Canning Strawberries and Raspberries
From The complete cook book, 1900
Serves 3
Only strawberries and raspberries can be canned this way.
Presented as published in 1900. 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 The complete cook book (1900) by Rees, Jennie Day Mrs., page 130. The excerpt below is the record exactly as published.
CANNING STRAWBERRIES AND RASPBERRIES BY SIMPLY COMPOUNDING A SYRUP- NO OTHER BERRIES CAN BE DONE THIS WAY. First select a nice lot of perfect berries (large ones if possible) ; they must be in perfect condition and not too ripe. Put them in a colander and let a little water run over them, lifting them up now and then, so as to let «and run out ; don't allow berries to lay in the water or they will become insipid ; then hull them, and to each one pound of berries take one-half pound of granulated sugar and mix them in layers in a stone crook and let stand over night, or from 8 A.M. to 4 P.M., in a cool place. See that crock is covered, then skim out berries carefully, and put them in another vessel, and to the syrup that has formed from that proportion of berries and sugar, add another one-half pound of pulverized rock candy or one-half pound of sugar; stir well; then allow this syrup to come to a boil; when it boils, drop in a pinch of soda (this will bring up the impuri- ties), skim the syrup clean and then put in that propor- tion of syrup about five drops of lemon juice
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