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Originally Posted by Sean
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Of course he is gonna say what he says. He's a 7th Day Adventist.
BTW he has some issues. For one he often just asserts something as though an authority.
He claimed Josephus said the Jews could preserve fruits for hundreds of years and admits it was an exaggeration. But he based his principle on this that they could preserve foods
Lastly, some foods preserve easily such as pomegranates..NOT SO for soft fruits
But the issue is how or what is a preserved fruit. You know what we call preserved grapes? We all them Raisins. That's right, you remove the fluid.
Pomegranate season today runs roughly from September to February, though the season was likely briefer in ancient times without modern methods of preservation. Still, the fruit’s structure permits it to endure storage better than many soft fruits high in water content. Pomegranates were valued for the seeds or for the crimson juice that could be made from them.
Gabrielson, J. (2012). Food. In J. D. Barry & L. Wentz (Eds.), The Lexham Bible Dictionary (J. D. Barry & L. Wentz, Ed.). Bellingham, WA: Lexham Press.
Here is how they would preserve some grapes
Products
While grapevines were most valued for their grapes and the resultant wine, ancients found many additional uses. For example, tender shoots of the vines could be eaten boiled or pickled (Pliny, Natural History 14.23.119). Grapes were made into raisins, or their juice was boiled down into syrup. The high sugar content in raisins and syrup formed a natural preservative (
1 Sam 25:18; Miller, “Use,” 9).
McMillan, R. L. (2012). Vines and Viticulture. In J. D. Barry & L. Wentz (Eds.), The Lexham Bible Dictionary (J. D. Barry & L. Wentz, Ed.). Bellingham, WA: Lexham Press.
Mind you they still needed to have something to drink
Fruit was abundant. Vines, figs, pomegranates and olives were among the characteristic fruits of the land (
Deut. 8:8). Grapes were eaten fresh or pressed into clusters and dried to form raisins (
1 Sam. 25:18). Figs were also eaten fresh or pressed into cakes (
1 Sam. 30:12), as were dates, no doubt. Although the latter are not mentioned in the Bible the later Jewish literature, as well as the papyri of Nessana, includes many references to dried and pressed dates. Raisins, figs and dates will keep for years and they were therefore the kind of food taken on long journeys or stored for emergencies. Pips of these dried fruits were found in the Judean Desert Caves and in the Negev. Of the wild fruits, that of the sycamore was eaten (
Amos 7:14). Olives were abundant; some were eaten pickled, though the greater part of the harvest was used in the production of oil. Most of the oil consumed in Palestine was olive oil (1 Kgs. 17:14) and much olive oil was also exported (2 Kgs. 5:11).
Negev, A. (1990). The Archaeological encyclopedia of the Holy Land (3rd ed.). New York: Prentice Hall Press.
Fruit
Fruit was an important source of food for the Israelites, particularly grapes, olives and figs. Grapes were grown mostly for wine, although some were eaten fresh at harvest time, or dried as raisins for storage while olives were grown exclusively for their oil, until the Roman period. Other fruits that were eaten were the date, pomegranate and sycamore fig.
[34][35]
The ancient Israelites built terraces of leveled areas in the hill country for planting a variety of crops, including grains, vegetables and
fruit trees.
[36] All the trees, with the exception of the olive, produced fruit that could be eaten fresh or be made into fresh juice while in season. Fruit was also processed for later use in a variety of ways: Fruit with high sugar content was fermented to make alcoholic beverages; grapes were most commonly used for this. Fruit was also boiled down into thick, sweet syrup, referred to in the Bible as
dvash (honey). Grapes, figs, dates and apricots were also dried and preserved individually or put on a string or pressed into cakes. Since dried fruit are an efficient source of energy, they were prepared as provisions for journeys and long marches
http://en.wikipedia.org/wiki/Ancient_Israelite_cuisine
But this guy tries to make it seem as if they preserved grape juice or fresh grapes that could, weeks later, be squeezed for juice
http://books.google.com/books?id=uDi...Israel&f=false
Read that about how they preserved grapes...it makes your link look silly
Here are the two authors
J. Maxwell Miller is Professor Emeritus of Old Testament at Candler School of Theology, Emory University, in Atlanta, Goergia.
John H. Hayes is Professor Emeritusof Old Testament at Candler School of Theology, Emory University, in Atlanta, Georgia. He is the author of numerous books, including
Introduction to the Bible,
Biblical Exegesis: A Beginner's Handbook (with Carl Holladay),
The Jewish People in Classical Antiquity (with Sara Mandell), and
Old Testament Theology: Its History and Development (with Frederick Prussner), all published by WJK
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