Yield: About 4 half-pint jars
Procedure: Sterilize canning jars and prepare two-piece canning lids according to manufacturer's directions.
To prepare fruit. Select large, firm, tart strawberries. Wash and drain berries; remove caps.
To make preserve. Combine prepared fruit and sugar in alternate layers and let stand for 8 to 10 hours or overnight in the refrigerator or other cool place. Heat the fruit mixture to a boiling, stirring gently. Boil rapidly, stirring as needed to prevent sticking. Cook to 9 degrees F. above the boiling point of water, or until the syrup is somewhat thick (about 15 or 20 minutes). Remove from heat; skim.
Fill hot preserves immediately into hot, sterile jars, leaving ¼ inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner.
|Table 1. Recommended process time for Strawberry Preserves in a boiling water canner.|
|Process Time at Altitudes of|
|Style of Pack||Jar Size||0 - 1,000 ft||1,001 - 6,000 ft||Above 6,000 ft|
This document was adapted from "How to Make Jellies, Jams and Preserves at Home." Home and Garden Bulletin No. 56. Extension Service, United States Department of Agriculture. 1982 reprint. National Center for Home Food Preservation, June 2005.