Canning and Preserving
Ingredients
Directions
Prepare
Sterilize air-tight jars by scalding them and testing for leaks with water.
Prepare a syrup by mixing 1 pound of sugar with 1 pint of water and simmering.
Fill jars with fruit until they overflow.
Cook the fruit slowly to avoid breaking, then place it in the jars.
Process and seal
Pour the hot syrup over the fruit and seal the jars immediately.
Place jars in a boiler with a wire frame to prevent breaking, fill with cold water to the rim, and bring to a boil.
Boil small fruits for 10 minutes and larger fruits like peaches and pears for 15 minutes.
Remove the tops, refill with boiling syrup, and seal tightly.
Ensure jars are cooled before storing them in a cool place.
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
- Fresh ripe fruit
- Forms the preserved product itself, providing the flavor and texture of the finished jar.
- Sugar
- Sweetens the syrup and helps preserve the fruit's flavor and shape in the jar.
- Water
- Dissolves the sugar into a syrup that fills the jars around the fruit.
The step that matters
Seal the jars while the syrup and fruit are hot. Hot syrup and fruit drive air out of the jars and create a vacuum as they cool, which is what keeps the seal tight. Jars sealed cool or with trapped air may not stay sealed.
“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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