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Dessert

Canned Strawberries

A method for preserving strawberries in sugar syrup.

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

Ingredients

Directions

Prepare

  1. Hull the strawberries, wash, and drain them.

  2. Sprinkle the strawberries with sugar, using 1 pound of sugar for every 1 pound of berries, and let them stand overnight.

Cook and jar

  1. Drain off the juice and bring it to a boil.

  2. Add the strawberries to the boiling juice and cook for a few minutes.

  3. Pack the mixture into jars and seal them.

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 the bulk of the finished preserve.
Sugar
Adds sweetness, draws water out of the berries to form syrup, and helps preserve them.

The step that matters

Cook the berries only a few minutes in the boiling juice. Strawberries are delicate. Brief cooking in boiling syrup keeps the fruit firm and bright, while longer cooking breaks down the pectin and cell walls, leaving the berries soft and dull.

“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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