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Dessert

To Can Strawberries

A method for preserving strawberries by canning them in sugar syrup.

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

Ingredients

Directions

Prepare the fruit

  1. Pick and use only sound strawberries, ideally the same day.

Cook the strawberries

  1. Heat the strawberries slowly to boiling and cook for at least 15 minutes.

  2. Add hot sugar after the fruit is boiling.

  3. Keep the strawberries pushed down to ensure even cooking.

  4. Skim off any froth.

Can and seal

  1. Fill cans.

  2. Remove air bubbles and froth before sealing.

  3. For larger berries, cook them in the cans with a boiling syrup made from 1 cup water and 1 cup sugar per quart can.

  4. If fruit rises after cooling, gently shake the cans to redistribute the fruit.

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 most of the texture of the finished canned product.
Sugar
Adds sweetness and helps preserve the fruit and its syrup once canned.

The step that matters

Heat the strawberries slowly to boiling. Slow heating and keeping the berries pushed down gives even cooking and prevents the fruit on the bottom from scorching. Adding sugar only after the fruit is boiling lets the syrup form evenly around the berries.

“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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