To Can Strawberries
Ingredients
Directions
Prepare the syrup
Crush 1 quart of strawberries and place them in a preserving kettle.
Add 1 pint of sugar and 1 cup of water for each quart of fruit.
Heat the mixture gradually to boiling. Remove any foam from the boiling mixture.
Strain the mixture.
Pack and process
Fill glass jars with the remaining whole strawberries.
Set the jars in a kettle with a little hot water in the bottom.
Pour the strained syrup over the strawberries in the jars.
Screw on the tops loosely.
Add hot water to the kettle until it nearly reaches the top of the jars.
Cover the kettle.
Boil for 20 minutes.
Pack the jars in a cooker.
Cool and store
Let them cool completely.
Remove the jars.
Tighten the caps.
Store them in a cool, dry, dark place.
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, which forms the body and flavor of the preserve.
- Sugar
- Adds sweetness and helps preserve the fruit by binding water.
- Water
- Dissolves the sugar to form the syrup that surrounds the berries.
The step that matters
Heat the mixture gradually to boiling. Heating slowly lets the sugar dissolve fully and draws out juice evenly, so the berries are not scorched or left undissolved in the syrup before boiling.
“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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