Cherries, to Bottle
Ingredients
Directions
Prepare
Combine cherries and sugar in a pot and bring to a gentle boil.
Let the mixture cool after boiling.
Prepare clean, dry, wide-mouthed bottles.
Bottle and store
Fill the bottles with cherries and pour a little salad oil over them.
Do not cork the bottles; instead, tie them with bladders and cover with sheet lead.
Store the bottles in a cool, dry place.
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
- Cherries
- Provide the fruit, which softens and releases juice as it is gently boiled with sugar.
- Sugar
- Sweetens the fruit and helps preserve it by binding water that microbes need.
- Salad oil
- Forms a thin layer over the cherries that helps seal them from air.
The step that matters
Cooling after boiling. Bottling hot fruit traps steam and heat, which can create condensation and spoilage. Letting the mixture cool first helps the fruit stay sealed and stable in storage.
“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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