Canning Strawberries and Raspberries
From The complete cook book, 1900
Serves 2
Keep in a cool place to prevent fermentation.
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 131. The excerpt below is the record exactly as published.
ANNING STRAWBERRIES AND RASPBER- RIES. First, select nice whole berries (they must not be too soft or over- ripe). Wash them if necessary to take out the sand. To every one pound or one and one-quarter pounds of granulated sugar, add enough water to mois- ten sugar thoroughly. From three-quarters to one coffee-cup of water is suflBcient; allow syrup to come to 274 The Complete Cook Book. aboil. Drop in a pinch of soda to bring up the im- purities — ^skim off the scum arising, and allow syrup to boil until it will nearly hair or thread ; then to that quantity of syrup put in one pound of choice berries
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Cook this with the app: pantry check, scaling, and the assistant.