Name: Canned Strawberries
Ingredients: firm, slightly under-ripe strawberries; sugar; water

Canned Strawberries

Ingredients

firm, slightly under-ripe strawberries
sugar
water

Directions

Select firm, slightly under-ripe strawberries and discard any over-ripe or soft fruit.
Wash the strawberries by gently lifting them in and out of water; do not soak them.
Steam the strawberries and immediately transfer them to sterilized jars.
Fill the jars as full as possible without crushing the fruit; gently shake to settle.
Prepare a heavy syrup by boiling equal parts sugar and water for 20 minutes.
Put a new rubber seal on the jar, fill it to overflowing with the syrup, and seal immediately.
Repeat the process for the remaining jars and wipe them off with a damp cloth.

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.