Canned Strawberries
Ingredients
Directions
Make the syrup
Select 1.5 pounds of inferior strawberries and place them in a jelly bag to extract the juice.
Measure the juice and add ⅓ of its volume in water.
Heat the mixture in a saucepan and add the sugar once hot.
Boil for 15 minutes, then strain the syrup.
Fill and process the cans
Fill fruit cans with the remaining strawberries, leaving some space at the top.
Pour the prepared strawberry syrup over the strawberries in the cans.
Place rubber bands and loosely cover the cans.
Add boiling water to the boiler until it covers the cans three-quarters high.
Cover and boil for 20 minutes.
Remove the cans, tighten the covers, and allow them to cool.
Store
Once cool, tighten the covers again and wrap in paper.
Store in a cool, dry 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 and flavour that the canned product is built around.
- Sugar
- Sweetens the syrup and helps preserve the fruit's texture and flavour.
The step that matters
Boil for 15 minutes, then strain the syrup. Boiling the juice, water and sugar together dissolves the sugar fully and concentrates the syrup. Straining removes solids so the syrup stays clear and the cans are not clouded by pulp.
“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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