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Canned Strawberries

Preserved strawberries in syrup, suitable for canning.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Sugar and syrup match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 5,842 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Canned Strawberries

Ingredients

Directions

Prepare the fruit

  1. Wash strawberries in a basin of water, then drain and hull if desired.

  2. Place strawberries in a granite pan and sprinkle with 1 cup of sugar.

  3. Let the strawberries stand for a few hours or overnight in a cool place.

  4. Fill fruit jars with the strawberries, pressing them down gently without crushing.

Make the syrup

  1. Combine the drained juice with 2 cups of sugar for each cup of juice.

  2. Heat the mixture slowly and boil for 5 minutes.

Process and seal

  1. Place the jars on a wooden or wire rack in a boiler, cover loosely without rubber rings, and fill with water until the jars are half submerged.

  2. Boil for 5 to 8 minutes after the water begins to boil.

  3. Remove the jars from the boiler.

  4. Fill the jars with hot syrup.

  5. Return the jars to the boiler.

  6. Boil for an additional 5 to 10 minutes.

  7. Remove the jars and seal them.

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sugar + syruptop 6% of all pairs
    Smell alikestrong
    Cooked together5,842 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Strawberries
Provide the main fruit, whose flesh softens and holds its shape when packed gently.
Sugar
Sweetens the fruit and draws out juice during standing, and helps preserve the syrup.

The step that matters

Pressing the strawberries into the jars. Packing gently without crushing keeps the berries whole and lets the syrup fill the gaps. Crushed fruit releases too much juice and becomes mushy and cloudy during processing.

“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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