Here’s a simple and safe Canning Strawberries Recipe using the water bath method. This method preserves the fruit for up to a year and keeps its sweet flavor intact.
🍓 Canned Strawberries Recipe (Water Bath Method)
Ingredients:
-
6–7 lbs fresh strawberries (about 4 quarts)
-
2–2½ cups granulated sugar (adjust to taste)
-
4 cups water
-
2 tbsp bottled lemon juice (optional, for slightly brighter flavor and color retention)
Equipment:
-
Canning jars (pint or quart-size), lids, and bands
-
Water bath canner
-
Jar lifter, funnel, ladle, bubble remover tool or butter knife
-
Large pot
🔪 Step-by-Step Instructions:
1. Prepare Your Equipment:
-
Sterilize jars in simmering water or dishwasher.
-
Keep lids and bands warm (not boiling) in hot water.
-
Fill water bath canner with water and bring to a simmer.
2. Prepare Strawberries:
-
Wash and hull strawberries.
-
Leave whole or cut in halves/quarters depending on preference.
3. Make Light Syrup (Optional):
-
In a pot, combine 2–2½ cups sugar with 4 cups water. Heat until sugar dissolves. Simmer gently.
-
Alternative: Use fruit juice, water, or a heavier syrup if desired.
-
4. Pack the Strawberries:
-
Use the hot pack method for better shelf life and color:
-
Simmer strawberries gently in syrup for 5 minutes.
-
Ladle hot berries into jars, leaving ½ inch headspace.
-
Add syrup to cover berries, again leaving ½ inch headspace.
-
Remove bubbles, wipe rims, and apply lids and bands (finger-tight).
-
5. Process in Water Bath:
-
Place jars in boiling water canner. Ensure water covers jars by 1–2 inches.
-
Processing Time:
-
Pints or Quarts: 15 minutes (adjust for altitude)
-
-
Start timing once water returns to a boil.
6. Cool & Store:
-
Carefully remove jars and cool undisturbed for 12–24 hours.
-
Check lids for seals.
-
Store in a cool, dark place for up to 1 year.
✅ Tips:
-
Want whole berries for desserts? Use the hot pack method to reduce float and shrinkage.
-
Add vanilla bean or lemon zest for a flavor twist.
-
Use the leftover syrup in drinks, lemonades, or desserts!