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Dessert

Canned Blackberries

A method for preserving blackberries in jars by boiling them with water.

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

Ingredients

Directions

Prepare

  1. Place the blackberries in a bright tin pan over a boiler of boiling water.

  2. Add 1 cup of boiling water to the berries.

  3. Prepare self-sealing jars by placing them in a pan of cold water on the stove and bringing the water to a boil.

Cook and can

  1. Heat the berries to boiling, covering and stirring occasionally to speed up the process.

  2. Fill the jars to the top, secure the covers tightly, and tighten further as the glass cools.

Serve

  1. Use the fruit as soon as the jar is opened.

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

Blackberries
Provide the fruit, which supplies the flavor, color and body of the finished berries.
Boiling water
Adds liquid so the berries heat evenly and do not scorch before they soften.

The step that matters

Fill the jars to the top and seal them tightly. Filling to the top leaves little headspace, and tight covers help create a vacuum seal as the jars cool, which keeps the fruit preserved.

“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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