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Dessert

Canned Strawberries

Preserve fresh strawberries in jars with sugar.

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

Ingredients

Directions

Prepare

  1. Wash the strawberries and remove the stalks.

  2. Sprinkle sugar over the strawberries and let them sit overnight.

Pack and sterilize

  1. Pack the strawberries carefully into clean jars without crushing them.

  2. Adjust the rubber rings and lids, then place the jars in a sterilizer.

  3. Slowly bring the sterilizer to a boiling point.

  4. Once the strawberries have shrunk in their own juice, remove the jars and fill them up from an extra bottle.

  5. Screw down the lids tightly and return the jars to sterilize for five minutes.

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

Fresh strawberries
Provide the fruit, flavour and bulk of the preserve.
Sugar
Sweetens the fruit and draws out juice during the overnight rest.

The step that matters

Filling the jars from the extra bottle after the fruit shrinks. Topping up the jars removes the air gap left as the fruit settles in its juice. A full jar with less trapped air helps the seal hold and reduces the chance of spoilage during storage.

“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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