- ½ liter raspberry juice
- ½ kg sugar
Cook raspberries slightly to obtain the juice.
Filter juice through cloth, boil the juice with the sugar, simmer for about 3 to 5 minutes
Fill in canning glasses, close glasses immediately and turn up side down.
In the 40s canning was often done with simply pulling cling film over a class top and then adding the lid. Filling jam, sauces or juice into glasses while hot, so they would not need further heat canning. I leave these instructions out of the translation.
If you have a cold room to store canned goods that might be okay, however, there is much more turning mouldy of the canned goods as opposed to heat sealing.