Canned Rhubarb and Strawberries

Ingredients

• 1 qt sugar
• 1 qt strawberries

Method

1. 1

   Peel rhubarb, cut in small pieces, cook with sugar and a little water, then add strawberries and cook for 5-10 minutes longer.

2. 2

   Can and seal while hot.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 154. The excerpt below is the record exactly as published.

qts strawberries for a 1-qt jar. Select only the fin- est berries, fully ripe and of a deep, dark color. Hull, wash and drain 2 qts berries. Put about 2 or 3 tablesp berries on a plate and with a fork crush each berry and mix together thoroughly. Put these crushed berries in a preserving kettle with 1 cup of the best granulated sugar and put over the fire and let it heat up. When the sugar is dissolved put in what remains of the 2 qts of berries, and as soon as they have boiled and heated through thoroughly, carefully skim them out, put them in a glass jar, and if the remaining syrup seems too thin, or there is more than needed for filling the jar, let it boil down some more and then pour it boiling hot over the berries in the jar. Never attempt to do more than 2 qts at a time, in the manner described above. Any remaining juice should be boiled down to a jelly with the addition of a little more sugar, or it may be bottled and sealed, to use as a fla- Toring for sauces, cakes, ice cream or sherbet. Be sure to use only the best berries, fully ripe and of a dark red color, and be snre to use only the best granulated sugar. Can and seal while hot and use the same precautions as in canning all other fruits. Set away in a cool, dark and dry place. — [Mrs. R. B. v., Okla. CANNED AND PRESERVED STRAWBERRIES 229 Canned Strawberries Without Cooking Fill a qt can about % full of selected ripe strawberries, which have been hulled, washed and thoroughly drained, and then pour over them a syrup made by boiling together 5 min- utes 1 V2 cups sugar and 1 cup water. Pour the syrup over the fruit boiling hot, and seal at once. Screw down the covers as tight as possible and then set the jars in a pail or boiler and fill up with boiling water, entirely covering the cans. Cover the boiler and throw a thick cloth or carpet over it, and leave it undisturbed until the water is cold. Then take out the jars, and if the covers can be screwed any tighter, do so. This will keep very nicely for a year or more, and they will be found to be of a delicious, fresh flavor when opened. — [Mrs. W. G., N. Y. Strawberry Preserves Hull, wash, drain and mash 4 qts strawberries and put them over the fire in a preserving kettle and bring slowly to a boil. Then strain through a jelly bag, pressing to extract the juice. To every pt juice add 1 pt sugar and boil all together briskly about 10 minutes, removing all skum that arises to the surface. Then, add 4 qts firm, ripe berries, and simmer gently for 10 minutes, after which skim out the berries care- fully, place into jars, fill with the boiling hot syrup, and seal at once. Raspberries may be preserved the same way, with the juice of 1 lemon added to every 4 lbs raspberries. — [Mrs. J. P. D., Neb. Baked Canned Rhubarb Cut up rhubarb, mix with the required amount of sugar, and put in a covered dish in hot oven, but add no water. When done, this will be a fine, rich sauce. Can while hot. — When rhubarb is in season, can a lot of the juice made into a thin syrup. It will help to make a fine jelly when cherries are ripe by using V2 rhubarb and Vz cherry juice. — [P. W. C, N. Y. To Can Rhubarb in Cold Water Fresh, tender, young rhubarb need not be peeled as a rule. Wash, cut up in small pieces, pack into cans and fill with pure, running cold water. Let settle, then fill with water again, fill to overflowing, and seal air tight. Keep in a cool, dark and dry place, and when wanted, simply drain off the water and proceed as with fresh rhubarb. — [Mrs. D. W. B N. Y. 230 FARM AND HOME COOK BOOK Canned Rhubarb and Strawberries Peel rhubarb, cut in small pieces and put over fire with 1 qt sugar

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