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Water Bath Canning. Put your hot lid and band on, screwing on finger tight. Once the water is back to a rolling boil, set the timer for 10 minutes. After 10 minutes, remove the jars and place in a non-drafty area for 24 hours. When they are cool, check the seals and wipe the jars for storage. As always, any jars that HASN'T sealed by this.
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Remove caps and green parts of strawberries. Add cleaned berries and sugar into a large pot. 1/2 to 3/4 cups per each 4 cups strawberries. Let stand 5-6 hours in the refrigerator. Heat berry sugar mixture on low until sugar is dissolved and the juices come to a lot boil and the strawberries are heated.
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Fill the jars: Reduce the heat to the lowest setting possible. Skim off the last of the foamy scum from the ridge of the pot. Remove the jars form the canner with jar lifters. Ladle the hot jam into the hot jars, leaving 1/4-inch headspace (that's the gap between the top of the jam and the rim of the jar).
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Can plain strawberries in quarter-litre / half-pint / 8 oz jars. To make salad dressing, open, use some or all of the liquid along with the berries, mash, strain (or not). Add good quality wine or other vinegar to taste, along with salt, sweetener and herbs if desired, and perhaps a tablespoon or two of good quality oil.
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Strawberry canning recipes go way beyond just simple jam, but creative ways to preserve strawberries can be hard to find. While everyone's making strawberry jam, you can fill your pantry with strawberry drinks, syrup, jelly, pie fillings and more! Strawberry season catches me off guard every single year.
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Begin with selecting the freshest and ripest strawberries. Look for brightly colored, firm berries with a fragrant aroma. Wash the strawberries gently in cold water, removing any dirt or debris. Remove the stems and any blemished spots. Depending on your preference, strawberries can be left whole, halved, or crushed for a variety of canned goods.
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Strawberry Banana Jam - Healthy Canning. Christmas Jam (Strawberry, Cranberry, Orange) - The Rustic Elk. Strawberry-Rhubarb-Pineapple Jam - Blessed Beyond Crazy. 15 Minute Strawberry Peach Jam - Brooklyn Farm Girl. Strawberry Lemonade Marmalade - One Acre Vintage Homestead. Strawberry Lemon Jam - Simple Seasonal.
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Home canned strawberries last on the shelf for up to 12 months, but you may notice their color starts to change over the months. At first, your home canned strawberries may be a bright red color, but over time, the red darkens. This doesn't make the product unsafe to eat; it's just part of the process, and it won't change the flavor either.
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Strawberries Measures and Equivalents. How to Test Canning Jar Seals. Pickled Asparagus. Rose Petal Jam. Apricot Barbecue Sauce. Follow my canning and preserving board on Pinterest. Canning, Recipes. 7 best recipes for canning strawberries. Strawberry rhubarb pie filling, strawberry lemonade jam, strawberry lemonade concentrate, and more!
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Fill the sterilized canning jars with strawberries and syrup, leaving headspace. Remove air bubbles and wipe the rims with a clean cloth. Secure the lids and process in a boiling water canner for the recommended time. Remove jars with a jar lifter and let cool undisturbed for 12-24 hours.
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Leave strawberries whole; do not slice or chop. Put cleaned fruit in a large pot. Add Sugar: for each 1 quart of whole berries by volume add 1/2 to 3/4 cup white sugar. Stir fruit to distribute sugar evenly. Cover pot; let sit in a cool place for 5 to 6 hours. Add 1/2 cup of water for every quart of berries. Heat pot slowly on a medium-hot burner.
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Sprinkle sugar over the top and stir to distribute. Allow the strawberries to stand in the sugar to macerate for about 6 hours (covered). Prepare a water bath canner and canning jars. Place the strawberry pot on the stove and add citric acid (optional but helps to help protect quality during storage.)
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Instructions. Prepare the canner and berries - Fill your water bath canner and put it on the stove over high heat. While you wait for the water to boil, rinse and hull the strawberries. Crush the strawberries - Place the strawberries in a large mixing bowl and use a potato masher to crush them up.
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Instructions. Prepare the strawberries - Wash and hull the strawberries. Place them in a bowl and sprinkle the sugar over the top, then stir to evenly distribute. Cover the bowl and store in the fridge for 6 hours to allow the fruits to macerate and create their own juice.
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Make sure to leave 1/2 inch of headspace. Next, remove air bubbles, clean the rim of the jar with a damp paper towel, center the lid, and close the jar finger tight. Step four - process the strawberries. Elevate the rack of the water bath canner. Place the packed jars on the rack and let them warm up for a few minutes.
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Bring the canner to a rolling boil with the lid in place. Once a boil has been reached, start your processing time. Process pint jars (500ml/16oz) for 10 minutes, and quart jars (1L/32oz) for 15 minutes. Once the processing time is up, turn off the heat and remove the canner from the heat source.
