Prunes to Can
Ingredients
Directions
Prepare
Select ripe prunes.
Add ½ cup sugar to each quart of fruit.
Place prunes on the stove and bring slowly to a boil.
Rest overnight
Set aside or let stand overnight to harden the fruit.
Cook and can
In the morning, bring to a good boil without stirring much.
Once boiling well, they are done.
Put in cans and seal.
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
- Prunes
- Provide the fruit that is cooked and canned, giving the dish its main body and flavor.
- Sugar
- Adds sweetness and helps preserve the fruit once it is canned.
The step that matters
Bringing the prunes to a good boil in the morning. Boiling the fruit well helps it cook through and reach a safe, stable state before canning. Stirring too much can break the prunes apart, so heat them gently.
“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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