Canned Strawberries or Raspberries

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Preparation info

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Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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Place berries in colander that sets down in a deep pan full of cold water. Lift colander up and down to wash but not to crush the berries. Remove stems. Prepare the syrup. Pack the berries in the hot, sterilized jars, pour in the boiling syrup, put on covers loosely, no rubbers. Place jars on rack of boiler, with enough warm water to come to about 4 inches above the rack. Cover the boiler, place over slow fire and gradually in-crease the heat to the boiling point. Draw boiler back, lift off the cover and slip rubbers, first dipped in boiling water, add cover and seal, let the jars remain in the water until cooled off.

Blackberries, blueberries and cherries may be canned the same way, but baked in the oven as directed, removing cans when the bubbles just begin to rise to the top of can.