To Can Strawberries
Ingredients
Directions
Prepare the syrup
Crush the strawberries.
Place the crushed strawberries in a preserving kettle.
Add the sugar and water for each quart of fruit.
Heat the mixture gradually to boiling.
Remove any foam that forms.
Strain the mixture.
Pack the jars
Fill glass jars with the remaining whole strawberries.
Set the jars in a kettle with a little hot water in the bottom.
Pour the strained syrup over the strawberries in the jars.
Screw on the tops loosely.
Add hot water to the kettle until it nearly reaches the top of the jars.
Cover the kettle.
Process and store
Boil for 20 minutes.
Pack the jars in a cooker.
Let the jars cool completely.
Remove the jars.
Tighten the caps.
Store in a cool, dry, dark 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
- Strawberries
- Provide the fruit, flavour and bulk that the syrup and packed berries are built around.
- Sugar
- Sweetens the fruit and, with the water, forms the syrup that preserves its texture.
- Water
- Dissolves the sugar into a syrup that covers the berries in the jars.
The step that matters
Heat the mixture gradually to boiling. Heating slowly lets the sugar dissolve fully and draws out juice evenly, so the fruit cooks without scorching on the bottom of the kettle.
“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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