I'm including what the editors of the Household Searchlight had to say about preserves. It's a good general rule of thumb to follow and includes the last step, when most of the recipes in their cookbook simply say "seal," since most housewives in the 30s and 40s would have known what to do. Note that recommended steps have changed today, so this is the step where you would follow modern practices if you are so inclined. However, this is how we ate for generations since it was all organic, and there weren't today's fears from chemicals of all sorts and genetic modification or GMOs.
Preserves are made of berries, cherries. sliced or quartered pit fruits. and melon rinds. From 3/4 to equal portions of sugar are used. Preserved fruits should retain their shape and should be plump, clear, and tender. When done they are poured into freshly sterilized glasses. and covered with melted paraffin as for jelly.
Strawberry Preserves Recipe
Select firm, well-ripened strawberries. Wash and drain carefully. Remove hulls. Combine berries with an equal weight of sugar. Heat slowly to boiling. Boil 8 minutes. Remove from fire and allow to stand for 24 hours. Pour without heating into sterilized jars. Seal at once. These berries will be plump and will not rise to the top of the jar.
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