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Canning Raspberries

A method for preserving raspberries in jars by boiling them with sugar and water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Canning Raspberries

Ingredients

Directions

Prepare

  1. Pick and wash the raspberries carefully.

  2. Fill jars with the berries, shaking them to ensure they are well packed.

Process

  1. Place jars in a boiler of cold water, using something to prevent them from resting on the bottom.

  2. Bring the water to a boil and boil for ten minutes.

Fill and seal

  1. Fill each jar with steamed raspberries and cover with boiling hot syrup made from equal parts sugar and water.

  2. Put on rubber bands 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

Raspberries
Provide the main fruit flavor and the juicy texture of the finished jars.
Sugar
Adds sweetness and helps the syrup balance the tartness of the raspberries.

The step that matters

Boiling the jars for ten minutes. Boiling heat kills microbes that could spoil the fruit, so the water must reach a full boil and stay there for the entire ten minutes. Jars should sit off the bottom so heat reaches them evenly, and the water should cover them.

“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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