Looking for Canned Strawberries: How to Make Home-Canned Stratwberries - Easily!! in 2023? Scroll down this page and follow the links. And if you bring home some fruit or vegetables and want to can, freeze, make jam, salsa or pickles, see this page for simple, reliable, illustrated canning, freezing or preserving directions. There are plenty of other related resources, click on the resources dropdown above. If you are having a hard time finding canning lids, I've used these, and they're a great price & ship in 2 days.
Yield: 1 quart per 3 pounds of fresh strawberries
It's fun to go pick your own and you can obviously get better quality ones! See this page for strawberry facts and picking tips
At right is a picture of a typical strawberry field.
I prefer to grow my own; which is really easy - but that does take some space and time and can be challenging.
As mentioned in the Ingredients section; you may use frozen berries (those without syrup or added sugar); which is especially useful if you want to make some strawberry jam in December to give away at Christmas!
Above and at left are strawberries and blackberries that I picked at a pick-your-own farm. If you want to pick your own, here is a list and links to the pick your own farms.
Now's a good time to get the jars ready, so you won't be rushed later. The dishwasher is fine for the jars; especially if it has a "sanitize" cycle, the water bath processing will sanitize them as well as the contents! If you don't have a dishwasher with a sanitize cycle, you can wash the containers in hot, soapy water and rinse, then sanitize the jars by boiling them 10 minutes, and keep the jars in hot water until they are used.
NOTE: If a canning recipe calls for 10 minutes or more of process time in the canner, then the jars do not need to be "sanitized" before filling them. But really, sanitizing them first is just good hygeine and common sense! See this page for more detail about cleaning and sanitizing jars and lids.
Put the lids into a pan of hot, but not quite boiling water (that's what the manufacturer's recommend) for 10 minutes, and use the magnetic "lid lifter wand" to pull them out. Leave the jars in the dishwasher on "heated dry" until you are ready to use them. Keeping them hot will prevent the jars from breaking when you fill them with the hot jam.
I'm sure you can figure out how to wash the fruit in plain cold water.
With strawberries you must remove the hulls. (the green leaves attached to the top of the berry)
Place the strawberries in a large pot and add 1/2 cup of sugar per quart of strawberries. Gently stir the berries to coat them with the sugar. If they aren't all evenly coated, add more of the sugar (up to 3/4 cup of sugar per quart of prepared berries)
Let the mixture stand in a cool (40 F to 60F) place for 6 hours.
Cook the mixture at low to medium heat, slowly until the sugar dissolves and the strawberries are hot throughout!
Lids: put the lids into a pan of hot water for at least several minutes; to soften up the gummed surface and clean the lids.
Fill them to within 1/4-inch of the top, wipe any spilled berries off the top, seat the lid and tighten the ring around them. Then put the filled jars into the canner!
This is where the jar tongs come in really handy!
Keep the jars covered with at least 2 inches of water. Keep the water boiling. In general, boil them for 10 minutes, See the chart below for altitude adjustment to processing times, if you are not in the sea level to 1,000ft above sea level range.
Note: Some people don't even boil the jars; they just ladle it hot into hot jars, put the lids and rings on and invert them, but putting the jars in the boiling water bath REALLY helps to reduce spoilage! To me, it makes little sense to put all the working into making the canned berries and then not to process the jars to be sure they don't spoil!
Recommended process time for canned strawberries 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|
Lift the jars out of the water with your jar lifter tongs and let them cool without touching or bumping them in a draft-free place (usually takes overnight) You can then remove the rings if you like, but if you leave them on, at least loosen them quite a bit, so they don't rust in place due to trapped moisture. Once the jars are cool, you can check that they are sealed verifying that the lid has been sucked down. Just press in the center, gently, with your finger. If it pops up and down (often making a popping sound), it is not sealed. If you put the jar in the refrigerator right away, you can still use it. Some people replace the lid and reprocess the jar, then that's a bit iffy. If you heat the contents back up, re-jar them (with a new lid) and the full time in the canner, it's usually ok.
Once cooled, they're ready to store. I find they last up to 12 months. But after about 6 to 8 months, they get darker in color and start to get runny. They still are safe to eat, but the flavor and texture aren't as good. So eat them in the first 6 months after you prepare them! Another trick is to keep the uncooked berries or other fruit in the freezer and make and can the jam as needed, so it's always fresh.
Summary - Cost of Making Homemade Canned Strawberries - makes 8 jars, 8 oz each**
|Item||Quantity||Cost in 2019||Source||Subtotal|
|fresh whole berries (strawberries)||10 cups||$12.00/gallon||Pick your own||$1400|
|Canning jars (8 oz size), includes lids and rings||8 jars||$11/dozen 8 oz jars
Lids alone are about $ per dozen
|Grocery stores, like Public, Kroger, Safeway and sometimes, Big Lots, local hardware stores and big box stores||$5.00|
|Sweetener - see step 4||4 cups||$1.75||Grocery stores, like Public, Kroger, Safeway and sometimes, Big Lots, local hardware stores and big box stores||$1.75|
or about $2.50 per jar
(if you already have the jars, and just need new lids: $2.00 per jar
|* pectin use varies - blackberry
jam needs very little, raspberry a little more, strawberry the most.
** - This assumes you already have the pots, pans, ladles,, and reusable equipment. Note that you can reuse the jars! abcxyz123.
These are my favorite essential canning tools, books and supplies. I've been using many of these for over 50 years of canning! The ones below on this page are just the sampling of. my preferred tools. but you can find much more detailed and extensive selections on the pages that are linked below.
This is THE book on canning! My grandmother used this book when I was a child.; It tells you in simple instructions how to can almost anything; complete with recipes for jam, jellies, pickles, sauces, canning vegetables, meats, etc.
If it can be canned, this book likely tells you how! Click on the link below for more information and / or to buy (no obligation to buy)The New Ball Blue Book of Canning and Preserving
Canning and Preserving for Dummies by Karen Ward
This is another popular canning book. Click here for more information, reviews, prices for Canning and Preserving For Dummies
Of course, you do not need to buy ANY canning book as I have about 500 canning, freezing, dehydrating and more recipes all online for free, just see Easy Home Canning Directions.
I have several canners, and my favorite is the stainless steel one at right. It is easy to clean and seems like it will last forever. Mine is 10 years old and looks like new.
The black ones are the same type of standard canner that my grandmother used to make everything from applesauce to jams and jellies to tomato and spaghetti sauce.
This complete kit includes everything you need and lasts for years: the canner, jar rack, Jar grabber tongs, lid lifting wand, a plastic funnel, labels, bubble freer, It's much cheaper than buying the items separately. It's only missing the bible of canning, the Ball Blue Book.
You will never need anything else except jars & lids (and the jars are reusable)!
The complete list of canners is on these pages:
If you plan on canning non-acidic foods and low acid foods that are not pickled - this means: meats, seafood, soups, green beans corn, most vegetables, etc., then you ABSOLUTELY must use a Pressure Canner.
Of course, you can use a pressure canner as a water bath canner as well - just don't seal it up, so it does not pressurize. This means a Pressure Canner is a 2-in-1 device. With it, you can can almost ANYTHING.
There are also other supplies, accessories, tools and more canners, of different styles, makes and prices, click here!
From left to right:
Don't spend money on books. that you don't need to. Almost everything you can find in some book sold online or in a store is on my website here for free. Start with theEasy Home Canning Directions below. That is a master list of canning directions which are all based upon the Ball Bblue book, the National Center for Home Food Preservation and other reputable lab tested recipes. Almost every recipe I present in addition to being lab tested com. is in a step by step format with photos for each step and complete. explanations. that tell you how to do it, where to get the supplies and pretty much everything you need to know. In addition, there almost always in a PDF format so you can print them out and use them while you cook.
most recent version of
the Ball Blue Book