Canned Strawberries

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Home canning. Old canning methods can let botulism through. Use current tested canning guidance.

Ingredients 2 ingredients

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

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.

After the berries are picked over, let as many as can be put carefully in the preserve kettle at once be placed on a platter.
To each pound of fruit add three-fourths of a pound of sugar;
let them stand two or three hours, till the juice is drawn from them;
pour it into the kettle and let it come to a boil and remove the scum which rises;
then put in the berries very carefully.
As soon as they come thoroughly to a boil put them in warm jars and seal while boiling hot.