Canned Berries

Ingredients

• good, ripe berries
• sugar
• water

Method

1. 1

   Pick berries as they ripen, place in jars, and pour over boiling hot syrup made of sugar and water.

2. 2

   Seal while hot and place jars in boiling water.

3. 3

   Cover and let stand until cold.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 145. The excerpt below is the record exactly as published.

water, pour the fruit in slowly, and the jars will not break. Screw on cov- ers as tight as possible, being sure that the rubber shows all around the cover. Never turn the covers on the cans after they have cooled, for it loosens instead of tightening them. It also loosens them to lift the cans by the tops, after they are sealed. — [N. L., Tenn. When I can pears, I first wash, peel and core the fruit and then put the cores and parings into a preserving kettle and pour in enough water to almost cover. Boil until the juice is all extracted, then strain through a jelly bag, add 1 cup sugar for each qt fruit, let boil up and then drop in the pears and boil them till tender. When done, skim out the pears, drop them into hot jars, boil the syrup a little longer, and then pour it over the fruit in the jars and seal while hot. — [Mrs. R. W.. Me. In canning tomatoes last fall I ran short of jars, so, instead of putting meat and juice in jar, I drained off all the juice pos- sible, which I then put through strainer to rid of seeds. The meaty portions were canned, the clear juice was put scalding hot into clean, hot bottles, clean corks inserted, and a solid coating of fruit sealing wax given to cork and top of bottle. The bottle was inverted and plunged into hot wax, as the easi- est way. Each bottle when opened, makes soup for four, with addition of milk and thickening. — [Mrs. R. J. F. Berries canned cold with sugar, without cooking, may deceive you into thinking that they have spoiled for they will work some and rnake the outside of the jar sticky with juice and mould, but this will not affect the contents of the jar. Before using, clean the outside of the jar thoroughly and pour the contents in a dish and let stand several hours to throw off the acid gases. Berries canned this way are nice served with ■cream. — [Mrs. E. B. L., Me. Many housekeepers make little ceremony canning berries of any kind. The main thing is to use only good, ripe berries

Cook this with the app: pantry check, scaling, and the assistant.