To Can Fruit

Ingredients

• two cups of water
• one of sugar
• a half cup of granulated sugar for each pint of fruit

Method

1. 1

   Prepare fruit and pack in sterilized jars.

2. 2

   Boil water and sugar for syrup, fill jars with syrup, seal, and process in boiling water for 20 minutes for small fruits.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 11. The excerpt below is the record exactly as published.

TO CAN FRUIT ’ As a general proportion allow two cups of water to one of sugar for the lighter canning syrup. Prepare the fruit and pack closely in the jars to be used, which should be sterilised by placing cans, rubbers, funnel, spoons, and tops in cold water, bringing to boiling point and boiling for five minutes. Meantime have ready the syrup, skimming when it has boiled. (Very little water should be used with the 20 FRUIT RECIPES juicy fruits and the amount of sugar may be lessened or omitted entirely if the fruit is to be used for cooking pur- poses.) Place the fruit in the hot jars, (tops loose) filling up with thesyrup; then putjarsin a boiler on afalse bottom of slats, perforated wood, or some soft material (as hay or cloth) having the surface even, and so packing in the jars with the hay, etc., that they donot touch or move about with the mo- tion of the (later) boiling water. Fill the boiler to the necks of the jars with lukewarm water; place the boiler-cover on over the fire and let water heat gradually. Afterit reaches boiling point let it boil twenty minutes for small fruits and longer for the heavier kinds, then remove the cover; pull the boiler back for convenience when the steam has disap- peared. Remove the jars singly, plating them in a shallow pan of boiling water; fill up with boiling syrup and seal. Be sure that all air bubbles are gone. Place again on perfor- ated board to cool where there are no draughts. The covers may have to be tightened before setting away. Another method is to fill the jars with the fruit, adding a half cup of granulated sugar for each pint of fruit

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