Canned Raspberries
Ingredients
Directions
Prepare
Wash and prepare firm raspberries.
Fill a can with the raspberries and cover with pure cold water.
Sterilize and seal
Place the can in a deep kettle of cold water, using pieces of wood to prevent the can from touching the kettle.
Boil for a few minutes to sterilize.
Press out any air bubbles, then fit the rubber seal.
Fill the can with boiling water and seal tightly.
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
- Firm raspberries
- Provide the fruit, whose firm flesh helps it hold its shape during canning.
- Pure cold water
- Covers the fruit in the can, filling air spaces and carrying flavour and moisture.
- Boiling water
- Fills the can to its top with heat, helping drive out air before sealing.
The step that matters
Pressing out air bubbles before sealing. Trapped air can leave pockets that prevent a proper vacuum seal and let spoilage start. Removing it and filling with boiling water helps the contents stay sealed and stable during storage.
“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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