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Dessert

Canned Strawberries

A method for preserving fresh strawberries in syrup by boiling them with sugar and water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Canned Strawberries

Ingredients

Directions

Prepare

  1. Wash and prepare the strawberries.

  2. If there is no juice in the bottom, add 1-2 tablespoons of water to prevent burning.

  3. Only cook as much fruit as will fit in one glass fruit jar.

Cook

  1. Heat the strawberries until they boil.

  2. Add the sugar and stir gently for a few minutes until it boils again.

  3. Use any leftover syrup to start the next can.

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 that forms the body and flavor of the preserve.
White sugar
Sweetens the fruit and helps thicken and preserve the syrup.

The step that matters

Adding water when there is no juice. Strawberries released without enough liquid can scorch on the bottom of the pan before they boil. The small amount of added water creates steam and liquid to prevent sticking and burning.

“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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