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Dessert

Canned Fruits

A method for preserving fruit by canning with sugar and wax.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Canned Fruits

Ingredients

Directions

Prepare the fruit

  1. Strew sugar over the fruit and let it stand for a few hours.

  2. Scald the fruit with the sugar until it is hot.

Fill and seal

  1. Prepare glass jars by placing them in a tin pan of hot water.

  2. Fill the jars with the hot fruit, ensuring they are filled to the brim.

  3. Seal the jars quickly with heated tops, tightening as the fruit cools.

Store and check

  1. Store the jars in a dark, cool, dry place.

  2. Examine the jars after one week for flaws or signs of ferment.

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

What each ingredient does

Sugar
Draws moisture from the fruit and adds sweetness that helps preserve it.
Fruit
Provides the flavour, colour and bulk of the preserve.
Wax
Forms an airtight seal over the jar tops to keep air and spoilage out.

The step that matters

Fill the jars to the brim with hot fruit. Filling hot and to the brim drives out air, so less oxygen remains in the jar to support spoilage organisms or fermentation.

“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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