Canned Fruit Juices
Ingredients
Directions
Press out the juice from the fruit and strain it through a flannel cloth.
Add 1 cup of white granulated sugar for each pint of juice.
Bring the mixture to a boil in a porcelain kettle.
Bottle the hot juice in small bottles and seal tightly while hot.
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 and the fruit flavor that the finished drink carries.
- White granulated sugar
- Adds sweetness and body, and helps balance the tartness of the juice.
The step that matters
Sealing the bottles while the juice is hot. Boiling the juice and sealing it hot helps drive out air and keeps microorganisms from growing once bottled. If the juice cools before sealing or the seal is loose, it can spoil in 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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