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Canning Fruit


To can strawberries, raspberries or plums: to each pound of sugar add one half pint of water, boil till you have a rich syrup, let stand till cold; have your jars packed full of raw fruit (not crushed) and fill with the cold syrup, put on the covers and screws, (not the rubber rings,) and place in cold water up to the neck of the jars, you will need straw or chips between the jars to prevent them touching each other or burning on the bottom, let the water boil for fifteen minutes, have some hot syrup to fill jars, put on rubber rings, screw up tightly and keep in a cool dark place.


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Attributed to Miss M. Sampson.


My Pet Recipes, Tried and True (1900).

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