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Drink

Canned Fruit Juices

A preserved fruit juice made by boiling fruit juice with sugar and bottling while hot.

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. Press out the juice from the clean ripe fruit and strain it through a flannel cloth.

  2. For each pint of juice, add 1 cup of white granulated sugar.

Cook and bottle

  1. Put the mixture in a porcelain kettle and bring it to a boil.

  2. Bottle the juice while hot in small bottles and seal tightly.

  3. Store in a cool, dark place.

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

Clean ripe fruit
Provides the juice that forms the base of the drink.
White granulated sugar
Adds sweetness and helps preserve the juice once it is cooked and sealed.

The step that matters

Bring the juice to a boil before bottling. Boiling the sweetened juice heats it enough to reduce microbes before it is sealed in bottles. Bottling it while hot and sealing tightly helps keep it from spoiling 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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