To Can Fruit
Ingredients
Directions
Make the syrup
Combine sugar and water in a pot and bring to a boil.
Fill the jars
Fill a quart jar with fresh fruit.
Pour the syrup to the brim.
Cover the jar without the rubber seal.
Fill jars to overflowing with syrup or hot water.
Add rubber seals.
Cover tightly.
Process and rest
Warm water in a boiler.
Place slats at the bottom.
Set the jars on the slats.
Boil for 12 minutes.
Remove jars.
Take off the covers.
Let stand upside down overnight.
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
- Sugar
- Sweetens the fruit and syrup, giving the preserved fruit its flavour.
- Fresh fruit
- Provides the main flavour, colour and texture of the preserved jar.
- Water
- Dissolves the sugar to form the syrup that fills the jar.
The step that matters
Fill jars to overflowing with syrup or hot water. Leaving headspace air in the jar lets the fruit oxidise and can weaken the vacuum seal as contents cool. Filling to the brim keeps the fruit covered by liquid.
“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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