{"id":7833,"slug":"canned-raspberries","title":"CANNED RASPBERRIES","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["six quarts of berries","one quart of sugar"],"ingredients_norm":["berry","sugar"],"steps":["Put one quart of the fruit in the preserving kettle; heat slowly, crushing with a wooden potato masher; strain and press through a fine sieve.","Return the juice and pulp to the kettle; add the sugar; stir until dissolved; then add the remaining quarts of berries.","Boil sixteen minutes, counting from the time they begin to boil.","Skim well while boiling, and put into jars as directed."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w98:1","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"2a8d278e08da06fd65644981edf1ccc65258eb71c3102f0b144d7e852b0a16c8","created_at":"2026-08-02T17:05:13Z","updated_at":"2026-08-02T17:05:13Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/canned-raspberries"}