Canning Strawberries
A simple tutorial for canning strawberries with a sugar maceration.
- Yield: 5 quarts 1x
Ingredients
Scale
- 6 quarts of strawberries
- 1 cup granulated sugar
- 2 Tablespoons lemon juice
Equipment needed:
Instructions
- Cap and slice strawberries to your preference
- Place in a large bowl and stir in sugar and lemon juice
- Set aside to macerate for six hours, or refrigerate overnight
- Pack berries into canning jars, leaving about 1/2 inch of headspace, and divide leftover liquid between jars
- Top with water as needed to cover strawberries
- Wipe rims and screw down lids and bands firmly
- Place in prepared water bath canner, making sure water level covers jars by at least an inch
- Heat canner to a rolling boil, and boil quarts for 20 minutes, or pints for 15 minutes
- Remove from heat, and let canner cool until jars are safe to remove (or until completely cool)
- Remove jars from canner. After 24 hours, test for seal, wash jars, and remove bands if desired
- Store in a cool place out of direct sunlight