Canned Fruit
Ingredients
Directions
Pack the cans
Pack the cans full of fruit.
Screw the covers on lightly and place each can on a small block of wood in the bottom of the boiler.
Fill the boiler with cold water nearly to the top of the cans.
Boil and seal
Boil for 20 to 25 minutes.
If the fruit has settled, remove some cans. Open one can. Fill the others. Screw the lids tightly and repeat until all are filled.
Let stand overnight and tighten the covers in the morning.
Serve
Dilute with hot water to desired consistency and sweeten to taste before serving.
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 fruit
- Provides the main bulk, flavor and texture of the preserved fruit.
- Sugar
- Adds sweetness and helps preserve flavor in the syrup.
- Cold water
- Surrounds the cans in the boiler and forms the syrup when the fruit is diluted.
The step that matters
Screw the covers on lightly, then tighten after standing. Lids left loose allow air and steam to escape during boiling, while the vacuum that forms as the contents cool pulls the covers down. Tightening them the next morning helps the seal hold.
“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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