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Canning Strawberries

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Sweet, juicy strawberries preserved in jars to enjoy year-round, perfect for topping desserts or adding to breakfasts.

Ingredients

    • Fresh, ripe strawberries

    • Granulated sugar (optional, for syrup or sweetened packing)

    • Water

    • Lemon juice (for acidity)

    • Canning jars with lids and bands

    • Large pot or canner

    • Jar lifter and funnel

Instructions

    1. Prepare strawberries — Wash strawberries gently under cold water. Remove stems and hulls. You can leave berries whole or slice depending on your preference.

    2. Prepare jars and lids — Sterilize jars and lids by boiling or washing in a dishwasher on high heat. Keep jars warm until ready to fill.

    3. Make syrup (optional) — Combine sugar and water in a saucepan and heat until sugar dissolves for a light syrup. You can also use plain water or fruit juice as packing liquid.

    4. Fill jars — Pack strawberries into jars, leaving about ½ inch headspace. Add 1 tablespoon of lemon juice per pint jar to ensure proper acidity. Pour hot syrup or liquid over berries, maintaining headspace. Remove air bubbles by running a non-metallic spatula around the jar. Wipe rims clean.

    5. Seal jars — Place lids on jars and screw on bands fingertip tight (not too tight).

    6. Process jars — Place jars in a boiling water bath canner. Ensure water covers jars by at least 1 inch. Boil for 10 minutes (adjusting for altitude).

    7. Cool and store — Remove jars carefully and let cool undisturbed for 12-24 hours. Check seals (lids should not flex). Label and store in a cool, dark place.

Notes

  • Use firm, ripe strawberries for best texture.
  • Adjust sugar to taste, but maintain acidity for safe canning.
  • Store in a cool, dark place for up to 1 year.

Nutrition

Find it online: https://tastyze.com/canning-strawberries/