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Canned Fruit Juices

A homemade canned fruit juice made by pressing fruit, sweetening with sugar, boiling, and bottling while hot.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Canned Fruit Juices

Ingredients

Directions

  1. Press out the juice from the fruit and strain it through a flannel cloth.

  2. For each pint of juice, add 1 cup of white granulated sugar.

  3. In a porcelain kettle, bring the mixture to a boil.

  4. Bottle the hot juice in small bottles and seal tightly while hot.

Recipe from a historical cookbook (Internet Archive).

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

Clean ripe fruit
Provides the juice, which carries the flavour and colour of the finished preserve.
White granulated sugar
Adds sweetness and body, and helps preserve the juice once it is sealed.

The step that matters

Bottle the hot juice and seal tightly while hot. Sealing the juice while it is still hot lets the heat drive air out of the bottles, creating a vacuum seal. Juice that cools before sealing may not seal properly and can spoil.

“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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