How to Can Strawberries


Most people don't think about canning strawberries, but it is a wonderful way to use that extra-large strawberry crop and preserve a taste of spring throughout the year. Canned strawberries can be used as a delicious ice cream topping, a filling for jelly rolls and similar cakes or as a pairing with fresh strawberries to make strawberry shortcake.

Things You'll Need

  • Potato masher
  • 6 quarts fresh strawberries
  • 3/4 cup minute tapioca
  • 2 quarts water
  • Salt
  • Sugar
  • Sterilized canning jars with lids
  • Canner pan
  • Remove the stems and caps from 6 quarts of fresh strawberries and wash the berries.

  • Mash, chop or halve your strawberries. You may even choose to leave them whole. It depends on how smooth you want the final product to be.

  • Add sugar to taste.

  • Boil 2 quarts water.

  • Slowly stir 3/4 cup minute tapioca into the boiling water. Keep boiling until the water again becomes clear.

  • Add pinch of both salt and sugar, to suit your taste.

  • Add tapioca water mixture to the mashed strawberries and mix well. You may not have to add all of the tapioca water mixture. Add a little at a time and keep an eye on the consistency.

  • Put the strawberry mixture into sterilized canning jars, seal and boil for 5 minutes in a hot water bath.

  • Turn off the heat but leave the jars in hot water for 10 more minutes.

  • Remove and store the jars in cool place.

Tips & Warnings

  • Wipe off the lips of the jars before securing the lids.
  • Do not use previously used canning lids.
  • Jars are sealed when you hear them "pop" and the lid gets a dentition in the center.
  • Set timer when boiling jars and keep watching them. You don't want the jars to crack.
  • Always be sure the jars are hot before you fill them so the jars don't break.

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