Name: Canning Fruit Without Cooking
Ingredients: 1 teaspoon salicylic acid; 1 pound granulated sugar; 3 quarts soft water; raw fruit

Canning Fruit Without Cooking

Ingredients

1 teaspoon salicylic acid
1 pound granulated sugar
3 quarts soft water
raw fruit

Directions

Make the syrup

Bring the salicylic acid, sugar, and soft water to a boil.

Pack the cans

Place raw fruit in cans.
Pour the hot mixture over the fruit in the cans.

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

Salicylic acid: Acts as a preservative that helps slow spoilage in the syrup.
Granulated sugar: Sweetens the fruit and helps preserve it in the syrup.

“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.