Canned Strawberries
Ingredients
Directions
Prepare the jars
Fill glass jars with fresh whole strawberries and sprinkle with sugar in a 1:2 ratio (½ pound sugar to 1 pound berries).
Lightly place the covers on the jars and stand them in a wash boiler filled with water up to within an inch of the tops of the jars.
Ensure the water is no more than warm when placing the jars in it.
Process and seal
Boil for 15 minutes, then move to the back of the stove and let the steam escape.
Using a towel, lift out the jars and place them on a table.
If the berries are 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, following general canning directions.
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 whole strawberries
- Provide the fruit and juice that fill the jars and become the preserved product.
- Sugar
- Sweetens the berries and draws out juice, helping preserve them and keep their flavor.
The step that matters
Keep the water no more than warm when placing the jars. Putting cold glass into a hot water bath can cause sudden temperature change that cracks jars. Starting the jars warm reduces that thermal shock risk.
“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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