Cherries, Canned
Ingredients
Directions
Prepare
Layer cherries and sugar in a porcelain kettle until all are used.
Add 1 quart of water to the kettle.
Cook and can
Heat over a slow fire for 2 hours until juice is extracted.
Bring to a boil, then prepare for canning.
Transfer cherries into glass jars and seal hermetically.
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
- Cherries
- Provide the fruit, which softens and releases juice during slow heating.
- White granulated sugar
- Draws moisture out of the fruit and forms a syrup, adding sweetness and preserving the cherries.
The step that matters
Heating over a slow fire. Heating slowly for the full time lets the cherries release their juice gently into the sugar syrup. Too fast a heat can scorch the sugar on the bottom of the kettle and burn the syrup before the fruit is evenly softened.
“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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