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Canned Fruit Cooked in the Oven

This recipe describes how to can fruit in the oven using jars, syrup, and boiling water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Syrup and peach work together. They rank in the top 19% of all ingredient pairs, and cooks put them together in 210 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Canned Fruit Cooked in the Oven

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Cover the bottom of the oven with a sheet of asbestos or place shallow pans with 2 inches of boiling water.

  2. Sterilize the jars and utensils.

  3. Prepare the syrup and fruit as you would for cooking in a preserving kettle.

Pack the jars

  1. Fill the hot jars with fruit and pour in enough syrup to fill the jar solidly.

  2. Run a knife around the inside of the jar to remove air bubbles.

  3. Place the jars in the oven on the asbestos or in the pan of water.

Cook and seal

  1. Set the oven to 350°F (175°C) and cook the fruit for 10 minutes.

  2. Remove from the oven and fill the jar with boiling syrup.

  3. Wipe the rims and seal the jars.

  4. Place the jars on a board away from drafts.

  5. If using screw covers, tighten them after the glass has cooled.

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Syrup + peachtop 19% of all pairs
    Smell alikelow
    Cooked together210 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Fruit
Forms the main body of the preserve and provides its flavor and texture.
Syrup
Fills the jar around the fruit, adding sweetness and moisture and keeping the fruit covered.

The step that matters

Filling the jars solidly with syrup. Fruit packed with air pockets or left above the syrup can discolor and spoil. Filling solidly and removing bubbles keeps the fruit submerged and the seal reliable as the jar cools.

“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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