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Preserve

Methods of Canning Fruit

A method for canning fresh fruit using sugar syrup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Methods of Canning Fruit

Ingredients

Directions

Prepare

  1. Sterilize jars and lids by washing and scalding them.

  2. Prepare a syrup by boiling 1 pound of sugar with 1 pint of water.

Cook and fill

  1. Cook the fruit in the syrup until tender.

  2. Fill jars with the cooked fruit and cover with boiling syrup.

Seal and store

  1. Seal jars immediately and wipe with a wet cloth.

  2. Invert jars until you confirm they are air-tight.

  3. Store in a cool, dark place.

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

Fresh ripe fruit
The main food being preserved, and its flavor and texture carry through the jar.
Sugar
Sweetens the syrup and helps the fruit keep its flavor and texture in the jar.

The step that matters

Seal jars immediately. Sealing while the fruit and syrup are still hot lets the contents cool into a vacuum that pulls the lid down. An airtight seal keeps air and spoilage microbes out, which is what makes the jar safe to store.

“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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