Canned Strawberries
Ingredients
Directions
Prepare the jars
Fill glass jars with fresh whole strawberries and sprinkle with ½ pound sugar.
Lightly place the covers on the jars.
Stand the jars in a wash boiler filled with water, ensuring the water is 1 inch below the tops of the jars and milk-warm.
Process and seal
Boil for 15 minutes, then move to the back of the stove to let steam escape.
Using a towel, lift out the jars and place them on a table.
If the berries are not well covered with juice, use a tablespoon to fill the first jar to the rim from the second jar.
Wipe the neck of the jar, dry it, and screw the top down firmly.
Repeat the process for all jars, taking care to keep the berries whole.
Invert the jars occasionally as they cool to prevent the fruit from settling.
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
- Provide the fruit that is preserved, with juice drawn out by the sugar.
- Sugar
- Sweetens the fruit and helps draw out juice that covers the berries.
The step that matters
Keeping the berries covered with juice. Fruit exposed above the liquid can spoil or discolour, so topping up the first jar from the second helps keep the berries submerged in syrup for preservation.
“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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