Strawberries, Canned
Ingredients
Directions
Prepare
Gather strawberries in dry weather and hull them.
Weigh the strawberries and place them on porcelain plates.
Sprinkle sugar thickly over the strawberries and let them sit in a cool place overnight.
Cook and jar
Use a silver knife or spoon to transfer the strawberries to a kettle.
Heat the strawberries slowly until they reach a boiling point without boiling.
Transfer the strawberries into hermetically sealed glass jars.
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, flavor and bulk of the preserve.
- Sugar
- Sweetens the fruit and draws out juice while it rests, and helps preserve it.
The step that matters
Heating the strawberries slowly to a boiling point without boiling. Slow heating softens the fruit and dissolves the sugar evenly without breaking the berries apart. Overheating or boiling can make the fruit tough, darken its color and cook off fresh flavor.
“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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