Strawberries, Bottled
Ingredients
Directions
Prepare the fruit
Gather ripe strawberries in dry weather, avoiding bruising.
Place them in perfectly dry wide-mouthed bottles and shake them down.
Make and seal
Make syrup by boiling ¾ pound of sugar with ½ pint of water.
Fill the bottles with the syrup and cork them tightly.
Tie the corks down with string and wrap straw around the bottles for protection.
Place the bottles in a large stew pan and cover with cold water up to their necks.
Bring the water to a boil, then reduce to a simmer for 10 minutes.
Remove from heat and let the bottles cool untouched.
Refit the corks, tie them down again if necessary, and store for use.
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
- Strawberries
- Provide the fruit that is preserved whole in the bottles.
- Refined sugar
- Sweetens the fruit and helps preserve it by binding water in the syrup.
The step that matters
Seal the corks tightly before simmering. Tight corks keep air and microbes out during the heat treatment, and loose corks let the contents spoil. Bottles must also stay dry and sit in water up to their necks so heat reaches the contents evenly.
“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.
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.