Posted by Canning strawberries is a great way to preserve the fresh, vibrant flavor of the fruit long after the growing season has passed. While strawberry jam is a common method of preserving this fruit, canning strawberries whole allows you to maintain their integrity for various uses such as pies, toppings, tarts, and desserts all year round. Whole strawberries in their own juice retain the delicious, natural taste and texture, making them a versatile addition to your pantry.
For those who prefer homegrown and seasonal food, canning offers the perfect solution to stock up on strawberries when they are abundant. Whether you’re using them for homemade pies, cakes, or simply as a topping for yogurt, preserving them by canning ensures you have the freshest flavors year-round.
In addition to preserving strawberries as jam, other common methods include freezing and dehydrating. However, these methods require either freezer space, which might be limited in off-grid living situations, or they change the texture of the fruit. Canning strawberries whole, however, keeps them firm and fresh, perfect for adding to dishes that call for whole berries.
For those living off the grid or who wish to store food long-term without the need for refrigeration, canning is the ideal method. A major advantage of canning is that it produces shelf-stable food, which does not require energy for storage, unlike freezing. It is particularly advantageous for people with limited freezer space, as canning takes up far less space and eliminates the need for electricity to keep food fresh.
At our homestead, strawberry preservation is a multi-faceted effort. In the summer months, we prepare large batches of strawberry jam, and my favorite is a low-sugar variety that perfectly balances sweetness with the fruit’s natural flavor. I’m also experimenting with a no-sugar version, which works wonderfully if the strawberries are particularly sweet and flavorful.
Beyond jam, strawberry wine is another delight we make in large quantities, offering a refreshing beverage all year long. However, despite our efforts with jam and wine, the strawberries continue to grow, thanks to our everbearing variety that keeps producing fruit for a long period. With a young family, the task of preserving strawberries often feels like a full-time endeavor, but it’s one I enjoy. Canning strawberries whole is a simple solution to keeping up with our harvest and ensuring we always have fresh strawberries available.
How To Make
Canning strawberries is straightforward, requiring minimal ingredients and just a few hours of your time. The process preserves the full flavor and integrity of the fruit, and it allows you to enjoy strawberries in their purest form throughout the year.
Ingredients Needed
For this canning process, you will need two essential ingredients: fresh, hulled strawberries and sugar. While the sugar helps draw out the fruit’s natural juice, you can opt for a no-sugar method if you prefer. Additionally, citric acid is optional but can help preserve the berries’ color and quality during long-term storage.
The key to successfully canning strawberries lies in selecting the right variety. Firm, fresh strawberries are ideal for canning, as they hold their shape better and do not break apart easily during the canning process. Avoid overly soft or overripe strawberries, as they will likely turn into mush during processing, leaving you with more of a strawberry compote than whole berries.
The Preparation Process
- Macerate the Strawberries: Begin by washing and hulling the strawberries. Once prepared, sprinkle sugar over them and stir gently to coat each berry. Allow the berries to sit for about 6 hours so that the sugar draws out the natural juice from the fruit. This process is important for canning them in their own juice and preventing the flavor from being diluted by water.
- Sterilize Jars and Prepare Equipment: While the strawberries are macerating, sterilize your canning jars and prepare your water bath canner. Wide-mouth pint or quart jars work best for whole strawberries, allowing them enough space to fit without crowding. Place the jars in the water bath canner to ensure they are heated and ready to use when the berries are prepared.
- Simmer the Strawberries: After the strawberries have released enough juice, place the berries and their juice into a pot over low heat. Gently bring the mixture to a simmer, stirring only occasionally to avoid breaking the fruit. Simmer for about one minute, ensuring the berries are heated through without becoming too soft.
- Packing the Jars: Using tongs, pack the hot strawberries into the prepared jars, ensuring they are tightly packed to prevent air pockets. Leave about 1/2 inch of headspace at the top of the jar to allow for expansion during the canning process. Pour the simmered strawberry juice over the fruit, ensuring the berries are fully covered.
- Removing Air Bubbles and Sealing: Carefully use a non-metallic utensil to remove any air bubbles from the jar by gently tapping it on the counter. Adjust the headspace if necessary and wipe the rims of the jars clean to ensure a good seal. Place the canning lids on top of each jar, securing them with the metal bands.
- Water Bath Canning: Once the jars are sealed, carefully lower them into the water bath canner. Process the jars for 10 minutes for pints or 15 minutes for quarts. Be sure to adjust processing times for your altitude, as higher elevations may require a longer processing time.
- Cooling and Storage: After processing, remove the jars from the canner and allow them to cool completely on a clean, dry towel. Once cool, check the seals by pressing down in the center of each lid. If the lid doesn’t pop back, the jar has sealed correctly. Store the sealed jars in a cool, dark place for up to a year for the best flavor and quality.
How Much Fruit Will You Need?
The amount of strawberries required depends on the size of the jars. For a quart jar, you will need about 2 to 3 pounds of strawberries, or approximately 4 cups of whole berries. For pint jars, you will need about 1 to 1 1/2 pounds of strawberries, or roughly 2 cups per jar.
Canning Strawberries Without Sugar
Though sugar helps preserve the flavor and texture of strawberries, it is not necessary for canning them safely. If you prefer a no-sugar option, you can can the strawberries directly in water. To do this, simmer the berries in a small amount of water until they release their juice, then pack them into jars and cover with the juice.
Alternatively, you can make a homemade strawberry juice by mashing a portion of the strawberries and simmering them to release the juice. Strain the juice and use it to cover the berries, ensuring the fruit is completely submerged. This method helps maintain the natural sweetness of the berries, while also eliminating the added sugar.
Maintaining Strawberry Quality During Canning
Because strawberries are a delicate fruit, they can discolor and lose quality during long-term storage. To preserve their appearance and taste, you can add a small amount of citric acid to the canning liquid. This is not necessary for safety, but it helps maintain the fruit’s color and flavor during extended storage. Add 1/4 to 1/2 teaspoon of citric acid per quart of berries to ensure the best results.
Canning Whole Strawberries
Prep Time: 10 minutes
Cook Time: 5 minutes
Canning Time: 15 minutes
Total Time: 30 minutes
Canning strawberries is a simple process that preserves the fruit’s fresh flavor, making it perfect for use in pies, jams, and desserts throughout the year.
Ingredients:
- 4 cups strawberries, washed and hulled
- 1/2 cup sugar (optional, adjust to taste)
- 1/4 to 1/2 tsp citric acid (optional)
Instructions:
- Wash and hull the strawberries, placing them in a large pot. Sprinkle the sugar evenly over the berries and stir to coat.
- Allow the strawberries to sit covered for about 6 hours to macerate.
- Prepare your water bath canner and jars.
- Add the citric acid to the strawberry mixture (optional). Bring the strawberries and juice to a simmer, cooking for about 1 minute.
- Pack the strawberries into your canning jars and cover with the juice, leaving 1/2 inch headspace.
- Remove air bubbles, adjust headspace, and seal with canning lids.
- Process in a water bath canner for 10 minutes (pints) or 15 minutes (quarts), adjusting for altitude if necessary.
Notes:
- Sugar is optional. If you prefer no sugar, you can substitute the sugar with water or juice.
- For a sweeter taste, you can increase the sugar up to 3/4 cup per quart of berries.
How to Use Canned Strawberries
Canned whole strawberries are versatile and can be used in many recipes. Here are some ideas for how to enjoy your preserved strawberries:
- Strawberry Pancake Topping: Strain the fruit from the syrup, then cook the syrup into a rich strawberry sauce and serve over pancakes.
- Strawberry Pie: Use the whole berries and thicken the syrup to create a delicious pie filling.
- Strawberry Cheesecake Topping: Thicken the syrup, then refrigerate before using it to top a cheesecake.
