Preserved Strawberries

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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.
Storage. The keeping times and places here are from before refrigeration. Follow current storage guidance.

Ingredients 5 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.

For every pound of fruit weigh a pound of refined sugar;
put them with the sugar over the fire in a porcelain kettle, bring to a boil slowly about twenty minutes.
Take them out carefully with a perforated skimmer and fill your hot jars nearly full;
boil the juice a few minutes longer and fill up the jars;
seal them hot.
Keep in a cool, dry place.
TO PRESERVE BERRIES WHOLE.
(Excellent.) Buy the fruit when not too ripe, pick over immediately, wash if absolutely necessary and put in glass jars, filling each one about two-thirds full.
Put in the preserving kettle a pound of sugar and one cupful of water for every two pounds of fruit, and let it come slowly to a boil.
Pour this syrup into the jars over the berries, filling them up to the brim;
then set the jars in a pot of cold water on the stove, and let the water boil and the fruit become scalding hot.
Now take them out and seal perfectly tight.
If this process is followed thoroughly, the fruit will keep for several years.