Canned Fruits
Ingredients
Directions
Make the syrup
Prepare a syrup by mixing 1/4 pound of sugar with water.
Cook and can
Add the fruit to the syrup and bring to a boil.
Fill the cans to overflowing with the hot fruit and syrup.
Seal the cans immediately to prevent spoilage.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Sugar
- Sweetens the syrup and adds body to the liquid surrounding the fruit.
- Fruit
- Provides the main flavor and texture of the canned product.
The step that matters
Seal the cans immediately. Sealing while the fruit and syrup are still hot lets the heat drive air out of the can, which helps create a vacuum seal and reduces the risk of spoilage.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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