If you are looking for a fruit that is just as good canned as fresh, then look no further. These canned strawberries are almost better than eating them fresh. The light honey syrup give them the perfect sweetness and when they are cold packed the berries hold a bit more of their structure even after being water bath canned. This is a simple water bath canning recipe with little prep, making it so easy to put down that you will be able to stock those pantry shelves and trust me you will be happy you did. Learn How to Water Bath Can Fresh Strawberries in a Light Syrup to enjoy this delightful treat all year round.
Mommy, we want more strawberries – my girls everyday.
Understanding How to Water Bath Can Fresh Strawberries in a Light Syrup is essential for preserving their delicious flavor and texture.
Fresh organic strawberries packed tight in a jar and covered with a light honey syrup make these canned berries taste like summer. Packed raw and with a short processing time they keep their texture well and don’t forget about the juice after the berries are gone. This rich strawberry-flavoured syrup can be lightened by adding water making it the perfect juice to drink or keep it as is and top your ice cream with it making the best sundae. This is one must-can item every summer.
Water Bath Canning Fresh Strawberries in a Light Syrup
Materials
- 1 flat fresh picked strawberries 6 quarts
- 4 cups distilled water only use filtered water for consistent results
- 2 cups raw local honey can substitute for 3 cups of white sugar
Instructions
- Prepare canner, jars and lids ( see Preparing to Water Bath for more information)
- In a large heavy-bottom pot, add the water and honey ( or sugar if substituting). Heat over medium-low heat, watching closely. You want to just bring this to a boil and turn it off. Overheating your raw honey will pasteurize it, and you don't want that.
- Once the syrup is hot, ladle 1/2 a cup into each jar
- Pack each jar tightly with berries, leaving 1/2 inch headspace. Gently shake the jar to pack without crushing the berries too much.
- Fill each jar with the hot syrup, leaving a 1/2 inch of headspace.
- Remove air bubbles and adjust the headspace as needed.
- Wipe the rim of your jar, center on the snaps and screw on the ring's finger-tip tight.
- Place jars in the prepared water bath canner, ensuring they are completely covered with water. Remember hot jars should go into hot water.
- Bring to a roaring boil and cover
- Process pint (500mL) jars for 10 minutes and quart (1L) jars for 15 minutes.
- After processing, turn off the heat and remove the lid. Let it sit for 5 minutes before removing from the jars from the canner.
- Let the jars cool completely before you remove the rings and inspect the seal. Generally, 24 hours.
- Label and store jars in a cool location
This is a great recipe to double or triple depending on your household needs. I highly recommend making as many as you can.
How to Use Fresh Canned Strawberries
Canned strawberries are so good you can just pop the top and eat them by the spoon full but you can also use them to top yogurt or a bowl of ice cream. Canned strawberries can also be thickened to make a pie, top a cheese cake or fill a homemade toaster strudel. I have also used canned strawberries to make cupcakes, and muffins.
How to Can Fresh Strawberries in a Light Syrup Tips
I have been canning strawberries for 5 years now and there are a few tips to ensure the best results:
- Choose ripe but firm berries – these ones will how their structure better
- ONLY cold pack your berries – I have found that when you heat your berries even if its only for a minute they will be come too soft after processing
- Keep berries whole – I have found that we like to keep our berries whole and not cut them
Once you have tried canned strawberries, you will be hooked. Canning fresh strawberries is one of the best ways to ensure having fruit available for your kids all winter long without having to break the bank or wonder where they were grown.
Are you going to can fresh strawberries this summer?
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