Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

vegetarianvegangluten-freedairy-freenut-free

To Can Berries

Name: To Can Berries
Yield: 8 servings
Ingredients: A teacupful of sugar; fill with cold water

From The new Annie Dennis cook book, 1905

Serves 8

A teacupful of sugar to each half gallon may be added to the berries when they are first put in the jars, if desired.

A modern interpretation · AI-generated from the original record

Ingredients

A teacupful of sugar
fill with cold water

Method

Select the berries ripe and firm.
Put them in jars, fill with cold water, have the rubbers on the jars and place the tops on loosely.
Place the jars in a can, or any deep vessel, in which has been placed a heavy, folded cloth, or a perforated wooden bottom.
Fill the can to within an inch of the top of the jars, put on the fire and let the water in the can boil three minutes.
Tighten the tops, remove from the fire and let cool.
When cool, again tighten the tops.

Nutrition per serving

97Calories

0 gProtein

25 gCarbs

0 gFat

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 5. The excerpt below is the record exactly as published.

To Can Berries Select the berries ripe and firm. Put them in jarsy fill with cold water, have the rubbers on the jars and place the tops on loosely. Place the jars in a can, or any de^p vessel, in which has been placed a heavy, folded cloth, or a perforated wooden bottom. Fill the can to within an inch of the top of the jars, put on the fire and let the water in the can boil three minutes. Tighte^n the tops, remove from the fire and let cool. When cool, again tighten the tops. A teacupful of sugar

Cook this with the app: pantry check, scaling, and the assistant.