Canned Fruits
Ingredients
Directions
Prepare the fruit
Strew sugar over the fruit and let it stand for a few hours.
Scald the fruit with the sugar until it is hot.
Fill and seal
Prepare jars by placing them in hot water.
Fill jars with the hot fruit, sealing them tightly.
Use a wax mixture of resin, beeswax, and tallow to seal corks if using bottles.
Store and check
Store jars in a dark, cool, dry place.
Check jars for flaws or signs of fermentation after one week.
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
- Draws water out of the fruit and adds sweetness that helps preserve it.
- Fruit
- Provides the main flavour and bulk of the preserve.
- Resin
- Forms a hard, airtight coating when melted into the seal over corks.
- Beeswax
- Softens the resin and tallow mix so it seals well and stays pliable.
- Tallow
- Adds fat to the sealing wax, making it easier to spread and less brittle.
The step that matters
Filling jars with hot fruit and sealing them tightly. Hot fruit driven into jars helps drive out air and reduces spoilage-causing microbes. Loose or cool sealing lets air back in, which can allow fermentation, so jars must close securely.
“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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