Strawberries (Canned)

Ingredients

• 1 lb. of fruit
• ½ lb. of sugar

Method

1. 1

   Put berries and sugar into a large, flat dish and allow to stand about 3 hours, then draw off the juice and put into preserving-pan and allow to come to a boil, removing the scum as it rises; then put in the berries, and let them come to a boil.

2. 2

   Put into warm bottles and seal quickly.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 119. The excerpt below is the record exactly as published.

Strawberries (Canned) — Allow to each 1 lb. of fruit % lb. of sugar. Put berries and sugar into a large, flat dish and allow to stand about 3 hours, then draw off the juice and put into preserving-pan and allow to come to a boil, removing the scum as it rises; then put in the berries, and let them come to a boil. Put into warm bottles and seal quickly. Cherries (Canned) — To every 1 lb. of fruit 3^ lb. of sugar, 3 gills of water. Put the sugar and water on the fire to heat, and as soon as it comes to a boil put in the cherries and allow them to scald for ^ hour; put into bottles boiling hot and seal. A few of the ker- nels put in to scald with the fruit impart a fine flavor. Note — Be sure to skim well. Preserved Crab Apples — Select large, fine crab apples, prick the skins in several places; Canned Fruits, Etc, 243 put into yoor preserving-kettle ^ lb. of sugar to each pound of fruit and a cupful of water; let the syrup boil 20 minutes, skimming off the scum which rises to the top; then put in your fruit and cook gently until the apples can be pierced with a straw; then take them out and lay on plates; boil the juice 3^ hour longer; then put the fruit in jars, fill up with juice and seal. Fruit Jellies— The fruit should be placed in a jar, and the jar set in a stewpan of warm water, covered and allowed to boil until the fruit is broken; take a strong jelly bag and press a little of the fruit at a time, turning out each time the skins; allow 2 lbs. of sugar to 1 quart of juice, set on the stove to boil again. Many good cooks heat the sugar by placing in the oven and stirring now and then to prevent burning. When the juice begins to boil (watch that it does not boil over 25 minutes), then add the heated sugar; stir well and just bring to a boil, remove directly from the stove, dip the vessels to contain it in hot water, and set them upon a dish cloth wrung out of warm water, pouring the boiling liquid into them; cover in the usual manner. Rhubarb Jelly — Soak 2 oz. gelatine in a pint of water with }4 lb. best lump-sugar; well wash and slice about 2}4 lbs. of rhubarb of a nice bright color, put it into a stewpan to boil with a quart of water, leave it to get thoroughly stewed, but not long enough to let the juice get thick; strain the latter, and add 1}4 pints of it to the dissolved gelatine, with the whites and shells of 3 eggs. Whisk it all quickly on the fire, pass it through the jelly-bag, and pour it into a mould and leave it to set. Orange and Tapioca Jelly — Soak 6 table- spoonfuls of tapioca for 3 hours in 2 cupfuls of salted water; set in hot water and boil, adding 4 244 White Ribbon Cook Book. teaspoonfuls of sugar and a little boiling water if too thick. When like custard, add the juice of 1 orange. Cover the bottom of the mould with sliced oranges, and when the jelly is cool pour it over the fruit. Quince Jelly — Ripe quinces, allowing 1 pint of water to each pound of fruit, ^ lb. of sugar to each pound of juice. Prepare the quinces and put them in water in the above proportions; simmer gently till the juice becomes colored, but only very pale; strain the juice through a jelly bag, but do not press the fruit; allow it to drain itself. Put the strained juice in a preserving-pan and boil 20 minutes; then stir in the sugar in the above proportions and stir over the fire for 20 minutes, taking off the scum, and pour into glasses to set. It should be rich in flavor, but pale and beautifully trans- parent. Long boiling injures the color. Raspberry Jelly — Ripe, carefully picked raspberries; allow ^ lb. of pounded sugar to every pound of fruit. Boil the raspberries for 10 minutes, strain and weigh the juice and add the sugar in the above proportions and boil for 15 or 20 minutes. Skim and stir well. Cherry Jelly — May dukes or Kentish cherries (allowing ^ pint of water to 1 lb. of fruit). Boil the cherries in the water, strain the juice and proceed as for raspberry jelly. Red Currant Jelly — Red currants; % lb. of sugar

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