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
- 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.
- Photo Credit Ablestock.com/AbleStock.com/Getty Images
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