Canning Fruits
Ingredients
Directions
Prepare
Select uniform, perfect fruits and peel them with a sharp knife.
Immediately place the peeled fruits in cold water to prevent discoloration.
Make the syrup and cook the fruit
Prepare syrup by mixing sugar with water until sweet enough.
Boil the fruits in a porcelain kettle with a small amount of water to prevent burning. Once boiling, skim the surface.
Add sugar to taste.
Can
Fill cans with the fruit and pour in the boiling syrup, sealing immediately.
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
- Fruit
- Forms the main body and flavor of the preserve, and is what the cook is preserving.
- Sugar
- Adds sweetness and helps preserve the fruit by binding water and slowing spoilage.
The step that matters
Sealing immediately after filling. Filling with boiling syrup and sealing at once keeps the contents hot and lets a partial vacuum form as they cool, which helps the seal hold and limits spoilage.
“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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