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To Can Berries
From The new Annie Dennis cook book, 1905
Serves 8
A teacupful of sugar to each half gallon may be added to the berries when they are first put in the jars, if desired.
Presented as published in 1905. 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
Nutrition per serving
97Calories
0 gProtein
25 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories97 kcal
Protein0 g
Carbohydrates25 g
Fiber0 g
Sugars25 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium14 mg
Potassium5.2 mg
Calcium14 mg
Iron0 mg
Magnesium4.8 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water473 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 5. The excerpt below is the record exactly as published.
To Can Berries Select the berries ripe and firm. Put them in jarsy fill with cold water, have the rubbers on the jars and place the tops on loosely. Place the jars in a can, or any de^p vessel, in which has been placed a heavy, folded cloth, or a perforated wooden bottom. Fill the can to within an inch of the top of the jars, put on the fire and let the water in the can boil three minutes. Tighte^n the tops, remove from the fire and let cool. When cool, again tighten the tops. A teacupful of sugar
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