Canning Strawberries
Ingredients
Directions
Prepare the berries
Stem the strawberries.
If sandy, rinse them in a colander in cold water.
Drain the strawberries and fill them into jars.
Make the syrup
Dissolve ¾ pound of sugar in 2 pints of boiling water.
Boil the syrup and skim the mixture.
Pour the boiling syrup over the berries in the jars.
Process and seal
Place the jars without lids in the cannery.
Cover the jars with the cylinder.
Boil the jars for 5 minutes.
If the berries shrink, use a fourth jar to fill the others.
Return the jars to the cannery and boil for 2 more minutes.
Remove the cylinder.
Put on the rubber seals.
Fasten down the tops.
Let the jars sit overnight.
Screw down the tops again as they may be loose after cooling.
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
- Form the fruit that is preserved, providing the main flavor and texture of the finished jars.
- Sugar
- Sweetens the berries and helps preserve their flavor and texture in the syrup.
The step that matters
Boil the jars for 5 minutes. Boiling the sealed jars heats the contents enough to kill microorganisms and drive air out so the jars can seal. Too short a boil risks spoilage.
“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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