To Can Fruit Cold
Ingredients
Directions
Dissolve the sugar and salicylic acid in the water.
Pour the mixture over the fruit cold.
Seal the cans well.
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
- Fruit
- Is the main food being preserved, and its texture and flavor carry through the finished can.
- Sugar
- Adds sweetness and helps preserve the fruit by binding water and limiting microbial growth.
- Salicylic acid
- Acts as a preservative that slows the growth of spoilage microbes in the canned fruit.
The step that matters
Seal the cans well. A tight seal keeps air and microbes out of the cans. If the seal fails, the fruit can spoil even with the preservative in the syrup.
“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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