Canned Raspberries
Ingredients
Directions
Prepare
Layer raspberries and sugar in cans.
Place cans in a boiler on the stove, using sticks to prevent glass jars from breaking.
Fill the boiler with cold water nearly to the top of the cans.
As the berries settle, add more raspberries and sugar until the juice fills the cans.
Cook and cool
Tighten the covers and cook for five minutes.
Remove from water and place on a board out of drafts.
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
- Raspberries
- Provide the fruit, flavour and juice that fills the cans.
- Sugar
- Adds sweetness and helps preserve the fruit once sealed.
The step that matters
Adding more berries as they settle. Berries shrink and settle as they cook, leaving air gaps. Topping up with fruit and sugar until the juice fills the cans keeps the contents packed and reduces headspace.
“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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