Canning Strawberries

Ingredients

• one fourth of the berries
• one pint of granulated sugar
• one half pint of water

Method

1. 1

   Crush one fourth of the berries, strain out the juice, and put it in a preserving kettle.

2. 2

   To each pint of juice, add one pint of sugar and half a pint of water, let simmer for twenty minutes, and remove the scum.

3. 3

   Fill glass cans with the remaining berries and set on racks in a boiler.

4. 4

   Fill the cans with the prepared syrup, screw on the caps loosely, and boil for half an hour.

5. 5

   Tighten the caps and cool.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 73. The excerpt below is the record exactly as published.

one fourth of the berries selected for canning, strain out the juice, and put it in a preserving kettle. To each pint of juice add one pint of granulated sugar and one half pint of water, let simmer twenty minutes, and remove the scum. Fill glass cans with the remaining berries and set on racks or rests in a boiler containing sufficient warm water to cover the racks. Fill the cans of fruit with the prepared syrup and screw on the caps loosely. After all the cans have been filled, add hot water to that in the boiler until it comes half way to the top of the cans, put the lid on the boiler, let the water boil half an hour, then screw the caps tightly on the cans, cover them with a towel to Cannings Preservings and Pickling. 165 protect them from exposure to cold air, remove from the boiler, and set away to cool. When perfectly cold tighten the caps, if necessary, wrap the cans in paper, and keep in a cool, dry closet. Other berries may be canned in a similar manner, either with or without sugar. To Can Peaches. — Halve and pare the peaches intended for canning, put them in glass cans, and set the cans on racks in a boiler as directed for canning strawberries

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