To Can Strawberries
Ingredients
Directions
The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.
Make the syrup
In a kettle, combine 4 pounds of white sugar and 1 cup of cold water.
Boil until the mixture is perfectly clear.
Assemble
Add 4 quarts of strawberries and ½ cup of sugar.
Layer with 1 quart of strawberries, more sugar, and the remaining tapioca.
Fill with water to cover the tapioca by ¼ inch.
Bake and serve
Bake in a moderate oven at 350°F (175°C) until clear.
Serve cold with cream.
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
- Strawberries
- Supply the fruit, flavor and juice that becomes the syrup around the tapioca.
- White sugar
- Sweetens the fruit and dissolves into a syrup that carries the flavor.
- Tapioca
- Starch that thickens the juices as the fruit bakes and cools.
The step that matters
Boil the syrup until perfectly clear. Boiling fully dissolves the sugar in the water, so the syrup is smooth and clear rather than grainy. Starting with a fully dissolved syrup helps the finished fruit set evenly without crystals.
“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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