Canned Fruit

Steamed

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Preparation info

    • Difficulty

      Easy

Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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Method

Wash, wipe and pare the fruit as usual and pack it carefully into the cans. Boil sugar and water to a syrup and fill the cans solidly. Place covers loosely over cans; no rubbers. Have wooden or wire rack in bottom of wash boiler. Put in enough warm water to come to about 4 inches above the rack. Place the filled jars in the boiler, but do not let them touch one another. Pack clean white cotton rags around the jars or thin slabs of wood between, to prevent them from striking one another when the water begins to boil. Cover the boiler, place over slow fire and gradually increase the heat to the boiling point. Let berries just come to a boil, or boil slowly from 5 to 8 minutes, larger fruit from 10 to 30 minutes until sufficiently cooked. Count from the time when the surrounding water begins to boil. Draw the boiler back, lift off the cover and when the first steam passes off, take one jar at a time, add rubber, dipped in boiling water, fill up with boiling syrup and seal. Put the jars on a board and do not let cold air blow upon them. If screw covers are used tighten them when the glass has cooled and contracted.