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Canned Raspberries

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Canned Raspberries

Ingredients

Directions

  1. Carefully inspect the raspberries and place them in a porcelain kettle.

  2. Add enough water to just cover the berries.

  3. Sweeten the mixture as you would for a stew.

  4. Can and seal the mixture while it is boiling hot.

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.

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