Processing method: Water Bathing
Processing time:Process for 10 minutes (Pints), 15 minutes for Quarts, (adjust for altitude)
- 1,001- 3,000 ft. - add 5 minutes
- 3,001- 6,000 ft. - add 10 minutes
- 6,001- 8,000 ft. - add 15 minutes
- 8,001-10,000 ft. - add 20 minutes
- Citric acid
Canning strawberries is a simple way to preserve the fruit for many uses all year long. They can be eaten plain, put in pies, used for toppings, and more! The best strawberries to can are firm-fleshed ones, otherwise they will get really mushy. First you want to wash your fruit and hull your fruit.
Leave the strawberries whole and sprinkle with sugar after putting them in a large pot. For each 1 litre / quart of whole berries add ½ to ¾ cup ( 4 to 6 oz) white sugar. Stir fruit (as lightly as possible) to distribute sugar evenly. Cover the pot (in a cool place) and allow the strawberries to stand in the sugar for about 6 hours.
Prepare a water bath canner and canning jars.
Place the pot back on a stove, heat slowly on a medium-high flame and add citric acid, while citric acid is not strictly necessary for safely canning strawberries, it will help them maintain color and flavor during storage. Add ¼ to ½ tsp citric acid per quart of fruit for the best quality after long storage.
Next, heat the berries until they are warm all the way through and the sugar is dissolved. (This should take about 1 minute)
Pack the berries and liquid into heated jars leaving ½ inch of headspace. Remove air bubbles, adjust headspace, wipe jar rims clean and seal with your Denali Lids and Rings.
Process in a water bath canner for 10 minutes (pints) or 15 minutes (quarts), adjust time as needed for your altitude. Finally let them cool, check the seals and store them in a cool dark place!
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