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Dessert

Canned Strawberries

Preserves strawberries by boiling with sugar and canning.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Canned Strawberries

Ingredients

Directions

Prepare

  1. Place the strawberries in a platter after picking.

  2. Add ¾ pound of sugar for each pound of strawberries and let them sit for 2–3 hours to draw out juice.

Cook and seal

  1. Pour the juice into a preserve kettle and bring to a boil, skimming off any foam that rises.

  2. Once boiling, fill warm jars with the mixture and seal while hot.

  3. Ensure the jars are airtight.

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 body, flavor and bulk that make up the preserve.
Sugar
Draws out juice from the berries and adds sweetness while helping preserve the mixture.

The step that matters

Seal the jars while the mixture is hot. Filling warm jars and sealing while the contents are hot lets the contents cool and contract as they set, which helps form an airtight seal. Air left in the jar can allow spoilage, so the seal should be checked.

“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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