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Canning Fruit

A method for boiling various fruits with sugar to preserve them in jars.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 14 ingredients
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Why it works: Bartlett pear and pear share more aroma than cooks usually use. They rank in the top 2% of all ingredient pairs, and 19 recipes mention both. Both carry 2-methylbutyl acetate, which smells fruit. The science ↓

The recipe

Ingredients

Directions

  1. Boil plums for 10 minutes with 10 ounces of sugar per quart.

  2. Boil blackberries for 8 minutes with 6 ounces of sugar per quart.

  3. Boil sliced pie plant for 10 minutes with 8 ounces of sugar per quart.

  4. Boil whole peaches for 15 minutes with 4 ounces of sugar per quart.

  5. Boil cherries for 5 minutes with 6 ounces of sugar per quart.

  6. Boil gooseberries for 8 minutes with 8 ounces of sugar per quart.

  7. Boil halved Bartlett pears for 20 minutes with 6 ounces of sugar per quart.

  8. Boil raspberries for 6 minutes with 4 ounces of sugar per quart.

  9. Boil sliced quinces for 30 minutes with 10 ounces of sugar per quart.

  10. Boil Siberian crabapples for 25 minutes with 8 ounces of sugar per quart.

  11. Boil small sour pears for 30 minutes with 10 ounces of sugar per quart.

  12. Boil quartered sour apples for 20 minutes with 8 ounces of sugar per quart.

  13. Boil strawberries for 8 minutes with 8 ounces of sugar per quart.

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Bartlett pear + peartop 2% of all pairs
    Aroma overlapstrong
    Mentioned together19 recipes

    Shared aroma: 2-methylbutyl acetate (fruit).

  2. Plum + peartop 1% of all pairs
    Aroma overlapstrong
    Mentioned together241 recipes

    Shared aroma: 2-methylbutyl acetate (fruit).

  3. Pear + appletop 1% of all pairs
    Aroma overlapstrong
    Mentioned together648 recipes

    Shared aroma: isoamyl acetate (banana, fruity).

  4. Plum + peachtop 1% of all pairs
    Aroma overlapstrong
    Mentioned together161 recipes

    Shared aroma: methyl cinnamate (strawberry).

  5. Plum + appletop 2% of all pairs
    Aroma overlapstrong
    Mentioned together398 recipes

    Shared aroma: methyl cinnamate (strawberry).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the bartlett pear

How well each one fits the dish's main ingredients (plum, peach, quince, pear, apple, sugar):

  1. Apricotbetter flavor fit
  2. Vanillabetter flavor fit
  3. Strawberrybetter flavor fit
  4. Bartlett pearthe original

Fit is the average pairing score against plum, peach, quince, pear, apple, sugar. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

More fruit canning recipes

Instructions 4 See all 22 →

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