Fruit Canning
Ingredients
Directions
Pack and syrup
Pack the jars or cans full of fruit.
Pour a syrup made from 1 cup sugar and 1 quart water over the fruit.
Screw the covers on lightly.
Steam
Place a board in the bottom of the boiler, raised by cleats.
Set the jars on the board.
Fill the boiler with warm water until it reaches just over half the height of the jars.
Cover the boiler tightly.
Steam until the fruit is cooked: 10 minutes for berries, 20 minutes for firm fruits.
Seal and cool
Remove the jars and uncover them.
Fill the jars with boiling syrup.
Replace the cover quickly.
Screw the cover on tightly.
Set the jars in a warm place to cool without 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
- Fruit
- Is the main food; steaming softens it until it is cooked through while it keeps its shape.
- Sugar
- Sweetens the syrup and balances the fruit's tartness, adding flavor to the preserved fruit.
The step that matters
Fill the jars with boiling syrup and replace the cover quickly. Hot syrup and hot fruit help drive air out of the jar and keep the contents hot as the cover seals. Delay lets the jar cool and the seal may fail.
“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.
More fruit canning recipes
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.