Canned Fruits
Ingredients
Directions
Prepare the fruit and jars
Strew sugar over the fruit and let it stand for a few hours.
Scald the fruit with the sugar until it is hot.
Prepare glass jars by placing them in hot water.
Fill and seal
Fill the jars with the hot fruit, packing it tightly to the brim.
Seal the jars quickly with heated tops.
Store and check
Store the jars in a dark, cool, dry place.
Check jars after one week for flaws or signs of fermentation.
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
- Sugar
- Draws moisture out of the fruit and adds sweetness, helping the preserved fruit keep.
- Berries or ripe mellow fruit
- Supplies the main flavor, color and texture of the preserve.
The step that matters
Seal the jars quickly with heated tops. Hot fruit cools and shrinks as it sits, so the lid must go on fast and tight. A good airtight seal keeps out air and microbes that cause spoilage and fermentation.
“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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