Raspberries in Water
Ingredients
Directions
Prepare
Wash the raspberries to remove any dirt.
Place the raspberries in a large pot and add enough water to cover them, about 15% of their volume.
Bring the mixture to a boil.
Can and process
Fill sterilized cans with the hot raspberries and water.
Seal the cans and process them in a boiling water bath for 8 minutes at 240°F (115°C) or 23 minutes at 212°F (100°C).
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
- Soft raspberries
- Provide the fruit, which softens and releases juice as it heats, forming the packed filling.
- Water
- Covers the fruit and forms a liquid that carries heat evenly through the cans.
The step that matters
Seal the cans and process them in a boiling water bath. Heating the sealed cans for the full stated time destroys microorganisms that could spoil the fruit, and the sealed cans keep out air. Too short a time risks spoilage, so the time and temperature must be followed exactly.
“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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