Canned Strawberries
Ingredients
Directions
Prepare the jars
Fill glass jars with fresh strawberries and sprinkle with ½ pound of sugar for every pound of berries.
Lay the covers on lightly and place the jars in a wash boiler filled with water to within an inch of the tops.
Ensure the water is no more than warm when placing the jars in it.
Process and seal
Boil for 15 minutes, then move to the back of the stove to let the steam escape.
Using a towel, lift out the jars and place them on a table.
If the berries are 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.
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 flavour of the preserve.
- White sugar
- Sweetens the berries and helps preserve them by drawing out juice.
The step that matters
Ensure the water is no more than warm when placing the jars in it.. Putting cold glass into hot water can crack the jars from thermal shock, while a gradual warm start helps the glass withstand the heating.
“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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