Canning Strawberries

Without Fire

Rate this recipe

Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About


After washing and removing the hulls, fill sterilized Mason cans to the top with the berries. Then make a syrup to the preparation of two cups of water to six of sugar. Pour this over the berries slowly while boiling hot until the can is full, then close tightly, using one old rubber and one new one. Then place the cans in a kettle of boiling hot water on the table or back of the stove, cover kettle closely and let stand until the next morning, then tighten the corners once more.

Raspberries and Blueberries are canned the same way.