STRAWBERRIES CANNING RECIPES RECIPES
CANNING STRAWBERRIES - PRACTICAL SELF RELIANCE
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
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.
STRAWBERRY JEWELS (CANNING) RECIPE - FOOD.COM
From “Perfect Preserves,” by Nora Carey comes this recipe, delicious to eat and so pretty to look at! Be sure to choose very firm strawberries or the result will be a bunch of mushy things, instead of the beautiful "jewels" floating in the amber syrup. Even if that's what you end up with, it's so delicious you won't mind it on cake or ice cream! (My note: I used seven pint jars.)
Total Time 45 minutes
Prep Time 0S
Cook Time 45 minutes
Yield 1 1/2 quarts
Number Of Ingredients 3
Steps:
- In large shallow bowl sprinkle half strawberries with 1 cup of sugar. Add remaining strawberries and sprinkle with another cup of sugar. Cover and let stand overnight at room temperature.
- Transfer mixture to a colander set over a preserving pan and let juices drain. Stir remaining 3 cups of sugar into pan and cook over low heat, stirring, until dissolved.
- Bring syrup to a boil and add reserved strawberries and lemon juice. Boil 5 minutes. Transfer berries to colander with a slotted spoon and set over a bowl.
- Boil syrup 5 minutes, or until reduced slightly. Add strawberry juices accumulated in bowl, boiling mixture until the amount added is reduced.
- Add berries to the syrup and boil 5 minutes, or until jellying point is reached. Remove pan from heat and allow jam to cool 10 minutes.
- Spoon into warm sterilized jars and seal. (I boiled them for 10 minutes).
Nutrition Facts : Calories 3075.5, FatContent 4.5, SaturatedFatContent 0.2, CholesterolContent 0, SodiumContent 15.6, CarbohydrateContent 786.5, FiberContent 30.5, SugarContent 737.7, ProteinContent 10.3
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Canning whole strawberries keeps strawberries fresh and versatile all year round for your favorite recipes.
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- Process in a water bath canner for 10 minutes (pints) or 15 minutes (quarts), adjusting canning times for altitude.
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Bright, vibrant strawberry jam made with pectin allows for a super-fresh tasting jam that’s nearly like eating pure fruit! Strawberries are naturally low in pectin, a soluble fiber found in most plants. In food, it is most commonly used to thicken jams, jellies and preserves. Powdered pectin differs in strength from producer to producer, and liquid pectin cannot be substituted in the same ratio as powdered. It is best to look at the manufacturer’s usage instructions.
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- Using tongs, place the jars on the rack in the canner. The water should cover the jars by at least 1 inch. Cover the canner. Return the water to a boil and boil gently for 5 minutes (at altitudes less than 1,000 feet elevation; see Cook's Note). Using tongs, transfer the jars to a towel to cool. If the seal works and fits properly, the metal lid will be slightly concave within 24 hours of processing. Store the unopened jars of jam at room temperature for up to 1 year. Once the jam is opened, store in the refrigerator for up to 1 month.
STRAWBERRY SYRUP-CANNING RECIPE RECIPE - FOOD.COM
Make and share this Strawberry Syrup-Canning Recipe recipe from Food.com.
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Total Time 45 minutes
Calories 304.3 per serving
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Total Time 45 minutes
Calories 304.3 per serving
- Note: Fruit syrups tend to be thin. If you wish for a thicker syrup, in a small saucepan combine 1 cup syrup to 1 tablespoon cornstarch. Bring to a boil cooking until syrup thickens. DO NOT ADD CORNSTARCH BEFORE CANNING.
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Total Time 40 minutes
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Calories 26.22 per serving
Total Time 40 minutes
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- Place jars in hot water on a canning rack inside the canner. Add hot water to cover jars by 1 to 2 inches of water. Cover and bring to a full boil. Process jam for 10 minutes. When the time is up, turn off the heat and remove the lid from the canner. Let sit for 5 minutes. Then use a jar lifter to remove the jars from the water and place on a towel or other heat proof surface to cool completely.
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