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Dessert

Canned Raspberries and Strawberries

A preserve made by canning raspberries or strawberries with sugar and water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Canned Raspberries and Strawberries

Ingredients

Directions

Prepare the jars

  1. Fill jars as full as possible with raw fruit.

  2. Set the jars in a pan of cold water, covering them halfway.

  3. Put the pan on the stove and bring to a boil.

  4. In the meantime, prepare the syrup by boiling 1 cup of sugar with 1 cup of water for each jar.

Fill and process

  1. Fill the jars with the syrup.

  2. Place the covers on loosely.

  3. Cover the jars with water.

  4. Boil for 30 to 45 minutes.

Seal

  1. Remove the jars.

  2. Screw the covers on 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

Raspberries or strawberries
Provide the fruit itself, which holds its shape and flavor during processing.
Sugar
Sweetens the fruit and helps the syrup preserve its flavor and color.

The step that matters

Placing the covers on loosely. Loose covers let steam and air escape while the jars boil. Tightening the covers only after removal lets a partial vacuum form as the jars cool, which is what seals them.

“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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