To Can Raspberries, Blackberries, and Other Small Fruits
From Every-day dishes and every-day work, 1897
Raspberries are very juicy and require little water.
Presented as published in 1897. 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 Every-day dishes and every-day work (1897) by E. E. Kellogg, page 38. The excerpt below is the record exactly as published.
To Can Raspberries, Blackberries, and Other Small Fruits. — Select none but good, sound berries ; those freshly picked are best; reject any green, overripe, mashed, or worm-eaten fruit. If necessary to wash the berries, do so by putting a quart at a time in a colander, and dipping the dish carefully into a pan of clean water, letting it stand for a moment. If the water is very dirty, repeat the process in a second water. Drain thoroughly, and if the fruit is to be cooked previously to putting in the cans, put it into a porcelain kettle with a very small quantity of water, and heat slowly to boiling. If sugar is to be used, have it hot, but do not add it until the fruit is boiling ; and before do- ing so, if there is much juice, dip out the surplus, and leave the berries with only a small quantity, as the sugar will have a ten- dency to draw out more juice, thus furnishing plenty for sirup. Raspberries are so juicy that they need scarcely more than a pint of water
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