Strawberry Pie Filling Canning Recipes

STRAWBERRY PIE FILLING

Steps:

• Combine mashed strawberries and 3/4 cup water in a saucepan; bring to a boil and simmer for about 3 minutes. Strain juice from cooked strawberries and add enough water to make 1 cup juice. Discard pulp.
• Combine sugar, cornstarch, lemon juice, and salt in a saucepan; stir strawberry juice into sugar mixture. Bring to a boil, stirring constantly, until clear and thick, 3 to 5 minutes. Remove from heat and cool slightly. Stir sliced strawberries into strawberry sauce.

STRAWBERRY PIE FILLING CANNING RECIPE

Steps:

• Measure the strawberries after you have sliced them. This inexpensive strawberry slicer works great for slicing a lot of strawberries in a hurry and they are perfectly sliced every time.
• In a large stock pot, stir together the Clear Jel and sugar. Add water. Cook on medium heat until mixture just begins to thicken. Add lemon juice and stir. The mixture will thicken very quickly, so don't walk away from the pan, and remove the pan from the heat as soon as it thickens.
• If you find that your mixture thickened too much, you can add a little water to get the desired consistency.
• Stir in the strawberries.
• Fill your sterilized quart canning jars, leaving 1 1/2 inch head space. This inexpensive canning funnel easily measures the head space for you. It is very important in this recipe to leave enough head space.
• The Clear Jel causes the mixture to continue to expand during the canning process, and if you don't leave enough head space, you will end up with a mess on your hands.
• Wipe the rims of the jars with a damp paper towel or dish towel and place the sterilized lids and rings on the jars.
• Place the jars in your boiling water canner. Make sure there is at least 1 inch of water covering the jars.
• Bring the water to a boil and boil for 30 minutes.
• Remove jars from canner and let cool on a dish towel on the kitchen counter.
• Sealed jars can be stored in the pantry for 1-2 years. If you have any jars that didn't seal, place them in the refrigerator to eat within the next week.

CANNING STRAWBERRY PIE FILLING

Steps:

• Rinse berries well.
• Remove hulls.
• Boil water in a large pan. Blanch berries for one minute. Remove with slotted spoon to covered bowl.
• Add juice or water, lemon juice and Clear-jel mixed with sugar to a separate pan. Bring to boil. Stir to remove clumps. Reduce heat cook about 10 minutes until thickened. Add berries back to sauce to heat.
• Ladle hot filling into the hot jars, leaving 1/4″ headspace.
• Wipe rims clean with damp paper towel.
• Center lids on jars.
• Apply bands and adjust to fingertip tight. Place filled jars in canner ensuring jars are covered by over 1″ water. Bring to a gentle, steady boil.
• Process jars for 30 minutes, adjusting for altitude. Turn off heat. Let jars rest in hot water for 5 minutes before removing from canning pot.
• Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down in the center, when pressed. Store jars in a cool place.

CANNING STRAWBERRY PIE FILLING: A HOW-TO

Steps:

• Prepare your strawberries and set them aside. That means washing them, trimming off the tops, and removing any thick cores. If the berries are unusually large, cut them into smaller pieces. Combine sugar, cornstarch, water, lemon juice, and salt in a large pot. Bring to a boil on medium heat. Stir frequently, or it'll stick to your pan! *If you want to make your pie filling gel redder, add a few drops of the food coloring. This is totally optional but might make a prettier final product than what I did. Add strawberries to your hot and prepped quart jars through a wide mouth funnel, then add syrup - leaving 1.5-inch headspace. I know it seems like an ample space, but the gel will expand a little during your processing time. Use your tool to remove the air bubbles. Make sure you wipe rim of each jar with a paper towel with a little white vinegar on it. Add your new lid and then screw bands on before popping them into your water bath canner. Load them onto your rack and water bath for 20 minutes, making sure to cover jars with that water. Remove your hot jars from your hot water and place them on a towel to cool. Store jars in a cool, and preferably dark place for up to two years.