Canning Strawberries to store for winter without using freezer space. Learning how to can strawberries is a fun way to save them to use all year long!
Strawberries are coming into season in our area, with their ripe, juicy, sweet selves!
My family can’t seem to get enough of these tasty jewels, and they can usually eat them faster than I can cut or preserve them. I have taken to canning some of the berries in secret just to have some for winter! Learning how to can strawberries is a fun way to save them for all year long use!
Get the Berries Clean
First, you’ll want to swish your berries in a solution of 1 cup of white vinegar to 1 gallon of water. This will ensure that any mold spores are killed. If you don’t can them, this is also a great way to get them to last longer in the fridge!
Then, you will cut the green parts off and slice in quarters. I use a very sharp knife to slice the tops off, and I don’t worry a whole lot about losing some of the berries myself. I had one of those fancy, dancy “hullers” but it was more trouble than it was worth to me. Put the sliced berries in a large pot. Don’t use a bowl, that’ll just create more dishes for you clean later.
Toss the Berries with Sugar
You will use 1/2 cup sugar for each quart (pound) of strawberries. You need this amount for preservation. Trust me, I cut this amount in half one year, and they were TERRIBLE when I went to use them. Toss the berries until they are completely covered with the sugar.
Let it Rest
Let the sugared berries sit in a cool place for about 2 hours to make sure the sugar is dissolved. This is a good time to get your canner, jars, and lids ready.
Bring to a Boil & Fill Jars
Gently bring your sugared berries to a boil, ensuring all the sugar is dissolved. Fill your clean, hot quart jars with the berries and syrup, adding boiling water if needed to fill to 1/4 inch headspace.
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 time should be put on the fridge and consumed within a week, or alternatively, reboiled and re-canned with a clean jar and new lid.