Canning Strawberries

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Around the holidays (or any special occasion) wouldn’t it be nice to have really good strawberries over hot pound cake or ice cream? Local Strawberries, where you likely know the farmers by name; not strawberries from another country.  These are a real treat, loaded with sugar, so I indulge in them on rare occasions.

Here’s a quick and easy way to can strawberries for year round enjoyment.

These have to sit over night in a cool place or refrigerator to absorb sugar and create their own juice.

  • 20 cups of capped, washed FIRM strawberries.
  • 7 cups of sugar
  • 1 T Lemon juice

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Mix sugar and berries together and refrigate overnight. The next day when you’re ready to can them, turn the oven on low to heat jars and boil water to top off jars, if needed.  Start boiling water for lids. In a pot, heat berries and 1 T Lemon juice over low until all sugar is dissolved and berries are warm.  Spoon dual amounts of berries into jars and top off with boiling water, if needed.  I fill mine to the neck of the jar.  Wipe rims, place hot lid and tighten down the ring.

Water bath for 10 mins.

Berries will loose their color, but not their flavor!

Yields 10 pints.

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