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Canned Fruit Cooked in the Oven

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  • Home canning. Old canning methods can let botulism through. Use current tested canning guidance.
  • Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.

Ingredients 7 ingredients

  1. a pint of sirup
  2. Water
  3. Pears
  4. Sugar
  5. Apples
  6. Quinces
  7. Peaches

Possible health benefits

General information, not medical advice.

  1. Syrup Source of iron

    Source of iron · 3.6 mg per 100 g, 26% of the reference intake per 100 g

    • Iron contributes to normal cognitive function.
    • Iron contributes to normal energy-yielding metabolism.
    • Iron contributes to normal formation of red blood cells and haemoglobin.
    4 more authorised claims
    • Iron contributes to normal oxygen transport in the body.
    • Iron contributes to the normal function of the immune system.
    • Iron contributes to the reduction of tiredness and fatigue.
    • Iron has a role in the process of cell division.

    Iron is a mineral that the body needs for growth and development. Your body uses iron to make hemoglobin, a protein in red blood cells that carries oxygen from the lungs to all parts of the body, and myoglobin, a protein that provides oxygen to muscles. NIH fact sheet

    Nutrients per 100 g of “Syrup, Cane”, USDA FoodData Central.

  2. Quince Source of vitamin C

    Source of vitamin C · 15 mg per 100 g, 19% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    Nutrients per 100 g of “Quinces, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. This method of canning fruit, in the opinion of the writer, is the one to be preferred.
  2. The work is easily and quickly done, and the fruit retains its shape, color, and flavor better than when cooked in the preserving kettle.
  3. Cover the bottom of the oven with a sheet of asbestos, the kind plumbers employ in covering pipes.
  4. It is very cheap and may usually be found at plumbers' shops.
  5. If the asbestos is not available, put into the oven shallow pans in which there are about two inches of boiling water.
  6. Sterilize the jars and utensils.
  7. Make the sirup;
  8. prepare the fruit the same as for cooking in the preserving kettle.
  9. Fill the hot jars with it, and pour in enough sirup to fill the jar solidly.
  10. Run the blade of a silver-plated knife around the inside of the jar.
  11. Place the jars in the oven, either on the asbestos or in the pan of water.
  12. The oven should be moderately hot.
  13. Cook the fruit ten minutes;
  14. remove from the oven and fill the jar with boiling sirup.
  15. Wipe and seal.
  16. Place the jars on a board and out of a draft of air.
  17. If the screw covers are used tighten them after the glass has cooled.
  18. Large fruits, such as peaches, pears, quinces, crab apples, etc., will require about a pint of sirup to each quart jar of fruit.
  19. The small fruit will require a little over half a pint of sirup.
  20. The amount of sugar in each quart of sirup should be regulated to suit the fruit with which it is to be used.
  21. The data on page 14 will be a guide.
  22. The quantities given will not make the fruit very sweet.
  23. The quantity of sugar may be increased or diminished to suit the taste.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Kettle