Canning whole strawberries is a great way to preserve their sweet flavor for months to come! Here’s a simple guide for water bath canning strawberries safely:
Ingredients:
– 4 pounds fresh strawberries
– 4 cups water
– Lemon juice (optional, to preserve color)
Instructions:
1. **Prepare the Strawberries**:
– Wash the strawberries thoroughly.
– Remove the stems and any bruised or damaged parts.
– If desired, you can slice the strawberries or leave them whole.
2. **Prepare the Syrup**:
– In a large saucepan, combine the water and granulated sugar.
– Heat the mixture over medium heat, stirring until the sugar is completely dissolved to make a light syrup. Bring the syrup to a gentle boil, then remove from heat.
3. **Sterilize Jars and Lids**:
– Sterilize your canning jars and lids by boiling them in water for at least 10 minutes. Keep the jars and lids hot until ready to use.
4. **Fill the Jars**:
– Pack the prepared strawberries into the hot, sterilized jars, leaving about 1/2 inch of headspace at the top.
– If using, add 1 teaspoon of lemon juice per pint jar to help preserve the color of the strawberries.
– Pour the hot syrup over the strawberries, again leaving 1/2 inch of headspace. Use a non-metallic utensil to remove air bubbles by gently stirring around the inside of the jar. Adjust the headspace if necessary.
5. **Seal the Jars**:
– Wipe the rims of the jars with a clean, damp cloth to remove any syrup or fruit residue.
– Place the sterilized lids on the jars and screw on the bands until fingertip-tight.
6. **Process the Jars**:
– Place the filled jars into a boiling water canner, ensuring they are covered by at least 1-2 inches of water.
– Bring the water to a full boil and process the jars for 10 minutes (adjust time based on altitude if necessary).
7. **Cool and Store**:
– Carefully remove the jars from the canner using a jar lifter and place them on a towel or cooling rack. Allow the jars to cool undisturbed for 12-24 hours.
– Check the seals by pressing down on the center of each lid. If the lid does not pop back, the jar is sealed properly.
– Label the jars with the date and store them in a cool, dark place. Properly canned strawberries should last up to one year.
Enjoy your preserved whole strawberries on desserts, in smoothies, or straight from the jar!
Canning whole strawberries is a great way to preserve their sweet flavor for months to come! Here’s a simple guide for water bath canning strawberries safely:
What You’ll Need:
- Fresh, ripe strawberries (not overripe or bruised)
- Sugar (optional, but helps preserve texture/flavor)
- Lemon juice (bottled for consistent acidity)
- Water
- Canning jars, lids, and rings
- Large pot for water bath canning
- Jar lifter, funnel, and ladle
🫙 How to Can Whole Strawberries (Hot Pack Method):
1. Prepare Your Equipment:
- Sterilize jars in boiling water or a dishwasher cycle.
- Keep jars hot until use.
- Wash lids and rings with hot soapy water; keep lids warm (not boiling).
2. Prep the Strawberries:
- Wash strawberries thoroughly.
- Remove stems and leaves.
- You can leave them whole or cut large ones in half.
3. Make a Syrup (Optional but Recommended):
| Syrup Type | Sugar:Water Ratio |
|---|---|
| Light Syrup | 2 cups sugar : 4 cups water |
| Medium Syrup | 3 cups sugar : 4 cups water |
| Heavy Syrup | 4 cups sugar : 4 cups water |
- Heat sugar and water until dissolved.
4. Hot Pack the Berries:
- Add strawberries to hot syrup and simmer gently for 2–3 minutes.
- Use a slotted spoon to fill hot jars with berries.
- Ladle hot syrup over the berries, leaving ½-inch headspace.
- Add 1 tablespoon of bottled lemon juice per pint (2 tbsp per quart) for safety.
5. Remove Air Bubbles:
- Slide a knife or bubble remover tool around the inside of the jar.
- Adjust syrup to maintain ½-inch headspace.
6. Seal the Jars:
- Wipe jar rims with a clean damp cloth.
- Place lids and screw on rings fingertip tight.
7. Process in a Water Bath:
- Place jars in boiling water (covering them by at least 1 inch).
- Process for 15 minutes (pints or quarts) at sea level. Adjust for altitude if needed.
8. Cool and Store:
- Let jars sit in canner for 5 minutes after processing.
- Remove jars and cool for 12–24 hours.
- Check seals, label, and store in a cool, dark place.
✅ Tips:
- Use slightly underripe strawberries for firmer texture.
- Skip syrup for a no-sugar option: use water or fruit juice instead.
- Best used within 1 year for quality.
Want a sugar-free method or freezer-friendly version instead?
