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Dessert

Canned Strawberries

This recipe preserves hulled strawberries with sugar in sealed cans.

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

Ingredients

Directions

Prepare

  1. Wash the hulled strawberries in small batches and drain thoroughly.

  2. On a large platter, layer strawberries and sugar alternately until all ingredients are used.

  3. Let the mixture stand in the refrigerator for 1 hour.

  4. Ensure your cans are perfectly dry and cold.

Can and store

  1. After 1 hour, fill the cans to the brim, packing the fruit with a spoon to eliminate air spaces.

  2. Place the covers on the cans and screw them down tightly.

  3. Wrap each can in paper and store in a cool, dry place.

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 bulk that the sugar macerates into syrup.
Sugar
Draws juice out of the berries and preserves them through sweetness and syrup formation.

The step that matters

Packing the cans to the brim. Trapped air spaces can let the fruit oxidize and spoil in storage, so packing firmly and filling fully helps keep the contents well preserved and the color stable.

“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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