Canning Strawberries
Ingredients
Directions
Prepare
Wash the strawberries thoroughly and remove the stems.
Weigh the berries; for each pound, use ¼ pound of sugar.
Cook and can
Cook the strawberries for 15 minutes after they come to a boil.
Transfer the cooked strawberries into cans.
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
- Provide the fruit, flavour and bulk of the preserve, and their pectin and acid help it set.
- Sugar
- Adds sweetness and helps preserve the fruit and thicken the cooked strawberries.
The step that matters
Cook for 15 minutes after the boil. Timing after the boil controls how much water evaporates and how thick the fruit becomes. Too short leaves the fruit runny, while too long can overcook the berries and dull their colour and flavour.
“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.
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.