Introduction
Capture the essence of summer with this simple homemade canned strawberries recipe. Perfect for preserving fresh, juicy berries, this guide ensures you’ll enjoy their sweetness year-round.
Reasons to Love This homemade Canned Strawberries Recipe
- Keeps strawberries fresh and flavorful for months.
- Simple ingredients and tools required.
- Great for desserts, breakfasts, or quick snacks.
Ingredients You’ll Need
- Fresh strawberries (any quantity you like).
- Granulated sugar.
- Water.
- Lemon juice (optional, for preserving color).
Possible Ingredient Additions and Substitutions
- Add a vanilla bean to the syrup for a sweet aroma.
- Substitute honey for sugar to create a more natural sweetener.
- Mix in other fruits like raspberries or blueberries for variety.
Tools You’ll Need
- Canning jars with lids and bands.
- Large pot or water bath canner.
- Jar lifter.
- Canning funnel.
- Ladle.
- Clean cloth or paper towels.
Step-by-Step Instructions
- Prepare the Jars: Wash jars, lids, and bands in hot, soapy water. Sterilize jars by boiling them for 10 minutes. Keep warm until needed.
- Wash and Hull Strawberries: Rinse berries under cold water. Remove stems and hulls, leaving small ones whole or cutting larger ones as desired.
- Make Syrup: Combine two cups of water with one cup of sugar in a saucepan. Heat until sugar dissolves. Adjust sweetness if necessary.
- Pack the Jars: Fill hot jars with prepared strawberries, leaving ½ inch of headspace. Add one tablespoon of lemon juice per quart jar if desired.
- Fill with Syrup: Pour syrup over strawberries using a funnel. Maintain ½ inch of headspace. Remove air bubbles with a spatula.
- Seal Jars: Wipe rims clean, place lids, and tighten bands to be finger-tight.
- Process in a Water Bath: Submerge jars in boiling water, ensuring they’re covered by one to two inches of water. Boil for 15 minutes (pint jars) or 20 minutes (quart jars), adjusting for altitude if needed.
- Cool and Check Seals: Remove jars with a lifter and let cool for 12-24 hours. Check seals by pressing the lid center—it should not flex.
What to Serve with Canned Strawberries
- Use as a topping for pancakes or waffles.
- Mix into yogurt or oatmeal.
- Add to ice cream or use in baking recipes.
How to Store Canned Strawberries
Store sealed jars in a cool, dark place for up to one year. Once opened, refrigerate and consume within a few weeks.
Can I Freeze Canned Strawberries?
Freezing is unnecessary but possible. Transfer contents to freezer-safe containers after opening for extended storage.
Resources
Frequently Asked Questions (FAQ)
Q: Do I need a special canning pot?
A: No, a large pot with a rack works well.
Q: Can I reduce the sugar?
A: Yes, but reducing sugar may affect the strawberries’ preservation.
Q: What if my jars don’t seal?
A: Refrigerate unsealed jars and use them within a week.
Nutritional Information
Each serving (½ cup):
- Calories: 80
- Sugar: 18g
- Vitamin C: 70% DV
Conclusion
Preserving strawberries at home is easy and rewarding. With this recipe, you’ll enjoy the bright taste of summer anytime. Happy canning!
See also
Print
Homemade Canned Strawberries
Capture the essence of summer with this simple homemade canned strawberries recipe. Perfect for preserving fresh, juicy berries, this guide ensures you’ll enjoy their sweetness year-round.
- Prep Time: 20min
- Cook Time: 25min
- Total Time: 45min
- Yield: About 4-6 jars (depending on size)
- Category: Canning, Preserves, Dessert Toppings
- Method: Canning
- Cuisine: American
- Diet: Gluten Free
Ingredients
- Fresh strawberries (any quantity you like).
- Granulated sugar.
- Water.
- Lemon juice (optional, for preserving color).
Instructions
- Prepare the Jars: Wash the canning jars, lids, and bands with hot, soapy water. Rinse them thoroughly and sterilize the jars by boiling them in water for 10 minutes. Keep them warm until ready to use.
- Prepare the Strawberries: Rinse the strawberries under cold water, remove the stems and hulls. Slice larger berries as needed, or leave them whole.
- Make the Syrup: In a saucepan, combine two cups of water with one cup of granulated sugar. Heat over medium heat until the sugar dissolves. Adjust the sweetness to taste.
- Pack the Jars: Place the strawberries in the hot, sterilized jars, leaving about ½ inch of headspace. Optionally, add a tablespoon of lemon juice per quart jar to preserve color.
- Fill the Jars: Using a ladle and canning funnel, pour the hot syrup over the strawberries, maintaining the ½ inch headspace. Gently remove any air bubbles.
- Seal the Jars: Wipe the rims of the jars with a clean cloth to remove any residue. Place sterilized lids on top and screw on the bands finger-tight.
- Process the Jars: Submerge the jars in a boiling water canner, ensuring they are covered by 1-2 inches of water. Process pint jars for 15 minutes, quart jars for 20 minutes.
- Cool and Store: Remove the jars from the canner and let them cool completely for 12-24 hours. Check that the lids are sealed by pressing the center—if it doesn’t flex, they are sealed.
Notes
- Storage: Store the sealed jars in a cool, dark place for up to one year. Once opened, refrigerate and use within a few weeks.
- Altitude Adjustments: If you live at a high altitude, you may need to process the jars a little longer. Check local guidelines for altitude-specific canning times.
- Alternative Sweeteners: You can replace granulated sugar with honey or maple syrup for a different flavor profile.
- Lemon Juice: While optional, lemon juice helps preserve the vibrant red color of the strawberries.
Nutrition
- Serving Size: per ½ cup serving
- Calories: 80 kcal
- Sugar: 18g
- Sodium: 0 mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 20
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg