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Dessert

Canned Strawberries

A preserved fruit product made by boiling strawberries in sugar syrup and canning.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Sugar and syrup match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 5,842 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Canned Strawberries

Ingredients

Directions

Make the syrup

  1. Boil sugar and water to make a syrup.

  2. Mix corn starch with ½ gallon of syrup and bring to a boil.

Fill and seal

  1. Add strawberries and heat for a few minutes.

  2. Can and seal the mixture.

Rest

  1. Place cans top down and let stand for three days in the dark.

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.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sugar + syruptop 6% of all pairs
    Smell alikestrong
    Cooked together5,842 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Corn + syruptop 17% of all pairs
    Smell alikelow
    Cooked together1,678 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Corn + sugartop 21% of all pairs
    Smell alikelow
    Cooked together7,168 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Corn starch
Thickens the syrup into a clear, glossy filling when it is brought to a boil.
Strawberries
Provide the main fruit flavor, colour and texture of the finished filling.
Sugar
Sweetens the syrup and gives the filling body.

The step that matters

Bringing the corn starch and syrup to a boil. Corn starch only thickens fully once it reaches a boil and its granules swell and gel. If it is not brought to a boil, the filling stays thin and may look cloudy.

“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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