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Preserve

Canned Strawberries

A method for preserving strawberries by canning them with sugar.

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

Ingredients

Directions

Macerate the strawberries

  1. Place strawberries on a platter.

  2. Add ¾ pound of sugar to each pound of strawberries and let them sit for 2-3 hours to draw out juice.

Cook the juice

  1. Pour the juice into a preserve kettle and bring to a boil, skimming off any scum.

  2. Carefully add the strawberries to the boiling juice.

Jar and seal

  1. Once boiling, transfer the strawberries to warm jars and seal while hot.

  2. Ensure the jars are air-tight.

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 most of the body of the preserve.
Sugar
Draws juice out of the fruit and adds sweetness that helps preserve the berries.

The step that matters

Seal the jars while the fruit is hot. Filling hot and sealing while hot lets the contents cool and contract, which helps form an airtight vacuum seal. Jars that cool without sealing can spoil, so the seal needs checking.

“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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