Wolverine Method of Canning Strawberries
Ingredients
Directions
Prepare the fruit
Select sound, fresh strawberries and pick them over carefully.
If necessary, wash the strawberries and drain them thoroughly.
Place the strawberries in a preserve kettle.
Add ¾ pound of sugar for each pound of fruit and let them stand for 2–3 hours to draw out the juice.
Cook and jar
Pour the juice into the kettle and bring it to a boil, removing any scum that rises.
Add the strawberries to the boiling juice and scald them for 10 minutes.
Transfer the hot strawberries into hot jars and seal them while boiling hot.
Turn the jars upside down; if no juice escapes, they will keep well.
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, flavour and bulk of the preserve.
- Sugar
- Draws out juice from the fruit and adds sweetness that helps preserve the berries.
The step that matters
Standing the strawberries in sugar. Sugar must draw enough juice out of the fruit before cooking. This forms the syrup that the berries are scalded in, so the fruit keeps its shape and the preserve sets safely in the jar.
“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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