Canned Fruits
Ingredients
Directions
Prepare
Sprinkle sugar over the fruits and let them stand for a few hours.
Scald the fruits with the sugar until the sugar penetrates.
Prepare jars by placing them in a tin pan of hot water on the stove.
Fill and seal
Fill the jars with the hot, scalding fruit to the brim and seal quickly with heated tops.
Occasionally tighten the tops as the fruit cools and shrinks.
Store
Store jars in a dark, cool, dry place.
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
- Ripe fruits
- Provide the main flavor and bulk of the preserved fruit.
- Sugar
- Adds sweetness and helps preserve the fruit by drawing out its moisture.
The step that matters
Fill the jars to the brim with hot fruit and seal quickly. Hot fruit and hot jars help drive air out and form a vacuum as they cool, and quick sealing keeps air and microbes out. Air trapped in the jar can allow spoilage, and the fruit shrinks as it cools, so the tops may need tightening.
“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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