Canning Berries
Ingredients
Directions
Prepare the fruit
Spread the fruit on platters.
Sprinkle sugar over the fruit.
Let the fruit stand for 24 hours.
Make the syrup
Drain off the syrup.
Scald the syrup.
Pour the syrup over the fruit.
Can the berries
Scald the fruit and syrup together.
Put the mixture in cans and cover tightly.
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
- Fruit
- Provides the main body and flavor of the canned berries.
- Sugar
- Draws out juice and forms a syrup that sweetens and preserves the fruit.
The step that matters
Scald the fruit and syrup together. Heating the fruit and syrup together helps drive air out of the fruit and sealed cans, which supports a safe, long-lasting seal. Heating too little or too long can soften or break down the fruit.
“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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