Canning Fruit
From Food and health, 1916
Use as little water as possible. No sugar is required in the canning process, but a small amount improves flavor.
Presented as published in 1916. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Food and health (1916) by Helen Kinne, page 32. The excerpt below is the record exactly as published.
a half cup of sugar to a pound of fruit is enough. Method 2. (Material cooked In the can.) This is the better method for whole fruit and halves. Select firm, well-shaped fruit for this method, re- jecting the mellow and soft fruit. Pack the cans tightly with the fruit, and pour in hot water with sugar dissolved in it, a half cup to the quart can
Cook this with the app: pantry check, scaling, and the assistant.