Raspberries in Water
Ingredients
Directions
Prepare the fruit
Clean the raspberries and place them in a large pot.
Add enough water to make the fruit handle easily.
Bring the mixture to a boil.
Can and process
Fill No. 10 cans with the fruit and water mixture.
Seal the cans and process them for 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
- Make up the fruit itself, supplying the flavor and the soft texture that remains after canning.
The step that matters
Processing the sealed cans. Holding the sealed cans at 212°F (100°C) for the full 23 minutes matters most. Heat must act long enough to destroy spoilage microbes; less time or heat can leave the fruit unsafe to store.
“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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