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Canned Fruit Juices

A method for making canned fruit juice by pressing fruit, adding sugar, boiling, and bottling the hot mixture.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Canned Fruit Juices

Ingredients

Directions

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

  2. For each pint of juice, add 1 cup of white granulated sugar.

  3. Put the mixture in a porcelain kettle and bring it to a boil.

  4. Bottle the hot juice in small bottles and seal tightly while hot.

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

Clean ripe fruit
Provides the juice that forms the base of the preserve.
White granulated sugar
Adds sweetness and helps preserve the juice by binding water.

The step that matters

Seal the bottles while the juice is hot. Hot juice driving out air and sealing tightly helps create a vacuum and limits microbial spoilage as the bottles cool. Loose seals let air and microbes back in.

“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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