Canned Raspberries

Ingredients

• 6 quarts berries
• 1 quart sugar

Method

1. 1

   Put one quart of the fruit in the preserving kettle; heat slowly, crushing with a wooden potato masher; strain and press through a fine sieve.

2. 2

   Return the juice and pulp to the kettle; add the sugar; stir until dissolved; then add the remaining quarts of berries.

3. 3

   Boil ten minutes, counting from the time they begin to boil.

4. 4

   Skim well while boiling, and put into jars as directed.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 138. The excerpt below is the record exactly as published.

CANNED RASPBERRIES 6 quarts berries 1 quart sugar

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