Preparation

Harvest the fruit and dry. Drying was done in dryers that were stone constructions, about 4 by 2 meters, with the interior walls smeared with clay, with a wooden door located in the center. Inside, leashes (wickerwork braids) were placed on a system of wooden beams. Under construction, at ground level, a semi-round oven was built where the fire was made to heat the dryer. The oven was closed at one end, and the chimney was on the wall opposite the fire. When the dryer was considered warm enough, put the fruits (pears, plums, apples), whole or cut. Seal the dryer and leave it to dry for 1-2 days. After they were dry, they were put in cloth bags and kept cold. The fruits, washed and boiled, were soups for fasting days or were used to sour soups.