Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one quart jar
- 1 cup of granulated sugar
- 1/3 cup sugar 1/2 -1 tablespn
- 3/4 cup water 1 pt
- 1/2 cup of sugar to the quart is suitable
- 2 qts
- one jar after
- 1 tablespn
- lemon juice
Directions
Also red raspberries and all delicate berries.
For each 2 qts. of hulled berries (just enough to fill one quart jar), use 1 cup of granulated sugar. Put a layer of berries into an earthen or granite ware dish, sprinkle with sugar, cover with another layer of berries and so on. (Strawberries are so juicy they will not bear any water). Let berries and sugar stand together in the ice box or cellar for several hours. They may be prepared late in the afternoon and put into the jars the first thing the next morning.
When ready to can the fruit, drain off the juice, heat it to boiling, turn the berries carefully into it and shake and turn the dish once in a while to keep the fruit heating evenly. When just boiling all through, dip carefully into cans with a handled cup. Put the covers on quickly, no matter how many bubbles of air there are nor how much froth there is in the jars, and screw down tight with a can opener. After pressing the edge of the covers down if necessary, lay the jars on the side (instead of inverting, for strawberries) and turn over occasionally while cooling.
When perfectly cold, set jars upright and you will find the berries evenly distributed through the jars and they will never rise to the top.
Allowing the berries to stand in sugar and afterwards putting them into boiling syrup hardens them so that they keep their shape. It is better to heat just enough at once to fill each jar. You can have several dishes (milk crocks, granite, porcelain and aluminum kettles) on the stove at once at different stages of heating so that you can fill one jar after another.
This was my auntie’s method and I have never seen it excelled.
¼-⅓ cup sugar ½-1 tablespn. lemon juice ¾ cup water 1 pt. pineapple
Prepare pineapple as for fresh pineapple, put into stone jars or earthen vessels with layers of sugar; stand in ice box a few hours (not long enough to ferment), drain off the juice, add lemon juice and water, heat to boiling, add fruit. Let all just boil up, fill jars, seal as other fruits. The delicate flavor of pineapple is lost by long cooking.
Grated pineapple canned with ½ cup of sugar to the quart is suitable for ices and other uses.