Making your own strawberry pancake syrup provides you with months of convenient access to this tasty topping. If you simply refrigerate the syrup, however, it will only last for about a week. If you wish to make a large batch or keep it for longer than that, can it instead. Canned strawberry pancake syrup will stay good for up to a year, though its quality may begin to decline noticeably after around six to eight months.
Things You'll Need
- Canning jars and lids
- Fine mesh strainer, optional
- Bowl, optional
- Boiling water canner
Sterilize your canning jars and lids. One easy option is to run the jars through the dishwasher on the sanitize cycle and to simmer the lids for 10 minutes in water. Leave the jars in the dishwasher and the lids in the hot water until you are ready to use them.
Strain the finished strawberry syrup through a fine mesh strainer into a bowl, if you wish. This will remove the seeds and bits of pulp, leaving the final syrup thinner than it would have been otherwise. If you prefer thick syrup that still contains bits of fruit, skip this step.
Ladle the finished (but still hot) strawberry pancake syrup into your clean, hot canning jars. Fill each jar most of the way, leaving only about 1/2 inch of room in the top of each jar. Seal the jars tightly.
Process the sealed jars in a boiling water canner for 10 minutes. Remove them from the canner and allow them to cool, undisturbed, overnight.
- Photo Credit Stack of pancakes image by Nikolay Okhitin from Fotolia.com
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