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Dessert

Strawberries, Canned

A method for making canned strawberries by hulling, sugaring, and preserving them in sealed jars.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Strawberries, Canned

Ingredients

Directions

Prepare

  1. Gather strawberries in dry weather, fresh from the vines.

  2. Hull the strawberries and weigh them.

  3. Spread strawberries on porcelain plates and sprinkle sugar over them.

  4. Let them stand in a cool place overnight to extract juice.

Cook and can

  1. Use a silver knife or spoon to transfer strawberries to a kettle.

  2. Heat strawberries slowly until they reach a boiling heat without boiling.

  3. Transfer strawberries into hermetically sealed glass jars.

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

Strawberries
Provide the fruit, flavor and bulk of the preserve, with their juice drawn out by the sugar.
Sugar
Sweetens the fruit and draws out its juice, and helps preserve the berries.

The step that matters

Heating without boiling. Heating slowly to just below a boil softens the berries and lets their juice and sugar combine while keeping the fruit whole. Boiling hard breaks down pectin and fruit structure, leaving a mushy result.

“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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