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Dessert

To Can Strawberries

This recipe preserves strawberries by canning them in a sugar syrup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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To Can Strawberries

Ingredients

Directions

Prepare the berries

  1. Do not wash strawberries that are free from sand and dirt.

  2. Weigh the berries.

  3. Measure 1 pound of sugar for every 4 pounds of berries.

Make the syrup and cook

  1. Combine the sugar and 1 cup of water in a porcelain kettle.

  2. Bring the mixture to a boil.

  3. Add the strawberries to the boiling mixture and cook for a few minutes.

Can and store

  1. Dip the strawberries into the cans.

  2. Strain the syrup into the cans.

  3. Ensure there is enough syrup to cover the strawberries well.

  4. Wrap each can in paper.

  5. Store the cans in a dark, cool place.

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

Strawberries
Provide the fruit, which softens and holds its shape in the hot syrup.
Sugar
Sweetens the fruit and helps preserve it in the syrup.

The step that matters

Ensure there is enough syrup to cover the strawberries well. Fruit left exposed above the syrup can discolor, dry out and spoil. Full coverage keeps the berries submerged and protected in the cans.

“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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