Tuesday, April 26, 2011

Canning Strawberries in Syrup

Tip: Select firm, ripe, red berries that don't have any white
flesh or hollow centers.

I love produce stands! Every chance I get, I stop in and browse the tables filled with fresh fruits and vegetables... makes me feel like I'm doing a little more than simply shopping... maybe it goes back to the days when women had to forage for food in the woods and fields, picking up tidbits of deliciousness here and there... anyhow I love produce stands!

Stopped in at the produce stand near my house recently and as I "foraged" around, picking up a tomato here, some summer squash there, I was drawn to the table filled with fresh, locally grown strawberries... they were beautiful, juicy, bright red and ripe... had to have some!

I'm not a big jam and jelly eater, my brother makes a lot and gives us all we need each year at Christmas, so I didn't want to make jam with my strawberries... thoughts swirled through my mind of ice cream topped with strawberries, pound cake or angel food cake with strawberries and whipped cream, and waffles with strawberries.

I got out my trusty Ball Complete Book of Home Preserving and settled on canning Strawberries in Syrup, simple yumminess!

The recipe called for 16 cups of strawberries and 2-3 cups of granulated sugar... how easy was that?

I hulled and sliced my strawberries into a bowl and sprinkled the sugar over them... then set them aside for a few hours.

When my strawberries had dissolved most of the sugar and poured out their glistening ruby-colored juice, I was ready to can them.

I heated my pint canning jars in a pan of water on the stove, placing a dish towel in the bottom of the pan so the jars wouldn't tip over. I simmered my lids and rings in a pot of water for 10-15 minutes and kept them hot until I was ready for them.


I then transferred my strawberries to a saucepan and heated them over medium-low heat, stirring occasionally until all the sugar was dissolved and the strawberries were heated through.


I ladled the hot strawberries and liquid into my hot jars using my canning funnel, leaving 1/2 inch of headspace. I wiped the jar rims with a damp cloth and, using my magnetic wand gadget, removed the lids from the simmering water, tightening the lids on to a finger-tightness.



I processed the strawberries in a boiling water bath, placing the jars in the canner and covering them with water. 


I brought the water to a boil, put a lid on the canner, and processed the pint jars for 10 minutes. (Quarts would be processed for 15 minutes). Then I removed the hot jars using my jar lifter and set them on a folded dish towel on the counter to cool.

I love the sound of the Ping! of a successfully sealed jar!

Strawberry shortcake anyone?

Leave the jars undisturbed after they seal, for 12 to 24 hours
to make sure they stay sealed, then label and store
in a cool, dark place.

Canning Granny©2011 All Rights Reserved




1 comment:

  1. This was a water bath process?
    My DH bought me an Ice Cream Machine for Christmas last year. When unexpected guests drop by & I don't have the right ingredients on hand, here's what I do. Strain 1/2 pint of strawberries & set aside. In a blender, blend 1 C water, 1 tsp vanilla extract, strawberry juices, 1/2 cup instant milk powder and 1 stick melted butter. Transfer to ice cream machine, add in strained berries and churn for 20-30 min. Serve soft or place in freezer as time permits. I have done the same with cherries (add a Hershey Special Dark Bar broken up or chocolate chips). I have even whipped up a chocolate cake mix and cooked it in my waffle iron while waiting for the ice cream to churn and DH to return with the pizzas I sent him for. A little canned lemonade concentrate for drinks completes this impromptu dinner. Our guests are always impressed. Sorry for the tangent.

    ReplyDelete

html, body, div, span, applet, object, iframe, h1, h2, h3, h4, h5, h6, p, blockquote, pre, a, abbr, acronym, address, big, cite, code, del, dfn, em, font, img, ins, kbd, q, s, samp, small, strike, strong, sub, sup, tt, var, b, u, i, center, dl, dt, dd, ol, ul, li, fieldset, form, label, legend, table, caption, tbody, tfoot, thead, tr, th, td { margin: 0; padding: 0; border: 0; outline: 0; font-size: 100%; vertical-align: baseline; background: transparent; } body { line-height: 1; } ol, ul { list-style: none; } blockquote, q { quotes: none; } /* remember to define focus styles! */ :focus { outline: 0; } /* remember to highlight inserts somehow! */ ins { text-decoration: none; } del { text-decoration: line-through; } /* tables still need 'cellspacing="0"' in the markup */ table { border-collapse: collapse; border-spacing: 0; }