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Dessert

Canned Fruit, Vegetables, Etc

Canned cherries preserved in a sugar syrup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Canned Fruit, Vegetables, Etc

Ingredients

Directions

Prepare

  1. Wash the cherries and remove the pits.

Make the syrup

  1. In a pot, combine the sugar with enough water to cover the cherries and bring to a boil.

  2. Boil the syrup for 5 to 10 minutes.

Fill and seal

  1. Fill sterilized bottles with the cherries.

  2. Pour the hot syrup over the cherries.

  3. Seal the bottles tightly.

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

Cherries
Provide the fruit that makes up the bulk and flavor of the preserve.
Granulated sugar
Sweetens the fruit and, dissolved in water, forms the syrup that preserves it.

The step that matters

Seal the bottles tightly. A tight seal keeps air and microbes out. Cherries packed in hot syrup and sealed while hot can cool under a partial vacuum, which helps protect them from spoilage during storage.

“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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