Canned Strawberries
Ingredients
Directions
Prepare the jars
Fill glass jars with fresh whole strawberries and sprinkle with ¾ pound sugar for every quart of berries.
Lightly place the covers on the jars and stand them in a wash boiler filled with water up to 1 inch from the tops of the jars.
Ensure the water is no more than milk‑warm when placing the jars in it.
Process and seal
Boil for 15 minutes, then move to the back of the stove to let steam escape.
Using a towel, lift out the jars and place them on a table.
If the berries are not well covered with juice, use a tablespoon to fill the first jar to the rim from the second jar.
Wipe the neck of the jar, dry it, and screw the top down firmly, following general canning directions.
Repeat the process for all jars, taking care to keep the berries whole and round.
Invert the jars occasionally as they cool to prevent the fruit from settling.
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 whole strawberries
- Provide the fruit that forms the body and flavor of the preserve.
- Sugar
- Adds sweetness and helps preserve the berries and hold their shape.
The step that matters
Keep the jars filled and sealed firmly. Berries not well covered with juice can spoil or darken at the surface, and loose covers let air in. Filling to the rim and sealing firmly limits air exposure and keeps the fruit safely preserved during cooling.
“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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