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Preserve

Canned Blackberries

Preserve blackberries by boiling them with sugar syrup and canning.

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

Ingredients

Directions

Make the syrup

  1. Boil the water and sugar to make a syrup.

  2. Skim off any foam.

Cook the blackberries

  1. Add blackberries until they cover the surface.

  2. Cook the blackberries slowly for 10 minutes.

  3. Remove the blackberries.

  4. Add more blackberries until all are cooked.

  5. Return all blackberries to the kettle.

  6. Let them boil once.

Jar and seal

  1. Pour the contents quickly into jars.

  2. Seal the jars immediately.

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

Blackberries
Supply the fruit, juice and flavor that the syrup carries and sets off.
Sugar
Sweetens the fruit and helps preserve it by binding water, which slows spoilage.

The step that matters

Pour the contents quickly into jars.. Hot fruit packed into jars and sealed right away keeps the contents hot enough to drive out air as the jar cools, creating a vacuum seal. If the contents cool before filling, the seal can fail and the jar may spoil.

“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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