Canned Blackberries
Ingredients
Directions
Prepare the berries
Put the berries in a bright tin pan and add one cup of boiling water to a gallon of berries, then set the pan over a boiler of boiling water.
Heat the berries to the boiling point, covering and stirring occasionally.
Prepare and fill the jars
Heat self-sealing jars by placing them in a pan of cold water, setting the pan on the stove, and letting the water boil.
Fill the jars to the top, put on the covers, and set them as tightly as possible; as the glass shrinks in cooling, set the jars very tight.
Serve
Use the fruit as soon as opened.
Fruit preserved this way will keep for years.
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. See the original page.
Explore the science
What each ingredient does
- Berries
- Form the bulk of the fruit that is heated and then sealed in the jars.
- Boiling water
- Adds moisture and helps heat the berries through quickly at the start.
The step that matters
Fill the jars to the top and seal them tightly. Headspace and a tight seal matter because the contents shrink and cool, and a loose seal lets air in, which can spoil the fruit.
“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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