prefer you can fill them with desalted and chopped tuna and capers or simply with anchovy fillets. Place the chillies in glass jars and cover them with extra virgin olive oil. Leave the containers open for three or four hours to give the product time to settle, then cap them. at this point, place them through a pasteurization process by boiling them in a pan wrapped in cloths to protect them from shocks and covered with water for 20 – 30 minutes. After about a month you can start using them.
