CANNED STRAWBERRY RECIPES RECIPES

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CANNED STRAWBERRY PIE RECIPES ALL YOU NEED IS FOOD



CANNED STRAWBERRY PIE RECIPES All You Need is Food image

Our easy strawberry pie has a baked pie crust loaded with fresh strawberries mixed in a homemade strawberry puree. Chill it and dollop with whipped cream!

Provided by Erin Merhar

Categories     bridal shower    Easter    Father's Day    Fourth of July    Mother's Day    spring    baking    comfort food    dessert    fruit

Total Time 5 hours 30 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 8 servings

Number Of Ingredients 6

1 refrigerated pie crust 
1 1/2 qt. fresh strawberries, stems removed, halved
3/4 c. granulated sugar
1 tsp. vanilla extract
3 tbsp. corn starch 
Whipped cream, for serving

Steps:

  • { "@type": "HowToStep", "text": "For the crust: Bake one refrigerated pie crust according to package directions. Let it cool completely. " }

CANNING STRAWBERRIES - PRACTICAL SELF RELIANCE



Canning Strawberries - Practical Self Reliance image

Canning whole strawberries keeps strawberries fresh and versatile all year round for your favorite recipes.

Provided by Ashley Adamant

Total Time 0S

Prep Time 0S

Cook Time 0S

Yield 2

Number Of Ingredients 3

4 cups strawberries, washed & hulled
1/2 cup sugar (optional - see instructions for no sugar method)
1/4 to 1/2 tsp citric acid (optional)

Steps:

  • Wash and hull the strawberries and place them in a large pot. Sprinkle sugar over the top and stir to distribute.
  • Allow the strawberries to stand in the sugar to macerate for about 6 hours (covered).
  • Prepare a water bath canner and canning jars.
  • Place the strawberry pot on the stove and add citric acid (optional but helps to help protect quality during storage.) Bring the strawberries (and their juice) to a simmer and cook for about 1 minute until the berries are heated through.
  • Pack the berries into canning jars and cover with strawberry juice liquid, leaving 1/2 inch headspace.
  • Remove air bubbles, adjust headspace and seal with 2 part canning lids.
  • Process in a water bath canner for 10 minutes (pints) or 15 minutes (quarts), adjusting canning times for altitude.

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