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To Can Strawberries

A method for preserving strawberries by canning them with sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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To Can Strawberries

Ingredients

Directions

Prepare the strawberries

  1. Wash the strawberries thoroughly before stem.

Macerate

  1. Layer the strawberries and sugar in a crock, letting them sit until the juice covers the berries.

Cook and seal

  1. Drain off the juice and boil it, skimming off any foam.

  2. Add the strawberries to the boiled juice and cook just until heated through.

  3. Seal in jars according to the manufacturer's instructions.

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 fruit, flavour and most of the bulk of the preserve.
Sugar
Draws out juice from the berries and acts as a preservative, sweetening the fruit.

The step that matters

Cook just until heated through. Overcooking breaks down the strawberries' pectin and cell structure, turning the berries mushy and dull in colour. Heating only until warmed through keeps the fruit firm and bright.

“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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