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Preserve

Canned Fruit Juices

A method for preserving fruit juice by canning it in Mason jars.

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

Ingredients

Directions

Prepare the juice

  1. Mash the fruit and rub the pulp through a fine sieve.

  2. Mix the sugar with the fruit juice and pulp.

Fill and process

  1. Fill Mason jars with the syrup.

  2. Cover the jars and place them in a pot with cold water, covering nearly to the top of the jars.

  3. Boil the water for half an hour.

  4. Fill each jar to the brim, seal, and cool in the water.

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

Sugar
Sweetens the juice and adds body to the syrup.
Fruit juice and pulp
Provides the flavor and the main liquid of the syrup.

“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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