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Dessert

Canned Strawberries

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

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

Ingredients

Directions

Make the syrup

  1. Make a syrup by combining 2 cups of sugar and 1 cup of water in a pot.

  2. Add enough strawberries to fill a quart can and bring to a boil.

Can the fruit

  1. Pour the mixture into the can and seal it.

  2. Strain the remaining syrup, add 1 cup of sugar and ½ cup of water, then repeat the process.

  3. After the fruit has been canned for a few moments, remove the lids, fill the cans quickly with hot syrup, and seal immediately.

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

Strawberries
Provide the main fruit flavor and the soft, tender texture of the finished fruit.
Sugar
Adds sweetness and helps the syrup keep the fruit flavorful and well preserved.

The step that matters

Filling the cans with hot syrup and sealing immediately. Hot syrup and fruit help drive air out of the can. As the contents cool, they contract and create a partial vacuum that helps the seal hold. Delay lets the contents cool and the seal form poorly.

“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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