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Drink

Canned Fruit Juices

A homemade canned fruit juice made by pressing fruit, sweetening with sugar, boiling, bottling, and storing.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Canned Fruit Juices

Ingredients

Directions

Prepare the juice

  1. Press the juice from the clean ripe fruit and strain it through a flannel cloth.

  2. In a pot, combine the juice and sugar.

  3. Bring the mixture to a boil.

Bottle and store

  1. Bottle the hot juice in small bottles and seal tightly.

  2. Store in a cool place; it will keep for a long time.

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
Sweetens the juice and helps preserve it by binding some water.
Fruit juice
Provides the main flavor and liquid base of the finished canned juice.

The step that matters

Bottle the hot juice and seal tightly. The juice should be hot when bottled and sealed so that heat drives air out of the bottles and the seal holds. A poor seal lets air and microorganisms back in, so the juice may spoil instead of keeping.

“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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